Blueberry Muffins

I have a few other blueberry muffin recipes on my blog, but I have to say that these are my new favorite. That’s not to say that I will no longer make these Blueberry Oatmeal Muffins, or these Whole Wheat Blueberry Muffins, because I do love both of those recipes as well. But the muffins you see here today are definitely worth adding to your recipe collection.

These blueberry muffins have a wonderfully light and airy texture, and a nice amount of sweetness to them. The muffins are sprinkled with a streusel topping before baking, which adds a little bit of crunchy sweetness (especially when they are warm from the oven). I used fresh blueberries since they’re in season, but I’ll often make muffins with frozen blueberries when fresh aren’t available.

I’ve shared these muffins with a number of friends and family members, and each of them has declared these the best blueberry muffins. I think that’s a pretty good indicator of how delicious these are.

Blueberry Muffins

Printable Recipe

Makes 16 muffins


For the streusel topping:

  • 1/4 cup all-purpose flour
  • 2 Tbsp. granulated sugar
  • 2 Tbsp. firmly packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 Tbsp. cold unsalted butter, cut into small pieces

For the muffins:

  • 7 Tbsp. unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups fresh blueberries, or frozen unsweetened blueberries, unthawed


  1. Preheat oven to 375 degrees F. Line 16 standard muffin cups with paper liners.
  2. To make the streusel topping, in a small bowl, stir together the flour, granulated sugar, brown sugar, and cinnamon. Using a pastry blender or your fingers, cut or rub the butter into the flour mixture just until coarse crumbs form.
  3. To make the muffins, in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition until blended into the butter mixture.
  4. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture in 2 additions, alternating with the milk and vanilla extract. Stir just until evenly moistened. (The batter will be slightly lumpy.) Using a large silicone spatula, gently fold in the blueberries just until evenly distributed, no more than a few strokes. Take care not to break up the fruit, and do not over-mix.
  5. Spoon the batter into each muffin cup. Sprinkle each muffin with some of the streusel topping.
  6. Bake the muffins until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Remove the muffins from the pan. Serve warm or at room temperature.

Recipe originally from The Williams Sonoma Baking Book

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  1. I am baking these muffins this weekend! They are so good!
    Thanks for sharing!

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