Blueberry muffins For the win!
These muffins are everything I crave in a classic blueberry bake: golden domes, juicy berries, and that sweet crunchy streusel top. The batter is thick (as it should be), slightly swirled with mashed berries for that moist, tender bite. And the crumb? She’s buttery, cinnamon-spiced, and unapologetically piled on.
Inspired by the kind of muffins you’d find in a bakery case—but better, because you made them in your own kitchen.
Ingredients
Muffins
½ cup (113 g) unsalted butter, softened
1¼ cups (250 g) granulated sugar
2 large eggs
1 tsp pure vanilla extract
2 cups (250 g) all‑purpose flour
½ tsp salt
2 tsp baking powder
½ cup (120 ml) whole milk
2 cups fresh blueberries, washed and drained
Mash ½ cup of them with a fork for extra moisture and color
Streusel Topping
½ cup (100 g) granulated sugar
⅓ cup (45 g) all‑purpose flour
1½ tsp ground cinnamon
¼ cup (56 g) cold unsalted butter, cubed
Instructions
1. Preheat the oven and prep your pan
Set your oven to 375°F (190°C). Line a 12-cup muffin tin with tall tulip liners or your favorite cupcake liners.
2. Make the streusel.
In a small bowl, mix together sugar, flour, and cinnamon. Add cold butter cubes and mash with a fork (or your hands) until you have crumbly, sandy clumps. Pop it in the fridge while you mix your batter.
3. Cream it all together
In a large bowl, beat softened butter and sugar until light and fluffy—about 2-3 minutes. Add eggs one at a time, beating well after each, then stir in the vanilla.
4. Mix dry and wet
In another bowl, whisk together flour, baking powder, and salt. Add to your butter mixture in two parts, alternating with the milk. Mix gently until just combined.
5. Add those blueberries
Mash about ½ cup of your blueberries with a fork. Fold the mash into the batter, followed by the rest of the whole berries. This gives you that juicy-blue swirl without overmixing.
6. Scoop, top, and bake
Scoop the batter evenly into your muffin cups (they should be full—don’t be shy!). Sprinkle generously with the cinnamon streusel.
Bake for 30–35 minutes or until golden and a toothpick inserted into the center comes out clean.
7. Cool + devour
Let them rest in the pan for 5 minutes, then move to a wire rack and cool for at least 30 minutes. Serve warm or at room temp. Store uncovered on Day 1 to keep the tops crisp.
Tips & Notes
Full cups = full domes. Don’t underfill the liners—these muffins like to rise tall.
Mash magic. Mashing part of the blueberries gives the muffins a beautiful color and texture.
Make it ahead. The crumb topping can be made a day before and chilled.
Warming up leftovers? Pop them in a toaster oven to revive that crispy top.
Share the love
I found that these travel well, and gift beautifully when I drove 4 hours to meet my boyfriend for a hike. They sat in the car for 8 hours, and a extra 4 for a drive home, and still tasted great to him and his family!