Homemade Blueberry Muffins

Whether it’s a slow weekend breakfast or a quick grab-and-go treat, homemade muffins are one of my favorite cozy comforts. Try this easy blueberry muffin recipe next time you’re craving something sweet for breakfast. It’s simple, budget-friendly, and deliciously versatile.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

What You’ll Need

Muffin tins
Cooling rack
Large mixing bowl
Medium mixing bowl
Rubber spatula
Whisk
Muffin liners
Measuring cups & spoons

Muffin Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 tsp salt

2 tsp. baking powder

2 large eggs

1/2 cup melted butter

1 tsp vanilla extract + a dash more

1/2 cup milk

2 cups fresh blueberries washed & picked over

Topping Ingredients

1/4 cup all-purpose flour

2 tbsp granulated sugar

2 tbsp light brown sugar

1/4 tsp ground cinnamon

2 tbsp cold butter

1/8 tsp salt

Instructions

1. Preheat oven to 400 degrees. Prep muffin tin with liners. Lightly spray inside of liners with nonstick spray

2. In a medium mixing bowl add dry ingredients -flour, sugar, baking powder, salt. Set aside.

3. In a large mixing bowl, whisk eggs until smooth. Add butter, milk, vanilla, and whisk until combined.

4. Add dry ingredients to egg mixture and stir until combined (dough will be a little lumpy).

5. Lightly coat blueberries in a dusting of flour, then fold into batter. Don’t over mix.

6. Fill muffin cups with batter.

7. Streusel Topping:
In a medium bowl add dry ingredients for the topping – flour, brown sugar, granulated sugar, cinnamon, and salt. Using a pastry cutter, cut in butter until topping is crumbly and course.
* If you do not have a pastry cutter, use a fork.

8. Add 1 tbsp of topping to each muffin. Bake 18-22 minutes or until toothpick inserted comes out clean with a few crumbs attached.

9. Let muffin tin cool on a cooling rack for 5-10 minutes before removing muffins.

Storage

Cool completely before storing.
Store in an airtight container for up to 4 days.

Substitutions & Variations

Try using cranberry and walnuts in place of blueberries
Skip the topping for a lighter version

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Final Thoughts

As a mom of two boys, it was a rewarding feeling when I could get them to choose nutritious foods over junk food. As they got older and started spending more time with friends that became almost impossible. My focus shifted and I started cooking & baking more items from scratch to offer snacks and foods at home that were made with healthier ingredients that we could actually pronounce. I eventually learned that I saved a tremendous amount of money keeping key ingredients on hand that allowed me to make a variety of meals and treats from scratch. For more budget-friendly recipe ideas check out my Broke & Busy Pantry Dinners post. -Hey Ivy 🌿