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Home » Course » Breakfast » My Favorite Blueberry Muffins

September 25, 2012

My Favorite Blueberry Muffins

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Blueberry Muffins 2Joy named these Brown Butter Blueberry Muffins, because the butter in this recipe is first quickly browned on the stove top.  I didn't include this in my post title only because I didn't want those of you unfamiliar with brown butter to hurriedly turn away.  To make brown butter, all you need to do is melt the butter in a skillet until it's nutty in aroma and golden brown in color.  It takes just minutes.

But, more importantly, my friends, is that this is THE blueberry muffin recipe I've been searching for all my life.  It's the perfect consistency, the perfect streusel topping, the perfect bite every time.  Thank you, Joy, for almost completing my life.  (If I can find Panera's Pumpkin Muffin recipe, then, well...we're even closer to life completion.)  🙂

Blueberry Muffins

Print Recipe
4.75 from 8 votes

My Favorite Blueberry Muffins

These blueberry muffins are the perfect consistency, the perfect streusel topping, the perfect bite every time.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Bread, Breakfast, Muffins
Cuisine: American
Keyword: blueberry muffins, the best blueberry muffins
Servings: 12 muffins
Calories: 249kcal
Author: Nikki Gladd

Ingredients

For the muffins:

  • 7 Tablespoons unsalted butter
  • ⅓ cup buttermilk (or regular milk)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 cups fresh blueberries (Can use frozen if thawed and patted dry first.)

For the streusel topping:

  • 3 Tablespoons very cold unsalted butter
  • ½ cup all-purpose flour
  • 3 Tablespoons granulated sugar

Instructions

  • Adjust an oven rack to the upper third of the oven. Preheat the oven to 375 degrees F. Line a muffin pan with 12 baking cups; set aside.

For the muffins:

  • Melt the 7 Tablespoons butter in a small skillet over medium heat. Do not stir right away, but keep an eye on it. After it's done crackling, it will turn a medium brown color and smell a little nutty. This means it's done. Remove from the heat right away and transfer to a bowl to cool.
  • In a medium bowl, whisk together the milk, egg, yolk, and vanilla until thoroughly incorporated. Stir in the brown butter.
  • In a separate medium bowl, combine the flour, sugar, baking powder and salt. Add the milk mixture all at once and stir gently. Carefully fold in the blueberries then divide the batter evenly among the prepared muffin pan.

For the streusel topping:

  • Combine all three ingredients in a bowl and rub together with your fingers. Mix like this until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups.
  • Bake the muffins for 20 to 22 minutes, or until golden and crisp and passes the toothpick test. Cool in the muffin pan for 15 minutes before removing. Serve warm or at room temperature.
  • Source: Joy the Baker Cookbook

Notes

The muffins last at room temperature for up to 3 days, however, these freeze beautifully. Place on a baking sheet in a single layer and freeze for 1 hour, then transfer to a freezer bag to store up to 1 month. Thaw in the microwave for 10-15 seconds.

Nutrition

Serving: 1g | Calories: 249kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 161mg | Potassium: 106mg | Fiber: 1g | Sugar: 18g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Linda says

    August 19, 2020 at 6:30 pm

    Make these muffins
    They are the best
    I’m going to try them with peaches
    Enjoyed!
    Thanks for Sharing

    Reply
    • Nikki Gladd says

      August 19, 2020 at 8:33 pm

      Thanks, Linda! Let us know how they turn out with peaches!

      Reply
  2. Jennifer says

    February 10, 2019 at 2:55 pm

    This is my go to muffin recipe, my family loves them! I’m wondering if you’ve ever tried baking the batter in a loaf pan?

    Reply
    • Nikki Gladd says

      February 11, 2019 at 11:48 am

      Hi Jennifer! I haven't tried that, but now you're making me want to! If you give it a shot, please come back and let us know how it turns out. In the meantime, I might just add that idea to my "to do" this week! 🙂

      Reply
      • Julie says

        May 13, 2020 at 5:55 am

        The recipe states if using frozen blueberries, to thaw and rinse first. I highly recommend not doing this as they will turn to mush. This batter is very thick so a frozen blueberry will hold up much better when incorporating into batter. This is an awesome recipe.

        Reply
        • Nikki Gladd says

          May 13, 2020 at 10:25 am

          Hi Julie! Thank you for your comment. The recipe doesn't state to rinse the thawed frozen blueberries, but to drain them after thawed. Meaning to drain the liquid from them, or pat dry. I'm going to change it to say "pat dry" instead of "drain" as I think it might be confusing for people to misunderstand and think I mean to both RINSE and drain. 🙂 The reason I thaw my frozen blueberries first is because I found the middle doesn't cook as even with the colder temperature from the blueberries. I'm glad you have found success without thawing, though! Thanks, again!

          Reply
  3. Niki Briggs says

    July 28, 2018 at 10:03 pm

    5 stars
    I just bought some fresh cherries from Door County. Can I substitute those for the blueberries? Any.other suggestions to change the recipe if I did?

    Reply
    • Nikki Gladd says

      August 03, 2018 at 1:47 pm

      Although I haven't tested it to be sure, I'm thinking you probably could. I would quarter cut the cherries if you do so they are smaller pieces. Please come back and let us know how they turn out for you with any tips you might have! 🙂

      Reply
  4. Ann says

    June 27, 2017 at 12:02 pm

    5 stars
    I just made these muffins and they ARE the BEST I have ever made. I added the zest of 1 lemon to the flour mixture...perfect! I have LOTS of blueberries, so I have plans to make more batches (for freezing...maybe)!

    Reply
    • Nikki Gladd says

      June 27, 2017 at 10:21 pm

      That wonderful, Ann! Thank you for your review. These are definitely my favorite blueberry muffins and a regular rotation in my house! 🙂

      Reply
  5. Heather says

    October 17, 2016 at 7:47 pm

    I made these this weekend and they turned out perfect! This recipe is mos def a keeper. Also, thanks for the tip on drying my frozen blueberries.

    Reply
  6. Kristina says

    June 01, 2016 at 9:42 pm

    Our family loves, loves, loves these muffins! Soooooo delicious!! Has anyone every tried this recipe substituting strawberries for the blueberries? My son is requesting we try that, but I love the blueberry version so much! Thanks!

    Reply
    • Nikki Gladd says

      June 07, 2016 at 3:38 pm

      It should be a fine substitute! 🙂 I would dice up the strawberries into small pieces to get more all around in each bite. 🙂

      Reply
  7. Maggie says

    March 19, 2015 at 3:09 pm

    Hi, just wanted to share that I've made these muffins several times, every time they are amazing and my family requests them any time blueberries are on sale! 🙂 Thank you for creating my go-to blueberry muffin recipe!

    Reply
    • Nikki Gladd says

      March 19, 2015 at 4:56 pm

      Thank you, Maggie! This makes me so happy! 🙂

      Reply
  8. sheila says

    February 21, 2015 at 9:48 am

    Making these muffins! RN ;D

    Reply
  9. Vanessa says

    January 27, 2015 at 3:45 pm

    These are dangerously good! I made a double batch of these and ate far too many of them!! 🙂

    Reply
  10. Pam Jones says

    April 18, 2014 at 10:26 am

    We have been searching forever for "the perfect blueberry muffin" We have finally found it......thank you, we love them........

    Reply
  11. Aminda says

    February 24, 2014 at 9:38 pm

    I am not a muffin fan, but these are absolutely DELICIOUS ! I made the these last night and my husband and grandsons loved them too. I took them to work and by 9 am the were totally gone ;). Do you think and other fruit would work in these too?
    Thanks for sharing this recipe!! Love ...love ... love... it.

    Reply
    • Nikki says

      February 25, 2014 at 11:05 am

      Thanks, Aminda! I think you could definitely experiment with other flavors! 🙂

      Reply
  12. Anonymous says

    February 03, 2014 at 8:29 am

    Hello! These look soooo good! Can I make blueberry bread with this same recipe? How should I adjust cooking time? I ran out of muffin cups!

    Reply
    • Nikki says

      February 04, 2014 at 10:35 am

      Hi! I have never tried to make a loaf of bread with this recipe, but it seems like it could work. I would bake it a bit longer. I would start with 30-35 minutes, and then check it every 5 minutes after that. It could take much longer, or not. I really don't know... But, if you do it, please come back and let us know how long it took for you and how it turned out! 🙂

      Reply
      • Shawna says

        March 02, 2014 at 10:49 am

        I make a small loaf almost every time I make these. As long as utbis a smaller bread pan (not too deep), they turn out wonderful. My husband prefers the loaf to muffins. He says he gets more of the crumbly topping that way 😉

        Reply
        • Nikki says

          March 03, 2014 at 2:58 pm

          Thanks, Shawna!

          Reply
  13. Anonymous says

    December 06, 2013 at 7:54 pm

    I tried this recipe yesterday. It was so easy and the muffins turned out so moist and scrumptious. Thanks for sharing I will use this recipe from now now. Thankfully yours.

    Reply
  14. Patty says

    September 25, 2013 at 11:13 pm

    I certainly am going to try your recipe. FYI... if your blueberry's are frozen you do not need to thaw them. You just take them from the freezer and dust them with a little flour, this keeps them from bleeding. Hope this little tip is helpful.

    Reply
    • Nikki says

      September 26, 2013 at 7:13 am

      Thanks, Patty! Will have to try that sometime! 🙂

      Reply
  15. JEss Rager says

    September 17, 2013 at 10:05 pm

    A whole egg AND an additional egg yolk?

    Reply
    • Nikki says

      September 18, 2013 at 12:26 pm

      You got it! 🙂

      Reply
  16. Britni says

    September 09, 2013 at 1:39 pm

    These are delicious. I've made them three times now and reviewed your post on my blog. Thanks! https://talenttoplay.blogspot.com/2013/08/scrumptious-sunday-brown-butter.html

    Reply
    • Nikki says

      September 09, 2013 at 3:49 pm

      Thanks for the nice review, Britni! 🙂

      Reply
  17. Marsha Heidebrink says

    August 11, 2013 at 7:52 am

    This will be my "go to" blueberry muffie recipe from now on! The brown butter gives it an added dimension to the taste and texture, I believe! Thank You for sharing.

    Reply
  18. Kellyn says

    August 07, 2013 at 7:35 am

    I found you through Pinterest and made these this morning. They are AMAZING! My husband and kids plowed through them. I'm pretty sure I'm going to make another batch this afternoon and freeze them for later. If they make it that far. Thanks for the awesome recipe!

    Reply
    • Nikki says

      August 07, 2013 at 7:38 am

      That's great, Kellyn! We plow through them, too. Wish it made more! 🙂

      Reply
  19. Cauleen says

    August 06, 2013 at 4:25 pm

    It if wasn't 90 degrees today, I would totally be making these right this minute! As soon as it cools down tonight, I'll be trying this recipe for sure. Thank you so much for sharing it with all of us!

    Reply
  20. Pam Jones says

    August 05, 2013 at 1:04 pm

    I have been looking forever for a good blueberry muffin recipe. This is by far the best. The crumb topping makes these over the top good.

    Reply
  21. Tammy says

    August 05, 2013 at 12:22 am

    I'm new to your Blog and I have already feel in love with everything that you have posted! Thank you for sharing your wonderful ideas!! I can't wait to see more!!

    Reply
  22. Addie says

    July 28, 2013 at 10:08 am

    I think the portion of buttermilk is incorrect. I used the 1/3 cup stated, but used probably double that. Excellent muffins with that adjustment!!

    Reply
    • Nikki says

      July 28, 2013 at 10:29 am

      Hi Addie,
      The measurement of buttermilk is correct as listed (1/3 cup). The batter is supposed to be thick, so that you have to scoop it into the muffin cups. 🙂 Glad it turned out well, anyway! But, I would suggest using 1/3 cup next time and seeing what you think. 🙂

      Reply
      • Anonymous says

        July 28, 2013 at 5:44 pm

        Thanks Nikki. I will definitely be making these again and follow the recipe as is.

        Reply
  23. Teresa says

    July 21, 2013 at 7:20 pm

    I was looking for a fantastic blueberry muffin and this was just perfect. I only had soy milk in the house and used it and it came out wonderful.

    Reply
    • Nikki says

      July 21, 2013 at 7:56 pm

      Wonderful and great to know, Teresa! Thank you!

      Reply
  24. Janet says

    July 15, 2013 at 9:01 pm

    Just finished making these.. This recipe is a knock out!

    Reply
    • Nikki says

      July 15, 2013 at 9:45 pm

      Thanks, Janet! I just made another batch yesterday! 🙂

      Reply
  25. easy breakfast recipes says

    October 14, 2012 at 10:18 pm

    Made this for a potluck and everybody was impressed. tasted really good for an easy to make breakfast/snack muffin.

    Reply
  26. Tisha says

    October 08, 2012 at 5:33 am

    Made these this weekend, the best

    Reply
  27. Vera Zecevic – Cupcakes Garden says

    October 07, 2012 at 9:00 am

    These look so cute that these could be easily become my favorite muffins too!

    Reply
  28. fontaine says

    October 04, 2012 at 5:22 pm

    These are absolutely delicious! Thanks for sharing the recipe!

    Reply
  29. Jessica @ Sunny Side Up says

    October 04, 2012 at 3:33 am

    These really do look like the perfect blueberry muffins!

    Reply
  30. Family Meals and Cooking Tips says

    September 30, 2012 at 11:32 pm

    These muffins look terrific. I have a container of blueberries in the freezer so these will be on the menu this week 🙂

    Reply
  31. Sweetsugarbelle says

    September 28, 2012 at 12:05 am

    These are the prettiest bb muffins I have ever seen!!! No wonder they're you're fave!!!

    Reply
  32. Suzanne says

    September 27, 2012 at 6:11 am

    That streusel topping looks awesome. If you use frozen blueberries, will the color bleed into the batter?

    Reply
    • Nikki says

      September 27, 2012 at 11:53 am

      You can use the frozen blueberries if you thaw and drain them first. (Dry them, too, to avoid bleeding.) 🙂

      Reply
  33. Laura says

    September 26, 2012 at 1:13 pm

    These look positively perfect!

    Reply
  34. Diane Hutchings says

    September 25, 2012 at 10:41 am

    I will have to make these soon! I have always looked for a perfect blueberry muffin recipe, and I am sure that yours is it!!

    Reply
  35. Tina {My Life as a Mrs} says

    September 25, 2012 at 10:40 am

    oh girl... i am a SUCKER for a good streusal topped muffin... making these bad boys STAT!!!!

    Reply
  36. Sue Gladd says

    September 25, 2012 at 10:03 am

    Oh!!! Thank you, little baker-mom!!M

    Reply
  37. Emily @ She Makes and Bakes says

    September 25, 2012 at 9:19 am

    I have a blueberry muffin recipe I love, but I think I'm going to have to put it aside and try these. They look incredible!

    Reply
  38. Cookbook Queen says

    September 25, 2012 at 8:37 am

    Oh my gosh, I LOVE a muffin with crumbles on top. I SO need to make these!!

    Reply
  39. Sarah says

    September 25, 2012 at 7:52 am

    These look amazing, and I'm now convinced I NEED Joy's cookbook!

    Reply
  40. Sorina says

    September 25, 2012 at 7:18 am

    Hello,
    I like to try this recipe but I must recognize: don't know what represent 7 tablespoons of the butter because in our market is in grams...
    Can you help me, please
    this measure in "tablespoons" is very convenient for flour, sugar... but for butter? 🙁
    many thanks!!
    PS- my child ador the muffins 🙂

    Sorina

    Reply
    • Nikki says

      September 25, 2012 at 9:00 am

      Hi Sorina,
      This website helps me with butter conversions and should be able to do the conversion for you: https://www.traditionaloven.com/conversions_of_measures/butter_converter.html

      🙂 Hope this helps!

      Reply
  41. Blog is the New Black says

    September 25, 2012 at 4:14 am

    The crumb on the top of these muffins is to die for!

    Reply

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