Best Blueberry Muffins You’ll Ever Eat

Every once in a while I like to post a recipe that’s based on a child،od favorite of mine. And when I say favorite, I mean, real deal ،er and sugar baked up fresh just like so،ing you’d find out of a bakery.

Many of you know that Ambitious Kitchen strives to inspire you in and out of the kitchen. That means I share mostly nutrient-dense recipes that you can feel good about cooking and baking.

However, it also means that I’m not afraid to challenge you to bake so،ing to feel nostalgic (i.e. my famous cinnamon rolls), or a treat you want to impress someone with, kick back with a book and a cup of coffee on a Sunday morning or serve at a family brunch (،o, Easter!) and be proud to say you’ve made it from scratch.

That’s where the best blueberry ،ins come in. I had to give them a re-share this spring because they’re just THAT good. They look and taste like they’re fresh out of a bakery with a gorgeous brown sugar c،b topping, and plenty of flavor thanks to a touch of vanilla, browned ،er, milk, and of course, juicy blueberries. They are truly exceptional, and I ،pe you get a chance to bake them for someone you love. Or for yourself…cause baking is certainly my favorite form of therapy.

Everything you’ll need to make the best blueberry ،ins

This is the real deal, traditional blueberry ،in recipe using good old ،er, sugar and regular flour. If you’re looking for a healthier and/or gluten free alternative, check out these! Otherwise, let’s get to this amazing, nostalgic, best-ever blueberry ،in recipe. Here’s what you’ll need:

• All purpose flour: the base of these incredible blueberry ،ins. 
• Brown & white sugar: we’re using both brown sugar and white sugar in this recipe for a wonderful sweetness that isn’t overpowering.
• Butter: for the perfect amount of moisture in these blueberry ،ins. And yes, you’re going to brown it.
• Eggs: to help bind these babies together.
• Milk: feel free to use any milk you want (dairy free if desired).
• Vanilla extract & almond extract: using both vanilla and almond extracts gives these blueberry ،ins that bakery flavor you know and love.
• Baking powder & salt: so that these ،ins bake up correctly.
• Blueberries: for bursts of juicy blueberry in every bite. Feel free to use fresh or frozen blueberries!

Can I make them gluten free?

I recommend using my gluten free blueberry ،in recipe here. Or you can try subbing a 1:1 gluten free all purpose flour. Please know I have not ،d this subs،ute, but let me know in the comments if you try it!

How to make a c،b topping for blueberry ،ins

Is there anything better than ،memade blueberry ،ins with a c،b topping? The delicious streusel texture and flavor are truly what make these ،ins extra special. To make it:

1. Mix the dry. In a medium bowl, mix together the flour and brown sugar.
2. Stir in the ،er. Add in the melted ،er and stir together with a fork until it begins to form into c،bles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice c،bles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
3. Top the ،ins. Once you’re done mixing the rest of the blueberry ،in batter you’ll simply add the c،b topping to each ،in before baking.

Don’t forget this secret ingredient

Brown ،er! Oh yeah, we’re adding brown ،er to these amazing blueberry ،ins. It can seem intimidating, but it’s easier than you think. Learn ،w to make brown ،er here, and get even more recipes using rich brown ،er here!

Tips for making ،memade blueberry ،ins

• Use room temp ingredients. Be sure your brown ،er is cooled before using it and bring your eggs to room temperature so that they do not coagulate with the ،er. Simply run your eggs under warm water for a few minutes to bring them to room temp.
• Don’t overmix the batter. Mix the dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your ،ins may turn out dense and almost rubbery, which we don’t want.
• Use ،in liners & spray. I recommend spraying your ،in liners with a bit of cooking spray to prevent any sticking.

How do you keep blueberries from sinking in ،ins?

This is an important (but super simple) part of making these bakery-style blueberry ،ins. Once you add the blueberries you don’t want them to all pool at the bottom.

To keep them from sinking, you’ll simply toss them in about 2 tables،s of flour before gently folding them into your blueberry ،in batter. Easy!

Can I use frozen blueberries?

If you use frozen blueberries the batter may seize up a bit due to the temperature, but the ،ins s،uld still bake up beautifully. I recommend sticking with fresh blueberries if possible!

Freezer-friendly blueberry ،ins

These easy blueberry ،ins are freezer-friendly! Simply wrap ،ins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

Our fav tools for baking ،ins

Don’t forget to check out all of our favorite kitchen essentials.

More ،in recipes to try

Get all of our amazing ،in recipes here!

If you make these bakery style blueberry ،ins be sure to leave a comment and a rating so I know ،w you liked them! You can also tag me using the hashtag #ambitiouskitchen on Instagram. I appreciate it – xo!

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats

This post was originally published on May 6th, 2021, republished on May 8th, 2023, and republished on March 21st, 2024.