There is nothing more quintessential than the blueberry muffin. Blueberry muffins are as all-American as J. Crew and apple pie. The story goes that the pilgrims brought over a recipe for bilberry muffins, but once they arrived, they found that bilberries were not native to the Americas. They substituted blueberries for the bilberries, and so the classic blueberry muffin was born.

But now, in this day and age, there’s so many variations to the blueberry muffin that one always thinks that their recipe is the best. And sometimes I think people make them because they think that they’re supposed to, not because it’s a gourmet pastry. I mean, you’ve been there – every coffee shop has a blueberry muffin in their display case, and sometimes it’s dry and tasteless. On the other hand, I’ve had blueberry muffins that I’ve really enjoyed, but you never really find a blueberry muffin that you see floating by in your dreams, you know? I mean, how much can you really say about them?

A lot, apparently. I decided to change it all. I made batch after batch until I think I finally it. This recipe calls back to the classic blueberry muffins served at the old Jordan Marsh department store in Boston, but better. And it’s everything that I’ve ever wanted in a muffin – moist, sugary, cake-like, buttery, and with so many blueberries. A streusel topping too, like a blueberry coffee cake.

Mouth-wateringly delicious. You’ll see it in your dreams.

side view of a blueberry muffin on a white plate
top view of blueberry muffins in a muffin tin with candlesticks to the side


Blueberry Muffins

The French Press
This blueberry muffin recipe is everything that I’ve ever wanted in a muffin – moist, sugary, cake-like, buttery, and with so many blueberries. A streusel topping too, like a blueberry coffee cake.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 muffins


Muffin Batter

  • ½ cup salted butter, softened
  • 1 ¼ cups granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 cups all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ cup milk
  • ¼ cup vegetable oil
  • 2 ½ cups frozen blueberries

Granulated Sugar & Streusel Topping

  • 3 tsp granulated sugar
  • ¼ cup all purpose flour
  • ¼ cup granulated sugar
  • 2 Tbsp salted butter, cold
  • pinch of salt


  • Preheat the oven to 350 degrees Fahrenheit.
  • Cream the butter and sugar until light.
  • Add the eggs and vanilla to the creamed butter sugar mixture, and beat well.
  • In a separate bowl, combine the flour, salt, and baking powder. Add half of this flour mixture to the creamed mixture, and mix until just combined. Add the milk, vegetable oil, and lemon juice to the creamed mixture, and mix until just combined. Finally, add the rest of the flour mixture, and mix until just combined. Be careful to not over-mix your batter.
  • Fold in the frozen blueberries.
  • Line a 12 cup muffin tin with liners. Fill each liner with heaping ¼ cup batter.
  • Scatter the 3 tsp granulated sugar evenly over the unbaked muffins in their liners.
  • Make the streusel by combining the flour and ¼ cup sugar, and crumbling in the cold salted butter with your hands until it dissolves into the flour and sugar. Scatter this evenly over the unbaked muffins as well.
  • Bake for 30-35 minutes in 350 degree Fahrenheit oven. Remove from oven and let cool in pan. Remove from pan and enjoy!
Keyword Muffins


A good how-to on making streusel can be found here, but make sure to use the quantities and ingredients for this streusel recipe as listed above.

These freeze really well. To rewarm, heat in the microwave for 30-60 seconds.

For other recipes that can be made in muffin form, check out our recipe for Zucchini Bread!

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