By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 18
236 cal · 45 min
Blueberry Muffins
Recipe GLPRad0a40d75b405f
Fluffy blueberry muffins with a homemade blueberry sauce swirled through the center and a sweet streusel topping. Fresh or frozen blueberries work equally well, creating moist, flavorful muffins perfect for breakfast or brunch.
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Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons brown sugar
3 tablespoons granulated sugar
1 1/8 cups granulated sugar
2 large eggs
5 tablespoons melted butter
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
2 cups fresh or frozen blueberries
1 cup fresh or frozen blueberries (for sauce)
1 teaspoon granulated sugar (for sauce)
1 tablespoon water
2/3 cup all-purpose flour (for topping)
Directions
Preheat your oven to 425°F and prepare an 18-cup muffin tin by greasing or lining with paper liners. In a small saucepan, combine 1 cup blueberries, 1 teaspoon granulated sugar, and 1 tablespoon water over low heat.
Warm the mixture, stirring occasionally. Once the blueberries are heated through, use a potato masher to gently crush them into a thick sauce. Leave some small berry pieces for texture. Continue simmering until the mixture becomes jelly-like, approximately 5-7 minutes. Remove from heat and allow to cool completely.
In a small bowl, whisk together 2/3 cup flour and 3 tablespoons brown sugar. This is your streusel topping; set aside. In a large bowl, whisk together 2 1/2 cups flour, 2 1/2 teaspoons baking powder, and 1 teaspoon salt.
In another bowl (or large measuring cup), combine 2 large eggs with 1 1/8 cups granulated sugar. Whisk until well combined and slightly lightened, about 1-2 minutes.
Add 5 tablespoons melted butter and 1/4 cup vegetable oil to the egg mixture, whisking until fully incorporated.
Pour in 1 cup buttermilk and 2 teaspoons vanilla extract, stirring until fully combined.
Gently toss 2 cups blueberries with the dry flour mixture to coat them lightly, preventing them from sinking to the bottom of the muffins.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined—some small lumps should remain; do not overmix. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Carefully place approximately 1 teaspoon of cooled blueberry sauce into the center of each muffin. Using a narrow utensil such as a chopstick, gently swirl the sauce into the batter. Sprinkle the streusel topping (flour and brown sugar mixture) over each muffin, pressing gently.
Bake for 17-19 minutes until the muffin tops are golden brown and a toothpick inserted into the thickest part of a muffin (avoiding the sauce center) comes out with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Comments
This is a straightforward blueberry muffin recipe with all ingredients available at any Charlotte grocery chain—no specialty stops needed. Cost per serving runs about 45 cents, driven mainly by blueberries and butter; frozen blueberries would cut that noticeably. The stated 45 minutes is honest if you're organized, though mixing and muffin-tin prep bumps a rushed cook closer to an hour. These reheat well and make a sensible batch for a household, though the recipe doesn't account for whether you're using fresh or frozen berries, which changes both price and moisture balance.
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