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Better than Bakery Blueberry Muffins



  • 2 cups All Purpose AP flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • tsp vanilla extract
  • ½ cup of whole milk
  • 1 pint 2¼ cups of fresh blueberries


  • ½ cup sugar
  • cup AP flour
  • ¼ cup butter cubed
  • 1 Tbsp cinnamon


  1. Preheat the oven to 375. Line 18 wells of a muffin tin with papers, and then give a quick spray with non-stick spray.
  2. Combine all of the dry ingredients in a bowl.
  3. In a large mixing bowl, cream together the butter & sugar. Add the vanilla, and the eggs one at a time, mixing until fully incorporated.
  4. By hand, alternate mixing in the milk and the dry ingredients. Remember to mix from the bottom so everything gets incorporated evenly.
  5. Gently fold in the blueberries.
  6. In a separate bowl make the topping. Cut the butter into the flour, sugar, and cinnamon mixture.
  7. Using a scoop, fill each well of your muffin tin. Top each muffin with 1 tablespoon of the topping mixture.
  8. Bake for 25-30 minutes.