Old Fashioned Blueberry Muffins – Delicious Recipe

A delicious, moist old fashioned blueberry muffin recipe that will keep you coming back for more! These muffins use simple ingredients to create a delicious bite. And the streusel topping completes it perfectly!

old fashioned blueberry muffins

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Here is what you’ll need to make some delicious old-fashioned blueberry muffins.

Flour – I just used all purpose flour. You’ll need some for the muffins and some for the streusel topping too.

Sugar – White sugar will be needed for the batter, and brown sugar for the topping.

Baking Powder – just a teaspon will help the muffins rise!

Salt – A pinch of salt makes all baked goods better!

Eggs – I used two for this recipe. It is best if you bring them to room temperature before using. These will hold the muffins together, but also make them nice and moist too!

Butter – You’ll need some melted butter for the batter, and cold cubed butter for the streusel topping.

Vanilla – A teaspon of vanilla will give the muffins a better flavor!

Milk – I used regular milk, but you can sub for non-dairy milks if needed.

old fashioned blueberry muffins

Moist Blueberry Muffins

These old fashioned muffins are not only delicious in flavor, but they are also very tender and moist! The recipe calls for two eggs to help with that moistness. But also, make sure you don’t overmix the batter, because this will help keep it moist too.

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old fashioned blueberry muffins

How to Make Old Fashioned Blueberry Muffins

Step 1:

Mix together the dry ingredients in a small mixing bowl (flour, baking powder, salt, and sugar). When making muffins, it is best to mix the sugar into the dry ingredients rather than creaming it with the butter.

Step 2:

Mix together the wet ingredients (melted butter, egg, vanilla, and milk). This will work best if your ingredients are room temperature so the butter doesn’t cause the egg and milk to curdle. Then, whisk in the dry ingredients quickly, being careful not to overmix. It is fine if the batter is lumpy.

Step 3:

Fold in fresh or frozen blueberries. I prefer fresh, but if you need to use frozen, you may want to toss them in some flour before folding them into the batter. This helps them not sink to the bottom while cooking.

Step 4:

Make the streusel topping. Make sure to use cold, cubed butter for this. Use a pastry cutter to cut the cold butter into the flour and sugar. You should end up with perfect little crumbles!

how to make old fashioned blueberry muffins

Step 5:

Divide the batter into 12 muffin cups, then top with the streusel. Bake in a 350 degree oven for about 30 minutes, or until a tooth pick comes out clean!

old fashioned blueberry muffins in a tin before baking

Serving & Storing

After making your muffins, let them cool for a few minutes before taking them out of the pan and serving.

If you’re saving the muffins for later, you’ll want to let them cool completely on a wire rack! Then, store them at room temperature in an airtight container.

Typically, muffins are not kept in the fridge. Either keep them on the counter in a container, or freeze them.

old fashioned blueberry muffins

Want to print out this recipe? See below!

old fashioned blueberry muffins

Old Fashioned Blueberry Muffins

Old fashioned blueberry muffins are tender, moist, and delicious! Topped with streusel, the whole family is sure to enjoy these muffins for breakfast or a snack. They might just remind you of grandma’s house!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 327 kcal


  • 1 3/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 stick butter + 2 tbsp
  • 2 eggs (room temp)
  • 1/2 cup + 3 tbsp milk (room temp)
  • 1 tsp vanilla
  • 1 cup fresh blueberries*

Streusel Topping

  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup cold butter,


  • Preheat oven to 350 degrees and prepare a muffin tin with paper cups.
  • In a small mixing bowl, mix together flour, sugar, baking powder, and salt. Set aside.
  • Melt the butter. Whisk together eggs, milk, vanilla, and melted butter.
  • Mix the dry ingredients into the wet ingredients, mixing until just combined.
  • Fold in the blueberries.
  • Make the streusel topping by combining flour, brown sugar, and cold butter. Use a pastry cutter to cut in the butter until it becomes crumbly.
  • Top the muffin batter with streusel, then put in the oven and bake for 30 minutes, or until a toothpick comes out clean.


  • Note on blueberries: you can either use fresh or frozen, though fresh is preferred. If you do go with frozen, toss them in some flour before baking to keep them from sinking to the bottom of the muffins.
  • If you do not want to use so much butter, you can also do half butter half vegetable oil.
  • You can also make this recipe in a stone muffin tin. I love my stone. Just make sure to preheat it before putting the batter in.


Calories: 327kcal
Tried this recipe?Let us know how it was!

Muffin FAQ

What temperature is best to bake muffins?

350 is the most commonly used oven temperature for muffins and quick breads!

Should you coat blueberries in flour before baking?

It’s up to you. What coating does is make sure the blueberries don’t sink to the bottom. But this only seems to happen if the muffin batter is on the thin side. For this recipe, the fresh blueberries didn’t really need coating, but the frozen blueberries did.

Can I make these muffins dairy-free?

You can definitely try! While this is a butter-based muffin recipe, you can try substituting vegetable oil (like canola, grapeseed, or avocado oil). You can also use a non-dairy milk. However, the streusel topping probably wouldn’t work unless you have a non-dairy butter that can be cut in the same way as regular butter.


Old Fashioned blueberry muffins are a winner in the household time and time again! My family loves these muffins, and always wants me to make them for breakfast. So now it’s your turn—grab your ingredients and make batch for your family or guests! They are sure to love them.

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