A classic blueberry muffin inspired by everyone's favorite Canadian fast food chain Tim Hortons. I used to eat these every weekend, so I tried making a recipe for them from scratch! They're moist, sweet, and go great with your morning coffee.
Can't get enough of Tims? Try my Chocolate chip muffins next!
๐ซ About This Recipe
When I was little, I used to go to Tim Hortons every weekend with my dad. We lived within a 10-minute walk of one, so it was really close for us. He would always get himself a coffee, and then we would share a muffin, doughnut, or apple fritter.
The blueberry muffins were always my favorite! I loved the big chunks of blueberry and I could not get enough of the crunchy streusel on top. For some reason, Tim Hortons just made it better than anyone else. Sometimes my dad would buy a whole box, and we'd finish them before dinner.
My recipe is a combination of my own research and some tips from my friend's mom who used to own her own bakery. I think they taste really close to the ones at Timmies and I can't wait for you to try them. Let's get into it.
๐ง Ingredients
The batter is actually quite standard in terms of muffins, i.e. if you've ever made a muffin, this recipe is going to look pretty familiar.
- Blueberries: Fresh or frozen will both work. If you're using frozen, you'll want to add them to the batter while they're still frozen. Defrosted berries tend to bleed a lot of color when you mix them in. Also, they'll need to be baked for 5 minutes longer.
- Batter: You need to be very gentle with the batter so the muffins come out tall and fluffy. You'll need all-purpose flour, sugar, baking powder, salt, oil, milk, egg, and vanilla extract.
- Streusel topping: It's really easy to make and I find this recipe in one of my cookbooks. It's just all-purpose flour, brown sugar, white sugar, and melted butter.
๐ช Instructions
STEP 1: Make the streusel topping by mixing flour, brown sugar, granulated sugar, and salt in a small bowl. Drizzle in butter and mix with a fork until it's combined but still clumpy.
STEP 2: Preheat your oven to 400ยฐF. Grease an 8-cup muffin tray with non-stick cooking spray, or use paper liners. If your tray can hold more than 8 muffins, add 1-2 tablespoons of water to the empty spots. This will prevent those areas from getting overly hot and transferring heat to the neighboring muffins.
STEP 3: In a large bowl, whisk together flour, sugar, baking powder, and salt.
STEP 4: In a measuring cup that holds at least 1 cup, add oil and egg. Fill it to the 1-cup line with milk (about โ to ยฝ cup). Add vanilla and whisk until it's smooth.
STEP 5: Add the milk mixture to the dry ingredients, and mix until just combined. Careful not to overmix. The batter should be thick with plenty of lumps. Gently fold in the blueberries.
STEP 6: Divide the batter among the 8 muffin cups, and sprinkle the tops with streusel.
STEP 7: Bake the muffins for 15 to 20 minutes or until the tops are no longer wet. The muffins are done when a toothpick inserted into the center comes out dry. It's okay to have some crumbs but there should be no wet batter. Allow them to cool on a rack for 5-10 minutes.
You can store the muffins at room temp for three days or in the fridge for five days. Hope you enjoy them as much as my family does!
๐ Recipe
Tim Hortons Blueberry Muffins
Ingredients
Streusel topping
- ยผ cup all-purpose-flour
- 2 tablespoon brown sugar (tightly packed)
- 1 tablespoon sugar
- 1 ยฝ tablespoons butter (melted and cooled so it's warm to the touch but not hot)
Muffin batter
- 1 ยฝ cups all-purpose flour
- ยพ cup sugar
- ยฝ teaspoon coarse kosher salt
- 2 teaspoons baking powder
- โ cup neutral oil
- 1 large egg
- โ -ยฝ cup milk
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen; see notes for frozen berries)
Instructions
- Make the streusel topping by mixing flour, brown sugar, granulated sugar, and salt in a small bowl. Drizzle butter and blend with a fork until combined but still clumpy.
- Preheat your oven to 400ยฐF. Grease an 8-cup muffin tray with non-stick cooking spray, or use paper liners. If your tray can hold more than 8 muffins, add 1-2 tablespoons of water to the empty spots.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a measuring cup that holds at least 1 cup, add oil and egg. Fill it to the 1-cup line with milk (about โ to ยฝ cup). Add vanilla and whisk until smooth.
- Add the milk mixture to the dry ingredients, and mix until just combined. Be careful not to overmix. The batter should be thick with plenty of lumps. Gently fold in the blueberries.
- Divide the batter among the 8 muffin cups, and sprinkle the tops with streusel.
- Bake the muffins for 15 to 20 minutes or until the tops are no longer wet. The muffins are done when a toothpick inserted into the center comes out dry. It's okay to have some crumbs but there should be no wet batter. Allow them to cool on a rack for 5-10 minutes.
Michelle Struik
Moist and yummy, They are extremely close to Timmy's Blueberry Muffins so thank you for this receipe. Will be making this again!
Grump
Your welcome, Michelle- enjoy!
Jo
AMAZING! Theise r so good, especially when they r fresh! A few things to note about proportions and measurements tho:
-if you want to make more than 8 muffins, I strongly recommend making 16 or 24 muffins (x2 and x3) instead of changing the number under servings, since when you do this, you get really weird measures, in wich case you must estimate the amount of said ingredient, wich changes the final result
-if you are making a double batch, make sure that in the milk mixture you fill it to the 2 cup line and not the one cup, since you would be doubling the recipe and all other ingredients
-you will end up with a lot of extra students, so making some sort of a fruit crumble with it as a topping is one way to use it up
-you can swap the blueberries for strawberries!
If u have read my entire novel of a comment, thanks!
Grump
Jo, these are great tips, thanks!
Dana De Jeu
Very good- might add a few more blueberries next time. The muffins were the perfect sweetness and had the perfect texture. Thanks for sharing a great recipe.
Stephanie M
I double up on the recipe and made 12 by overflowing the liners. They took roughly 30 min to bake as a result. They taste almost identical to Timโs! Thank you for sharing