Try this recipe next time you're craving a Tim Hortons Blueberry Muffins! These copycat muffins are moist, sweet, and the perfect accompaniment to a morning coffee. Keep reading as I unveil all the secrets to making these at home!
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🫐 What are Tim Hortons Blueberry Muffins?
They're classic bakery-style muffins, known as Wild Blueberry Muffins on the Tim Hortons menu. My version tastes just like it! (Not to brag, but I'd choose these over Tim Hortons muffins any day!)
These blueberry muffins are quick and simple, with a moist, tender center filled with blueberries and a perfectly golden-brown top with crunchy streusel.
Why you'll love this recipe
- The perfect copycat: They taste just like Tim Hortons! I've eaten these muffins all my life, and they taste just like them. Spread on some butter and enjoy with a nice warm cup of coffee.
- Easy: This blueberry muffin recipe is a breeze. You only need two bowls, and it requires only a few steps.
- Fresh or frozen blueberries: Both work for this recipe, so you can make these muffins year-round.
🧂 Ingredients
For the muffins:
- Blueberries: Fresh or frozen, both are good. If they're frozen, add them while they're still frozen.
- Flour: Use all-purpose flour.
- White sugar: Adds flavor and tenderness to the muffins.
- Oil: I usually prefer butter for its taste, but after trying both, I found that oil makes the muffins more tender.
- Milk: Any kind of milk will do.
- Egg: Provides structure and stability to the muffins.
- Baking powder: For leavening
- Salt: Just a touch to enhance the flavors.
- Vanilla extract: Go for pure vanilla extract for the best flavor.
For the streusel topping:
- Flour: Use all-purpose flour.
- Brown and white sugar: We use a 2 to 1 ratio of brown to white sugar for a balanced flavor.
- Butter: Melted and cooled slightly. It should be warm to the touch but not hot.
Substitutions & Variations
- All-purpose flour can be substituted for whole wheat flour or a combination of whole wheat and all-purpose flour.
- Milk can be substituted with any non-dairy alternative.
🔪 Instructions
STEP 1: 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.
STEP 2: Preheat your oven to 400°F. 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 for even cooking.
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, then the egg. Fill it to the 1-cup line with milk (about ⅓ to ½ cup). Add vanilla and whisk to blend.
STEP 5: Gently mix the milk mixture with the dry ingredients in the bowl. Don't overmix; lumps are okay; the batter will be pretty thick. 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. Check with a toothpick inserted into the center; it's okay to have some crumbs but not wet batter. Allow them to cool on a rack for 5-10 minutes.
💭 Top Tips
- Mix the dry and wet ingredients until JUST combined. The batter should be thick and scoopable, not overly runny or thick like dough; add a tablespoon of flour if it's runny or a tablespoon of milk if it's too thick.
- To avoid overbaking, begin checking for doneness at 12 minutes. If the toothpick isn't clean, bake for another minute and check again.
🥡 Storage & Leftovers
Storing: Store leftover muffins in plastic bags or airtight containers at room temperature for up to 3 days. Or, store them in the refrigerator for five days.
Freezing: Tightly wrap them in foil or plastic wrap, or place them in freezer bags and store them for up to 3 months. To enjoy them, let them thaw at room temperature or reheat in the microwave or oven at 350°F.
📋 Recipe
Tim Hortons Blueberry Muffins
Equipment
- muffin tray
- paper liners (or use cooking spray)
Ingredients
Streusel topping
Muffin batter
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ½ teaspoon coarse kosher salt (use half the amount if you're using table salt)
- 2 teaspoon baking powder
- ⅓ cup neutral oil (canola, vegetable, corn, grape seed)
- 1 large egg
- ⅓-½ cup milk
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen. See note below about 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 400°F. 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 for even cooking.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a measuring cup that holds at least 1 cup, add oil, then the egg. Fill it up to the 1-cup line with milk (about ⅓ to ½ cup milk). Add vanilla and whisk to blend.
- Gently mix the milk mixture with the dry ingredients in the bowl. Don't overmix, lumps are okay; the batter will be fairly thick. 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. Check with a toothpick inserted into the center; it's okay to have some crumbs but not wet batter. Allow them to cool on a rack for 5-10 minutes.
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