This quick and easy Blueberry Muffin Recipe delivers fluffy, tender muffins that are packed with blueberries and bursting with flavor! Ready to enjoy in just 30 minutes, these delicious blueberry muffins are the perfect way to start your day or satisfy a sweet craving. Perfect for weekend brunch, holidays or anytime you need a quick treat!
Love blueberry treats? Try these ones next: Blueberry Cheesecake Danish, Lemon Blueberry Bread and this amazing Blueberry Coffee Cake!
Blueberry Muffins
Blueberry muffins are a staple in my baking repertoire! There’s just something so comforting and satisfying about biting into a warm, fluffy muffin filled with sweet blueberries. Over the years, I’ve experimented with countless recipes, always striving for that perfect balance of flavors and textures. This particular recipe is my absolute favorite. It’s simple, reliable, and produces jumbo, bakery-style muffins that are tender, moist, and bursting with blueberry goodness.
I love how versatile blueberry muffins are. They’re perfect for breakfast with a cup of coffee, a delightful treat for a mid-morning snack, or even a sweet ending to a dinner party. And don’t forget about the endless possibilities for customization! You can add nuts, streusel topping, or even a dollop of Greek yogurt for extra protein. No matter how you enjoy them, these blueberry muffins are sure to become a family favorite.
Why You’ll Love This Blueberry Muffins Recipe
- Easy to Make: These blueberry muffins are ridiculously easy to make. You can whip up a batch of bakery-style muffins in no time!
- Flavorful and Tender: The flavor and texture of these muffins are absolutely divine. They have the perfect balance of sweet and tangy, with a burst of juicy blueberries in every bite. And the tender crumb and slightly crispy top are the ultimate combination. Trust me, one bite, and you’ll be hooked!
- Nutrient Boost: Blueberries are packed with antioxidants, so you can feel better about indulging in these delicious treats. They’re a healthier alternative to store-bought muffins, too!
How to Make Blueberry Muffins
Get ready to enjoy the irresistible aroma of freshly baked blueberry muffins as you whip up this simple yet delicious recipe. Combine the ingredients, gently fold in juicy blueberries and throw them in the oven. You’ll be savoring homemade goodness in no time.
As always, you can find the full printable recipe card at the end of this post.
- Beat the butter on medium speed until creamy and then beat in sugar. Add eggs and vanilla extract.
- Add half of the flour mixture (flour, baking powder, and salt) and mix just until incorporated.
- Add half of the milk and mix until incorporated. Repeat with remaining flour mixture and milk.
- Toss blueberries with a tablespoon of flour and then gently fold into the batter.
- Line a muffin pan with liners or light spray with nonstick cooking spray. Evenly divide batter.
- Bake muffins at 375°F for 18 to 22 minutes.
Want perfect blueberry muffins? Toss the blueberries in flour before adding them to the batter. Coating blueberries in flour helps prevent them from sinking to the bottom of the muffins.
Storage Information
- Room Temperature: Place blueberry muffins in a single layer on paper towels, to help absorb moisture and prevent them from getting soggy, in an airtight container. Muffins can be stored for 3 to 4 days.
- Refrigerator: Avoid refrigerating muffins as this can make them soggy and affect their texture.
- Freezer: Individually wrap muffins in plastic wrap, then place in a freezer-safe bag and store for up to 2 months. Thaw at room temperature or reheat in the microwave for a few seconds, before enjoying.
Variations to Try
This is really the best blueberry muffin recipe but here are some fun and tasty variations to try:
- Use different berries like strawberries, raspberries, or blackberries.
- Add lemon zest for a burst of fresh flavor that pairs perfectly with blueberries.
- Add warm spices like cinnamon, nutmeg, or ginger for a cozy twist.
- Create a crunchy and sweet streusel topping with brown sugar, oats, and cinnamon.
- Add a dollop of cream cheese to the bottom of the muffin tins before pouring in the batter.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries without even having to thaw them. Although, keep in mind that they will release some liquid during baking, but this is perfectly normal
Can I substitute buttermilk for regular milk?
Yes, buttermilk adds a tangy flavor and helps create a tender crumb. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
How do I prevent my muffins from being too dry?
Make sure you don’t over mix the batter. Over mixing develops gluten, leading to tough muffins. Also, adding enough moisture (milk or buttermilk) is crucial.
Trish’s Tips
- Use room temperature ingredients, this helps to create a light batter that also has better taste and texture.
- Don’t overfill the muffin cups. Fill the muffin cups about two-thirds full to give them room to rise without overflowing the pan during baking.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely. This prevents them from falling apart.
More Muffin Recipes to Try
- Banana Chocolate Chip Muffins
- Morning Glory Muffins
- Strawberry Muffins
- Raspberry Lemon Muffins
- Cranberry Orange Muffins
- Lemon Pound Cake Muffins
- Cinnamon Sugar Donut Muffins
Blueberry Muffin Recipe
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 8 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1½ cups blueberries fresh or frozen
- 1 tablespoon all purpose flour
Topping (Optional)
- 2 tablespoons coarse sugar turbinado or demerara sugar for sprinkling on top
Instructions
- Preheat your oven to 375°F. Line a muffin pan with liners or spray with nonstick cooking spray and set aside.
- In a small bowl, whisk together the all purpose flour, baking powder and salt. Set aside.2 cups all purpose flour, 2 teaspoons baking powder, ¼ teaspoon fine sea salt
- In a large mixing bowl or the bowl of a stand mixer, beat the butter on medium speed until creamy, about 2 minutes.8 tablespoons unsalted butter
- Add the sugar and continue beating for an additional 3 minutes or until the mixture is a pale yellow and fluffy.1 cup granulated sugar
- Add the eggs, one a time, thoroughly incorporating after each addition. Mix in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Add half of the flour mixture and mix on low speed just until incorporated. Add half of the milk and mix on low speed until incorporated. Repeat with remaining flour mixture and milk.1 cup whole milk
- Toss blueberries with a tablespoon of flour and then gently fold into the batter.1½ cups blueberries, 1 tablespoon all purpose flour
- Evenly divide muffin batter between liners and top with a sprinkle of coarse sugar (if using).2 tablespoons coarse sugar
- Bake muffins for 18 to 25 minutes (a few extra minutes for jumbo and a few minutes less for mini muffins), or until the tops are lightly browned, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Notes
- Room Temperature: Place muffins in a single layer on paper towels, to help absorb moisture and prevent them from getting soggy, in an airtight container. Muffins can be stored for 3-4 days.
- Refrigerator: Avoid refrigerating muffins as this can make them soggy and affect their texture.
- Freezer: Individually wrap muffins in plastic wrap, then place in a freezer-safe bag and store for up to 2 months. Thaw at room temperature or reheat in the microwave for a few seconds, before enjoying.
Equipment Needed (affiliate links): Glass Mixing Bowls | Electric Mixer (Hand Mixer or Stand Mixer) | Muffin Pan | Jumbo Muffin Pan
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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