Blueberry Muffin Recipe

Top down look at blueberry muffins in a basket lined with a blue towel. A small bowl of blueberries is off to the side.

Course: Breakfast

Cuisine: American

Keyword: blueberry muffin, blueberry muffin recipe, blueberry muffins, blueberry muffins recipe, easy blueberry muffin recipe, easy blueberry muffins, homemade blueberry muffins, recipe for blueberry muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 253kcal

These Blueberry Muffins are tender, fluffy treats packed with blueberries and bursting with flavor. They are the perfect way to start your day or satisfy a sweet craving. These muffins are a classic for a reason.

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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

Storage Information

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.

Nutrition