Blueberry Muffins

Delight your taste buds with homemade blueberry muffins studded generously with jammy berries. These muffins are soft and sweet, with a tender crumb and a slightly crunchy coarse sugar topping. Serve them warm with a pat of butter, and enjoy them with your morning cup of coffee!

When it comes to breakfast and afternoon treats, a freshly baked muffin satisfies a craving that not much else can. And since this easy blueberry muffin recipe mixes together in mere minutes with simple ingredients, you can whip up a batch whenever the mood strikes! For more blueberry recipes, check out my blueberry cheesecake recipe, blueberry scones recipe, and blueberry coffee cake recipe.

Ingredients

Flour — all-purpose flour makes perfectly soft blueberry muffins.

Baking powder — baking powder helps the muffins rise. Always double-check that your baking powder has not expired for the best results.

Salt — salt enhances the other flavors in these easy homemade muffins.

Blueberries — plump fresh blueberries are incredible if they’re in season. But frozen berries work great, too (see FAQ section for more info).

Sugar — granulated sugar adds just the right amount of sweetness.

Butter — melted unsalted butter adds richness to the batter.

Eggs — eggs help to bind the ingredients for a cohesive batter and assist in the rise of the muffins.

Vanilla — use good vanilla extract for the best flavor.

Milk — milk contributes moisture and tenderizes the muffin crumb. Though 2% milk can be substituted in a pinch, opt for whole milk if possible.

Topping — sprinkle coarse sugar over the muffins before baking to create a crackly, sparkly top.

How To Make Blueberry Muffins

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. In a small bowl, toss the blueberries with a tablespoon of the dry ingredients mixture.

3. In a large bowl, beat the sugar, melted butter, and eggs together on medium speed until light and fluffy. Add the vanilla extract.

4. Add one-third of the flour mixture to the wet ingredients.

5. Then add half of the milk. Add another third of the flour mixture, the other half of the milk, and finally, the last bit of flour mixture. (In other words, you’re alternating like this: dry ingredients, milk, dry ingredients, milk, dry ingredients.)

6. Stir in the blueberries.

7. Line a 12-cup muffin pan with paper liners. Divide the batter among the lined muffin cups.

8. Scatter more blueberries on top of each muffin and sprinkle with coarse sugar. Bake at 400°F for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let the blueberry muffins cool in the muffin tin for a few minutes before removing them and cooling them completely on a wire rack.

Variations

• Add a streusel topping: You can swap the coarse sugar for a crumb topping. Sprinkle a homemade streusel over the tops of the muffins before baking (1 to 2 tablespoons per muffin). You won’t need all the streusel that my recipe yields, so you can make half the recipe or freeze the remaining amount for a future batch.
• Use part oil for extra soft muffins: You can swap half or all of the melted butter for an equal amount of vegetable oil. This keeps the muffins extra soft after they have fully cooled. I prefer butter for the flavor, but this is a great option if you plan on making the muffins a day in advance of serving them.
• Add citrus zest: For a little extra zing, add 1 tablespoon of lemon zest into the butter mixture, and replace ½ cup of milk with ¼ cup of lemon juice and ¼ cup of sour cream or plain yogurt stirred together. Or try my lemon blueberry muffins recipe!

How To Store

Store leftovers in an airtight container at room temperature for 2 to 3 days or in the refrigerator for 4 to 5 days.

Freezing blueberry muffins: Wrap each muffin tightly in plastic wrap and aluminum foil and store in a freezer bag or freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.

Pro Tips For Making This Recipe

• Weigh the flour. Using a kitchen scale is the most accurate way to measure flour. This is the best way to avoid dry or dense muffins, which are often caused by using too much flour. If you don’t have one, fluff the flour in its container, spoon it into the measuring cup, and level off the top with a knife.
• Use room-temperature eggs and milk. Set the eggs and milk out about 30 minutes to an hour before you start baking for the best blueberry muffin recipe results. Room temperature ingredients incorporate more easily than cold ingredients.
• Don’t overmix the batter. This will over-develop the gluten, leading to tough, not soft, muffins.
• Toss the berries with the flour mixture before adding them to the batter. Doing so will keep the berries suspended in the batter so they don’t sink to the bottom of the muffins during baking.
• For the most moist muffins, I like to add a ramekin filled halfway with water to an empty oven rack. This keeps the muffins nice and moist during baking, but it is optional.

Frequently Asked Questions

If you’ve tried this blueberry muffins recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!

4.95 from 397 votes

Blueberry Muffins Recipe

With a tender and sweet crumb and bursts of juicy blueberries, these homemade Blueberry Muffins are a simply irresistible treat!

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Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 226kcal

Author John Kanell

Video

Equipment

• ▢
  Mixing Bowls
• ▢
  Electric hand mixer
• ▢
  Muffin pan
• ▢
  Paper cupcake liners

Ingredients

• ▢ 2 cups all-purpose flour (240g)
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 8 ounces fresh blueberries
• ▢ ¾ cup granulated sugar (170g)
• ▢ ½ cup unsalted butter melted (113g)
• ▢ 2 large eggs room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ ¾ cup whole milk room temperature (180ml)
• ▢ Coarse sugar for topping*

Instructions

• Preheat to 400°F. Line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
• In a small bowl, combine the blueberries with about a tablespoon of the dry mixture and toss to combine. (This will help prevent them from sinking in the batter.)
• In a large mixing bowl, beat the sugar, butter, and eggs together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla. Add the flour mixture into the butter mixture in 3 parts, alternating with half of the milk between flour additions. Stir in the blueberries. Divide the batter among the paper liners. (They will be full.) Scatter more blueberries on top and sprinkle with coarse sugar or streusel, if desired.
• Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the tin for a few minutes before removing them and cooling on a wire rack.

Notes

• Weigh the flour. Using a kitchen scale is the most accurate way to measure flour. This is the best way to avoid dry or dense muffins, which are often caused by using too much flour. If you don’t have one, fluff the flour in its container, spoon it into the measuring cup, and level off the top with a knife.
• Use room-temperature eggs and milk. Set the eggs and milk out about 30 minutes to an hour before you start baking for the best blueberry muffin recipe results. Room temperature ingredients incorporate more easily than cold ingredients.
• Don’t overmix the batter. This will over-develop the gluten, leading to tough, not soft, muffins.
• Toss the berries with the flour mixture before adding them to the batter. Doing so will keep the berries suspended in the batter so they don’t sink to the bottom of the muffins during baking.
• For the most moist muffins, I like to add a ramekin filled halfway with water to an empty oven rack. This keeps the muffins nice and moist during baking, but it is optional.

Nutrition

Calories: 226kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 284mg | Potassium: 75mg | Fiber: 1g | Sugar: 15g | Vitamin A: 316IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg

*Nutrition Disclaimer

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