Nothing delights our taste buds quite like a classic blueberry muffin studded with jammy berries, served warm with a brush of butter, and enjoyed with a morning cup of coffee. When it comes to breakfast and afternoon treats, a freshly baked muffin satisfies a craving that not much else can. These blueberry muffins are absolutely packed with sweet, juicy berries and come together in mere minutes, so homemade muffins are never far out of reach.
Furthermore, the muffins are made with common ingredients and simple steps that are welcoming to even the most novice baker. Whether you whip up a batch for afternoon baking therapy or surprise your family with them on a Saturday morning, there’s no reason not to make these easy blueberry muffins! For more blueberry recipes, check out my blueberry cheesecake recipe, blueberry scones recipe, and blueberry coffee cake recipe.
What You Need to Make This Recipe
Blueberries – opt for fresh blueberries whenever they are sweet and juicy or in-season. The common harvest season for fresh berries is in July and August. Whenever you can’t find fresh, however, frozen blueberries are a great substitution. If using them, add the berries to the recipe straight from the freezer, do not thaw them first, and follow the directions as listed.
All-Purpose Flour – provides structure and a neutral-flavored batter to let the berries shine. For the best results, measure the flour by weighing it. If you do not have a food scale, scoop the flour into the measuring cups and then level off with a knife.
Whole Milk – contributes richness and tenderizes the muffin crumb. Though 2% milk can be substituted in a pinch, opt for whole milk if possible, as its milk fat is essential to the flavor and texture of the crumb.
Unsalted Butter – choose unsalted butter, rather than salted, since many different brands add varying amounts of salt to the butter. For the lightest and fluffiest muffins, bring the butter to room temperature before starting the recipe. If desired, you can swap half or all of the melted butter for an equal amount of vegetable oil or even a neutral olive oil.
Coarse Sugar – to sprinkle over the muffins before baking, creating a bakery-like crystalline finish to the muffin tops. Sanding sugar, cane sugar or pearl sugar can also be substituted if needed.
How to Make Blueberry Muffins
1. Preheat to 400°F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
2. In a small bowl, combine the blueberries with about a tablespoon of the dry mixture and toss to combine. Doing this will help prevent the berries from sinking in the batter.
3. In a large bowl, beat the sugar, butter, and eggs together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract.
4. Whisk or beat in ⅓ of the dry ingredients into the wet ingredients.
5. Mix half of the milk into the batter. Repeat alternating mixing in ⅓ of the flour mixture followed by the rest of the milk and remaining flour until combined.
6. Gently stir or fold in the floured blueberries.
7. Divide the muffin batter among the muffin pan liners.
8. 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 placing on a wire rack to cool to room temperature.
Pro Tips For Making This Recipe
- Use room temperature ingredients. Bring the butter, eggs, and whole milk to room temperature will allow for the fluffiest and lightest muffins. This is important because room temperature ingredients form an emulsion that traps air bubbles. The bubbles will then grow as they bake, creating superior loft.
- Toss the berries with flour before stirring in. Doing so will keep the berries from sinking into the batter and collecting at the bottom of the muffin
- Fill the muffin cups full. Only use 12 cupcake liners and divide the batter amongst them. The cups will be full, but doing so will create beautifully domed muffins.
- Make extra moist muffins. Place a small ramekin of water on the shelf next to or underneath the muffin tray to add extra moisture while baking.
- Optional: Make lemon blueberry muffins. For a delightful lemon zing, add 1 tablespoon of lemon zest to the butter mixture, and replace ½ cup of milk with ¼ cup of lemon juice and ¼ cup of sour cream.
Frequently Asked Questions
Store leftovers in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days. The muffins can also be frozen in a freezer-safe container or freezer bag for up to 3 months. Defrost them at room temperature for 20-30 minutes or until thawed through.
Serve these homemade blueberry muffins warm with honey butter, freshly steeped tea, or hot brewed coffee. For a big breakfast spread, serve them with other muffin recipes like my banana oatmeal muffins, strawberry muffins recipe, or my recipe for cinnamon muffins. For a heartier breakfast, serve the blueberry muffins with fruit salad, yogurt, scrambled eggs, or with a vegetable frittata.
To top these tender muffins with streusel, just swap the coarse sugar for a crumb topping. Stir together ½ cup all-purpose flour, ½ cup granulated sugar or brown sugar, and a pinch of salt. Add ¼ cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Sprinkle the streusel over the tops of the muffins before baking.
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If you’ve tried this blueberry muffin recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Blueberry Muffins
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
- Use room temperature ingredients. Bring the butter, eggs, and whole milk to room temperature will allow for the fluffiest and lightest muffins. This is important because room temperature ingredients form an emulsion that traps air bubbles. The bubbles will then grow as they bake, creating superior loft.
- Toss the berries with flour before stirring in. Doing so will keep the berries from sinking into the batter and collecting at the bottom of the muffin
- Fill the muffin cups full. Only use 12 cupcake liners and divide the batter amongst them. The cups will be full, but doing so will create beautifully domed muffins.
- Make extra moist muffins. Place a small ramekin of water on the shelf next to or underneath the muffin tray to add extra moisture while baking.
- Optional: Make lemon blueberry muffins. For a delightful lemon zing, add 1 tablespoon of lemon zest to the butter mixture, and replace ½ cup of milk with ¼ cup of lemon juice and ¼ cup of sour cream.
