Blueberry Muffins Recipe

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

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 226kcal

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.

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.