This post may contain affiliate links. Please read our disclosure policy.

These delicious homemade blueberry muffins are simple and perfect for breakfast, a snack, or after-school treats. Plus – they’re easy!!

This blueberry muffin recipe is always a hit, but my family also loves Apple, Lemon Poppy Seed, or Banana Crumb Muffins.

This bowl of blueberry muffin recipe on top of a blue/white towel.


We Love Muffins!

There is something SO comforting about muffins baking in the oven. The sweet smell that fills the house makes me smile, especially if they have blueberries in them!

This fluffy, moist blueberry muffin recipe makes the most delicious breakfast. Pair them on the side of some eggs and bacon and you’re set.

Why we love them:

  • Delicious. I’m dying over how yummy these are warm and straight out of the oven, especially with a nice layer of butter spread in the middle.
  • Quick. With a 15-minute prep time, these are not only easy but come together in no time making it an easy breakfast recipe!
  • For snacking. I like to bake a batch of muffins and have them on hand for a grab-and-go breakfast or an after-school snack.
A white bowl filled with blueberries.

Ingredients

  • granulated sugar
  • unsalted butter softened – to use salted butter, reduce or omit the added salt
  • eggs
  • vanilla extract
  • all-purpose flour – Whole wheat flour tends to absorb more moisture than white flour and can bake up a little more dense. To use whole wheat flour, I suggest using whole wheat pastry flour. Or use a gluten-free baking flour substitute. 
  • baking powder
  • salt
  • milk
  • fresh blueberries – to use frozen blueberries rinse the berries several times. The water will begin as dark blue and then turn to a lighter purple/red. Carefully pat dry. This will help the homemade blueberry muffins from baking up as a blue/green color.
    • Replace some of the blueberries with an equal amount of raspberries. Cherries or sliced peaches would be delicious flavor options!
  • coarse sprinkling sugar
Blueberries being added to a muffin batter.

How to Make Blueberry Muffins

  1. PREP. Preheat the oven to 375°F. Prepare two 12-cup muffin tins by adding paper liners. Set aside.
  2. WET INGREDIENTS. In a medium bowl, beat sugar and butter with a hand mixer until well combined. Add eggs one at a time, and stir in between additions. Mix in vanilla.
  3. DRY INGREDIENTS. In a separate large bowl, sift 2 cups flour, baking powder, and salt. Add to butter/sugar mixture and whisk a little bit at a time, alternating with the milk, using a wooden spoon and making sure not to over-mix.
  4. BLUBERRIES. Using a fork, crush ½ cup of the blueberries and fold them into the batter. Toss the remaining blueberries in the remaining 1 tablespoon flour. Fold these coated blueberries into the batter.
  5. BAKE. Divide batter among the muffin cups. Sprinkle coarse sugar over the tops and bake for about 20-24 minutes.
    • Remove from muffin tin and allow to cool on a rack for at least 30 minutes.

Make Different Sizes

Follow the recipe as directed. For mini muffins pour the batter into a mini muffin tin and shorten the baking time to about 9-11 minutes.

For Jumbo muffins use a jumbo muffin tin and bake for 5 minutes at 425°F then reduce the oven to 350°F and bake for another 25-30 minutes.

Blueberry Muffin batter filled with blueberries in lined muffin tin.

Recipe Tips

  • Add a crumble topping. Mix ½ cup sugar, ⅓ cup flour, 1½ teaspoon cinnamon in a bowl. Mix with a fork and sprinkle over the muffins. Bake according to directions.
  • Batter thickness. If your batter is too runny, add 1 tablespoon of flour at a time. If it’s too thick, add 1 tablespoon of milk at a time until the batter reaches the desired consistency. It is okay if the batter has a few lumps—they will bake out.
  • Sinking blueberries. Toss the berries in 1 tablespoon of flour before adding them to the mixture to keep them from sinking to the bottom. OR try adding 1 tablespoon of plain batter to the muffin tins, then fold the blueberries into the remaining batter. Finish filling in the muffin tins and bake.
  • Added flavor. Mix in some lemon zest for a bit of a zing.
Two blueberry muffins on a white plate with one unwrapped.

Storing Info

  • STORE. Homemade blueberry muffins are a type of “quick” bread and need airflow to avoid getting soggy. Lightly cover with plastic wrap to allow some moisture to evaporate while keeping the muffins soft and fresh. Let cool, cover lightly, and store at room temperature for 3-4 days, or refrigerate and store for up to a week.
  • FREEZE. Place cooled muffins in an airtight container or freezer bag, label, and freeze for up to 3 months. To eat: thaw and cook in the microwave for 20-30 seconds.
Homemade Blueberry Muffin recipe set on a plate.

For More Muffins:

4.95 from 56 votes

Blueberry Muffins Recipe

By: Lil’ Luna
These delicious homemade blueberry muffins are simple and perfect for breakfast, a snack, or after-school treats. Plus – they're easy!!
Servings: 16 muffins
Prep: 15 minutes
Cook: 20 minutes
Cool time: 30 minutes
Total: 1 hour 5 minutes

Ingredients 

  • cups sugar
  • ½ cup unsalted butter softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups plus 1 tablespoon all-purpose flour divided
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 2 cups blueberries rinsed, drained and dried
  • cup coarse sprinkling sugar

Instructions 

  • Preheat the oven to 375°F.
  • Prepare two 12-cup muffin tins by adding paper liners. Set aside.
  • In a medium bowl, beat sugar and butter with a hand mixer until well combined. Add eggs one at a time, blending in between additions. Mix in vanilla.
  • In a separate bowl, sift 2 cups flour, the baking powder, and salt. Add to butter/sugar mixture a little bit at a time, alternating with the milk, using a wooden spoon and making sure not to overmix.
  • Using a fork, crush ½ cup of the blueberries and fold into the batter. Toss remaining blueberries in remaining 1 tablespoon flour. Fold these coated blueberries into the batter.
  • Divide batter among the wells of the prepared muffin tin. Sprinkle coarse sugar over the tops and bake for about 20-24 minutes.
  • Remove from muffin tin and allow to cool at least 30 minutes.

Video

Notes

Make ahead of time. Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. These muffins also freeze well. Place muffins in a single layer in a resealable plastic freezer bag and freeze for up to 3 months.
TO MAKE BLUEBERRY BREAD: 
Pour batter into a parchment paper–lined 5-x-9-inch loaf pan and sprinkle with sugar. Tent with foil and bake for 70 minutes, or until a toothpick inserted into the middle comes out clean.

Nutrition

Serving: 1muffin, Calories: 198kcal, Carbohydrates: 32g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 85mg, Potassium: 103mg, Fiber: 1g, Sugar: 19g, Vitamin A: 230IU, Vitamin C: 2mg, Calcium: 40mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




47 Comments

  1. 5 stars
    I’ve been making these muffins for about a year and this is my favorite recipe hands down! I also find it as a great base for other flavors, I’ve done it with strawberries and apple and it is all so yummy. Definitely my go to recipe!

    1. It is such a good base recipe for other fruit flavors as well. Strawberry and apple muffins sound delicious. Thanks for sharing!

  2. 5 stars
    Bake time was a little long and I baked at 350 instead but they came out great! My daughter loves them and she is very picky when it comes to blueberry muffins. I put extras in a ziplock and made a small load that I put in the freezer. They were still soft and fresh the next day (absolutely no sign of staling) and we defrosted the frozen loaf and my daughter couldn’t even tell it was frozen previously! Highly recommend!

  3. We are both in a same industry and every point describe in a correct way .Thanks for giving me information.