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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.
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.
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
How to Make Blueberry Muffins
- PREP. Preheat the oven to 375°F. Prepare two 12-cup muffin tins by adding paper liners. Set aside.
- 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.
- 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.
- 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.
- 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.
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.
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.
For More Muffins:
Zucchini Muffins
26 mins
Chocolate Chip Muffins
21 mins
Apple Muffins
43 mins
Lemon Poppyseed Muffins
30 mins
Blueberry Muffins Recipe
These delicious homemade blueberry muffins are simple and perfect for breakfast, a snack, or after-school treats. Plus – they're easy!!
Ingredients
- 1¼ cups sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 cups blueberries, rinsed, drained and dried
- ⅛ cup coarse sprinkling sugar
Instructions
- Preheat the oven to 375 degrees 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 together 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. You wil not need to fill all the wells in the second tin: add a few tablespoons of water to each empty well to ensure even baking. 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.
Sinking Blueberries: Tossing the berries in flour before adding them to the mixture should keep them from sinking to the bottom. You can also try adding 1 tablespoon of plain batter to each muffin liner before folding the blueberries into the remaining batter. Finish filling in the muffin tins and bake.
Optional Crumb Topping: Combine 1 1/2 cups flour, 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon in a bowl. Mix with a fork and sprinkle over the muffins. Bake as directed above.
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.
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.
The muffins turned out great, but something isn’t quite right with the “crumb topping” addition. I did the flour, sugar and cinnamon and thought there should be butter, but it wasn’t listed. So I went with it and it just stays dry on top of the baked muffin.