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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:
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 plus 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°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.
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.
I made these over the weekend and they were delicious. They are soft, moist and just the right amount of sweetness. I used frozen blueberries and coated them with a little flour which worked out perfectly.
Delicious and so easy to make. Thank you.Joan M
This is a great recipe, I love it .
Turned out pretty good. Way to sweet/too much sugar for me.
Is there a way to make them artificial sugar free?
You could try using a sugar substitute and see how they turn out! You’ll have to let us know.
These are a perfect easy breakfast for my kids. They love them!
I’m so happy to hear you kids love the muffins! Thanks for sharing!
I love your recipes, and going to try all these breads and muffins.
I baked muffins for 16-18 minutes. Good taste, but I will add a bit of lemon zest next time.
Thanks for your feedback. I’m sure lemon zest would add a fresh bright flavor too!
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!
It is such a good base recipe for other fruit flavors as well. Strawberry and apple muffins sound delicious. Thanks for sharing!
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!
We are both in a same industry and every point describe in a correct way .Thanks for giving me information.