Blueberry Muffins

These soft, delicious Blueberry Muffins are simple and perfect for breakfast, snack or after-school treat. They’re filled with blueberries and topped with coarse sugar making them irresistible.

Sometimes I like to bake a batch of muffins and have them on hand for a grab-and-go breakfast, or an after school snack. These blueberry muffins are always a hit, but my family also loves apple, lemon poppy seed, or banana crumb muffins.

Blueberry Muffins in bowl

a snack for any occasion

There is something SO comforting about muffins baking in the oven. The sweet smell that fills the house just makes me smile!! Especially if they have blueberries in them, like today’s recipe.

These fluffy, moist blueberry muffins make the most delicious breakfast. Pair them on the side of some eggs and bacon and you’re done.

I’m dying over how yummy these are warm and straight out of the oven, especially with a nice layer of of butter spread in the middle. I even like to eat one (or two!) of these for an afternoon pick-me-up or a late night snack before bed. To be honest, they are tasty any time of the day!

Blueberry Muffin batter in bowl

How to Make Blueberry Muffins

You’re in luck because blueberries are officially in season (from about May to August)!

For this recipe, you’ll need 2 cups of fresh blueberries (washed and drained). You’ll also need coarse sugar for sprinkling on top of the muffin batter before putting them into the oven.

Can  I use frozen blueberries? Yes! Be sure to rinse the frozen berries several times. The water will begin as dark blue then turn to a lighter purple/red. Carefully pat dry. This will help the muffins from baking up as a blue/green color.

Wet ingredients. To make the muffins, beat the regular sugar and butter in a bowl until smooth and mixed together. Add your eggs one at a time, and then add the vanilla.

Dry ingredients. Mix your dry ingredients in a separate bowl. Then add the dry ingredients to the wet ingredients a little at a time. While you’re doing that, alternate with adding in your ½ cup of milk. Then your batter is ready for the blueberries!

Blueberries. Take ½ cup of the blueberries and mash them up with a fork. Mix those in with your batter. Then take the other 1 and ½ cups of blueberries and fold them into the batter.

Bake. Pour the batter into muffin tins, sprinkle your coarse sugar on top, and bake for about 30 minutes at 375 degrees.

The result is the perfect, soft muffin filled with blueberries – a family favorite!

Homemade blueberry muffins in muffin tin

Muffin BAKING TIPS:

  • Do not over mix! When you add the wet ingredients to the dry ingredients, you want to be cautious. Stay away from electric mixers or the muffins will become dense and tough.
  • 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 ok if the batter has a few lumps—they will bake out.
  • Mini muffins: Follow recipe as directed, and pour batter into a mini muffin tin. Shorten the baking time to about 9-11 minutes.
  • Sinking blueberries: Toss the berries in 2 tablespoons of flour before adding them to the mixture, and it will keep them from sinking to the bottom. OR try adding 1 tablespoon of plain batter to the muffins tins, then fold the blueberries into the remaining batter. Finish filling in the muffins tins and bake.

Optional Crumb Topping

Add ½ c sugar, 1.3 c flour, 1 ½ tsp cinnamon in a bowl. Mix with a fork and sprinkle over the muffins. Bake according to directions.

Best blueberry muffins on plate

Storing & Freezing

Normally, most foods should be stored in an airtight container. However, because these muffins are a type of “quick” bread without a little air flow they tend to get a bit soggy. I’d recommend lightly covering them with plastic wrap allowing some moisture to evaporate while keeping the muffins soft and fresh.

  • Room temperature: let cool, cover lightly and store for to 2-3 days
  • Refrigerator: let cool, cover lightly and store for up to a week

Freezing. You can store blueberry muffins in the freezer to enjoy a quick treat on any given day. Once the muffins cool place them in an airtight container, label and freeze for up to 3 months. To eat: thaw and cook in the microwave for 20-30 seconds.

Blueberry Muffin recipe on plate

These are the BEST homemade blueberry muffins. You just can’t go wrong with them! We hope you’ll give them a try and let us know what you think. Not only are they great for breakfast, but they’re great as a snack or after-school treat too!

For more blueberry recipes, check out:

For more muffin recipes, check out:

Blueberry Muffins Recipe

4.91 from 21 votes
These soft, delicious Blueberry Muffins are simple and perfect for breakfast, snack or after-school treat. They're filled with blueberries and topped with coarse sugar making them irresistible.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cool time 30 minutes
Total Time 45 minutes
Servings 12
Calories 264 kcal
Author Lil' Luna

Ingredients

  • 1/2 cup softened butter
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup milk
  • 2 cups blueberries washed and drained
  • 1/8 cup coarse sugar

Instructions
 

  • Preheat the oven to 375.
  • Add butter and sugar in a medium bowl and beat until smooth. One at a time, add each egg, blending in between. Mix in vanilla.
  • In a separate bowl, sift flour, salt and baking powder. Add to sugar mixture, a little bit at a time, alternating with the ½ cup milk.
  • Using a fork, crush ½ cup of your blueberries and add to your batter. Fold in the remaining blueberries.
  • Divide batter among a lined 12 cup muffin tin. Sprinkle sugar over the tops and bake at 375 degrees for about 30 minutes.
  • Remove from muffin tin and allow to cool at least 30 minutes. 

Video

Notes

TRIED & TRUE FINDINGS:
  • DIFFICULTY: easy
  • HOW MANY DOES IT FEED: 12 muffins
  • ANY CHANGES MADE: used ⅛ cup coarse sugar in place of standard sugar
  • ANY SUGGESTIONS FOR NEXT TIME: none

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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!

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Comments:

  1. These muffins are amazing. Nice to see this amazing recipe. thanks for sharing with us. keep it up!

  2. 5 stars
    My dad loves blueberry muffins. So for Father’s Day, I made him a batch of these for part of his present, which was a homemade goody basket. He loved these muffins a lot! Can’t wait to make them again!

  3. 5 stars
    My husband loves blueberry muffins. He is funny cause he doesn’t like the store bought ones anymore. He wants me to make your recipe all the time!

    1. 4 stars
      Not too bad, but im not sure why there isn’T some kind of acid in this recipe to improve it’S teXture. I thought it was weird that the recipe didn’t cAll for baking soda but i went along with it and as eXpected, they Rose but were a little guMmy. EDible but i may try a different recipe next tIme.

  4. 5 stars
    I had my PRESCHOOLER put “make blueberry muffins” on her new years RESOLUTIONS list ? she and i finally got around to making them and they were delicious.

  5. 5 stars
    Hi! I have made these three times now and they are always a huge hit! I am able to make 24 mini muffins and 12 regular size muffins with the batter! Thanks for the great recipe!

  6. 5 stars
    Our most favorite muffin recipe!!! We made thesE the other day and loooved them. We just tried them today But With bananas instead of blueberries and they were perfect! We only did 1 egg inStead of 2. And added two bananas.
    Thank you so much for the recipe!

  7. 4 stars
    Recipe actually yielded 15 for me. Was a good muffiN, but a bit on the bland side. I would add more sugar and use less flour as the batter was rather thick.
    Thanks for the reCipe!

  8. Yikes i dont know if my flour is bad or my baking powder but tthey got real bRown on top and did not rise

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  11. 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!

  12. 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!