Nothing beats classic homemade Blueberry Muffins straight from your own oven. With a tender crumb, juicy bursts of blueberries and a sweet sugary top, this easy recipe gives you bakery-quality muffins that are to die for!
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Whether you're making a quick breakfast, a lunchbox treat, or a delicious anytime snack, these Blueberry Muffins come together quickly with simple pantry ingredients. They're a favorite for weekend baking, bake sales and holidays, along with batch baking for easy breakfasts during the school days.
Our blueberry muffins are a much-loved treat you can always find in the freezer, along with these easy banana muffins, peach muffins and peanut butter muffins. Our muffin recipes are also great for picnics, camping and roadtrips. You can never go wrong with a sweet and juicy blueberry muffin!
Why You'll Love Our Blueberry Muffins
- They have just the right amount of sweetness, plus a little more for topping!
- They're a classic perfect for quick and simple breakfasts, cozy weekend baking and holiday desserts.
- They're versatile with different mix-ins and can be made vegan, dairy-free and gluten-free.
Ingredients
To make about 12 standard size blueberry muffins you need:
- 1 ½ cups all-purpose flour
- ⅔ cups white sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cups melted unsalted butter
- ⅓ cup milk
- 1 teaspoon vanilla extract: we make homemade vanilla extract in our pressure cooker
- 1 egg
- 1 cup blueberries
- extra coarse sugar crystals
Tips from the Chef
- Don't over mix the batter. A few lumps are okay. Over mixing makes dense muffins.
- To prevent the blueberries from sinking, toss them lightly in flour before folding into the batter.
- Use room temperature ingredients for easy and even mixing.
Step-By-Step Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a standard size muffin tin with paper liners or lightly grease the cups with oil or butter.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder and salt.
- In a separate mixing bowl, mix the melted butter, milk, vanilla extract and egg.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. To keep the muffins soft and tender, do not over mix.
- Fold in the blueberries using a spatula.
- Divide batter evenly into the muffin cups, filling almost to the top. Generously sprinkle the tops with coarse sugar crystals. Bake for 15-18 minutes, until a toothpick inserted comes out clean.
- Let your blueberry muffins cool a few minutes before removing from the pan. Serve warm or at room temperature, plain or with a pat of butter.
Variations
- Add lemon zest or orange zest for a fresh citrus twist.
- Swap the vanilla extract with lemon extract.
- Drizzle with streusel or a vanilla glaze.
- Add in a cup of chocolate chips or white chocolate chips.
How To Store
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Store in the freezer in freezer-safe storage containers for up to 3 months. Thaw at room temperature or overnight in the fridge.
Recipe FAQs
Yes! Add frozen blueberries to the batter straight from the freezer to avoid excess moisture. If defrosted, pat between paper towels to remove extra water before adding them to the batter.
Yes! Use 1:1 gluten-free flour to make gluten free blueberry muffins.
Recipe
Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cups white sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cups unsalted butter, melted
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup blueberries
- extra coarse sugar
Instructions
- Preheat the oven to 350℉. Line a standard size muffin tin with paper liners or lightly grease the cups with oil or butter.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder and salt.
- In a separate mixing bowl, mix the melted butter, milk, vanilla extract and egg. Pour the wet ingredients into the dry ingredients and gently stir until just combined. To keep the muffins soft and tender, do not over mix.
- Fold in the blueberries using a spatula.
- Divide batter evenly into the muffin cups, filling almost to the top. Generously sprinkle the tops with coarse sugar crystals.
- Bake for 15-18 minutes, until a toothpick inserted comes out clean.
- Let cool a few minutes before removing from the pan. Serve warm or at room temperature, plain or with a pat of butter.
Notes
- Add lemon zest or orange zest for a fresh citrus twist.
- Swap the vanilla extract with lemon extract.
- Drizzle with streusel or a vanilla glaze.
- Add in a cup of chocolate chips or white chocolate chips.
Nutrition
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