.png){kind=small}
Blueberry Muffins
Few baked goods are as comforting as a warm blueberry muffin fresh from the oven. Bursting with juicy berries and wrapped in a tender, golden crumb, these muffins are the perfect blend of sweetness and tartness. Whether enjoyed with morning coffee, packed in a lunchbox, or served as a quick dessert, blueberry muffins never go out of style. This recipe creates muffins that are moist, fluffy, and packed with flavor—better than any store-bought version.
Why You’ll Love This Recipe
- Bakery-style muffins at home: Tall, golden tops and a tender crumb.
- Juicy berries in every bite: Each muffin is generously loaded with fresh or frozen blueberries.
- Moist & fluffy: Buttermilk or yogurt adds tenderness without heaviness.
- Easy ingredients: Simple pantry staples with just one bowl for mixing.
- Freezer-friendly: Perfect to bake ahead and reheat on busy mornings.
Ingredients (Makes 12 Muffins)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1 cup buttermilk (or plain yogurt)
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp flour (for coating blueberries)
Step-by-Step Instructions
1) Prep the Oven & Pan
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease with butter/oil.
2) Mix Dry Ingredients
- In a large bowl, whisk flour, sugars, baking powder, baking soda, salt, and cinnamon until evenly combined.
3) Mix Wet Ingredients
- In another bowl, whisk together buttermilk, oil (or butter), eggs, and vanilla until smooth.
4) Make the Batter
- Pour wet ingredients into dry. Gently fold with a spatula until just combined (do not overmix).
- Toss blueberries with 2 tbsp flour to prevent sinking, then gently fold into batter.
5) Bake
- Divide batter evenly among muffin cups, filling about 3/4 full.
- Optional: Sprinkle tops with coarse sugar for a bakery-style crunch.
- Bake 18–22 minutes until golden and a toothpick comes out clean.
6) Cool & Serve
- Cool in the pan for 5 minutes before transferring to a wire rack.
- Enjoy warm with butter, or let cool completely for storage.
Pro Tips for Perfect Muffins
- Use room-temperature ingredients for better mixing.
- Coating berries in flour prevents them from sinking to the bottom.
- Don’t overmix the batter—stir until ingredients are just combined.
- Frozen blueberries work perfectly—no need to thaw, just fold in gently.
- For taller muffins, bake at 425°F (220°C) for the first 5 minutes, then reduce to 375°F (190°C).
Serving Ideas
- Breakfast: Pair with coffee, tea, or a smoothie.
- Snack: Enjoy with a pat of butter or nut butter.
- Dessert: Warm and top with vanilla ice cream.
- Gift idea: Wrap in parchment and twine for homemade presents.
Flavor Variations
- Lemon Blueberry: Add 1 tbsp lemon zest and a drizzle of glaze.
- Crumble Top: Mix flour, sugar, and butter for a streusel topping.
- Nutty Twist: Fold in chopped walnuts or pecans.
- Healthier Option: Replace half flour with whole wheat flour and reduce sugar slightly.
Storage & Freezing
- Room temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Lasts up to 5 days, though muffins may firm up—reheat before serving.
- Freezer: Freeze up to 2 months. Wrap individually and thaw overnight or microwave for 30 seconds.
Frequently Asked Questions
Can I use frozen blueberries? Yes! Add them straight from the freezer to avoid purple batter streaks.
Why did my muffins turn dense? Overmixing the batter—mix only until just combined.
Can I make jumbo muffins? Yes, use a 6-cup tin and bake 22–26 minutes.
Can I make them dairy-free? Substitute plant-based yogurt or milk and vegan butter.
Nutrition Snapshot (Per Muffin, approx.)
- Calories: ~210
- Protein: 4 g
- Carbohydrates: 32 g
- Fat: 7 g
- Fiber: 2 g
- Sugar: 15 g
Values vary depending on sugar and blueberries used.
Quick Recipe Card
Prep: 10 minutes | Cook: 20 minutes | Yield: 12 muffins
- Whisk 2 cups flour, sugars, baking powder, soda, salt, cinnamon.
- Mix 1 cup buttermilk, 1/3 cup oil, 2 eggs, 1 tsp vanilla. Combine with dry.
- Fold in 1 1/2 cups blueberries coated in flour.
- Divide into muffin tin, sprinkle sugar on top.
- Bake 18–22 mins at 375°F (190°C). Cool, serve warm.
Final Thoughts
Blueberry muffins are proof that simple baking can deliver extraordinary results. Moist, fluffy, and packed with fruity bursts, these muffins are versatile enough for breakfast, snacks, or dessert. With easy substitutions and storage options, they’re a reliable go-to recipe for any occasion. Once you try them, you’ll see why homemade always beats store-bought. Bake a batch today and enjoy the classic flavor of fresh blueberry muffins anytime you crave them.