Blueberry muffins are a classic, soft, and fluffy treat bursting with juicy blueberries in every bite. Perfect for breakfast, a snack, or even dessert, these muffins are easy to make and loved by all. They pair beautifully with a cup of coffee or tea and can be enjoyed fresh out of the oven or on the go.
Why You’ll Love This Recipe
- Moist and fluffy texture – These muffins have the perfect balance of softness and structure.
- Packed with fresh blueberries – Each bite is filled with juicy fruit.
- Easy to make – Requires basic pantry ingredients and minimal prep time.
- Great for meal prep – Make a batch and enjoy them throughout the week.
- Customizable – Can be made with fresh or frozen blueberries, plus fun add-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Butter
- Eggs
- Milk
- Vanilla extract
- Fresh or frozen blueberries
Directions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, melt the butter and mix it with eggs, milk, and vanilla extract.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined.
- Carefully fold in the blueberries, being cautious not to overmix.
- Scoop the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Servings and Timing
- Servings: Makes about 12 muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Lemon Blueberry Muffins – Add a teaspoon of lemon zest for a bright, citrusy twist.
- Cinnamon Sugar Topping – Sprinkle cinnamon sugar over the muffins before baking for extra sweetness.
- Nutty Crunch – Mix in chopped almonds or walnuts for added texture.
- Healthier Version – Use whole wheat flour or replace sugar with honey or maple syrup.
- Dairy-Free – Substitute milk with almond, oat, or coconut milk.
Storage/Reheating
- Storage: Keep the muffins in an airtight container at room temperature for up to 3 days.
- Refrigeration: Store in the fridge for up to a week for extended freshness.
- Freezing: Wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheating: Warm in the microwave for 15-20 seconds or bake at 300°F (150°C) for a few minutes.
FAQs
Can I use frozen blueberries?
Yes! Do not thaw them before adding to the batter to prevent excess moisture.
How do I prevent blueberries from sinking?
Toss the blueberries in a little flour before adding them to the batter to help distribute them evenly.
Can I make these muffins gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking blend.
How do I make my muffins extra moist?
Use buttermilk instead of regular milk or add a tablespoon of yogurt to the batter.
Can I use oil instead of butter?
Yes, substitute an equal amount of vegetable oil or coconut oil for a slightly different texture.
Why are my muffins dry?
Overmixing the batter or overbaking can cause dryness. Mix until just combined and check for doneness early.
Can I make mini muffins with this recipe?
Yes, reduce the baking time to about 10-12 minutes for mini muffins.
Should I refrigerate blueberry muffins?
Not necessarily, but refrigeration extends their shelf life. Store at room temperature for short-term use.
Can I add chocolate chips to the batter?
Absolutely! Blueberries and chocolate make a delicious combination.
What’s the best way to serve blueberry muffins?
Enjoy them warm with butter, honey, or a drizzle of maple syrup.
Conclusion
Blueberry muffins are a timeless favorite that’s easy to make and perfect for any occasion. Whether you enjoy them fresh out of the oven or as a quick grab-and-go snack, these muffins are sure to satisfy your cravings. Try them today and enjoy their delicious, fruity goodness!
Print
Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
These soft and fluffy blueberry muffins are bursting with juicy blueberries and have a perfectly golden top. They’re easy to make and great for breakfast or as a snack!
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup (80ml) vegetable oil
- 1 large egg
- 1/2 cup (120ml) milk
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or frozen blueberries
Optional Topping:
- 2 tablespoons coarse sugar (for a crunchy top)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
- Mix dry ingredients: In a bowl, whisk together flour, sugar, salt, and baking powder.
- Mix wet ingredients: In another bowl, whisk together vegetable oil, egg, milk, and vanilla.
- Combine wet and dry ingredients: Stir the wet mixture into the dry ingredients until just combined (don’t overmix!).
- Fold in blueberries: Gently stir in the blueberries.
- Fill muffin cups: Spoon batter into muffin cups, filling each about ¾ full. Sprinkle with coarse sugar if using.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- If using frozen blueberries, don’t thaw them—just toss them with a teaspoon of flour before adding to prevent sinking.
- Swap half the flour for whole wheat flour for a healthier version.
- Store at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.