These blueberry muffins are everything you’ve ever dreamed of – moist, fluffy, and bursting with fresh blueberries in every bite. Perfect for breakfast, brunch, or a snack, this recipe is simple to follow and guarantees bakery-quality muffins at home.
Why You’ll Love This Recipe?
- Packed with Blueberries: Every bite is bursting with juicy berries.
- Soft and Fluffy Texture: Thanks to the perfect balance of ingredients.
- Easy to Make: Quick to whip up and uses pantry staples.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Unsalted butter (melted)
- Whole milk
- Eggs
- Vanilla extract
- Fresh or frozen blueberries
Full ingredient measurements and details are provided below in the recipe card.
Directions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, ¾ cup of sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together ½ cup of melted butter, 1 cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract until smooth.
Step 4: Fold in Blueberries
Gently fold 1½ cups of blueberries into the dry ingredients, ensuring they are well-coated with flour. This helps prevent them from sinking to the bottom of the muffins.
Step 5: Combine and Fill
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay. Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 6: Bake
Bake in the preheated oven for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips and Tricks
- Prevent Sinking Berries: Toss the blueberries in a tablespoon of flour before adding them to the batter.
- For a Bakery-Style Look: Sprinkle a little coarse sugar on top of the muffins before baking for a golden, crunchy top.
- Use Fresh or Frozen Blueberries: Both work perfectly! If using frozen, do not thaw them before adding to the batter.
Recipe Variations
- Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
- Streusel Topping: Mix 3 tablespoons of flour, 3 tablespoons of sugar, and 2 tablespoons of butter to sprinkle over the muffins before baking for a crumbly topping.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
Serving Suggestions
These muffins are perfect served warm with:
- A pat of butter or a drizzle of honey.
- A side of yogurt and fresh fruit for a balanced breakfast.
- A cup of coffee or tea for an afternoon treat.
FAQs
1. Can I make mini muffins with this recipe?
Yes! Simply use a mini muffin tin and reduce the baking time to 10–12 minutes.
2. How do I store these muffins?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
3. Can I freeze blueberry muffins?
Absolutely! Wrap them individually and freeze for up to 3 months. Thaw at room temperature or warm them in the microwave.
4. Why are my muffins dense?
Overmixing the batter can result in dense muffins. Mix just until the ingredients are combined for a light and fluffy texture.
Conclusion
These blueberry muffins are truly the best – soft, moist, and loaded with berries. They’re perfect for any occasion and are sure to become a family favorite. Whip up a batch today and enjoy the delightful combination of homemade goodness and fruity sweetness!
Print
Blueberry Muffin Recipe (The Best!)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
hese blueberry muffins are soft, moist, and bursting with fresh blueberries in every bite. With a tender crumb and a hint of vanilla, this recipe is perfect for breakfast, brunch, or an afternoon treat. Easy to make and absolutely irresistible!
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk (plus more if needed)
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp all-purpose flour (for coating the blueberries)
- Optional: 2 tbsp coarse sugar for sprinkling on top
Instructions
- Prepare the Oven and Pan:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- Mix the Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together oil, egg, milk, and vanilla extract until well combined.
- Combine the Batter:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. If the batter is too thick, add a splash of milk.
- Prepare the Blueberries:
- Toss the blueberries with 1 tablespoon of flour to prevent sinking. Gently fold them into the batter.
- Fill the Muffin Tins:
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle coarse sugar on top if desired.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- For a richer flavor, substitute half of the milk with sour cream or yogurt.
- If using frozen blueberries, do not thaw them to avoid streaking the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 15g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg