There’s something magical about a warm blueberry muffin fresh from the oven, don’t you think? That tender crumb hugging plump bursts of juicy berries – it’s my absolute favorite way to start the day. I’ve been perfecting this blueberry muffin recipe since college, when my roommate and I would bake batches at midnight between study sessions. The secret? Keeping things simple with quality ingredients and not overmixing that batter (trust me, it makes all the difference!). These muffins come together in about 30 minutes, filling your kitchen with that irresistible bakery aroma that makes everyone come running.

Why You’ll Love These Blueberry Muffins

Oh my gosh, where do I even start? These blueberry muffins are my go-to for so many reasons. First off, that texture – light and fluffy with just the right amount of crumb. And those juicy blueberries? They burst in every single bite. Here’s why I think you’ll adore them as much as I do:

Quick and easy – From bowl to table in under 40 minutes (perfect for sleepy mornings!)
Bakery-quality – That golden domed top? Yes please!
Super versatile – Awesome for breakfast, snacks, or even dessert with a scoop of vanilla ice cream
Freezer-friendly – I always double the batch to stash some for later

Seriously, these muffins disappear faster than I can make them – and that’s saying something!

Ingredients for Blueberry Muffins

Here’s what you’ll need for my favorite blueberry muffins – simple pantry staples that somehow transform into something extraordinary. I swear by these exact measurements and prep notes (learned the hard way after a few muffin disasters!).

2 cups all-purpose flour – spooned and leveled, not packed!
1/2 cup granulated sugar – just enough sweetness to let the blueberries shine
1 tbsp baking powder – the lift that gives us those perfect domes
1/2 tsp salt – balances all the flavors
1/2 cup unsalted butter, melted – and slightly cooled (hot butter cooks the eggs – yuck!)
1 large egg – room temperature blends in smoothly
3/4 cup milk – whole milk makes them extra tender
1 tsp vanilla extract – the secret flavor booster
1 1/2 cups fresh blueberries – or frozen, but don’t thaw them first

A quick tip? Toss those blueberries with a spoonful of flour before folding them in – it keeps them from sinking straight to the bottom!

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for these blueberry muffins! Here’s what I grab every time:

Muffin tin – standard 12-cup size
Paper liners – or grease the cups well
2 mixing bowls – one for dry, one for wet ingredients
Whisk – my trusty wire one
Spatula – for gently folding in those berries

That’s it! Now let’s get baking.

How to Make Blueberry Muffins

Alright, let’s dive into the fun part – making these gorgeous blueberry muffins! I’ve broken it down into simple steps so you can nail it on your first try. Just follow along and resist the urge to peek in the oven too often (I know it’s tempting!).

Step 1: Prep the Dry Ingredients

First things first – grab that big mixing bowl and whisk together your flour, sugar, baking powder, and salt. And here’s my little trick: I always whisk for a good 30 seconds to make sure everything’s evenly distributed. No one wants a bite with too much baking powder – yuck! If you’re feeling fancy, you can sift the dry ingredients, but honestly, a thorough whisk does the job just fine.

Step 2: Combine Wet Ingredients

In your second bowl, whisk together the melted (but not hot!) butter, egg, milk, and vanilla until they’re completely smooth. This is where room temperature ingredients really matter – cold milk or eggs can make the butter seize up into little lumps. Been there, done that, and it’s not pretty! The mixture should look creamy and uniform before you move to the next step.

Step 3: Mix Batter and Add Blueberries

Now for the critical part – gently pour the wet ingredients into the dry ingredients. Use your spatula to fold them together until just combined – I’m talking maybe 10-12 strokes max! Some flour streaks are totally okay – they’ll disappear as you fold in the blueberries. Speaking of which, toss those beautiful berries with a tablespoon of flour first (this keeps them from sinking), then fold them in gently with just a few more strokes. Overmixing = tough muffins, and we don’t want that!

Step 4: Bake to Perfection

Divide the batter evenly among your prepared muffin cups – I like using an ice cream scoop for this – and pop them into your preheated 375°F oven. Set your timer for 20 minutes, but start checking at 18 minutes. You’ll know they’re done when the tops are golden brown and a toothpick comes out clean (except maybe for some blueberry juice!). Let them cool in the pan for 5 minutes before transferring to a wire rack. The hardest part? Waiting those 5 minutes before digging in!

Tips for Perfect Blueberry Muffins

After making countless batches of these blueberry muffins (some great, some… well, let’s call them learning experiences), I’ve nailed down these foolproof tips:

Room temp is key – Cold ingredients don’t play nice! Let that egg and milk sit out for 30 minutes first.
Fold, don’t stir – Gentle folding with a spatula keeps the batter tender (no electric mixers allowed!).
Flour those berries – A quick toss in flour prevents all the blueberries from sinking to the bottom.
Toothpick test – Check a minute early – they’re done when it comes out clean (a few moist crumbs are fine).

Follow these and you’ll get bakery-worthy muffins every single time!

Variations for Blueberry Muffins

One of my favorite things about this blueberry muffin recipe is how easily you can mix it up! Here are some delicious twists I’ve tried over the years (and loved):

Lemon-blueberry – Add 1 tbsp lemon zest to the batter for a bright, sunny flavor
Whole wheat – Swap half the flour for whole wheat (add an extra tbsp milk)
Cinnamon sugar – Sprinkle tops with cinnamon sugar before baking
Streusel topping – Mix 1/4 cup flour, brown sugar, and cold butter for crumbly goodness

Feel free to get creative – sometimes I even toss in some white chocolate chips when I’m feeling fancy!

Serving and Storing Blueberry Muffins

Oh, that magical moment when you pull these beauties from the oven – resist the urge to dive right in! Let them cool in the pan for just 5 minutes (so they don’t stick), then transfer to a wire rack. For storing, I keep mine in an airtight container at room temperature for up to 3 days – if they last that long! To revive day-old muffins, a quick 10-second zap in the microwave makes them taste fresh-baked again. For longer storage, freeze them in a zip-top bag and just thaw at room temperature when the craving hits.

Blueberry Muffins FAQs

I get asked these questions all the time about my blueberry muffins – here are the answers straight from my kitchen!

Can I use frozen blueberries? Absolutely! Just toss them in frozen – no thawing needed (they’ll bleed less this way). You might need an extra minute or two of baking time.
How long do they stay fresh? These muffins taste best within 2 days at room temp, but they’ll last up to 5 days in the fridge (just warm them up briefly first).
Why did my blueberries sink? Two tricks: toss them in flour first, and make sure your batter isn’t too thin (measure that flour correctly!).
Can I make mini muffins? Yes! Bake at the same temp for just 10-12 minutes – perfect bite-sized treats!
Can I freeze them? Oh honey, I always freeze half the batch! Just wrap tightly and they’ll keep beautifully for 3 months.

Any other burning muffin questions? Just ask!

Nutritional Information

Just so you know what you’re biting into, here’s the scoop on these blueberry muffins (but remember – estimates vary based on your exact ingredients!):

Calories: 220 per muffin
Fat: 9g
Carbs: 30g
Protein: 3g

Now that you’ve got all the details – try this recipe and share your results! I’d love to hear how your muffins turn out. You can find more delicious recipes on our sitemap or check out our Pinterest page for more inspiration!

Blissful Blueberry Muffins Recipe with 7 Pro Baking Tips

Author: iyma hernandes
Total Time: 35 mins
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Classic blueberry muffins with a soft, fluffy texture and bursts of fresh blueberries.

Ingredients

Scale

2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
1 large egg
3/4 cup milk
1 tsp vanilla extract
1 1/2 cups fresh blueberries

Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
In a bowl, mix flour, sugar, baking powder, and salt.
In another bowl, whisk melted butter, egg, milk, and vanilla.
Combine wet and dry ingredients until just mixed. Fold in blueberries.
Divide batter evenly into muffin cups.
Bake for 20-25 minutes or until golden brown.
Cool for 5 minutes before serving.

Notes

Use room-temperature ingredients for best results.
Do not overmix the batter to keep muffins tender.
Frozen blueberries can be used if fresh are unavailable.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 12g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: blueberry muffins, easy muffins, breakfast recipe