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 the best bakery-quality muffins. These are the classic version of blueberry chocolate chip muffins.
Whether you're making a quick breakfast, a lunchbox treat, or a delicious anytime snack, our 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 make-ahead breakfasts during the school days.
We usually keep some extra in the freezer, along with these easy banana muffins, almond butter banana muffins and peanut butter muffins. Our muffin recipes are also great for picnics, camping and roadtrips.
Table Of Contents
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
Can I Use Frozen Blueberries?
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.
Kristina's Tips
- 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.
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.
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.
Blueberry Muffin 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 to make blueberry chocolate 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
Comments
No Comments