Blueberry Muffins Recipe

All you need are a few basic pantry staples to make these delicious, moist, and easy blueberry muffin recipe. They are perfect for breakfast, brunch, or snack time. Enjoy the sweet flavor of blueberries in every bite!

I don’t know about you- but I absolutely love enjoying a muffin with my coffee on the weekends. While it can be nice, and convenient to pick some up at the store – you really can’t beat one that is homemade. Which is where this blueberry muffins recipe comes in.

Blueberry muffins are a delicious treat that are perfect for breakfast or as a snack any time of day. Making them from scratch is relatively easy, and the end result is a fluffy, moist muffin with juicy bursts of blueberries throughout.

We start this recipe with my basic muffin recipe. It is super simple and you can mix in just about anything to make it customized to your liking. I love using this recipe because it yields a perfect result every single time I use it – no matter what I decide to mix in for added interest.

easy blueberry muffins

Commonly Asked Questions about Blueberry Muffins

Can I use frozen blueberries for making blueberry muffins?

Yes, frozen blueberries can be used in place of fresh blueberries. Some say that it is important to not thaw the blueberries before adding them to the batter as it can cause them to bleed and discolor the muffins.

However, frozen blueberries will have more moisture in them when they thaw, which can make the muffins soggy. So I recommend thawing and drying the blueberries completely before adding them to the batter.

Can I substitute butter for vegetable oil in the blueberry muffin recipe?

Yes, you can use melted butter instead of vegetable oil. However, the texture of the muffins may be slightly different as the butter has a different composition than vegetable oil.

Tips and Tricks

• Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
• Be sure to bake until the toothpick test is clean. This is when a toothpick inserted into the center of a muffin comes out clean.
• Once the muffins are done, remove them from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. The muffins can be served warm or at room temperature.
• Do not overmix the batter: Overmixing the batter can cause the gluten in the flour to develop, resulting in tough and dense muffins. Mix the batter until just combined to avoid overworking it.
• Toss the blueberries in flour: To prevent the blueberries from sinking to the bottom of the muffins, toss them in a tablespoon of flour before adding them to the batter.
• Use a cookie scoop: To ensure that each muffin is the same size, use a cookie scoop to portion out the batter.
• Do not overbake the muffins: Overbaking the muffins can cause them to dry out and become hard. Remove them from the oven as soon as the toothpick comes out clean.
• Let the muffins cool before removing them from the tin: Letting the muffins cool in the tin for a few minutes before removing them can prevent them from breaking apart or sticking to the tin.
• Add a streusel topping: Adding a streusel topping made of butter, sugar, and flour can add a crispy and crunchy texture to the muffins.
• Add some lemon zest: Adding some lemon zest to the batter can add a bright and citrusy flavor to the muffins that complement the blueberries well.

Pro Tips

• Serve warm with butter: Blueberry muffins are best enjoyed warm with a pat of butter on top. Heat them up in the microwave for a few seconds before serving to get that fresh-out-of-the-oven taste.
• Be sure the wet ingredients are mixed completely before adding the dry ingredients. This can be easier to do when using a large bowl.
• You can either grease the muffin cups or use muffin liners or paper liners in the muffin pan for easy removal.
• Try adding a sprinkle of brown sugar on the tops of the muffin batter before baking for added flavor to the top of the muffins.
• These can be stored in a freezer bag or other airtight container at room temperature or you can refrigerate them to make them last a little longer. Pop them in the microwave for a few seconds to take the chill off before serving. We believe serving warm muffins creates a better experience.
• Add a little vanilla extract or almond extract to make these delicious blueberry muffins the tastiest quick breakfast ever.
• Be sure to adhere to the cooking time to keep the bottom of the muffin from burning.
• These can be made into mini muffins – just be sure to reduce the baking time.
• Try this easy blueberry muffins recipe using whole wheat flour to increase your daily values.

Ingredients for Making Blueberry Muffins

• all-purpose flour
• granulated sugar
• table salt
• baking powder
• cooking oil – vegetable or canola
• egg – lightly beaten
• milk
• blueberries fresh or frozen

How do I prevent blueberries from sinking to the bottom of the muffins?

To prevent blueberries from sinking to the bottom, toss them in a tablespoon of flour before adding them to the batter. This helps the blueberries to stay suspended in the batter.

best blueberry muffins

How to Make the Best Blueberry Muffins

1. Preheat the oven to 400 degrees F.
2. Place liners in a muffin tin.
3. Whisk together the flour, sugar, salt, and baking powder, and reserve 1-2 tablespoons of this dry mixture.
4. Pour the oil into a 1-cup glass measuring cup.
5. Beat an egg and add it to the oil.
6. Fill the measuring cup to the 1-cup mark with the milk.
7. Beat until well combined.
8. Add that wet ingredient mixture to dry ingredients and stir until well combined, but don’t over-mix.
9. Add the berries to a bowl and sprinkle them with the reserved dry mixture, toss to coat.
10. Gently fold the berries into the batter.
11. Divide the batter into the muffin tin, filling each well ⅔ full.
12. Bake at 400 degrees F for 15-20 or until a toothpick inserted in the center comes out clean.
13. Serve warm or at room temperature.
14. Store any leftovers in an airtight container.

Can I make blueberry muffins in advance?

Yes, you can make blueberry muffins in advance and store them in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to a week. They can also be frozen for up to 2-3 months.

How do I make sure the muffins are cooked through?

Use a toothpick or cake tester to check the muffins for doneness. Insert the toothpick into the center of the muffin, and if it comes out clean, the muffins are ready. If the toothpick has batter or crumbs on it, continue baking for a few more minutes.

Can I add other fruits to blueberry muffins?

Yes, you can add other fruits to the blueberry muffin batter, such as raspberries or diced strawberries. However, keep in mind that adding too much fruit can affect the texture of the muffins and may make them too moist or dense.

Can I make blueberry muffins without eggs?

Yes, you can make eggless blueberry muffins by using a substitute such as applesauce, mashed bananas, or yogurt in place of eggs. However, keep in mind that the texture and flavor of the muffins may be slightly different.

More Great Blueberry Muffin Recipes

Skinny Blueberry Muffins

Best Blueberry Streusel Muffins

Blueberry White Chocolate Pancake Muffins

Products I love when making this Blueberry Muffin Recipe…

This Blueberry Muffin recipe is so EASY and delicious – and if you’re like me, you probably already have many of these items on hand! OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love how easy this breakfast treat is to make. I have made a list below of the things I absolutely can’t live without when it comes to making these muffins.

• mixing bowl
• these muffin tins
• cupcake liners
• spatulas
• measuring cups
• measuring spoons

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If you love this easy Blueberry Muffin recipe, you’ll love these other blueberry recipes too. Please click each link below to find the easy, printable recipe!

More Great Muffin Recipes

Coffee Cake Muffins

Bakery-Style Chocolate Chip Muffins

Applesauce Muffin Recipe

Lemon Poppy Seed Muffins

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