If you’ve ever dreamed of pulling a batch of fluffy, bakery-style Blueberry Muffins out of your oven, this recipe is for you! These muffins are the perfect balance of tender crumb, juicy blueberries, and a sweet golden top. Every bite bursts with fruity flavor and a hint of vanilla, making them irresistible for breakfast, snacking, or sharing with friends. With a straightforward method and cozy, familiar ingredients, you’re guaranteed a dozen freshly baked Blueberry Muffins that’ll have everyone hovering in the kitchen, waiting for them to cool (just a little) before grabbing one.
Ingredients You’ll Need
Part of the magic of these Blueberry Muffins lies in their humble, everyday ingredients. Each one is chosen for the way it helps create the perfect crumb, adds flavor depth, or achieves that classic golden top. Here’s what you’ll need to bring your muffins to life:
- All-purpose flour: The sturdy backbone of the batter, giving the muffins structure without being heavy.
- Granulated sugar: Adds sweetness and helps create those beautifully golden muffin tops.
- Baking powder: This is your lift-off—ensures the Blueberry Muffins rise tall and fluffy.
- Baking soda: Teams up with the baking powder for an extra tender crumb.
- Salt: Just a pinch brightens and balances the sweetness with that little savory edge.
- Unsalted butter (melted and cooled): Brings richness and keeps the muffins wonderfully moist.
- Large eggs (room temperature): Help bind everything together and add lightness.
- Whole milk or buttermilk: Makes the crumb extra tender; buttermilk adds a slight tang that’s lovely with blueberries.
- Vanilla extract: Infuses the muffins with classic, homestyle flavor.
- Fresh or frozen blueberries: The star! Generously studded throughout for bursts of juicy fruit in every bite.
- Flour (for tossing blueberries): Helps prevent berries from sinking and keeps the batter evenly dotted with fruit.
- Coarse sugar for sprinkling (optional): Gives your muffin tops that irresistible bakery sparkle and a sweet crunch.
How to Make Blueberry Muffins
Step 1: Prep the Oven and Muffin Pan
Start by preheating your oven to 375°F (190°C)—getting it nice and hot is key to those lovely domed tops. Line a 12-cup muffin tin with paper liners or give it a light grease with butter or oil to ensure an easy release. Trust me, no one likes fighting to pry a muffin out of the pan!
Step 2: Combine Dry Ingredients
Grab your largest mixing bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. This quick whisk not only blends but also adds air, helping your Blueberry Muffins turn out extra light. Making sure these are well mixed prevents uneven pockets of leavening or salt later.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the melted (and cooled!) butter, eggs, milk (or buttermilk), and vanilla extract. Room temperature ingredients merge more easily, giving your muffins a balanced, pillowy texture without overmixing the batter.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients gently into the bowl of dry ingredients and use a spatula to fold everything together just until you see only a few streaks of flour. Overmixing at this stage can make your muffins tough, so go easy—a little lumpiness is perfectly fine!
Step 5: Prepare and Add Blueberries
Toss your blueberries with a tablespoon of flour before adding them to the batter. This quick trick helps keep the berries evenly distributed and prevents them from all sinking to the bottom. Gently fold them in, being extra careful so you don’t crush the fruit or streak the batter.
Step 6: Fill the Muffin Cups
Divide your batter evenly among the 12 muffin cups, filling each about three-quarters full. If you love that bakery finish, sprinkle a little coarse sugar over each—this is what creates a signature crunch and a sparkling appearance on your Blueberry Muffins.
Step 7: Bake and Cool
Let those muffins bake for 18 to 20 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted into the center comes out clean (a berry or two on the toothpick is perfectly fine). Cool them in the tin for five minutes, then transfer to a wire rack so steam doesn’t make the bottoms soggy. Now, try not to eat one before they’re cool…unless you love warm muffins!
How to Serve Blueberry Muffins
Garnishes
For the prettiest presentation, dust the cooled muffins with a bit of powdered sugar or add a tiny pat of butter to the warm tops. A few extra fresh blueberries on the side really drives home the fresh, fruity appeal.
Side Dishes
Pair your Blueberry Muffins with a bowl of tangy Greek yogurt, a handful of fresh fruit, or even a slice of crispy bacon for a dazzling breakfast spread. A cup of hot coffee or tea on the side is a classic way to round things out.
Creative Ways to Present
If you’re serving a crowd or brunch guests, try arranging the muffins on a tiered stand with a scattering of fresh berries and mint leaves tucked between. Or, wrap each muffin in parchment and tie with twine for a bakery-style grab-and-go treat!
Make Ahead and Storage
Storing Leftovers
Blueberry Muffins are best the day they’re baked, but you can keep extras in an airtight container at room temperature for up to three days. Just make sure they’re fully cooled before storing to avoid any unwanted sogginess.
Freezing
To stock up, simply freeze muffins in a single layer on a baking sheet until solid, then transfer to a zip-top bag or airtight container. They’ll keep perfectly for up to one month—pull out what you need, when you need it!
Reheating
To enjoy that freshly baked warmth, reheat a muffin in the microwave for about 15-20 seconds or pop it into a preheated oven at 300°F for five minutes. The aroma alone will make it hard to wait.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If you’re using frozen berries, add them straight from the freezer without thawing. This helps prevent them from streaking the batter and turning it purple, so every muffin stays picture-perfect.
Why do you toss the blueberries with flour?
Tossing berries in a tiny bit of flour helps them cling to the batter and keeps them from sinking to the bottom of your muffins. You get lovely pockets of fruit throughout each bite, not just at the base!
What’s the best way to get bakery-style tall muffin tops?
Make sure your oven is fully preheated before baking and avoid overmixing the batter. A sprinkle of coarse sugar on top helps create that crisp, domed finish just like the best bakery Blueberry Muffins.
Can I substitute the milk with a non-dairy alternative?
Yes, you can swap in any unsweetened non-dairy milk you like. The flavor will change a touch, but the muffins will still be moist and delicious!
How do I keep my muffins from drying out?
Let the Blueberry Muffins cool completely before sealing them in a container. If you notice they’re starting to dry, pop a slice of bread in the container—it’ll absorb any excess moisture and keep your muffins from getting stale.
Final Thoughts
Baking a fresh batch of Blueberry Muffins always brings a little magic to the kitchen. Whether you’re an experienced baker or trying this recipe for the first time, I hope you’ll find these muffins as irresistible as I do. Gather your ingredients, share with someone you love, and let yourself enjoy every warm, bursting-with-blueberry bite!
Print
Blueberry Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delightfully fluffy and bursting with juicy blueberries, these homemade blueberry muffins are perfect for a cozy breakfast or anytime treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients:
- 1/2 cup unsalted butter (melted and cooled)
- 2 large eggs (room temperature)
- 1 cup whole milk or buttermilk
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or greasing.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
- Combine Mixtures: Gently fold wet ingredients into dry until just combined.
- Add Blueberries: Toss blueberries in flour, fold into batter.
- Bake: Divide batter into muffin cups, sprinkle with sugar, bake for 18-20 minutes until done.
- Cool and Serve: Let muffins cool in the pan briefly, then transfer to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw to prevent streaking.
- Muffins are best enjoyed freshly baked but can be stored airtight for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
