Blueberry Muffins Recipe
If there’s one breakfast treat everyone should master, it’s Blueberry Muffins. There’s something truly magical about the way plump juicy berries burst inside tender, golden muffins—each bite a sweet, fluffy celebration. Whether you’re baking for a crowd, savoring a quiet morning, or simply looking for a way to use up a big handful of blueberries, these classic homemade muffins deliver all the comfort and joy you could want from your oven.
Ingredients You’ll Need
Simple, honest ingredients make these Blueberry Muffins shine! Every component brings something unique to the table—richness, moisture, flavor, and that irresistible crumb. Here’s what you’ll need (plus a tip for each one!):
- All-purpose flour: The base for structure—don’t overmix, or your muffins may become tough.
- Granulated sugar: Standard sweetness that balances the tart blueberries perfectly.
- Light brown sugar: Adds lovely caramel notes and moisture for a tender crumb.
- Baking powder: Gives a satisfying dome and helps the muffins rise beautifully.
- Baking soda: Works alongside the buttermilk to provide an airy, soft texture.
- Salt: Just a pinch brightens up all the other flavors.
- Ground cinnamon (optional): Just a touch lends a hint of warmth without overpowering the berries.
- Buttermilk: Tangy richness that keeps your muffins exceptionally moist.
- Unsalted butter, melted and slightly cooled: Gives a rich, buttery flavor, so let it cool a bit before mixing in.
- Large eggs: Bind everything together and add richness—make sure they’re at room temperature for best results.
- Pure vanilla extract: Enhances both the berries and the batter with sweet, fragrant notes.
- Fresh or frozen blueberries: The star of the show! No need to thaw frozen berries—just toss them right in.
- Coarse sugar for topping (optional): A sprinkling on top creates a delightful, crunchy finish.
How to Make Blueberry Muffins
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F (190°C) and lining your trusty muffin tin with paper liners. This sets you up for quick cleanup, easy muffin removal, and that perfect crinkly-edged bakery look.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and the optional cinnamon. This helps evenly distribute the leaveners and spices so your Blueberry Muffins rise evenly and taste consistently amazing in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, melted (and cooled) butter, eggs, and vanilla extract until you have a smooth, creamy mixture. The buttermilk helps keep things light and tangy, while the butter and eggs provide richness and color.
Step 4: Bring Everything Together
Pour the wet ingredients into the dry ingredients, and gently fold everything with a spatula. Stir just until you don’t see dry patches—overmixing can make the muffins dense, and no one wants tough muffins! Don’t worry if the batter is a little lumpy; that’s actually just right.
Step 5: Fold in the Blueberries
Add the blueberries last, gently folding so they’re evenly scattered throughout. If you want, toss them with a spoonful of flour first to help prevent sinking—this way, every Blueberry Muffin is loaded with juicy berries from top to bottom.
Step 6: Fill and Top
Divide the batter evenly among your muffin cups (an ice cream scoop or large spoon makes this super easy). For a special crunch, sprinkle coarse sugar on top of each muffin before baking.
Step 7: Bake and Cool
Slide your muffin tin into the oven and bake for 18-20 minutes, or until a toothpick comes out clean from the center. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. The wait is hard, but trust me—worth it!
How to Serve Blueberry Muffins
Garnishes
Sometimes a simple pat of soft butter is all your Blueberry Muffins need, but you can elevate them with a dusting of powdered sugar, a ribbon of lemon zest, or even a light glaze made from powdered sugar and lemon juice for a hint of sparkle and tang.
Side Dishes
If you’re creating a brunch spread, pair your muffins with creamy Greek yogurt, a bowl of fresh fruit salad, or scrambled eggs for hearty balance. For a cozy afternoon snack, serve them alongside your favorite mug of tea or rich, dark coffee.
Creative Ways to Present
Try arranging Blueberry Muffins on a vintage cake stand or in a rustic bread basket lined with a pretty cloth napkin. For parties, consider making mini muffins and skewering with berries for a sweet, grab-and-go treat. Add a sprig of mint or an edible flower for an extra pop of color on special occasions!
Make Ahead and Storage
Storing Leftovers
Blueberry Muffins keep well at room temperature for up to 3 days. To maintain their soft, moist crumb, store them in an airtight container lined with a paper towel—a second sheet on top absorbs any excess moisture.
Freezing
Need to plan ahead? These muffins freeze beautifully! Let them cool completely, then wrap each one snugly in plastic wrap and pop them into a freezer bag. You can freeze them for up to 2 months.
Reheating
To enjoy that fresh-from-the-oven flavor, simply thaw your freezer muffins at room temperature or microwave them for about 20 seconds. For an extra-special treat, split and toast them lightly, then slather with butter or your favorite jam.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well as fresh. Don’t thaw them before using—just stir them straight into the batter, which helps prevent bleeding and keeps the muffins looking gorgeous.
What keeps my blueberries from sinking?
The age-old trick is to toss your berries with a teaspoon of flour before mixing into the batter. This helps suspend the blueberries throughout, so each muffin is beautifully dotted with fruit from top to bottom.
Can I make this recipe dairy-free?
Yes! Swap the buttermilk with your favorite plant-based milk plus a splash of lemon juice (let it sit for 5 minutes to “curdle”), and use a dairy-free butter substitute. The muffins will still be tender and delicious.
How do I get the perfect muffin top?
For those bakery-style domes, fill your muffin cups almost to the top and sprinkle with coarse sugar before baking. Start checking for doneness around 18 minutes to avoid overbaking, ensuring a soft crumb and crisp top.
Why do my muffins get dense instead of fluffy?
Usually, dense muffins are the result of overmixing the batter or using too much flour. Fold the wet and dry ingredients together gently, just until combined. Some lumps are totally fine—embrace them!
Final Thoughts
Nothing beats the homemade comfort of fresh Blueberry Muffins, warm from your own oven and bursting with flavor. I hope you’ll make these soon and taste for yourself just how easy and rewarding it can be. Happy baking!
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Blueberry Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These homemade Blueberry Muffins are a breakfast classic, bursting with juicy blueberries and a hint of cinnamon. They are easy to make and perfect for a quick morning treat or a snack on the go.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 2/3 cup buttermilk
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries
- Coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon if using.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients and fold gently until just combined. Avoid overmixing. Fold in the blueberries.
- Bake: Divide the batter evenly among the muffin cups, sprinkle with coarse sugar if desired, and bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra burst of flavor, toss the blueberries with a teaspoon of flour before adding to the batter to prevent sinking.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
