Sink your teeth into these irresistibly tender Blueberry Muffins, bursting with juicy berries and topped with a sparkling sugar crunch. This beloved recipe delivers bakery-style muffins with a soft, moist crumb and just the right amount of golden top. Whether you’re hosting a weekend brunch or just craving a fresh-from-the-oven treat, these Blueberry Muffins never disappoint!

Ingredients You’ll Need

This recipe comes together with basic pantry staples and a handful of fresh ingredients, each playing a crucial role in delivering perfect taste and texture. Don’t underestimate the power of each ingredient—your delightful Blueberry Muffins depend on it!

All-purpose flour: Provides structure and a tender crumb—measure carefully for the best results.
Granulated sugar: Sweetens the muffins and helps achieve those beautifully golden tops.
Baking powder: Gives the muffins a light, airy lift for that classic domed shape.
Baking soda: Works with the buttermilk to ensure a soft, fluffy texture.
Salt: Balances the sweetness and enhances all the other flavors.
Unsalted butter: Brings rich flavor and keeps the crumb luscious—don’t skip melting and cooling it!
Buttermilk: The secret to unbeatable moistness and a light, tangy flavor.
Large eggs: Bind everything together while adding structure and richness.
Vanilla extract: Infuses the batter with warm, aromatic depth.
Fresh or frozen blueberries: The star of our show—juicy pockets of flavor in every bite (toss with flour to keep them from sinking).
Coarse sugar (optional): Sprinkled on top for a sparkling, crunchy muffin crown.

How to Make Blueberry Muffins

Step 1: Prepare the Oven and Muffin Pan

Kick things off by preheating your oven to 375°F (190°C). While the oven works its magic, line a 12-cup muffin pan with paper liners. This makes cleanup easy and ensures your Blueberry Muffins pop out perfectly every time.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Whisking aerates the flour ever so slightly and perfectly distributes the leaveners and salt for even muffins.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the melted, cooled butter together with the buttermilk, eggs, and vanilla extract. You want this mixture to be smooth and uniform, forming the luscious liquid base that brings the batter together.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl with your dry ingredients. Using a spatula or wooden spoon, gently stir until just combined—no need for perfection or overmixing, which can make muffins tough. A few lumps are your friend here!

Step 5: Fold in the Blueberries

Lightly toss your blueberries with a tablespoon of flour (this helps prevent them from sinking to the bottom). Gently fold them into the batter to keep them whole and distribute evenly. Trust me, this step makes every bite a burst of fruit!

Step 6: Fill and Top the Muffin Cups

Divide the batter evenly among the muffin cups, filling each about three-quarters full. If you love a sweet and shimmery muffin top, sprinkle some coarse sugar over each one for sparkle and subtle crunch.

Step 7: Bake to Perfection

Pop the pan into your preheated oven and bake for 18–22 minutes. You’ll know the Blueberry Muffins are done when they’re golden and a toothpick stuck into the center comes out clean or with a few tender crumbs.

Step 8: Cool and Enjoy

Let the muffins cool in the pan for about five minutes—this helps them finish setting up—then transfer to a wire rack to cool completely. Enjoy warm or at room temperature for the ultimate muffin bliss!

How to Serve Blueberry Muffins

Garnishes

For a touch of extra beauty and flavor, try dusting your Blueberry Muffins with powdered sugar, adding a light drizzle of honey, or topping with a dollop of whipped cream. A handful of fresh blueberries scattered on the serving platter never fails to impress.

Side Dishes

Pair these muffins with a fresh fruit salad, a creamy Greek yogurt parfait, or even some lightly scrambled eggs. They also make a dreamy companion to a hot mug of coffee or a tall glass of cold milk for that cozy breakfast feel.

Creative Ways to Present

Serve Blueberry Muffins in a rustic basket lined with a linen napkin for a homestyle touch, or arrange them on a cake stand for a chic brunch centerpiece. For parties, consider splitting muffins and serving with flavored butters or jams—it’s a true crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once your Blueberry Muffins have completely cooled, keep them in an airtight container at room temperature for up to 3 days. If you need a bit more time, refrigerate them for up to a week—they’ll stay moist and flavorful.

Freezing

These muffins freeze wonderfully! Just place cooled muffins in a freezer-safe bag or container, separating layers with parchment paper. They’ll stay fresh in the freezer for up to 2 months, ready to enjoy whenever a muffin craving strikes.

Reheating

To reheat, simply pop a muffin in the microwave for about 20 seconds, or warm in a 300°F (150°C) oven for a few minutes. This brings back that fresh-baked aroma and slight warmth that makes Blueberry Muffins utterly irresistible.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work great—just fold them in straight from the freezer to keep the batter from turning purple. No need to thaw, but do toss them with flour to prevent sinking.

Why should I avoid overmixing the batter?

Overmixing can make your muffins dense and chewy rather than light and tender. Stir just enough to combine the ingredients; a few lumps are totally okay for perfect Blueberry Muffins.

What’s the best way to get a domed muffin top?

Fill your muffin cups three-quarters full and make sure your oven is fully preheated before baking. The initial heat gives the batter a burst of steam, lifting those beautiful muffin tops!

Can I substitute the buttermilk?

Yes! If you don’t have buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk. Let it sit for a few minutes until slightly thickened—it provides that classic tang and tender crumb.

Are Blueberry Muffins vegetarian?

They sure are! This recipe uses no meat or animal byproducts apart from eggs and dairy, making these Blueberry Muffins a delightful vegetarian-friendly breakfast or snack.

Final Thoughts

If you’re searching for a reliable, delightfully fresh recipe to brighten any day, these Blueberry Muffins are it! You’ll love how easy they are to make, and they’re guaranteed to fill your kitchen with a heavenly, nostalgic aroma. Go ahead and whip up a batch—you’ll be savoring every bite.

Blueberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

Author: Emma
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Blueberry Muffins are a delightful breakfast treat that is easy to make and perfect for starting your day on a sweet note. They are bursting with juicy blueberries and have a tender crumb that pairs perfectly with a cup of coffee or tea.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, melted and cooled
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract

Additional:

1 1/2 cups fresh or frozen blueberries
2 tablespoons coarse sugar for topping (optional)

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Instructions

Preheat the oven and prepare the pan: Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Add blueberries: Gently fold in the blueberries.
Bake: Divide the batter among the muffin cups, sprinkle with coarse sugar, and bake for 18-22 minutes until a toothpick inserted comes out clean.
Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Toss blueberries with a tablespoon of flour before adding to prevent them from sinking.
Substitute buttermilk with milk plus 1 tablespoon of lemon juice if needed.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American