If you dream of bakery-style Blueberry Muffins—plump, golden, and bursting with juicy berries—this recipe is going to be your new best friend. These muffins blend simple pantry staples with tangy buttermilk and sweet blueberries for a breakfast treat that’s both nostalgic and irresistible. Whether you’re a muffin-making newbie or a seasoned baker, these Blueberry Muffins deliver soft, tender crumb every time, making them perfect for lazy weekends, grab-and-go breakfasts, or, let’s be honest, a midnight snack.

Ingredients You’ll Need

Blueberry Muffins don’t demand fancy ingredients, just a handful of beloved basics that each bring something special to the table. The key is understanding how each one shapes the final flavor, gives you that classic muffin texture, and ensures every bite is absolutely delicious.

All-purpose flour: The backbone of the muffins, giving them structure while keeping things light and fluffy.
Granulated sugar: Adds essential sweetness and helps achieve that golden exterior.
Light brown sugar (packed): Brings a subtle caramel depth that perfectly complements the blueberries.
Baking powder: The main leavening agent, ensuring tall and tender muffins every time.
Baking soda: Works alongside the buttermilk for an extra bit of lift and softness.
Salt: Just enough to balance and brighten all the sweet flavors.
Vegetable oil: Keeps the crumb moist longer than butter—no dry muffins here!
Large egg: Binds everything together for a perfectly fluffy texture.
Buttermilk: Offers tanginess and moisture, plus helps activate the baking soda for that bakery-style rise.
Vanilla extract: Infuses every muffin with classic, comforting flavor.
Fresh or frozen blueberries: Juicy pops of flavor—the star of the show! Use frozen straight from the freezer to avoid blue streaks.
Coarse sugar (optional): Sprinkled on top for a crunchy, sparkly muffin top—just like the bakery.

How to Make Blueberry Muffins

Step 1: Preheat and Prep Your Muffin Tin

Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking—a simple step that ensures easy muffin removal and less cleanup later.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisking not only combines everything evenly but also helps break up any pesky lumps—no sifting required!

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the vegetable oil, egg, buttermilk, and vanilla extract until completely smooth. This step is key to ensuring the muffins are uniformly moist and rich in every bite.

Step 4: Combine Wet and Dry Ingredients

Pour your wet mixture into the bowl with the dry ingredients. Gently stir until just combined—you want everything moistened, but a few lumps are totally normal. Overmixing leads to tough muffins, so stop as soon as the batter comes together.

Step 5: Fold in the Blueberries

Now for the best part: add the blueberries! Using a spatula, gently fold them into the batter, being careful not to crush them. If you’re using frozen blueberries, add them unthawed to prevent streaks and keep the batter thick and hearty.

Step 6: Fill and Top the Muffin Cups

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. If you’re feeling extra fancy, sprinkle a generous pinch of coarse sugar on top for a satisfying crunch and bakery-worthy sparkle.

Step 7: Bake and Cool

Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean (a berry or two on the pick is fine, just no raw batter). Let the muffins cool in the pan for five minutes, then transfer to a wire rack to finish cooling completely. This step helps finish cooking the muffins gently and prevents them from getting soggy bottoms.

How to Serve Blueberry Muffins

Garnishes

If you want to take these Blueberry Muffins up a notch, consider dusting them with a touch of powdered sugar, or adding a whisper of lemon zest over the top for an extra pop of brightness. A dollop of softened butter or a drizzle of honey just before serving can make them downright irresistible.

Side Dishes

Pair your muffins with a side of Greek yogurt and fresh fruit for a well-rounded breakfast. They’re beautiful alongside a simple fruit salad, a smoothie, or even scrambled eggs for a hearty brunch spread. The soft, sweet flavor of Blueberry Muffins complements both light and savory side dishes beautifully!

Creative Ways to Present

Get playful with presentation! Stack your muffins on a rustic wooden platter, tuck them into a cloth-lined basket for a cozy feel, or serve them in individual ramekins for a sweet, personal touch. Try wrapping each muffin in parchment and tying with twine for adorable breakfast-on-the-go packages—guaranteed to delight friends and family alike.

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Muffins stay soft and flavorful at room temperature in an airtight container for up to two days. If your kitchen is especially warm or humid, pop them in the fridge to keep them fresh and prevent any molding. Be sure to let them cool completely before storing to avoid condensation in your container.

Freezing

If you want to save some for later, Blueberry Muffins freeze beautifully! Once cool, wrap each muffin individually in plastic wrap and place them all in a zip-top freezer bag or airtight container. They’ll keep their peak freshness for up to two months, making them a perfect make-ahead breakfast option.

Reheating

To enjoy that “just-baked” bakery taste, simply reheat your frozen or room-temperature muffin in the microwave for about 15–20 seconds, or warm in a 300°F (150°C) oven for five minutes. This brings back their soft, moist texture and revives any topping crunch.

FAQs

Can I use frozen blueberries for Blueberry Muffins?

Absolutely! Frozen blueberries work wonderfully—just add them straight from the freezer to prevent streaks of blue throughout the batter. They hold their shape and flavor just as well as fresh, so you can enjoy Blueberry Muffins year-round.

What can I substitute for buttermilk?

No buttermilk on hand? No problem! Mix ¾ cup regular milk with 2 teaspoons of lemon juice or vinegar, let it sit for five minutes, and you have a quick homemade buttermilk substitute perfect for these muffins.

How do I keep my muffins from sticking to the liners?

If you’ve ever lost half your muffin to the liner, you’re not alone! Using high-quality muffin papers or lightly greasing the muffin cups can help. Letting muffins cool in the pan for only five minutes before moving them to a wire rack also prevents sticking.

Why did my muffins turn out dense?

Dense Blueberry Muffins often come from overmixing the batter—remember to stir only until everything is just combined. Also, double-check your measurements for flour and leaveners; a little extra flour can make the batter heavy.

Can I make these muffins gluten-free?

You sure can! Swap the all-purpose flour for your favorite gluten-free blend, making sure it includes xanthan gum for structure. Keep an eye on bake time, as it may vary slightly with gluten-free options.

Final Thoughts

If you’re looking for a classic, soul-soothing treat that brings joy to any morning, these Blueberry Muffins are your answer. With just the right balance of sweet berries and tender crumb, they’re guaranteed to win over anyone lucky enough to try them. Give this recipe a go—you’ll be baking it on repeat!

Blueberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

Author: Emma
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Blueberry Muffins are a delightful treat perfect for breakfast or a snack. Bursting with fresh blueberries and topped with a sprinkling of sugar, these moist and tender muffins are sure to become a family favorite.

Ingredients

Scale

Dry Ingredients:

1¾ cups all-purpose flour
½ cup granulated sugar
¼ cup light brown sugar (packed)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

⅓ cup vegetable oil
1 large egg
¾ cup buttermilk
1 teaspoon vanilla extract

Additional:

1½ cups fresh or frozen blueberries
coarse sugar for topping (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugars, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the oil, egg, buttermilk, and vanilla. Pour into the dry ingredients and stir until just combined.
Fill Muffin Cups: Gently fold in the blueberries. Divide the batter among the muffin cups, filling each about ¾ full.
Bake: Sprinkle tops with coarse sugar if desired. Bake for 18–22 minutes until a toothpick comes out clean.
Cool and Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If using frozen blueberries, do not thaw before adding to the batter to prevent streaking.
For extra flavor, add a little lemon zest to the batter.
Muffins can be stored at room temperature for 2 days or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American