Blueberry Muffins Recipe
There’s truly nothing like the aroma and taste of homemade Blueberry Muffins fresh from the oven. With a moist crumb, bursting juicy blueberries, and a golden crown of sparkling sugar, these easy-to-make treats are the perfect way to start your day, share at brunch, or just enjoy with a hot cup of coffee. Whether you’re baking for family or indulging in a bit of self-care, these muffins always deliver pure comfort and nostalgic joy.
Ingredients You’ll Need
The beauty of irresistible Blueberry Muffins is how just a handful of pantry staples come together to create something extraordinary. Each ingredient plays a vital role in building up the muffins’ soft texture, sweet flavor, and delightful bursts of berry color.
- All-purpose flour: Provides structure and a tender crumb—measure carefully for the right texture.
- Granulated sugar: Adds sweetness and helps create golden tops; adjust to taste if you prefer less sugar.
- Baking powder: Gives the muffins their signature lift for those perfectly rounded tops.
- Baking soda: Works with the buttermilk for extra rise and softness.
- Salt: Essential for balancing sweetness and enhancing flavors.
- Unsalted butter (melted and cooled): Adds richness and moisture while keeping things light.
- Buttermilk: The secret for ultra-tender, fluffy muffins—don’t substitute if you can help it!
- Large eggs: Bind everything together and contribute to a well-rounded flavor.
- Vanilla extract: A touch of vanilla warmth brings all the flavors together beautifully.
- Fresh or frozen blueberries: The superstar! Use them straight from the freezer to avoid blue streaks, or toss with flour if using fresh.
- Coarse sugar for topping (optional): A simple sprinkle creates a magical, bakery-style crunch.
How to Make Blueberry Muffins
Step 1: Prep Your Oven and Tin
Begin by preheating the oven to 375°F (190°C), which sets you up for perfect domed muffins with golden tops. Line a standard 12-cup muffin tin with paper liners so your muffins release effortlessly later—and cleanup is a breeze.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This not only blends your dry ingredients evenly but also aerates the flour for lighter muffins. Be sure to break up any clumps—no one wants a pocket of baking soda!
Step 3: Combine the Wet Ingredients
Grab a separate bowl and whisk up the melted butter, buttermilk, eggs, and vanilla extract until completely smooth. Don’t skip whisking—this ensures everything incorporates properly and gives your Blueberry Muffins that dreamy tender bite.
Step 4: Bring It All Together
Carefully pour the wet ingredients into the bowl with your dry mix. Use a spatula or wooden spoon to gently stir until almost combined—look for a few streaks of flour. Overmixing can make your muffins tough, so go easy here.
Step 5: Add the Blueberries
Time for the star attraction! Gently fold in the blueberries just until they’re spread throughout the batter. If you’re using frozen berries, add them straight from the freezer to avoid staining the batter blue. For extra lemony zing, try folding in a teaspoon of fresh lemon zest, too.
Step 6: Scoop and Top
Evenly divide the muffin batter among your prepared liners. For bakery-worthy looks, fill the cups almost to the top and sprinkle generously with coarse sugar—this gives your Blueberry Muffins their signature sparkle and crunch.
Step 7: Bake and Cool
Pop the tin in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling completely. The hardest part is resisting them while they warm!
How to Serve Blueberry Muffins
Garnishes
For an easy upgrade, dust your Blueberry Muffins with a light shower of powdered sugar or a drizzle of lemon glaze. Fresh blueberries or a twist of citrus zest on top can add that wow-factor for brunch, or simply enjoy them as is—their golden tops and sugar sparkle hardly need embellishment.
Side Dishes
Pair these muffins with creamy Greek yogurt, crisp bacon, or a platter of fresh fruit for a well-rounded breakfast spread. They also go beautifully with a cappuccino or glass of cold milk, balancing sweetness and richness in every bite.
Creative Ways to Present
Try stacking the muffins in a rustic basket lined with a kitchen towel for a cozy, welcoming feel. At gatherings, serve them on a tiered stand alongside mini jams and honey pots so guests can customize each bite. You can even split muffins and toast them lightly, then spread with butter or cream cheese for a new twist.
Make Ahead and Storage
Storing Leftovers
Once your Blueberry Muffins have completely cooled, store them in an airtight container at room temperature for up to 3 days. A sheet of paper towel underneath helps absorb moisture and keeps those tender crumb tops from getting soggy.
Freezing
Blueberry Muffins freeze like a dream! Place cooled muffins in a single layer in a zip-top bag or airtight container, and freeze for up to 2 months. For best results, thaw at room temperature overnight or gently reheat from frozen for a warm treat anytime.
Reheating
Want that just-baked taste again? Pop a muffin in the microwave for 15-20 seconds or warm it in the oven at 300°F for 5-10 minutes. This brings back all the softness and wakes up those juicy blueberries—so good with a pat of butter.
FAQs
Can I use frozen blueberries for Blueberry Muffins?
Absolutely! Use them straight from the freezer and fold them into the batter gently to prevent color streaking. You’ll enjoy all the freshness and juicy bursts without fuss.
How do I prevent my Blueberry Muffins from sticking to the liners?
Let the muffins cool completely before removing the liners—this allows the steam to settle and makes peeling them off a breeze. You can also use parchment-style liners, which rarely stick.
Can I make this recipe dairy-free?
Sure! Substitute your favorite dairy-free butter and use a plant-based milk mixed with a splash of lemon juice or vinegar to mimic buttermilk. Just be aware that the flavor and texture may change slightly.
Why did my Blueberry Muffins turn out dense?
Overmixing is usually the culprit! Mix your wet and dry ingredients just until combined, and always double-check that your baking powder and baking soda are fresh and active.
How do I add even more flavor to these muffins?
Try folding in some lemon or orange zest, a pinch of cinnamon, or swapping half the vanilla for almond extract. Little tweaks can make your Blueberry Muffins feel brand new each time you bake them.
Final Thoughts
Baking these Blueberry Muffins is more than just a recipe—it’s a ticket to a moment of delicious comfort, no matter the season. If you’re craving something sweet, cozy, and simple, I wholeheartedly encourage you to whip up a batch and share their magic with someone you love.
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Blueberry Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These delicious Blueberry Muffins are a perfect treat for breakfast or snack time. Packed with juicy blueberries and topped with a sprinkle of sugar, they are moist, flavorful, and easy to make.
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
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)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin 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 another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix.
- Add blueberries: Gently fold in the blueberries.
- Fill muffin cups: Divide the batter evenly among the muffin cups and sprinkle the tops with coarse sugar if desired.
- Bake: Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent bleeding.
- For extra flavor, add a bit of lemon zest to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
