If you crave something a little sweet and bursting with summer flavor, this Homemade Blueberry Muffins Recipe will become your go-to treat. Imagine soft, fluffy muffins studded with juicy blueberries, warm from the oven and crowned with a sparkling sugar crust. Whether you’re whipping these up for a lazy weekend brunch or prepping breakfast for a busy week, you’ll fall in love with their irresistible, bakery-style results—right in your own kitchen. This recipe is simple, comforting, and utterly delightful for kids and adults alike!
Ingredients You’ll Need
Every ingredient in this Homemade Blueberry Muffins Recipe works like magic, coming together to deliver moist, tender muffins that are studded with pops of fresh fruit. These pantry staples are easy to find but essential for the perfect taste, structure, and gorgeous color.
- All-purpose flour: Gives the muffins their classic tender crumb by forming the essential base.
- Granulated sugar: Adds just the right amount of sweetness and encourages a golden exterior.
- Salt: Balances the sweetness and deepens the flavor profile.
- Baking powder: Lifts the muffins for that plush, bakery-style rise.
- Vegetable oil: Keeps every bite perfectly moist and soft without any heaviness.
- Large egg: Provides structure and helps the muffins hold together while staying light.
- Milk: Adds creaminess and moisture to the batter for an ultra-tender crumb.
- Vanilla extract: Deepens and rounds out the muffin flavor, giving it warm bakery notes.
- Fresh or frozen blueberries: The juicy star of this recipe—fresh bursts of fruity flavor in every bite.
- Flour for tossing blueberries: Helps prevent berries from sinking to the bottom of the muffins.
- Coarse sugar for topping (optional): Creates irresistible crunch and sparkle on top of each muffin.
How to Make Homemade Blueberry Muffins Recipe
Step 1: Prep Your Muffin Tin and Set the Oven
To start your Homemade Blueberry Muffins Recipe off right, preheat your oven to 400°F (200°C). Either line a 12-cup muffin tin with paper liners or lightly grease each cup. Lining or greasing not only ensures the muffins release beautifully but also makes cleanup a total breeze.
Step 2: Whisk the Dry Ingredients
Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, salt, and baking powder. This even distribution helps the baking powder work its magic, resulting in perfectly risen muffins while keeping all the dry ingredients thoroughly combined.
Step 3: Combine Wet Ingredients Separately
In a separate bowl, whisk together the vegetable oil, large egg, milk, and vanilla extract. Mixing these wet ingredients thoroughly before adding them to the dry ensures that every muffin comes out soft, tender, and deliciously aromatic with every bite.
Step 4: Gently Bring Batter Together
Pour the wet mixture into the bowl of dry ingredients. Using a spatula or large spoon, stir gently and only until just combined—overmixing here can make your muffins tough. A few streaks of flour are okay; the batter should look thick yet scoopable.
Step 5: Prepare and Add the Blueberries
Toss the blueberries with a tablespoon of flour—this quick step keeps them from sinking to the bottom of your muffins. Gently fold the berries into the batter, taking care not to crush them too much for that classic burst of blueberry in every muffin.
Step 6: Fill the Muffin Cups
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. If you love a bakery-style touch, sprinkle a pinch of coarse sugar over the tops for delightful crunch and sparkle.
Step 7: Bake to Perfection
Pop your tray in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick in the center of a muffin—it should come out clean or with just a few crumbs. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to finish cooling. This small pause locks in moisture and keeps the texture just right.
How to Serve Homemade Blueberry Muffins Recipe
Garnishes
A fresh muffin hardly needs anything, but if you want to take your Homemade Blueberry Muffins Recipe to the next level, try a light dusting of powdered sugar or a smear of softened butter. Tiny lemon zest curls or even a drizzle of honey add a gourmet twist and make these muffins shine on any brunch table.
Side Dishes
While these muffins stand deliciously on their own, they pair wonderfully with a bowl of Greek yogurt and fresh fruit, a fruit salad, or scrambled eggs. For weekend brunches, serve alongside crispy bacon or smoked salmon for a spread that feels special yet effortless.
Creative Ways to Present
You can pile muffins high on a rustic cake stand, or wrap them individually in parchment for a grab-and-go snack. Hosting a breakfast potluck? Arrange your Homemade Blueberry Muffins Recipe in a charming basket lined with a gingham cloth for that bakery-fresh look that tempts everyone immediately.
Make Ahead and Storage
Storing Leftovers
Keep leftover muffins fresh by storing them in an airtight container at room temperature for up to three days. For longer freshness, you can refrigerate them, but always let them come back to room temp or gently rewarm for best texture.
Freezing
This Homemade Blueberry Muffins Recipe freezes beautifully! Once the muffins have cooled completely, individually wrap each one in plastic wrap or foil and tuck them into a freezer bag. They’ll stay fresh up to 2 months and are ready whenever you crave a quick treat.
Reheating
For that oven-fresh experience, reheat muffins in a 300°F oven for about 8 minutes, or microwave a single muffin for 20-30 seconds. This perks up the crumb and revitalizes that just-baked flavor—perfect with your morning coffee!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! The Homemade Blueberry Muffins Recipe works perfectly with either fresh or frozen berries. Just pour them straight from the freezer into the batter without thawing to prevent streaks of color and mushy spots.
Why should I toss blueberries with flour?
Tossing the berries with a bit of flour helps them stay suspended throughout the muffin instead of sinking to the bottom, ensuring each muffin is bursting with juicy blueberries in every bite.
Can I make this recipe with whole wheat flour?
Yes, you can substitute up to half the all-purpose flour with whole wheat for a nutty flavor and extra nutrients. Expect slightly denser muffins, but the Homemade Blueberry Muffins Recipe will still be moist and delicious.
How do I make my muffins extra fluffy?
Try letting the muffin batter rest for 5–10 minutes before scooping into muffin tins. This little trick allows the baking powder to activate further, giving your muffins an even more tender, airy texture.
What’s the best way to store these muffins?
The best way is in an airtight container at room temperature for up to three days or in the fridge for up to a week. For longer storage, freeze them as suggested above—the Homemade Blueberry Muffins Recipe holds up nicely in the freezer.
Final Thoughts
If you’re searching for a no-fuss, always-welcome bake, it doesn’t get better than this Homemade Blueberry Muffins Recipe. Light, fluffy, and studded with fruit, these muffins have won over everyone from picky kids to serious brunch lovers. Give them a try, and I promise—your kitchen will smell amazing, and your heart (and taste buds!) will be so happy.
Print
Homemade Blueberry Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Homemade Blueberry Muffins are a delightful treat to start your day with. Bursting with juicy blueberries and a hint of vanilla, these muffins are moist, tender, and perfect for breakfast or a snack.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients:
- â…“ cup vegetable oil
- 1 large egg
- â…“ cup milk
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and prepare a muffin tin with liners or grease.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Combine Wet Ingredients: In a separate bowl, whisk oil, egg, milk, and vanilla until well combined.
- Combine Wet and Dry: Add wet ingredients to dry ingredients, stirring gently until just combined.
- Add Blueberries: Toss blueberries with flour and fold into the batter.
- Bake: Divide batter into muffin cups, sprinkle tops with sugar, and bake for 18–22 minutes.
- Cool: Cool muffins in the pan for 5 minutes before transferring to a wire rack.
Notes
- For extra fluffy muffins, let the batter rest for 5–10 minutes before baking.
- If using frozen blueberries, do not thaw before adding to the batter to avoid streaking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
