Blueberry muffins, a timeless favorite, combine the goodness of plump blueberries with a tender, buttery muffin base.
This easy blueberry muffin recipe will teach you how to make these tasty treats from scratch, ensuring a burst of blueberry flavor in every bite. Whether you have fresh or frozen blueberries on hand, you can enjoy these delicious muffins all year long.
👀Looking for more tasty Blueberry recipes? Here are a few of our favorites: Blueberry Bars, Blueberry Pie, Blueberry Galette, Blueberry Cobbler, Blueberry pancakes, and Blueberry scones.
How to Make Blueberry Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375 °F/191 °C. Line (2) 12-cup muffin tin with paper liners or grease it with non-stick cooking spray to prevent sticking. In a medium bowl, sift together the flour and baking powder.
In a stand mixer with the paddle attachment, cream the butter, sugar, and salt on medium speed until smooth and light in color, scraping down the sides of the bowl periodically for about 5 minutes.
Whisk together the eggs, buttermilk, oil, and vanilla extract in a separate bowl until well combined. Add to the butter-sugar mixture in two to three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
Add the sifted dry ingredients and mix on low speed until evenly moistened. Be careful not to overmix. Gently fold in the blueberries until evenly distributed. Divide the batter evenly into each cup in the prepared muffin tin, filling them three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle with turbinado sugar among the muffins.
Bake muffins until the muffins are golden, and a cake tester inserted into the center of a muffin comes out clean, about 30 minutes. Let it cool in the pan for a few minutes before turning it out.
Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the blueberry muffins to a rack to cool completely. Serve immediately or store the cooled Blueberry.
Camila's Tip: Make these muffins even more delicious by turning them into lemon & blueberry muffins. Just add the zest of one lemon for a zesty, citrusy flavor boost.
See More Muffin Recipes:
- Pumpkin Muffins with Pecan Streusel
- Strawberry Muffins
- Spiced Apple Muffins
- Banana Mini Chocolate Chip Muffins
- Chocolate Banana Muffins
- Pumpkin Cornbread Muffins
📖 Recipe
Easy Blueberry Muffins
Tools
Ingredients
- 375 g (3 cups) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 78 g (1-½ tablespoons) unsalted butter, softened
- 71 ml (½ cup) avocado oil or vegetable oil
- 1-½ cup granulated sugar
- 2 large eggs , room temperature
- 15 ml (1 tablespoon) pure vanilla extract
- 142 ml (¾ cup) buttermilk , shaken
- 340 g fresh or frozen blueberries (you can substitute with any berry you have on hand)
- 57 g turbinado sugar or granulated sugar for topping
- Zest from 1 lemon , optional
Instructions
- Preheat the oven to 375 °F/191 °C. Line (2) 12-cup muffin tin with paper liners or grease it with non-stick cooking spray to prevent sticking. In a medium bowl, sift together the flour and baking powder.
- In a stand mixer with the paddle attachment, cream the butter, sugar, and salt on medium speed until the mixture becomes smooth and light in color, scraping down the sides of the bowl periodically, about 5 minutes.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until well combined. Add to the butter-sugar mixture in two to three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
- Add the sifted dry ingredients and mix on low speed until evenly moistened. Be careful not to overmix. Gently fold in the blueberries until evenly distributed. Divide the batter evenly into each cup in the prepared muffin tin, filling them three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle with turbinado sugar among the muffins.
- Bake muffins until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean, about 30 minutes.
- Let cool in the pan for a few minutes before turning out. Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the blueberry muffins to a rack to cool completely. Serve immediately or store the cooled Blueberry.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
