Blueberry muffins are a sweet baked good made with blueberries, flour, sugar, eggs, and other ingredients. They are often topped with coarse sugar or streusel.

This blueberry muffin recipe is easy and quick to make! Soft, fluffy, and packed with fresh blueberries, these muffins are perfect for breakfast or a snack.

A hint of lemon zest adds brightness, while a crunchy sugar topping gives them the perfect finishing touch.

Whether you're baking for family, friends, or just yourself, this easy recipe guarantees a batch of irresistible homemade muffins in no time!

👀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.

Ingredients You'll Need

See recipe card for quantities.

All-purpose flour: Provides structure and stability to the muffins.
Baking powder: Acts as a leavening agent, helping the muffins rise and become fluffy.
Kosher salt: Enhances flavor and balances sweetness.
Unsalted butter: Adds richness and a tender texture.
Avocado or vegetable oil: Keeps the muffins moist and soft.
Granulated sugar: Sweetens the muffins and helps with texture.
Eggs: Bind the ingredients together and contribute to structure and moisture.
Vanilla extract: Adds depth of flavor and enhances sweetness.
Buttermilk: Provides moisture, tenderness, and a slight tang, reacting with baking powder for a better rise.
Blueberries: Add bursts of juiciness and natural sweetness.
Lemon zest: Brightens the flavor and complements the blueberries.
Turbinado or granulated sugar: Creates a slightly crunchy topping for texture contrast.

How to Make Blueberry Muffins

Note: Full instructions are provided in the recipe card below.

Preheat the oven to 375°F (191°C) and line or grease a 12-cup muffin tin.
Sift together the flour and baking powder in a bowl.
In a stand mixer, beat butter, sugars, and salt until light and smooth.
In a separate bowl, whisk eggs, buttermilk, oil, zest, and vanilla until well combined.
Gradually mix the wet ingredients into the butter-sugar mixture until fully incorporated.
Add the sifted dry ingredients and mix on low speed until just combined, avoiding overmixing.
Gently fold in the blueberries until evenly distributed.
Divide the batter evenly into the muffin tin, filling each cup ¾ full, and tap to release air bubbles.
Sprinkle with turbinado sugar and bake for about 30 minutes or until golden and a tester comes out clean.
Let muffins cool for a few minutes in the pan, then transfer to a rack to cool completely before serving.

Storage, Make Ahead, & Freezing

Storage: Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Warm slightly before serving if desired.
Make Ahead: Prepare the batter and crumb topping separately, then store in the fridge for up to 24 hours. Assemble and bake when ready.
Freezing: Freeze baked muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the oven for a fresh-baked taste.

Camila's Tips & Variations

Use Fresh or Frozen Blueberries: If using frozen, do not thaw to prevent excess moisture in the batter.
Prevent Sinking Berries: Toss blueberries in one tablespoon of flour before folding them into the batter to help distribute them evenly.
Citrus Boost: For extra lemon flavor, add 40g of lemon zest to brighten the muffins and complement the blueberries.
Flavor Variations: Add a pinch of nutmeg or almond extract for extra depth.
Use a kitchen scale: My recipes are measured in grams for accuracy. Weighing ingredients ensures precise measurements and consistent results, so I highly recommend using a kitchen scale.
Don't overmix your batter: Once everything is combined, use a spatula to gently fold the batter one last time. This ensures any ingredients at the bottom of the bowl are fully incorporated without overworking the mixture.
Light vs. dark baking pans: For the best results, use a light-colored aluminum baking pan, greased with butter and lined with baking paper. Aluminum pans conduct heat more evenly, resulting in a softer cake. Dark-colored pans absorb more heat, which can lead to a darker crust and a drier texture.