There’s no bigger star than moist and tender Blueberry Muffins when it comes to breakfast classics. This recipe uses kitchen staples for a quick and easy-made-from-scratch batter packed with plump fresh blueberries. Pair with a hot cup of coffee or your favorite tea.
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Why you’ll love these Blueberry Muffins
- Easy to prepare
- Quick- ready in just 25 minutes
- Moist and Tender
- Packed with fresh blueberries
Blueberry Muffins Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Fresh Blueberry: Frozen or dehydrated blueberries also work in this recipe. Toss in 2 teaspoons of flour; the flour keeps them from sinking to the bottom.
- All-Purpose Flour: Flour acts as a binder, holding the other ingredients together while also providing strength, structure, and elasticity.
- Baking Powder: For leavening.
- Eggs: to act as a binder and add moisture and structure to the cake, make sure you use room-temperature eggs.
- Kosher Salt: Adds flavor.
- Homemade Sour milk: Whole Milk would be great here too!
- Unsalted Butter: Feel free to substitute with avocado oil or a neutral oil if you prefer, such as sunflower oil or grapeseed oil.
- Granulated Sugar: It adds crunch, tenderness, and depth of flavor.
- Pure vanilla extract & Lemon Zest: To enhance the flavor.
Tools you’ll need
- Measuring cups & Measuring spoons
- 12-cup muffin pan
- 12 paper liners
- 1 medium bowls
- Whisk
- Stand mixer with a paddle attachment
- Rubber spatula large ice cream scoop
- Wire rack
- Fine-mesh sieve
- Liquid measuring cup
How to Make Blueberry Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400 °F. Line a 12-cup muffin pan with paper liners. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, whisk together the flour and baking powder. In a stand mixer with the paddle attachment, beat the softened butter and sugar until light and fluffy for about 3 minutes.
Next, add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Finally, whisk in the vanilla extract and lemon zest.
Add the flour mixture, alternating with the milk, beating until just combined (the batter will be very thick). In another bowl, toss the blueberries with 1 tablespoon of flour (this will keep them from sinking to the bottom).
Add the blueberries to the batter and fold gently with a rubber spatula until evenly distributed. Do not overmix! Divide the batter evenly into each cup in the prepared muffin tin, filling them almost full, and lightly sprinkle turbinado sugar among the muffins.
Bake for 5 minutes, then reduce the temperature to 375°F and bake for about 25 to 30 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean. Let cool in the pan for at least 5 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 Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Enjoy!
Substitutions
- Blueberry:Instead of fresh blueberries, you can use frozen(No need to thaw).
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
Variations
- Flour – You can replace half the all-purpose flour for whole-grain pastry flour.
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like nutmeg, lemon, or orange zest, or cinamonn
See this Banana Muffins with Streusel version on my website!
How to Serve
How to Store & Re-Heat
Store the cooled Blueberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Then, reheat in the microwave until warm through, about 5 to 10 seconds.
Make-Ahead
Blueberry Muffins can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
How to Freeze
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The blueberry muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
When ready to bake, preheat the oven to 325 degrees F. Place the blueberry muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Tips for Making The Best Blueberry Muffins
- Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Don’t over-mix the Muffin batter: Gradually add the dry ingredients to the wet, and mix with ease until just combined. Over-mixing the muffin batter will result in a tough texture.
- Before folding in the blueberries, toss them with a bit of flour; without it, they will sink to the bottom of the muffin cups.
- Add the eggs one at a time, beating well until fully incorporated.
- Do not overcook them.
- Ensure all ingredients are at room temperature; this helps everything get incorporated together properly; not doing this can result in poor emulsification).
- If you don’t have a stand mixer, you can make these Blueberry Muffins with just a bowl and a whisk.
FAQ
How Do You Freeze Blueberry Muffins Before Baking?
Scoop the batter into the muffin cups, filling just above three-quarters full. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
How Do You Freeze Blueberry Muffins After Baking?
Double wrap completely cooled blueberry muffins with aluminum foil or plastic freezer wrap and place them in a heavy-duty bag. Thaw overnight on the countertop.
Can I Substitute the buttermilk?
Yes, you can substitute it with homemade sour milk or whole milk. However, I recommend using the full-fat kind for the best blueberry muffins.
Why do you Coat your blueberry in flour before adding them to the batter?
Coating the blueberry with flour before adding it to the batter prevents the blueberry pieces from sinking to the bottom of the muffin. It also aids in ensuring that they blend easily without discoloring the batter.
Is it possible to make this recipe using only oil?
Yes, either way you make it, it will be delicious.
Notes:
- How to make the Homemade Buttermilk: Add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Use as needed in a recipe, or cover and refrigerate until needed.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor.
- Don’t overdo it when it comes to mixing; mix until just combined. Before folding in the blueberries, toss them with a little flour; without it, they will sink to the bottom of the muffin cups.
- Do not overcook them.
Related Recipes:
- Pumpkin Muffins with Pecan Streusel
- Strawberry Muffins
- Spiced Apple Muffins
- Banana Mini Chocolate Chip Muffins
- Chocolate Banana Muffins
- Pumpkin Cornbread Muffins
Did you make this recipe?
📖 Recipe
Blueberry Muffins
Tools
Ingredients
- 250 g (2 cups) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 113 g (1/2 cup / 1 stick unsalted butter), softened at room temperature or avocado oil
- 1 cup granulated sugar
- 2 large eggs , room temperature
- 15 ml (1 tablespoon) pure vanilla extract
- 118 ml (1/2 cup) whole milk
- 2 cups fresh blueberries (you can substitute with any berry you have on hand)
- 2 tablespoons turbinado sugar or granulated sugar
- Zest from 1 lemon
Instructions
- Preheat the oven to 400 °F. Line a 12-cup muffin pan with paper liners. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, whisk together the flour and baking powder.
- In a stand mixer with the paddle attachment, beat the softened butter and sugar until light and fluffy for about 3 minutes. Next, add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Finally, whisk in the vanilla extract and lemon zest.
- Add the flour mixture, alternating with the milk, beating until just combined (the batter will be very thick). In another bowl, toss the blueberries with 1 tablespoon of flour (this will keep them from sinking to the bottom).
- Add the blueberries to the batter and fold gently with a rubber spatula until evenly distributed. Do not overmix! Divide the batter evenly into each cup in the prepared muffin tin, filling them almost full, and lightly sprinkle turbinado sugar among the muffins.
- Bake for 5 minutes, then reduce the temperature to 375°F and bake for about 25 to 30 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean. Let cool in the pan for at least 5 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 Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Enjoy!
Notes
How to store: Store the cooled Blueberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Then, reheat in the microwave until warm through, about 5 to 10 seconds.
Don't over mix: Don't overdo it when it comes to mixing; mix until just combined.
Prevent the blueberry from sinking: Before folding in the blueberry, toss them with a little flour; without it, they will sink to the bottom of the muffin cups.
How to Freeze Muffins After Baking: Double wrap completely cooled muffins with aluminum foil or plastic freezer wrap and place them in a heavy-duty bag. Thaw overnight on the countertop.
How to Freeze Muffins Before Baking: Scoop the batter into the muffin cups, filling just above three-quarters full. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
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.
