These easy blueberry muffins are soft, moist, and full of juicy blueberries. They have a tender crumb, a golden sugar top, and that simple homemade feel that makes them perfect for breakfast or an afternoon snack.
Why You'll Love It
- Soft and Moist Texture: These muffins stay tender with a light crumb and plenty of juicy blueberries.
- Easy to Make: The batter comes together quickly with simple ingredients and no complicated steps.
- Fresh or Frozen Blueberries both Work: I like that I can make them any time without needing to wait for blueberry season.
- Bakery-Style Finish: A light sugar topping gives the tops a pretty golden look and a slight crunch.
- Great for Breakfast or Snacks: They are easy to grab, easy to pack, and always disappear fast.
I make these when I want something easy but still a little special. They work with fresh or frozen blueberries, which makes them perfect to keep on rotation with my blueberry crumble without oats and blueberry protein muffins.
There is something so reliable about a good blueberry muffin recipe. They are perfect for a slow weekend morning, for keeping aside for the next day, or for serving with coffee. When I want a different muffin flavor, I also like making raspberry muffins or Spanish muffins (magdalenas).
What I like most about this recipe is the balance. The muffins are soft and fluffy, but not too sweet. A small portion of mashed blueberries gives the batter more blueberry flavor, while the whole berries keep that juicy texture I want in every muffin. The sugar on top gives them a bakery-style finish, much like the simple homemade feel I also love in my cocoa muffin recipe.
Key Ingredients in Easy Blueberry Muffin
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Flour, Baking Powder, Salt, and Cinnamon: I use all-purpose flour for structure, baking powder for lift, and a little salt to balance the sweetness. The cinnamon is subtle, but I like how it adds a soft warmth behind the blueberries.
- Butter, Sugar, Eggs, and Vanilla: Butter gives the muffins richness, sugar sweetens them and helps with color, and the eggs help everything hold together. Vanilla brings that familiar homemade bakery smell that I always love in muffin recipes.
- Milk: I use milk to keep the batter smooth and to help the crumb stay soft and tender.
- Blueberries: These are the stars here. I like using a mix of mashed and whole blueberries because it gives better flavor throughout the muffins. Fresh blueberries are great, but frozen blueberries also work well.
How to Make Blueberry Muffins
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Combine the Batter: Add the mixture of dry ingredients (flour, baking powder, salt & cinnamon) to the wet mixture of butter, sugar, and eggs, alternating with the milk, starting and ending with the dry ingredients. Mix gently with a spatula to avoid overmixing
2. Fold in the Blueberries: Gently fold in mashed blueberries, then add flour-coated ones and mix. Reserve a few for topping.
3. Fill the Muffin Cups: Fill the muffin cups ⅔ full with batter, add a few blueberries, and sprinkle with ¼ teaspoon of sugar for a golden top.
4. Bake Until Golden: Bake for 20-25 minutes, or until a toothpick comes out clean.
My Tips for Blueberry Muffin Success
Coat the Blueberries in Flour: I like tossing the blueberries lightly in flour before adding them to the batter. This helps keep them evenly distributed so they do not sink to the bottom of the muffins.
Leave a Few Blueberries for the Top: Before baking, I like placing a couple of blueberries on top of each muffin. It makes the muffins look fuller and gives them that bakery-style appearance once baked.
Let the Muffins Rest Before Removing: After baking, I let the muffins sit in the pan for about 5 minutes before transferring them to a wire rack. This helps them set properly and prevents them from breaking when removed.
How to Store and Freeze Blueberry Muffins
I usually keep blueberry muffins in an airtight container at room temperature for 2 to 3 days. If I want to keep them longer, I freeze them once they have cooled completely. When I am ready to eat them, I let them thaw at room temperature or warm them for a few seconds so they taste soft again.
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Recipe
Easy Blueberry Muffin
Ingredients
- 270 g flour - plus extra to toss the blueberries
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅓ teaspoon ground cinnamon
- 115 g unsalted butter - softened
- 200 g sugar
- 2 eggs - room temperature
- 1 teaspoon vanilla extract
- 120 ml milk
- 380 g blueberries - fresh or frozen
- 3 teaspoon sugar - for topping
Instructions
- Preheat the oven to 375°F / 190°C (340°F convection / 170°C fan). Line a 12-cup muffin tin with paper liners.
- In a large bowl, sift together the flour, salt, baking powder, and ground cinnamon.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla extract, and beat with a hand mixer until fully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently with a spatula, don't overmix, or the muffins may become dense.
- In a small bowl, mash ¼ of the blueberries with a fork. Set aside.
- In a medium bowl, toss the blueberries in a bit of flour (about 1 tablespoon). Set aside.
- Gently fold the mashed blueberries into the batter with a spatula, then add the flour-coated blueberries and mix until well combined. Save a few blueberries to top the muffins later.
- Spoon the batter into muffin cups, filling them about ⅔ full. Add a few blueberries on top and sprinkle with a little sugar (about ¼ tsp) for a golden-brown finish.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sonia says
Wow, this blueberry muffin recipe is amazing! The muffins turned out so soft, fluffy, and packed with juicy blueberries. Definitely my new go-to!