I’ve got a serious thing for Blueberry Muffins, and I’m sure you will too once you try my recipe. These homemade muffins are super easy to make, and the best part? They’re ready in just 35 minutes! Forget about the ones from the coffee shop, because these come out fresh and delicious.
The muffins are soft, fluffy, and bursting with sweet blueberries. I love that they’re quick and simple to make, with no mixers or fancy ingredients needed. Plus, they’re customizable, you can use fresh or frozen blueberries, depending on what you’ve got.
My family always asks for seconds, and they disappear quickly every time I make them. These muffins are perfect for a cozy breakfast or a snack with coffee.
What really sets these muffins apart is their balance, they’re moist and fluffy, but not overly sweet. The sugar topping gives them a bakery-like finish, but they’re so much more affordable and easy to make at home. Whether you’re enjoying them on a lazy weekend morning or packing them for a snack, these Blueberry Muffins are a treat that everyone will love!
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⭐Why You'll Love This Blueberry Muffin Recipe
- Easy to make: The steps are simple, and the ingredients are basic, so you won’t feel stressed in the kitchen. Perfect for a quick, no-fuss bake.
- Bursting with blueberries: With the trick of tossing the blueberries in flour, they stay evenly spread out, so you get a blueberry in every bite, not just at the bottom.
- Soft and fluffy muffins: These muffins come out light and soft every time. The texture is just right, making each bite feel like a treat.
- Perfect for any time: Whether it’s breakfast, a snack, or dessert, these muffins are great for any time of the day. They’re also easy to grab when you're on the go.
🧾Blueberry Muffin Ingredients
Here’s what you need to make this Blueberry Muffin Recipe:
- Flour: I use all-purpose flour because it gives the muffins structure and helps them hold together. It makes them soft and fluffy, just how I like them. The extra flour for tossing the blueberries helps keep them evenly spread out in the batter so they don’t sink to the bottom.
- Baking Powder: This is the magic ingredient that makes the muffins rise! It helps them become light and airy, giving them that perfect fluffy texture that makes every bite enjoyable.
- Salt: I always add a little salt to balance out the sweetness. It brings out the best in the other flavors, especially the blueberries and cinnamon, so they really pop.
- Ground Cinnamon: Cinnamon is one of my favorite touches because it adds a warm, cozy flavor that pairs so well with the blueberries. It’s not too strong, but just enough to make each muffin feel special.
- Unsalted Butter: Butter is key for making the muffins rich and moist. It gives them a tender, melt-in-your-mouth texture and adds that delicious buttery flavor I can’t get enough of.
- Sugar: The sugar is what makes the muffins sweet and gives them that lovely golden-brown finish on top.
- Eggs: I use room-temperature eggs. They help bind everything together and make the muffins rise.
- Vanilla Extract: I love the smell and taste of vanilla. It’s like a little extra boost of flavor that makes the muffins feel even more homemade and comforting.
- Milk: The room-temperature milk adds moisture to the batter, keeping the muffins soft and tender.
- Blueberries: The fresh blueberries are the star of the show! They bring sweetness and juiciness to each muffin, and they look so pretty when they bake.
- Sugar (for sprinkling): A little sugar on top gives the muffins a crunchy, sweet finish that I enjoy.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Blueberry Muffin
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. 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. Gently fold in mashed blueberries, then add flour-coated ones and mix. Reserve a few for topping.
3. 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 for 20–25 minutes, or until a toothpick comes out clean.
💭Tips for Recipe Success
Use room temperature butter, eggs and milk: I make sure my butter is soft and my eggs and milk are at room temperature before I start. It makes the batter come together much easier and helps the muffins rise nicely.
Don’t overmix the batter: I mix just enough until everything is combined. Overmixing can make the muffins dense, so I keep it gentle and stop when there are a few lumps.
Toss the blueberries in flour: I always toss the blueberries in a little flour before adding them to the batter. This helps keep them evenly spread out in the muffin, instead of sinking to the bottom.
Sprinkle sugar on top: A little sugar sprinkled on top before baking gives the muffins a golden, slightly crunchy finish that adds extra sweetness and looks amazing.
Check with a toothpick: I always check the muffins around 20 minutes by inserting a toothpick into the center. If it comes out clean, I know they’re done. Every oven is different, so this helps get them just right.
Storage: Store blueberry muffins in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.
🧁More Muffin Recipes to Try!
If you love these Blueberry Muffins, you'll also enjoy these delicious muffin recipes:
🥐More Breakfast Recipes!
Here are more of my favorite breakfast recipes! Try these:
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📖 Recipe
Blueberry Muffin Recipe
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
- 200 g Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 120 ml Milk
- 380 g Blueberries
- 3 teaspoon Sugar - For sprinkling
Instructions
- Preheat the oven to 190°C /375°F (170°C fan-forced). 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!