Blueberry Muffin Recipe

Blueberry muffin are soft, fluffy, and packed with juicy blueberries in every bite. These classic muffins are perfect for breakfast, brunch, snacks, or dessert and are loved for their tender texture and sweet buttery flavor.

Homemade blueberry muffins are easy to prepare using simple pantry ingredients. Fresh or frozen blueberries both work beautifully, making this recipe convenient year-round.

One of the best things about blueberry muffins is their versatility. You can enjoy them warm with butter, add a crumb topping for extra texture, or make them healthier with whole grains and less sugar.

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Cooking Time & Servings

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Recipe Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen blueberries
• 1 tablespoon flour (for coating blueberries)

Optional Topping

• 2 tablespoons coarse sugar
• Crumb topping or streusel

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How to Make Blueberry Muffins

Step 1: Preheat the Oven

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Step 3: Mix Wet Ingredients

In another bowl, whisk melted butter, eggs, milk, and vanilla extract.

Step 4: Combine Mixtures

Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.

Step 5: Add Blueberries

Toss blueberries with 1 tablespoon flour and gently fold them into the batter.

Step 6: Fill Muffin Cups

Divide batter evenly among muffin cups, filling each about ¾ full.

Step 7: Bake

Bake for 18–22 minutes or until tops are golden and a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

Let muffins cool for 5 minutes in the pan before transferring to a wire rack.

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Recipe Notes

• Coating blueberries in flour helps prevent sinking.
• Frozen blueberries can be used without thawing.
• Avoid overmixing to keep muffins soft and fluffy.
• Add lemon zest for a brighter flavor.
• Store in an airtight container for up to 3 days.

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FAQs

Why are my muffins dense?

Overmixing the batter can make muffins heavy instead of light.

Can I use whole wheat flour?

Yes, but the texture may be slightly denser.

Can I freeze blueberry muffins?

Absolutely. Freeze in airtight bags for up to 2 months.

How do I keep blueberries from sinking?

Tossing them lightly in flour helps distribute them evenly.

Can I reduce the sugar?

Yes, you can reduce sugar slightly without affecting texture too much.

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Nutrition Information

Per Recipe

Per Muffin

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Disclaimer

These blueberry muffins should be enjoyed in moderation as part of a balanced diet. This recipe contains common allergens including wheat, eggs, and dairy. Always check ingredient labels and adjust recipes as needed for food allergies or dietary restrictions.