Homemade Blueberry Muffins from Scratch

A fluffy and moist muffin with juicy and tart blueberries that are bursting with flavor…what more can you ask for? Made with basic ingredients, these blueberry muffins will be your go to for breakfast, after school snacks, post dinner morsel, and any time in-between!

Best Blueberry Muffins: A Timeless Classic

When it comes to classic baked goods, few can rival the simple yet delightful blueberry muffin. They just can’t be beat! And while there are hundreds of recipes out there, this one just happens to be the BEST! Trust us…we are kind of muffin experts over here. 😉 This recipe has been perfected by our crew of magic-muffin-makers to yield the most deliciously moist, buttery, and fluffy muffins you could ever imagine!

Why you’ll love this Recipe for Blueberry Muffins:

• Juicy bursts of sweet and tart blueberries in every bite
• Easy to meal prep
• The perfect muffin texture
• Made with simple ingredients

To Die for Blueberry Muffins ingredients

Full ingredient amounts found in the recipe card below.

• Flour: pastry or all-purpose flour will work for this recipe.
• Granulated sugar
• Baking powder: baking powder is double acting–meaning it reacts both with liquid, and with the heat of the oven–so there’s double the help in making muffins light and fluffy! 
• Baking soda: helps muffins rise.
• Salt
• Eggs: cage-free eggs are preferred.
• Unsalted butter: melted, and then cooled to room temperature.
• Milk: dairy or plant based–you choose!
• Vanilla extract
• Blueberries: fresh are preferred, but frozen will work too.

How to make Blueberry Muffins

Full recipe instructions in recipe card below!

1. Preheat oven to 375F and prepare your muffin pan.
2. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, whisk together eggs, butter, milk, and vanilla until well combined.
4. Pour the wet ingredients into the dry ingredients and use a beater or whisk to gently mix together, just until combined. Be careful not to overmix!
5. Toss the blueberries in flour to lightly coat, then fold into the muffin batter until evenly distributed. 
6. Fill muffin liners to the top and bake for 18-22 minutes or until the tops are lightly browned and the muffins pass the toothpick test.
7. Remove from oven, cool, and enjoy!

How do you know when the muffins are done?

There are several ways to check for muffin doneness:

• The toothpick test: insert a toothpick into the center of the muffin. If it comes out clean, they are done!
• Use a clean meat thermometer to check the internal temperature of the muffin: it should register between 190-200F.
• Check the tops: muffin tops should bounce back slightly when lightly pressed.

Variations/Substitutions

• Try using coconut or unsweetened vanilla almond milk for a slightly different taste!
• Add the zest of one lemon, lime, or orange to the batter for some extra tart zing.
• Add a teaspoon of cinnamon for an extra dose of warmth and comfort (bonus: cinnamon is also an antioxidant!).

Tips for making these Blueberry Muffins

• Coat the blueberries in flour before folding into the batter. Don’t skip this simple step! It prevents the blueberries from sinking to the bottom of the muffins when baking, so you’ll have a beautifully even distribution of juicy goodness in every bite.
• Use fresh blueberries to avoid your muffin batter turning blue/purple.
• Do not overmix the muffin batter. It will cause your muffin to be dense, rather than moist and soft.

How to store Blueberry Muffins

Once cooled, store muffins in an airtight container in the refrigerator.

How long do blueberry muffins last?

When stored properly, these muffins will keep for up to 4 days.

Blueberry Muffins Recipe

Treat yourself to the ultimate indulgence with our Sugary Sweet Blueberry Muffins! Overflowing with plump, juicy blueberries and a touch of irresistible sweetness, these muffins are an absolute delight for any occasion. Whether you savor them straight from the oven or as a delightful snack to curb your sweet cravings, each bite promises pure bliss.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Snack

Servings 12 servings

Ingredients

  

• 2 cups pastry flour or all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs lightly beaten
• 1/2 cup unsalted butter melted and cooled
• 1/2 cup milk
• 2 tsp pure vanilla extract
• 1 cup frozen or fresh blueberries coarsely chopped, halved or whole
• 1 teaspoon flour

Instructions

 

• Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
• In a large bowl, sift together 2 cups of flour, 1 cup granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this dry ingredient mixture aside for later use.
• In a separate medium bowl, whisk together 2 lightly beaten eggs, ½ unsalted butter melted and cooled, ½ cup milk, and 2 teaspoons of vanilla. Whisk these wet ingredients together until well combined.
• Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
• Before folding blueberries into the batter for our sweet blueberry muffins, coat them with 1 teaspoon of flour. This simple step helps prevent the blueberries from sinking to the bottom of the muffins during baking, ensuring an even distribution of juicy goodness throughout every bite.
• Gently fold the coated blueberries into the muffin batter until evenly distributed. This ensures each muffin is packed with bursts of blueberry flavor.
• Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
• After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Pastry flour or all-purpose flour Note: You can choose your flour based on how you prefer your muffin.  Do you want a light, fluffy, slightly flaky muffin?  Choose pastry flour.  Do you want a more sturdy, substantial texture?  Choose all-purpose flour.  Whichever you choose, please follow the flour measuring tip below to ensure you don’t use too much flour.  

Flour Measuring Tip: For precise measurements, don’t scoop flour from the container. Instead, gently spoon flour into your measuring cup and level it with a knife. This simple method guarantees accurate amounts, resulting in consistent and tasty muffins every time.

Milk Selection Note: We’ve extensively experimented with different milk options in this recipe, such as cow’s milk, almond milk, and coconut milk. Each choice produces delightful results, giving you the freedom to use your preferred or available milk without any compromise on flavor.