With one taste of these Easy Blueberry Muffins, you'll never buy a boxed mix again!
With one taste of these Easy Blueberry Muffins, you’ll never buy a boxed mix again! Combine the batter in about 15 minutes for a warm batch of tender, bakery-style muffins that are studded with sweet, juicy berries and a hint of cinnamon. This is truly the best blueberry muffin recipe that you will ever make!
It took me years to finally create a go-to recipe for Easy Blueberry Muffins that I could prepare from scratch and that would taste like our favorite bakery treat. So many homemade versions lack flavor, fall flat, or come out dry and crumbly. Not so with these little gems!
Over the years, I’ve tweaked my favorite recipe to create tender and moist, buttery blueberry muffins with perfectly-domed tops, just the right amount of juicy berries, and only a subtle hint of warm cinnamon in the background. With blueberry season on the horizon, I couldn’t think of a better way to take advantage of the summer’s fresh fruit!
Why these are the Best Blueberry Muffins:
With boxes of muffin mix readily available at the store and countless recipes on the internet, here are a few reasons that this is the best blueberry muffin recipe you’ll make…
- They’re easy! You don’t need any special equipment or any advanced baking skills to successfully whip up a batch of homemade blueberry muffins in about 30 minutes.
- The ingredients are simple. If you’ve got fresh or frozen blueberries at home, then you can probably skip a trip to the grocery store. I made sure to create a muffin recipe that only calls for a handful of basic pantry staples — like butter, flour, sugar and eggs. No sour cream, no buttermilk and no yeast necessary here!
- They have tall muffin tops! The trick to creating a tall, puffy muffin top is starting the batter in a very hot oven, and then decreasing the temperature to finish baking the muffins.
- The muffins stay moist and tender. The batter has just the right balance of dry-to-wet ingredients and a perfect amount of fat to keep them moist and buttery. The other key to these tender muffins is not over-mixing the batter.
How to make Easy Blueberry Muffins from Scratch:
These are easy blueberry muffins, so there are no special tricks, no difficult steps, and no fancy ingredients necessary. Just grab a bowl and a mixer and let’s get started!
Ingredients for the Best Blueberry Muffin Recipe:
- Butter
- Sugar
- Eggs
- Vanilla extract
- Cinnamon
- Salt
- Baking powder
- Flour
- Milk
- Blueberries
Step 1: Mix the Batter
Make the muffin batter by creaming together the butter and sugar, and then adding the eggs one at a time. Stir in the vanilla, cinnamon, salt and baking powder. Finally, alternate adding the flour and milk just until the batter comes together. Don’t over-mix!
Step : Fold in Blueberries
Gently fold in the blueberries, being careful not to smoosh the fruit as you incorporate them into the batter.
Step 3: Spoon Batter into Muffin Cups
Use a large scoop to divide the batter evenly among the muffin cups; then sprinkle the tops with sugar.
Step 4: Bake Muffins
Bake the muffins at 425 degrees F for 5 minutes. Then, without opening the oven, turn the temperature down to 350 degrees F and finish baking the muffins for an additional 15-20 minutes (or until a toothpick inserted in the center comes out clean).
How to Make Tall Muffin Tops:
There are a few key steps to creating that nice, high dome on the muffin top:
- Use a thick batter (you’ve got that here!)
- Fill the muffin cups to the top (I like to use an ice cream scoop, large cookie dough scoop, or 2 1/4-inch dough scoop like this to equally measure the same amount of batter into each cup)
- Start the oven at a very high temperature to help the tops rise, and then lower the heat after 5 minutes to allow the rest of the muffins to cook through.
How to serve Easy Blueberry Muffins:
Blueberry muffins are such a versatile little treat. You can offer them for a quick grab-and-go breakfast on busy mornings (just pull one from the freezer and reheat it in seconds); pile some in a basket as a part of a special brunch buffet; set out a few with a glass of lemonade or iced tea for an afternoon snack; or even add them to your bread basket as a side dish with dinner. We love the variety of a bread basket that includes some homemade bread, a few warm muffins, and a couple wedges of cornbread. It turns an ordinary weeknight meal into a special restaurant-worthy occasion — and you can pull each of these items from your freezer with almost zero effort!
Enjoy the easy blueberry muffins at room temperature or serve them warm. They’re best with a smear of soft butter or a dollop of homemade jam!
Are Blueberry Muffins Healthy?
While I wouldn’t consider this muffin recipe healthy (it includes flour, butter and sugar), you will appreciate that the easy blueberry muffins are made with just a few simple ingredients. You can choose high quality ingredients, organic fresh berries, and leave out all of the funky preservatives or additives that you might find in a boxed mix!
Each homemade blueberry muffin has about 180 calories, 7 grams of fat, 3 grams of protein and 28 grams of carbohydrates.
How to Store Blueberry Muffins:
Allow the muffins to cool completely. Store in a large Ziploc freezer bag or other airtight container. The muffins will last for 2-3 days at room temperature, or you can freeze the muffins for up to 3 months.
How to Reheat Easy Blueberry Muffins:
If the muffins are frozen, allow to sit on the counter for a few minutes while you preheat the oven to 350 degrees F. Frozen muffins will require about 10-12 minutes in the oven; room temperature muffins will only need about 5 minutes to warm through.
Alternatively, you can microwave one muffin at a time for 15-30 seconds or just until warm.
Cook’s Tips and Recipe Variations:
- Use fresh or frozen blueberries in this easy muffin recipe and enjoy the treats all year long! If using frozen blueberries, do not thaw before adding them to the batter.
- Add the zest from 1 lemon to your batter to make Lemon Blueberry Muffins.
- Make Triple Berry Muffins by using a combination of blueberries, strawberries and raspberries to equal 1 1/2 cups of berries total.
- The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
- This recipe yields 15 standard-size muffins. You can bake the batter in jumbo muffin tins for giant bakery-size treats. You’ll need to increase the total baking time to 30-35 minutes for the jumbo muffins. Similarly, you can bake the batter in mini muffin tins. The mini muffins will bake much faster, so they will only need a total of about 12-15 minutes in the oven.
More blueberry recipes that you might enjoy:
Easy Blueberry Muffins
With one taste of these Easy Blueberry Muffins, you'll never buy a boxed mix again!
Ingredients
- ½ cup (1 stick) salted butter, softened
- 1 cup granulated sugar, plus extra for sprinkling on top
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- ½ cup milk, at room temperature
- 1 ½ cups fresh or frozen blueberries
Instructions
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Preheat oven to 425 degrees F. Line muffin pan with baking cups.
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Using an electric mixer, beat the softened butter until creamy. Add sugar and beat until light and fluffy. Add eggs, one at a time, and mix thoroughly. Stir in vanilla, cinnamon, salt and baking powder. Mix on medium-high speed for one minute.
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Add half of the flour and mix on low speed just until barely combined. Pour in half of the milk; mix again just until incorporated. Add remaining flour and milk, mixing just until combined (be careful not to overmix the batter). Fold in the blueberries.
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Spoon batter into the muffin cups. Sprinkle the tops with sugar. Bake at 425 degrees F for 5 minutes. Then, keep the muffins in the oven, but lower the oven temperature to 350 degrees F. Bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5-10 minutes; transfer to a wire rack.
Recipe Notes
- Use fresh or frozen blueberries in this easy muffin recipe and enjoy the treats all year long! If using frozen blueberries, do not thaw before adding them to the batter.
- Add the zest from 1 lemon to your batter to make Lemon Blueberry Muffins.
- Make Triple Berry Muffins by using a combination of blueberries, strawberries and raspberries to equal 1 1/2 cups of berries total.
- The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
- This recipe yields 15 standard-size muffins. You can bake the batter in jumbo muffin tins for giant bakery-size treats. You’ll need to increase the total baking time to 30-35 minutes for the jumbo muffins. Similarly, you can bake the batter in mini muffin tins. The mini muffins will bake much faster, so they will only need a total of about 12-15 minutes in the oven.
Hi Blair, I’ve been on a muffin making spree lately as my toddler is refusing almost every other breakfast item. Could I substitute peaches for the blueberries in this recipe? Peaches seem to be everywhere right now..
Hi, Kim! I totally understand those toddler food jags. I swear, each of my boys went through those different phases where they only wanted one or two foods on repeat. It’s annoying, but it does pass. 🙂 To answer your question, yes — I think that diced peaches would be delicious in this recipe!