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Easy Blueberry Muffins

With one taste of these Easy Blueberry Muffins, you'll never buy a boxed mix again!
Course Breakfast, Snack
Cuisine American
Keyword best blueberry muffin recipe, blueberry muffin recipe, easy blueberry muffins
Prep Time 10 minutes
Cook Time 22 minutes
0 minutes
Total Time 32 minutes
Servings 15 muffins
Calories 181.9kcal
Author Blair


  • 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


  • Preheat oven to 425 degrees F. Line muffin pan with baking cups.
  • 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.
  • 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.
  • 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.


  • 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 ½ 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.


Serving: 1muffin | Calories: 181.9kcal | Carbohydrates: 27.8g | Protein: 2.9g | Fat: 6.9g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.9g | Cholesterol: 42mg | Sodium: 162.6mg | Potassium: 60.7mg | Fiber: 0.9g | Sugar: 15.2g