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If you’ve ever wanted to capture the magic of a bakery-fresh treat right in your own kitchen, this Homemade Blueberry Muffins Recipe is exactly what you need. Bursting with juicy blueberries and just the right balance of sweetness and spice, these muffins are fluffy yet substantial, with a golden, sugary crust that gives you that perfect crunch with every bite. Whether it’s a lazy weekend breakfast, a cozy afternoon snack, or a treat to impress guests, these muffins deliver comfort and delight that never gets old.

Ingredients You’ll Need
These ingredients are simple staples that come together to create the perfect combination of flavor, texture, and color in your muffins. Each element plays its part, from the tender crumb contributed by the buttermilk to the fresh pop of blueberries that make every bite memorable.
- 3 cups all-purpose flour (360 grams): Provides structure and a tender crumb for your muffins.
- 1 ½ cups granulated sugar: Adds sweetness that’s just right, balancing the tartness of the berries.
- 3 tsp baking powder: The leavening agent that makes your muffins rise tall and fluffy.
- ½ tsp salt: Enhances the flavors and balances sweetness.
- ¼ tsp nutmeg or cinnamon: A subtle warm spice that gives your muffins depth and aroma.
- 2 large eggs: Binds the ingredients together and adds richness.
- ¾ cup buttermilk: Makes the muffin moist with a slight tang that brightens the flavor.
- ½ cup vegetable oil: Keeps the muffins tender and soft.
- 2 tsp vanilla extract: Infuses the batter with a sweet, fragrant note.
- 2 cups fresh blueberries (or frozen, unthawed): The star of the show, bursting with juice and natural sweetness.
- ½ cup blueberries: Extra berries for topping, adding a beautiful burst of color.
- Sanding sugar: Sprinkled atop for a glistening, crunchy finish.
How to Make Homemade Blueberry Muffins Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, salt, and your choice of nutmeg or cinnamon in a mixing bowl. This dry mix is where the foundation of flavor and texture begins, ensuring your muffins rise evenly and taste balanced.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. This combination provides moisture and richness that will keep your muffins tender and flavorful throughout.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring just until everything is combined. Avoid overmixing here to keep your muffins light and fluffy. Gently fold in the blueberries with a spatula, being careful not to break them — a thick batter is perfect and indicates you’re on the right track.
Step 4: Rest and Preheat
Cover the batter and let it rest for 15 minutes. This brief pause allows the flour to hydrate fully, improving texture and density. Meanwhile, preheat your oven to 425ºF; the initial high heat helps create those beautifully domed muffin tops.
Step 5: Prepare Muffin Pan
For that classic bakery appearance, line a 12-count muffin pan with only 6 liners, filling every other well. Fill each lined cup all the way to the top with batter, then smooth it gently with a butter knife to make them even and elegant.
Step 6: Add the Toppings
Press the extra ½ cup of blueberries evenly over each muffin top, then sprinkle liberally with sanding sugar. This adds texture and a sparkling finish that’s as delightful to see as it is to taste.
Step 7: Bake to Perfection
Bake the muffins in the center of the oven for 7 minutes at 425ºF, allowing that initial burst of heat to create rise and structure. Without removing the pan, reduce the temperature to 350ºF and bake for another 22-25 minutes until a toothpick inserted into the center comes out clean. Let muffins cool in the pan before removing to keep their shape intact. Repeat this process with the remaining batter, adjusting the oven temperature as needed.
How to Serve Homemade Blueberry Muffins Recipe

Garnishes
Top your muffins with a light dusting of powdered sugar or a small pat of soft butter for a heavenly, melt-in-your-mouth addition. A drizzle of honey or a spread of cream cheese can also elevate these muffins, making each bite extra special.
Side Dishes
Pair these muffins with a warm cup of coffee or tea for a cozy start to your day. They also shine alongside fresh yogurt, a bowl of granola, or even a simple fruit salad for a wholesome brunch spread.
Creative Ways to Present
Serve the muffins on a rustic wooden board lined with parchment paper, surrounded by fresh blueberries and sprigs of mint for an inviting display. For a fun twist, slice the muffins in half and fill them with lemon curd or mascarpone cheese to create a muffin sandwich that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Keep leftover muffins stored in an airtight container at room temperature for up to 2 days to maintain their softness and freshness. Avoid refrigeration as it can dry them out quickly.
Freezing
To enjoy your Homemade Blueberry Muffins Recipe anytime, freeze fully cooled muffins individually wrapped in plastic wrap and then placed in a sealed freezer bag. They’ll keep beautifully for up to 3 months and thaw quickly at room temperature.
Reheating
Reheat muffins gently in the microwave for about 20 seconds or warm them in a 350ºF oven for 5-7 minutes. A quick toast can also add a lovely crispness to the edges, waking up their fresh-baked flavor.
FAQs
Can I use frozen blueberries for this Homemade Blueberry Muffins Recipe?
Absolutely! Just use them frozen and don’t thaw beforehand to prevent the batter from turning blue and watery. The frozen berries will retain their beautiful texture and flavor during baking.
What if I don’t have buttermilk?
You can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes until it thickens slightly, then use it as your buttermilk replacement.
Why do I need to rest the muffin batter?
Resting the batter hydrates the flour fully and allows the baking powder to activate a little early, resulting in a more tender muffin with a better rise and softer crumb.
Can I add other mix-ins besides blueberries?
Of course! Feel free to experiment with raspberries, chopped strawberries, or even chocolate chips. Just be mindful of moisture content to keep the batter balanced.
How do I get bakery-style muffin tops?
The secret is the initial high-temperature bake at 425ºF for 7 minutes, which helps the muffins rise quickly to form thick, dome-shaped tops. Filling the liners only halfway or using fewer liners helps the batter mound up nicely too.
Final Thoughts
There’s something truly special about baking your own muffins from scratch, especially when they come out as beautifully fluffy and bursting with fresh blueberries as in this Homemade Blueberry Muffins Recipe. It’s a recipe that’s both approachable for beginners and rewarding for seasoned bakers. So go ahead, try it yourself—you’ll soon find it hard to imagine mornings without these delightful treats filling your kitchen with their sweet, inviting aroma.
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Homemade Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These homemade blueberry muffins are delightfully moist and bursting with fresh blueberries, featuring a tender crumb and a crisp, sugar-crusted top. Perfect for breakfast or a snack, this easy-to-follow recipe combines simple pantry ingredients with fresh fruit, producing bakery-style muffins with a lovely dome and sweet flavor. The batter rests before baking to enhance texture, and the two-step baking process ensures golden, perfectly cooked muffins every time.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg or cinnamon
Wet Ingredients
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
Fruit and Topping
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- ½ cup blueberries (for topping)
- Sanding sugar (for topping)
Instructions
- Prepare dry ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to evenly mix the dry ingredients and then set aside.
- Mix wet ingredients: In a larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully blended and smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula just until combined. Be careful not to overmix. Then, carefully fold in the 2 cups of blueberries to distribute them evenly throughout the thick batter.
- Rest the batter and preheat oven: Cover the bowl of batter with a towel and let it rest at room temperature for 15 minutes. Meanwhile, preheat your oven to 425ºF (220ºC) to prepare for baking.
- Prepare the muffin pan: Line a 12-count muffin pan with 6 muffin liners, placing them in every other well to create bakery-style muffin tops. Fill each lined well to the top with batter. Use a butter knife to smooth out any Lumpy tops for even baking.
- Add toppings: Press the remaining ½ cup of blueberries gently on top of each muffin and sprinkle with sanding sugar for a sweet, crunchy finish.
- Bake the muffins: Place the muffin pan in the center of the preheated oven and bake for 7 minutes at 425ºF. Without removing the muffins, reduce the oven temperature to 350ºF and bake for an additional 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan before removing. Repeat the baking process with the remaining batter, remembering to heat the oven back up to 425ºF before starting the next batch.
Notes
- Using frozen blueberries directly without thawing prevents the batter from turning blue and keeps the muffins fluffy.
- Resting the batter allows the flour to hydrate and helps make the muffins tender.
- Filling every other muffin well creates those signature tall and rounded bakery-style muffin tops.
- Sanding sugar adds a nice crunchy texture and sparkle on top but can be omitted if desired.
- Make sure not to overmix the batter to avoid dense muffins.
- To store, keep muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

