If you have a soft spot for tender, moist, and bursting-with-fruit morning treats, this Blueberry Muffins Recipe is exactly what you need to brighten up your breakfast or snack time. These muffins have the perfect balance of sweetness and a gentle vanilla aroma, crowned with plump blueberries that create little pockets of juicy delight in every bite. Whether for a cozy weekend brunch or an easy grab-and-go option, this Blueberry Muffins Recipe delivers that homemade charm with simple ingredients and straightforward steps that guarantee bakery-quality results right from your oven.
Ingredients You’ll Need
Creating these delightful Blueberry Muffins hinges on having the right basic ingredients that come together to produce a tender crumb, subtle sweetness, and a beautiful burst of blueberry in every bite. Each ingredient plays an important role—from leavening the muffins to providing moistness and flavor, making this recipe accessible and reliable.
- 2 cups all-purpose flour: The foundation that gives the muffins structure and a soft texture.
- 3/4 cup granulated sugar: Adds sweetness without overpowering the natural blueberry flavor.
- 2 teaspoons baking powder: Helps the muffins rise light and fluffy.
- 1/2 teaspoon salt: Enhances the overall flavor and balances the sweetness.
- 1/2 cup unsalted butter (melted and slightly cooled): Brings richness and moisture to the batter.
- 2 large eggs: Provide structure and contribute to the tender crumb.
- 1/2 cup whole milk: Adds moisture and a creamy touch for a soft texture.
- 1 teaspoon vanilla extract: Infuses a warm, inviting aroma to the muffins.
- 1 1/2 cups fresh or frozen blueberries: The star ingredient that makes each muffin burst with juicy goodness.
- 1 tablespoon all-purpose flour (for tossing blueberries): Keeps blueberries evenly distributed so they don’t sink to the bottom.
How to Make Blueberry Muffins Recipe
Step 1: Prep Your Oven and Pan
Preheat the oven to 375°F, which is the perfect temperature to get the muffins golden on top while keeping them moist inside. Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking and make removal easy.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures everything is evenly combined and the leavening agents are well distributed for an even rise.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth and well incorporated. These enrich the batter and add the lovely flavor profile that makes these muffins so comforting.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and stir gently just until combined. It’s important not to overmix here to avoid tough muffins — a few lumps are perfectly fine and actually desirable for that tender crumb.
Step 5: Toss and Fold in Blueberries
Toss the blueberries with a tablespoon of flour before folding them into the batter. This simple trick prevents the berries from sinking to the bottom during baking and helps spread their sweet bursts evenly through every bite.
Step 6: Portion and Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising. Bake for 18 to 22 minutes until the tops turn a light golden color and a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Blueberry Muffins Recipe
Garnishes
Sprinkling coarse sugar on the muffin tops just before baking adds a delightful crunch and a sparkle of sweetness that elevates their presentation. For a fresh twist, a dusting of powdered sugar right before serving gives a pretty finish and a hint of extra sweetness.
Side Dishes
Blueberry muffins pair beautifully with a variety of accompaniments. Serve them alongside a bowl of creamy yogurt topped with honey and nuts for a balanced breakfast. A hot cup of coffee or tea naturally complements the sweet, fruity muffins to round out your morning pleasure.
Creative Ways to Present
For a charming brunch display, arrange the muffins in a rustic basket lined with a colorful tea towel alongside fresh blueberry sprigs and lemon zest for a pop of color. You can also slice them in half and fill with cream cheese or lemon curd for an extra special flavor surprise that guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep leftover blueberry muffins fresh by storing them in an airtight container at room temperature for up to two days. This way, they maintain their soft texture and fresh flavor without drying out.
Freezing
To enjoy your Blueberry Muffins Recipe anytime, freeze them individually wrapped in plastic wrap and then placed in a freezer-safe bag. They can be frozen for up to three months, making it easy to have a quick homemade treat on demand.
Reheating
Warm frozen or room-temperature muffins in the microwave for about 20 seconds or in a 350°F oven for 5 to 7 minutes to reawaken their soft texture and enhance the flavor of the bursting blueberries.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Using frozen blueberries is a great option, especially when fresh berries are out of season. Be sure not to thaw them before adding to the batter to prevent the color from bleeding and keep your muffins looking beautifully speckled with blueberries.
How can I make these muffins healthier?
You can swap the granulated sugar for a natural sweetener like maple syrup or reduce the sugar slightly. Using whole wheat flour instead of all-purpose flour can also add fiber without sacrificing too much tenderness.
Is it necessary to toss the blueberries in flour?
Yes, tossing them in flour helps the berries stay suspended throughout the batter instead of sinking to the bottom, ensuring each muffin has an even blueberry distribution.
Can I double this Blueberry Muffins Recipe?
Definitely! This recipe scales up nicely. Just double all ingredients and bake the muffins in batches if your oven tray can’t accommodate the full amount in one go.
What’s the best way to prevent muffins from sticking?
Using paper liners is the simplest way to avoid sticking while also making clean-up easier. If you prefer not to use liners, lightly grease your muffin tin with butter or non-stick spray to ensure smooth removal.
Final Thoughts
There is something so comforting and joyful about baking a batch of blueberry muffins fresh from your own kitchen, and this Blueberry Muffins Recipe is a fantastic way to do just that. Simple, satisfying, and bursting with juicy fruit, it’s the kind of recipe that becomes a staple in your baking repertoire. I can’t wait for you to try it and discover just how easy and delicious homemade blueberry muffins can be!
Print
Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic blueberry muffins are moist, tender, and bursting with fresh blueberries. Perfect for breakfast or a snack, they combine the richness of melted butter with the sweetness of fruit, baked to golden perfection. Easy to make and great for a homemade treat any time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for tossing blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted and slightly cooled butter, eggs, whole milk, and vanilla extract. Stir until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently just until combined to avoid overmixing, which can make muffins tough.
- Prepare Blueberries: Toss the blueberries with the tablespoon of all-purpose flour to coat them evenly; this helps prevent them from sinking to the bottom of the muffins.
- Fold Blueberries into Batter: Gently fold the floured blueberries into the muffin batter, being careful not to crush them.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full for perfectly sized muffins.
- Bake the Muffins: Bake in the preheated oven for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color streaking in the muffins.
- For a delightful crunch, sprinkle coarse sugar on top of the muffins before baking.
