These bakery-style muffins are soft, tender and bursting with fresh blueberries. Homemade blueberry muffins are a family-favorite and ready in 45 minutes!
Need more bread or muffins bursting with blueberries? Make blueberry buttermilk cake, blueberry pancakes and lemon blueberry zucchini bread.
Why I Love This Recipe
- Fresh juicy blueberries: This classic blueberry muffin recipe is bursting with fresh berry taste that is perfectly sweet and delicious.
- Bakery style: Soft, fluffy and tender, they are like your favorite coffee shop but better because they are homemade blueberry muffins!
- Family favorite: Blueberry muffins are a popular baked good in my house. Moist and buttery, it’s no wonder they are the best!
Substitutions and Variations
- Frozen blueberries can be used. Simply fold frozen blueberries into the batter as you would with fresh blueberries. No need to thaw the frozen blueberries before adding.
- Add in the lemon zest from 1 fresh lemon for an extra burst of flavor like I do these glazed lemon blueberry muffins.
- Sprinkle sugar on the tops before baking to create a sweeter, crispier top. Use coarse sugar for a craggly top. Turbinado sugar, sparkling sugar and granulated sugar work, though it won’t offer the same crunch.
- A homemade blueberry muffin with a streusel topping will be reminiscent of your favorite coffee shop!
- Add a citrus glaze like I do in this glazed orange muffins.
How to Make Blueberry Muffins
In a large bowl, cream together softened butter and sugar then add eggs one at a time before adding vanilla extract. Sift dry ingredients flour, salt and baking powder together then add to creamed mixture, alternating with the buttermilk.
Mix the 1 1/2 cups blueberries with 1 Tablespoon flour to help prevent them sinking to the bottom of the muffin cup then fold blueberries into the batter and stir gently.
Fill muffin tin lined with paper liners about 2/3 of the way full. Press on extra blueberries and if desired sprinkle sugar onto the tops. Bake at 375°F for 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
Storage Instructions
- Storing: Muffins will keep at room temperature for 3-4 days if stored in an airtight container or bag. I like to add a few paper towels to help absorb moisture, so that the muffins don’t get soggy.
- Freezing: Let muffins cool completely, then add to an airtight container or freezer bag. Store in freezer for up to 2 months.
- Thawing: To thaw, let sit at room temperature or place in microwave for 15-30 seconds.
Can’t get enough muffin recipes? Try zucchini bread muffins, easy breakfast muffins, zucchini chocolate chip muffins or peanut butter and jelly muffins.
More Blueberry Recipes
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Blueberry Muffins Recipe
Video
Ingredients
- ½ cup salted butter , softened
- 1 cup granulated sugar , plus more for the tops
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour , reserve 1 Tablespoon for blueberries
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- ⅔ cup buttermilk , plus 1-2 Tablespoons if needed
- 2 cups fresh blueberries , or wild Maine frozen blueberries
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, cream together the butter and sugar with an electric mixer 1 to 2 minutes. Mix in 1 egg at a time, beating well after each egg. Stir in the vanilla.
- In a medium bowl, sift the flour, salt and baking powder together.
- Stir 1/3 flour mixture, alternating with 1/3 buttermilk, to the creamed mixture until all ingredients are added and combined.
- In a bowl, toss 1 1/2 cups blueberries with 1 Tablespoon flour, reserving 1/2 cup to press into the muffin tops. Then fold into the batter.
- Using a large cookie scoop, fill the liners 2/3 of the way full. Press remaining 1/2 cup blueberries into the batter and sprinkle sugar over the top.
- Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes
- Adding mashed berries to the batter helps infuse the blueberry flavor, while keeping them moist.
- Add in the zest from 1 lemon for an extra burst of flavor.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bread, Breakfast, Freezer-Friendly, Kid-Friendly, Muffins, Muffins, Snacks
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
Blueberry muffins are one of the best treats for children. They super loved them! These muffins are packed with flavors, so decadent and delightful!
My kids love blueberries, so anytime I make these, they get so excited!! They are great for breakfast or a snack.
these are some of the most tender and soft muffins that I have made and I cannot thank you enough for sharing this recipe
These are the most perfect looking muffins!
This is seriously making me hungry!
This is likely the best recipe for blueberry muffins I have ever tasted! So full of flavor and easy too!
This was just what I needed to cure my sweet tooth! Paired perfectly with my morning cup of coffee!
Fresh out of the oven blueberry muffins!? There’s nothing better!
These muffins are pure perfection!
I’m so glad to hear you loved them!
This is one of those recipes that’s a total MUST have in my house. My husband LOVES blueberries!