These bakery-style muffins are soft, tender and bursting with fresh blueberries. Homemade blueberry muffins are a family-favorite breakfast or snack with amazing flavor and ready in 45 minutes!
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Best Blueberry Muffins
I love adding fresh blueberries to bread or muffins. They burst in your mouth and are perfectly sweet and delicious. This classic blueberry muffin recipe is a favorite, as well as blueberry buttermilk cake, blueberry pancakes and lemon blueberry zucchini bread.
Homemade blueberry muffins are one of those popular baked goods that everyone loves just like my favorite zucchini bread muffins. My family gets so excited when I make these and loves to enjoy them bakery-style with warm with butter on top.
This recipe is adapted from the NY Times when they did “The battle of the blueberry muffins.” The muffins have a super soft and tender texture and are bursting with fresh blueberries. The recipe does require a few extra steps, but I promise it’s worth it. My absolute favorite muffins!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- All-purpose flour: Adds structure to these quick and easy blueberry muffins.
- Sugar: Granulated sugar adds a wonderful touch of sweetness. You can substitute some of the white sugar with brown sugar if you would like.
- Butter: Softened butter adds buttery flavor and moisture. I use unsalted butter, but salted can be used, just adjust salt accordingly.
- Eggs: Two large eggs are needed to bind ingredients together.
- Buttermilk: Store bought or make your own with whole milk, dairy free milk or your preference.
- Baking powder and salt: For lift, rise and taste.
- Blueberries: Feel free to use fresh or frozen blueberries for the best burst of juicy blueberries in every bite!
Variations
- If you don’t mind blue streaks, adding mashed berries can help infuse the batter with blueberry flavor, while keeping them moist.
- 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.
Fresh or Frozen Blueberries?
I prefer to use fresh blueberries (especially when they’re in season) because they’re perfectly juicy and the flavor is great. You can, however, use frozen blueberries if you prefer.
When using frozen blueberries, simply fold in the frozen blueberries to the batter as you would with fresh blueberries. No need to thaw the frozen blueberries before adding.
NOTE: Frozen blueberries have a tendency to bleed when added to the batter. To help with this, rinse the frozen berries under cold water until the water is lighter in color (it will be dark blue at first). Then dry completely with paper towels before adding to the batter.
How to Make Blueberry Muffins
- Combine wet ingredients. In a large bowl, cream together butter and sugar for about 1-2 minutes with an electric mixer. Add in the eggs one at a time, beating well after each one. Then mix in vanilla extract.
- Add in flour mixture. Sift dry ingredients flour, salt and baking powder together to remove lumps. Then add to the creamed mixture, alternating with the buttermilk.
- Toss blueberries with flour. Mix the 1 1/2 cups blueberries with 1 Tablespoon flour to help prevent them sinking to the bottom of the muffin cup. Reserve remaining 1/2 of blueberries.
- Fold in blueberries. Fold in the blueberries tossed with flour into the batter and stir gently.
- Fill the muffin liners. Fill the paper liners about 2/3 of the way full. Press on extra blueberries and if desired sprinkle sugar onto the tops.
- Bake: Bake at 375°F for 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
Baking Tips
- Evenly sized muffins: I use a large cookie scoop to measure out the batter so the muffins are equal in size and yield a perfect dozen.
- Room temperature ingredients. Bringing your butter, eggs and milk to room temperature allows them to incorporate better with all ingredients better and form a smoother mixture that will lead to fluffy and light muffins.
- Don’t overmix the muffin batter. Doing so will lead to dense and rubbery results, only mix until the batter is combined.
- Spray paper muffin liners. Spraying the liners with cooking spray will help prevent the muffins from sticking to the liners when you are ready to eat them.
- Presentation: Add a few extra blueberries on top of the batter before placing them in the oven for the best blueberry muffins recipe ‘special touch’.
FAQs
Mixing the blueberries with 1 Tablespoon flour before adding them to the blueberry muffin batter will not only prevent them from sinking but is part of what gives them that bakery style presentation.
Yes! Try them in a mini muffin tin or even a jumbo muffin tin. Adjust baking time as needed to avoid underbaking or overbaking them.
Sure! As long as it is diced to about the same size of a blueberry you can try cherries, blackberries, raspberries, peaches or even chopped apples.
While I have not tested it, you can try to substitute a 1:1 gluten free all purpose flour in the blueberry muffins or for more nutritious fiber try white whole wheat flour.
Storing and Freezing Blueberry Muffins
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? Make easy breakfast muffins, zucchini chocolate chip muffins or peanut butter and jelly muffins.
More Blueberry Recipes
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Blueberry Muffins Recipe
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.
Video
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
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!