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Blueberry Muffins

Soft, tender and bursting with fresh blueberries! These blueberry muffins are a family-favorite breakfast or snack with amazing flavor.

I love adding fresh blueberries to bread or muffins. They burst in your mouth and are perfectly sweet and delicious. These homemade blueberry muffins are a favorite, as well as blueberry buttermilk cake, glazed lemon blueberry muffins, blueberry pancakes and lemon blueberry zucchini bread.

blueberry muffins

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Blueberry muffins are one of those classic baking recipes that everyone loves. My family gets so excited when I make them and loves to enjoy them warm with butter on top.

This recipe is adapted from the NY Times when they did “The battle of the blueberry muffins.” The muffins are super soft, tender and bursting with fresh blueberries. The recipe does require a few extra steps, but I promise it’s worth it. My absolute favorite blueberry 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.

folding blueberries into blueberry muffin batter

How to make blueberry muffins

Scroll down for the recipe.

  1. Prepare. Preheat oven to 375°F and add muffin liners to your muffin pan.
  2.  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.
  3. Add in flour mixture. Sift the flour, salt and baking powder. Then add to the creamed mixture, alternating with the buttermilk.
  4. Mix in the blueberries. Mix the blueberries with 1 Tablespoon flour. Crush 1/2 cup blueberries with a fork and mix into the batter. Then fold in remaining whole blueberries (photo above).
  5. Fill the muffin liners and bake. Fill the muffin liners about 2/3 of the way full. If desired, press on extra blueberries and sprinkle sugar onto the tops (photo below). Bake for 25-30 minutes, or until the tops are golden and a toothpick comes out clean.

blueberry muffin batter in liners in pan

Baking tips

  • I use a large cookie scoop to measure out the batter so the muffins are equal in size.
  • Adding mashed berries to the batter helps infuse the flavor, while keeping them moist.
  • Add in the zest from 1 lemon for an extra burst of flavor.
  • Mix the blueberries with 1 Tablespoon flour before adding to batter to avoid sinking.
  • Add a few extra blueberries on top of the batter before placing in oven (photo above).
  • Can sprinkle sugar on the tops before baking to create a sweeter, crispier top.

Storage

Room temp: 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. To thaw, let sit at room temperature or place in microwave for 15-30 seconds.

homemade blueberry muffin

More muffin recipes:

blueberry muffin

Blueberry Muffins

5 from 5 votes
Soft, tender and bursting with fresh blueberries! These blueberry muffins are a family-favorite breakfast or snack with amazing flavor.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 18

Ingredients 

Instructions

  • Preheat oven to 375°F. Line muffin liners in pan.
  • Cream together butter and sugar in a large bowl, about 1-2 minutes. Add the eggs one at a time, beating well after each egg. Then mix in the vanilla.
  • Sift the flour, salt and baking powder and add to the creamed mixture, alternating with the milk.
  • Mix the blueberries with 1 Tablespoon flour. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  • Fill the muffin liners 2/3 of the way full. Then press extra blueberries and sprinkle sugar onto the tops, if desired.
  • Bake for 25-30 minutes, or until a toothpick comes clean.

Notes

  • I use a large cookie scoop to measure out the batter so the muffins are equal in size.
  • 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.
  • Mix the blueberries with 1 Tablespoon flour before adding to batter to avoid sinking.
  • Can use frozen blueberries if preferred. See notes in post for tips when using frozen berries. 
  • Can sprinkle sugar on the tops before baking to create a sweeter, crispier top.
To store: These will keep at room temperature for 3-4 days if stored in an airtight container or bag. 
To freeze: Let muffins cool completely, then add to an airtight container or freezer bag. Store in freezer for up to 2 months. To thaw, let sit at room temperature or place in microwave for 15-30 seconds. 

Serving: 1muffin | Calories: 164kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 65mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 215IU | Vitamin C: 1.6mg | Calcium: 20mg | Iron: 0.8mg
Course: bread
Cuisine: American
Author: Jamielyn Nye

Recipe adapted from NY Times Jordan Marsh’s Best Blueberry Muffins.

blueberry muffin sliced in half with butter on top

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