Blueberry Muffins

Why You’ll Love This Recipe

Blueberry Muffins are a timeless bakery favorite known for their soft, fluffy crumb and bursts of juicy blueberries in every bite. Perfect for breakfast, brunch, or an afternoon snack, these muffins are easy to make and even easier to love. Whether served warm with a pat of butter or enjoyed on the go, they deliver homemade comfort with every bite.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose floursugarunsalted buttereggsbaking powdersaltmilkvanilla extractfresh or frozen blueberries

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture.

Gently fold in the blueberries, being careful not to overmix.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 15 minutes
Baking time: 20-25 minutes
Cooling time: 10 minutes
Total time: 45-50 minutes

Variations

Add a crumb topping made of brown sugar, butter, and flour for a bakery-style finish.

Use lemon zest in the batter for a citrus twist.

Substitute half the flour with whole wheat flour for a heartier muffin.

Mix in a handful of chopped nuts for added texture.

Use a mix of berries like raspberries and blackberries for a berry blend muffin.

storage/reheating

Store Blueberry Muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, microwave for 15-20 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I use frozen blueberries?

Yes, just add them straight from the freezer and toss them in a bit of flour to prevent sinking.

Why did my blueberries sink?

Tossing them in a little flour before folding into the batter helps them stay evenly distributed.

Can I make these muffins dairy-free?

Yes, use plant-based milk and vegan butter substitutes.

How do I keep muffins moist?

Don’t overbake and store them properly to maintain moisture.

Can I make mini muffins?

Yes, reduce the baking time to about 10-12 minutes for mini versions.

Can I use a sugar substitute?

Yes, most granulated sugar alternatives work well in this recipe.

Do I need paper liners?

No, but greasing the muffin tin well is essential if not using liners.

Can I double the recipe?

Absolutely, this recipe doubles easily for larger batches.

Are these muffins sweet?

They are mildly sweet with a natural fruit flavor.

Can I make the batter ahead of time?

It’s best to bake immediately, but you can refrigerate the batter for a few hours if needed.

Conclusion

Blueberry Muffins offer the perfect combination of fruity sweetness and tender texture, making them a favorite for any time of day. With simple ingredients and endless customization options, this recipe is a dependable go-to for bakers of all skill levels. Make a batch today and enjoy the comforting taste of homemade muffins fresh from your kitchen.

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