Best Blueberry Muffins Recipe
Homemade blueberry muffins are the best comfort snack. Making blueberry muffins fills your kitchen with the most amazing aroma, warm vanilla, a hint of butter, and the irresistible scent of baked blueberries. Whether you’re enjoying one with your morning coffee, as a midday snack, or even as a quick dessert, blueberry muffins never disappoint with both taste and texture. They’re just the best.
The textures of blueberry muffins are what makes them the absolute best to have at almost anytime. The muffin itself is moist and tender, thanks to the rich combination of buttermilk, butter, and eggs. A little sprinkle of sugar on top adds a slight crunch, making every bite even more satisfying. And I want to talk about the blueberries, fresh or frozen, they bring a natural sweetness and a pop of color that makes these muffins look as good as they taste.
They’re super easy to make. No fancy ingredients, no complicated steps, just a simple batter, a handful of blueberries, and a short time in the oven. In less than 40 minutes, you’ve got warm, bakery-style muffins that are better than anything store-bought. This simplicity in making is the reason I’m writing this. I have written a complete recipe on how to make the best blueberry muffins. This is perhaps the easiest to follow and blueberry muffins recipe that produces the best result.
The following section contains all of that.
Best Blueberry Muffins Recipe
Equipment
- Muffin tin (12-cup)Paper liners or non-stick spray
- Cooling rack
Ingredients
Dry Ingredients:
- 2 cups 250g all-purpose flour
- ¾ cup 150g granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup 120ml unsalted butter, melted (or vegetable oil)
- 2 large eggs
- 1 cup 240ml buttermilk (or whole milk)
- 1 ½ tsp vanilla extract
Add-ins:
- 1 ½ cups 225g fresh or frozen blueberries
- 1 tbsp flour to coat the blueberries
Optional Topping:
- 2 tbsp coarse sugar for a crunchy top
Instructions
Preheat the Oven:
- Set your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it with cooking spray.
Prepare the Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix the Wet Ingredients:
- In another bowl, whisk together melted butter (or oil), eggs, buttermilk, and vanilla extract until smooth.
Combine Wet & Dry Ingredients:
- Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Add Blueberries:
- Toss the blueberries with 1 tbsp flour to prevent them from sinking. Gently fold them into the batter using a spatula.
Fill the Muffin Cups:
- Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full. If desired, sprinkle tops with coarse sugar.
Bake the Muffins:
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
- Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.
Notes
Tips To Improve Your Blueberry Muffins
- Use frozen blueberries if fresh ones aren’t available (do not thaw before adding).
- For extra flavor, add ½ tsp cinnamon or lemon zest.
- Make the muffins healthier by substituting half the flour with whole wheat flour.
