Classic Blueberry Muffins

Want more muffin recipes? I have more than a handful of them here for you to try! Start with these amazing blueberry muffins, then try my Cherry Muffins (they’re the perfect thing to make with fresh cherries in the summer), Carrot Banana Muffins, Cranberry Orange Muffins, or classic Banana Muffins.

Blueberry Muffins Recipe Highlights

• My Favorite Muffins – I’ve been making blueberry muffins just like these for years and years, and I’m finally ready to share the recipe with you! I’ve tested and re-tested and am confident that these are the best blueberry muffins ever.
• Easy Ingredients – Everything you need to make these muffins is easy to find and store. I prefer fresh blueberries, but they work with frozen berries too.
• They Bake Up Perfectly – I have a little pet peeve about cupcakes and muffins that stick to the paper wrappers. These ones definitely will not! They peel away easily from the liners with no cumbly mess and no sticking.
• Recipe Options – Want to make gluten-free blueberry muffins? Go ahead! I make them often with gluten-free swaps and they’re perfect that way. I’ll also tell you how to adjust this classic blueberry muffins recipe to create tall bakery style blueberry muffins with large domed tops.

Ingredients In Blueberry Muffins

Here’s what you need to make the best muffins with blueberries:

Complete list of ingredients and amounts can be found in the recipe card below.

• Flour, Baking Powder, and Salt: The basic dry ingredients for many baking recipes. Use all purpose flour, or an all purpose gluten free flour like Bob’s Red Mill 1:1 Baking Flour. Whole wheat flour would make these muffins a bit too dense.
• Sugar: These muffins are just barely sweet, which I personally love. If you want to bake sweeter muffins, increase the amount of sugar by ½ to ¾ cup.
• Butter: The best muffins are made with flavorful butter instead of oil. Let the butter soften all the way to room temperature before you get started.
• Eggs: You’ll need two large eggs, also at room temperature.
• Milk: To add the perfect amount of moisture to this thick muffin batter.
• Vanilla Extract: To add that wonderful bakery-like scent and flavor.
• Blueberries: I like to add lots of blueberries to my muffins! You’ll want 2 cups (300g) in total. Feel free to use fresh berries or frozen!

How To Make Classic Blueberry Muffins

Preheat the oven 375°F (190°C) while you mix up the muffin batter.

Recipe Tips

• If you’re using frozen blueberries, do not thaw them first. Adding them to the batter still frozen is your best chance to avoid the berries “bleeding” and turning the muffins totally purple.
• For extra tender muffins, replace the milk in this recipe with buttermilk!
• Add a teaspoon of lemon zest (or orange zest) for a fresh citrus twist. Lemon and blueberry is always a great flavor combination.
• Adjust the amount of sugar in the recipe if you like. As written, these muffins are barely sweet.  If you prefer sweeter muffins, you can add ½ to ¾ cup more sugar to the batter.
• I suggest tasting your blueberries before you start mixing. If they are tart rather than sweet, you will want to add a little bit of extra sugar to balance the flavors.
• Use muffin liners. If you don’t have any, spray the wells of the pan well with cooking spray, or grease them with vegetable oil.

How to Make Bakery Style Tall Muffins

If you want to make muffins with tall domes like you’d find in a bakery, there are a few things you’ll need to adjust. This method will give you 6 large domed muffins rather than 12 standard ones.

1. Start with thick muffin batter (this batter should already be perfect), and let it rest after mixing for 15 minutes to thicken further.
2. Line every other muffin cavity in the pan with paper liners, and then fill just those with the muffin batter. This will give the domes room to expand.
3. Bake at higher heat (425°F (220°C)) for 7 minutes. Then reduce the heat to 375°F (190°C) and continue baking for 15 more minutes, or until done.

Muffin Storing Tips

To Store: Keep your blueberry muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

To Freeze: Store muffins in a freezer container or freezer bags for up to 3 months. Thaw before enjoying.

My favorite tip! Warm the muffins for 15-30 seconds in the microwave! They’ll taste like they just came out of the oven.

More Sweet Breakfast Treats to Bake

• Apple Pie Filled Cinnamon Rolls
• Crescent Roll Cream Cheese Danish
• Cranberry Orange Scones
• Pumpkin Muffins
• Morning Glory Muffins
• Cinnamon Coffee Cake
• Strawberry Oatmeal Bars

Recipe FAQs

Can I add a topping to these muffins?

If you want to, a light streusel topping or crumb topping would be delicious! A drizzle of powdered sugar glaze like I add to my orange muffins would also be tasty and pretty.

Can I make mini blueberry muffins?

Yes, you can, and they are so, so cute! I tested it for you, and you should bake mini muffins for 12-15 minutes at 350°F (180°C). This recipe will make approximately 48 mini blueberry muffins.

How do you keep the blueberries from sinking to the bottom?

The key to blueberry muffins with blueberries in every bite is a thick batter! The berries won’t be able to fall because the batter will hold them up.

I’m so excited for you to try my favorite and best blueberry muffins recipe! Save this recipe for the next time you want to bake a classic treat.