My blueberry muffins are a family favorite! These easy to make muffins are soft, moist, and bursting with juicy blueberries. Enjoy one for breakfast or as a sweet snack.
I will Never Stop Making These Muffins
I can’t believe that I haven’t shared this recipe with you all yet! I make blueberry muffins all the time, and have been making them for years!
Over the years, I’ve tested different methods, ingredients, and bake times, and I’ve settled (very happily) on this recipe, which I’m going call my perfect blueberry muffin recipe.
The batter for these muffins comes together quickly with simple ingredients that are easy to keep on hand.
They are buttery and delicious, and they bake up beautifully, with golden brown tops and a subtle crunch from a light sprinkle of granulated sugar. And everyone in my family loves them!
On mornings when we have them, it’s just pure joy, and I hope that you love them as much as we do!
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.
Tip!
To give the tops of the muffins a subtle crunch, sprinkle the muffins with granulated sugar before putting them in the oven. You can also add cinnamon sugar for an extra flavorful touch!
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.
- Start with thick muffin batter (this batter should already be perfect), and let it rest after mixing for 15 minutes to thicken further.
- 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.
- 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.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Classic Blueberry Muffins
Equipment
- 12 cup muffin pan
- Mixing Bowls
- Electric mixer
- Wire rack
- Paper liners or nonstick spray
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter 1 stick, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) milk
- 1 teaspoon pure vanilla extract
- 2 cups (300 g) blueberries fresh or frozen (if using frozen, do not thaw)
- 1 tablespoon granulated sugar for topping, optional
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the wells.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream the butter and sugar in a large mixing bowl until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Alternate adding the flour mixture and milk, beginning and ending with the flour, mixing until just combined. Do not overmix.
- Fold in the vanilla extract and blueberries gently to avoid crushing the berries.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the tops with sugar if desired.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
- To give the tops of the muffins a subtle crunch, sprinkle the muffins with granulated sugar before putting them in the oven. You can also add cinnamon sugar for an extra flavorful touch!
- 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 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.
- For mini muffins: Bake at 350°F (180°C) for 12-15 minutes. This recipe makes about 48 mini muffins.
- Bakery-Style Option: Make 6 large domed muffins instead of 12 standard ones.
- After mixing the batter, allow it to rest for 15 minutes as you preheat the oven to 425°F (220°C).
- Fill every other cavity of the muffin pan with the batter, leaving room for the domes to expand.
- Bake at 425°F (220°C) for 7 minutes, then lower the temp to 375°F (190°C) and bake for 15-17 more minutes until done.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
JANET BOWMAN says
This is a really good recipe. So successful and the crunchy sugar topping just makes them perfect!
Little Sunny Kitchen says
Hi Janet! thank you so much for trying my favorite blueberry muffin recipe. I’m so happy to hear that you loved it.
Dorothy says
The blueberry muffins turned out GREAT! They were so moist! Very easy to make from scratch and I will make them again.
Little Sunny Kitchen says
Thank you so much for trying my recipe, Dorothy! It’s one of my favorites, and I’m happy to hear that you loved it too.