Go Back
–+ servings
baked blueberry muffins cooling on a wire rack. Fresh berries are on the counter in front of the muffins.
5 from 2 votes

Classic Blueberry Muffins

These classic blueberry muffins are a favorite - soft, moist, and bursting with juicy berries! Perfect for breakfast or a snack, they come together quickly and bake up beautifully.
Author Diana
Servings 12 muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Equipment

  • 12 cup muffin pan
  • Mixing Bowls
  • Electric mixer
  • Spatula
  • 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

Serving: 1muffin (88 g) | Calories: 229kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 115mg | Potassium: 138mg | Fiber: 1g | Sugar: 17g | Vitamin A: 311IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/classic-blueberry-muffins/