Few things are better than warm, homemade blueberry muffins straight out of the oven. With their soft, moist texture and bursts of juicy blueberries, these muffins make the perfect breakfast, snack, or dessert. This recipe uses simple ingredients and easy steps, making it ideal for beginners and experienced bakers alike.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ½ cups honey or maple syrup (or ¾ cup granulated sugar)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
- 1 teaspoon vanilla extract
Add-Ins:
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon flour (for coating blueberries)
How To Make Blueberry Muffins
1. Preheat the Oven
Set the oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup with butter or non-stick spray.
2. Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir well to distribute the leavening agents evenly.
3. Mix the Wet Ingredients
In a separate bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until fully combined.
Ensure the eggs blend well into the mixture for a smooth batter.
4. Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients. Pour in the wet ingredients and gently fold the mixture using a spatula. Stir just until combined — overmixing can lead to dense muffins.
5. Coat and Add the Blueberries
Toss the blueberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the muffins. Gently fold them into the batter, distributing them evenly.
6. Fill the Muffin Cups
Use a spoon or ice cream scoop to evenly divide the batter among the muffin cups, filling each about ¾ full.
7. Bake to Perfection
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. If using frozen blueberries, baking time may be slightly longer.
8. Cool and Serve
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Serve warm, or store them in an airtight container for up to three days.
My Go-To Tips for Perfect Blueberry Muffins
When making blueberry muffins, I always choose between fresh or frozen blueberries — both work great! Fresh ones give a firmer texture, while frozen berries make the muffins extra juicy (just don’t thaw them first).
One thing I’ve learned the hard way: don’t overmix the batter. Stir just until everything comes together to keep the muffins light and tender. No buttermilk in the fridge? No worries! Just mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for five minutes — it works like a charm.
For a little flavor boost, I love adding a teaspoon of lemon zest. It gives the muffins a bright, citrusy pop that pairs so well with the blueberries. And if you’re like me and love a little crunch on top, whip up a quick streusel topping with butter, flour, sugar, and a pinch of cinnamon. It takes them to the next level.
How I Store and Reheat Them (Without Losing That Fresh-Baked Goodness)
To keep your muffins fresh, I recommend storing them in an airtight container at room temperature for up to three days. If you’re planning to keep them around longer, pop them in the fridge for up to a week. Just microwave them for 10–15 seconds before digging in.
Got extras? Freeze them! I like to wrap each muffin individually in plastic wrap, then toss them in a freezer-safe bag. They’ll keep for up to three months.
When I want one, I either thaw it at room temperature or warm it in a 300°F (150°C) oven for about 10 minutes — good as new.
Why These Muffins Are Always a Hit
What I love most about this recipe is how simple it is. You don’t need fancy ingredients or baking skills to whip up a batch. The texture is spot-on — super soft and moist with that golden top — and they’re loaded with juicy blueberries in every bite.
Whether I’m making them for breakfast, a mid-afternoon treat, or something sweet after dinner, these muffins always hit the spot. Trust me, once you try them, you’ll be making them on repeat too.
Enjoy these homemade blueberry muffins fresh from the oven or save them for later. Either way, they’ll be a hit with family and friends!
