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)
Instructions
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.
Tips for the Best Blueberry Muffins
- Use Fresh or Frozen Blueberries: Fresh blueberries provide a firm texture, while frozen ones make the muffins extra juicy. Do not thaw frozen blueberries before using.
- Don’t Overmix: Stir the batter just until the ingredients combine. Overmixing can make muffins tough.
- Make Buttermilk at Home: If you don’t have buttermilk, mix one cup of milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- Enhance the Flavor: Add a teaspoon of lemon zest for a bright, citrusy flavor that complements the blueberries.
- Add a Streusel Topping: For extra texture, mix 2 tablespoons butter, ¼ cup flour, ¼ cup sugar, and a pinch of cinnamon to sprinkle on top before baking.
Storing and Reheating Muffins
- Room Temperature: Store muffins in an airtight container for up to three days.
- Refrigerator: Keep muffins in the fridge for up to a week. Warm them in the microwave for 10–15 seconds before serving.
- Freezing: Wrap muffins individually in plastic wrap and place them in a freezer-safe bag. They last up to three months. Thaw at room temperature or warm in the oven at 300°F (150°C) for 10 minutes.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for all skill levels.
- Soft and Moist: The right balance of wet and dry ingredients ensures the perfect muffin texture.
- Packed with Blueberries: Every bite bursts with juicy, sweet blueberries.
- Great for Any Occasion: Whether it’s breakfast, a snack, or dessert, these muffins fit any time of day.
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!
