muffins
Blueberry Muffins
My easy blueberry muffins recipe makes 12 tender, burst-with-berries muffins in under 30 minutes. Perfect every time.
Warm Blueberry Muffins, Fresh from the Oven
There’s something magical about pulling a tray of blueberry muffins from the oven on a quiet morning—the smell alone brings everyone to the kitchen. I make these for my neighbors, for book club mornings, and for those times when I want something homemade and comforting without fussing for hours. This recipe is my go-to because it’s foolproof and makes the most tender, berry-packed muffins you’ll ever bite into.
Tips for Success
- Coat your blueberries in a tablespoon of flour before folding them in—this prevents them from sinking to the bottom and keeps them distributed throughout.
- Don’t overmix your batter. Stir gently until the dry ingredients are just moistened. Lumps in the batter mean tender, fluffy muffins.
- Room temperature ingredients blend more smoothly. If your egg and milk are cold, let them sit out for 15 minutes before baking.
Variations
- Lemon Blueberry Muffins: Add the zest of one lemon and 1 tablespoon of lemon juice to the wet ingredients for a bright, tangy twist.
- Streusel-Topped Blueberry Muffins: Sprinkle a simple crumb topping of flour, sugar, butter, and cinnamon over the batter before baking for extra texture and crunch.
- Whole Wheat Blueberry Muffins: Replace half the all-purpose flour with whole wheat flour and add 2 tablespoons of honey for a nuttier flavor and added nutrition.
If you love these, you might also enjoy my classic banana bread recipe or chocolate chip muffins for a chocolatey treat.
Ingredients
Dry Ingredients
Wet Ingredients
For the Muffins
Instructions
- 1
Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- 2
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- 3
Combine Wet Ingredients
In another bowl, whisk milk, oil, egg, vanilla, and sugar until well combined. Don't overmix.
- 4
Fold Together
Pour wet ingredients into dry ingredients. Stir gently with a spatula just until combined—lumps are okay. Overmixing makes tough muffins.
- 5
Coat and Fold Berries
Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold berries into batter.
- 6
Fill Cups
Divide batter evenly among muffin cups, filling each about two-thirds full.
- 7
Bake
Bake for 20–22 minutes until a toothpick inserted into a muffin (avoiding a berry) comes out clean or with just a few moist crumbs.
- 8
Cool
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information
Per serving (serves 12). Values are approximate.
| Calories | 195 calories |
| Total Fat | 8g |
| Saturated Fat | 1.5g |
| Carbohydrates | 28g |
| Sugar | 14g |
| Protein | 2g |
| Sodium | 180mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use frozen blueberries?
Absolutely! Use frozen blueberries straight from the freezer without thawing. The flour coating helps prevent them from sinking and bleeding into the batter. You might need an extra minute or two of baking time.
Why are my muffins dense and dry?
Overmixing the batter is the most common culprit. Mix the wet and dry ingredients just until combined—lumps are your friend. Also, make sure you're not overbaking. Check them at 20 minutes; every oven varies.
How should I store these muffins?
Keep cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months. Reheat from frozen in the microwave for 20–30 seconds per muffin.
Reader Reviews
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