Homemade Blueberry Muffins Recipe

Introduction

These homemade blueberry muffins are moist, fluffy, and bursting with fresh berry flavor. Perfect for breakfast or a snack, they come together easily with simple ingredients you likely have on hand.

Ingredients

• 2 cups all-purpose flour (sifted)
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup butter (melted)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup blueberries (fresh or frozen)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Step 2: In a mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, whisk the eggs, then add milk, melted butter, and vanilla extract; combine well.
4. Step 4: Gently mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep muffins tender.
5. Step 5: Carefully fold in the blueberries to prevent them from crushing and turning the batter blue.
6. Step 6: Fill each muffin cup about two-thirds full with batter.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For an extra burst of flavor, add a teaspoon of lemon zest to the batter.
• Use frozen blueberries straight from the freezer to prevent the batter from turning purple.
• Swap half the all-purpose flour for whole wheat flour for a nuttier taste and added nutrition.
• Sprinkle a little coarse sugar on top before baking for a crunchy finish.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat frozen muffins in the microwave for about 20 seconds or warm in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them directly to the batter without thawing to prevent the color from bleeding and the batter from turning purple.

How do I prevent muffins from being dry?

Do not overmix the batter—mix until ingredients are just combined. Also, avoid overbaking by checking with a toothpick near the end of the baking time.

Homemade Blueberry Muffins Recipe

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★★★★★

4.9 from 134 reviews

• Author: Jack
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delight in these homemade blueberry muffins featuring a tender crumb and burst of fresh blueberries in every bite. Perfect for breakfast or a sweet snack, this easy-to-follow recipe uses simple pantry staples and requires just over half an hour from start to finish.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (sifted)
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup milk
• 1/2 cup butter (melted)
• 2 large eggs
• 1 tsp vanilla extract

Add-ins

• 1 cup blueberries (fresh or frozen)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, sugar, baking powder, and salt until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs lightly, then add the milk, melted butter, and vanilla extract, whisking until smooth.
4. Blend Mixtures: Gently pour the wet ingredients into the bowl with dry ingredients and mix carefully until just combined, taking care not to overmix to maintain a tender muffin texture.
5. Add Blueberries: Fold in the blueberries with a spatula delicately to avoid crushing them and ruining the batter’s consistency.
6. Fill Muffin Cups: Spoon the batter into prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Muffins: Once baked, let the muffins cool in the tin for five minutes to set, then transfer them to a wire rack to cool completely or serve warm.

Notes

• Use fresh or frozen blueberries, but if using frozen, add them directly without thawing to prevent the batter from turning blue.
• Do not overmix the batter to keep muffins light and fluffy; it’s okay if there are a few lumps.
• For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.
• You can add a sprinkle of sugar or coarse sugar on top before baking for a crunchy crust.
• Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: blueberry muffins, homemade muffins, easy muffin recipe, breakfast muffins, baked goods