Blueberry Muffins

Fluffy, homemade Blueberry Muffins are easy to make with simple, fresh ingredients. Imagine golden-brown tops and a tender inside, where the sweet blueberries and a hint of vanilla come together. This easy recipe is perfect for a cozy breakfast or a tasty snack, making it a go-to for anyone who loves simple and delicious baking.

I feel like everyone should have their own easy Blueberry Muffin recipe from scratch, don’t you? Sure, a boxed mix will do in a pinch, but there’s something about knowing exactly what goes into your muffins and being able to customize them to your tastes.

Perfectly Moist Muffins

If you tend to have dry muffins and want to make sure this batch turns out perfectly moist, I’ve got some helpful tips for you:

• This recipe uses a combination of oil and butter, which already sets you on your way to moist muffins.
• Don’t overmix your batter! This can make your muffins too tough and dense.
• Don’t overfill your muffin cups. Fill them about ⅔-¾ full so the batter has room to rise and bake.
• Finally, watch your baking time. Over baking muffins will dry them out for sure!

Ingredients for Blueberry Muffins

You only need these pantry staples, plus some blueberries, to make these perfect blueberry muffins:

• 2 cups + 2 tablespoons all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 eggs
• 1 cup milk
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1 teaspoon lemon zest
• 1 1/2 cups fresh blueberries

How to Make Homemade Muffins with Blueberries

These delicious blueberry muffins are easy to make and come together in just a few easy steps:

1. First, preheat your oven to 425 degrees.
2. In a small bowl add 2 tablespoons of flour to the blueberries and stir to coat. This helps keep the blueberries from sinking to the bottom of the batter. Set these aside for now.
3. Combine all the dry ingredients in a large bowl. Make a well in the center of the flour mixture.
4. Whisk together the eggs, milk, butter, vanilla, vegetable oil, and lemon zest in a separate bowl. Add the wet ingredients to the dry ingredients, being careful not to over-mix. The batter will be a bit lumpy, and that’s okay!
5. Next, gently fold in the blueberries into the batter with a silicone spatula.
6. Pour the muffin batter into a greased muffin pan, filling each cup about two-thirds full. I like to use paper liners as well for easy cleanup.
7. Bake the muffins for 17-19 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool the muffins in the tin for 5 minutes, then remove them to a wire rack to finish cooling.

I like to serve my muffins warm, sliced open, and spread with a pat of butter. Delicious!

Recipe Variations

• Add coarse sugar on top for a nice crunch!
• For more lemon flavor, add a splash of lemon juice to the batter.
• Make a streusel or crumb topping for bakery-style muffins.
• Use a combination of berries for an extra berry flavor!

FAQs

Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries mean you can enjoy these berry muffins all year long, not just during blueberry season! Don’t thaw the blueberries first, just follow the recipe as directed.

How do I store blueberry muffins to keep them fresh?

Muffins tend to get a bit soggy if not stored correctly. Let your blueberry muffins cool completely, line an airtight container with a paper towel, then place the muffins on top of the towel. You can also use a Ziploc bag.

Place an additional paper towel on top of the muffins, then cover and store at room temperature. When stored this way, your muffins will last 2-4 days.

Can you freeze blueberry muffins?

Yes, these muffins freeze beautifully! Once the muffins are completely cooled, wrap each one in plastic wrap, then place the wrapped muffins in a freezer bag. Freeze for up to 2 months.

To thaw, let the muffins sit at room temperature or heat gently in the microwave.

Can I make the batter ahead of time and bake it later?

Some experts recommend letting the batter rest overnight before baking. I have to admit I’ve never experimented with this, so I recommend baking the muffins right after you make the batter. If you have experience doing this, I’d love to hear how it works for you!

More Muffin Recipes

Have some extra bananas? Make these Banana Chocolate Chip Muffins to enjoy any time of day. I mean who needs them just for breakfast? An afternoon pick-me-up is the way to go! 

The fresh lemon juice and lemon zest add such brightness to these Lemon Poppy Seed Muffins. I love to freeze a batch of baked muffins so I can easily thaw them out for busy mornings!

Start off your morning with these tasty Orange Cranberry Muffins. These are perfect for breakfast or brunch any time of year, and especially when the holidays roll around.

All Things Blueberry

I admit, I’m lacking in the blueberry recipes on the blog. But you might want to try this delicious Blueberry Smoothie for breakfast!  I also use blueberries in this Triple Berry Bread and these Mixed Berry Pie Bars. 

What’s your favorite way to eat blueberries?

This post was originally published June 15, 2017. It has been updated in format and with photos on January 25, 2024.