Recipe
There’s nothing quite like biting into a warm, freshly baked blueberry muffin—moist, tender, and bursting with juicy berries in every bite. This recipe? It’s the one I swear by, the kind that turns even the most skeptical bakers into believers.
The secret? A perfect balance of buttery richness, a hint of vanilla, and just the right amount of sweetness to let those plump blueberries shine. No dry, crumbly muffins here—just fluffy, bakery-worthy perfection with a golden crown that cracks ever so slightly when you tear it open.
Whether you’re a weekend brunch enthusiast or just need a quick breakfast win, these muffins are foolproof and downright irresistible. Trust me, your kitchen (and your taste buds) will thank you.
Ingredients
The secret to bakery-style blueberry muffins lies in the ingredients—using the right balance of moisture, acidity, and fresh fruit guarantees a tender crumb and bursts of juicy flavor. Here’s what you’ll need, with pro tips to nail the texture and taste every time.
Dry Ingredients:
- 1 ½ cups all-purpose flour – Spoon and level it to avoid dense muffins.
- ¾ cup granulated sugar – Adjust slightly if your berries are very sweet or tart.
- 2 tsp baking powder – Fresh baking powder guarantees a good rise.
- ½ tsp salt – Balances sweetness; don’t skip it.
Wet Ingredients:
- ½ cup whole milk (or buttermilk for extra tenderness—sub with ½ cup milk + ½ tbsp vinegar if needed).
- ⅓ cup neutral oil (like vegetable or avocado)—oil keeps muffins moist longer than butter.
- 1 large egg – Room temperature blends smoother.
- 1 tsp vanilla extract – Pure vanilla adds depth.
Star of the Show:
– 1 ½ cups fresh blueberries**** (frozen work too—don’t thaw to avoid purple streaks).
Little Wins:
- Turbinado sugar – Sprinkle on top before baking for a crunchy crust.
- Lemon zest – Just 1 tsp brightens the berries (trust us, it’s a game-changer).
*Pro Tip:* Toss blueberries in 1 tbsp flour before folding into the batter—they’ll stay suspended instead of sinking to the bottom.
How to Make the Best Classic Blueberry Muffin Recipe
Preheat your oven to 375°F (190°C). This guarantees your muffins bake evenly and rise properly. While the oven heats up, line a muffin tin with paper liners or lightly grease it to prevent sticking.
Whisk together the dry ingredients in a large bowl—flour, sugar, baking powder, and salt. This step evenly distributes the leavening agents, securing your muffins rise consistently.
For fluffier muffins, sift the dry ingredients to remove any lumps.
In a separate bowl, combine the wet ingredients****—melted butter, milk, eggs, and vanilla extract. Mix until just combined.
Using melted butter instead of softened makes it easier to incorporate into the batter without overmixing.
Toss the fresh blueberries with a tablespoon of flour****. This simple trick prevents them from sinking to the bottom of the muffins during baking.
Frozen blueberries work too—just don’t thaw them to avoid turning the batter purple.
Gently fold the wet ingredients into the dry ingredients. Mix until just combined—a few lumps are fine!
Overmixing can lead to dense muffins. Be patient and use a spatula for gentle folding.
Add the floured blueberries to the batter, folding them in carefully to avoid crushing them.
Distribute them evenly for a burst of sweetness in every bite.
Fill the muffin tin cups about ¾ full. This leaves enough room for the muffins to rise without spilling over.
An ice cream scoop makes this step quick and mess-free.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
The tops should be golden brown and spring back lightly when touched. Check at the 15-minute mark to avoid overbaking.
Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.
This prevents the bottoms from becoming soggy. Let them cool completely before storing if you can resist eating them warm!
Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Reheat in the microwave for 10–15 seconds to enjoy them fresh again.
Nutrition
These homemade blueberry muffins aren’t only delicious but also provide essential nutrients. Here’s a breakdown of their nutritional value per serving.
Calories: 220
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 200mg
Total Carbohydrates: 33g
Dietary Fiber: 1g
Sugars: 16g
Protein: 4g
Chef Tips
When I bake homemade blueberry muffins, I always make sure to use fresh or frozen berries—they both work perfectly. Toss them in flour to prevent sinking.
Don’t overmix the batter; lumps are fine. Fill liners two-thirds full for even rising.
Bake at 375°F for golden tops. Let them cool slightly before eating—they’ll hold together better.
These small tweaks make all the difference in texture and flavor.
Frequently Asked Questions
Can I Use Frozen Blueberries Instead of Fresh?
I always use frozen blueberries when fresh aren’t available. Just toss them in flour before adding to the batter to prevent bleeding. They work perfectly and taste just as good—I’ve never had a problem.
How Do I Prevent Blueberries From Sinking?
I’ll toss the blueberries in a bit of flour before folding them into the batter. It helps coat ’em so they don’t sink. Also, I’ll gently mix and avoid overworking the batter to keep everything evenly distributed.
Can I Substitute Butter With Oil?
Yes, I can substitute butter with oil, but I’ll need to adjust the measurements since butter contains water. I’d use about ¾ cup of oil for every cup of butter and expect a slightly different texture.
Can I Make These Muffins Gluten-Free?
Yes, I can make these muffins gluten-free. I’ll swap regular flour for a gluten-free blend, ensuring it includes xanthan gum for texture. I might need to adjust liquid amounts slightly if the batter feels too thick or dry.
How Long Do These Muffins Stay Fresh?
I’d say these muffins stay fresh for about 2-3 days at room temperature if stored in an airtight container. If I want them to last longer, I refrigerate them, and they’ll stay good for up to a week.
