Favorite Blueberry Muffins Recipe

I still remember the first time I baked blueberry muffins from scratch. It was a misty Saturday morning in early fall, and I had brought home a small basket of blueberries from the farmer’s market. All I wanted was something warm, comforting, and a little indulgent for breakfast.

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That first batch wasn’t perfect. Some baked unevenly, and a few berries burst into purple puddles, but the sweet, buttery aroma with that blueberry tang was unforgettable. My kids grabbed them straight from the oven, and from that moment they became a weekend tradition.

Since then, I’ve learned the little tricks that make them soft, moist, and golden every time.

If you love these, try my Banana Nut Muffins Recipe, Mini Muffins Recipe, and Peach Muffins for more cozy bakes.

Key Ingredients

Blueberries: Fresh, plump berries are best. If they’re slightly tart, even better as it balances the sweetness. Frozen blueberries work too; just toss them lightly in flour first to keep them from sinking.

Flour: All-purpose flour is my go-to for structure without heaviness. For a lighter or gluten-free option, try a mix of almond and oat flour, though the texture will be a bit different.

Butter: Essential for richness and a golden crust. Oil works in a pinch, but the flavor won’t be the same.

Sugar: Helps the muffins brown beautifully. I like using a mix of granulated and light brown sugar for depth and a subtle caramel note.

Eggs: Bind everything together and provide structure. Bring them to room temperature for an evenly mixed, lighter batter.

Milk: Whole milk adds the right amount of moisture and richness. Almond or oat milk can substitute, but I adjust the butter slightly to make up for lower fat.

Vanilla Extract: Adds that warm, aromatic flavor that makes the kitchen smell amazing as they bake.

Salt: Enhances sweetness while balancing the tartness of the blueberries.

How to Make My Favorite Blueberry Muffins

Preheat and prep: Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.

Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.

Cream butter and sugar: In another bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup sugar until light and fluffy. This usually takes 2–3 minutes with an electric mixer.

Add eggs and vanilla: Beat in 2 large eggs, one at a time, then mix in 1 teaspoon vanilla extract.

Combine with milk: Gradually add 1/2 cup whole milk to the butter mixture, mixing until smooth.

Incorporate dry ingredients: Fold the dry ingredients into the wet mixture gently. Don’t overmix—lumps are fine. Overmixing makes muffins tough.

Add blueberries: Toss 1 1/2 cups blueberries in 1 tablespoon flour, then gently fold into the batter. This keeps them from sinking to the bottom.

Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Optional topping: Sprinkle a little sugar or cinnamon-sugar mix on top for a subtle crunch.

Bake: Bake for 20–25 minutes until golden brown and a toothpick inserted comes out clean. Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.

Serve: Enjoy warm, or store for later. Fresh out of the oven with a pat of butter is the best, but these muffins hold up well for a few days.

Serving Ideas: How I Love to Enjoy These Muffins

There’s something magical about sitting down with a warm blueberry muffin and a cup of coffee on a quiet morning. My personal favorite is to split one right out of the oven and spread a little butter on it while it’s still warm. The butter melts into the muffin, mingling with the sweet burst of blueberries utterly comforting.

For a slightly fancier twist, I sometimes serve these muffins with a dollop of Greek yogurt or a smear of cream cheese and a drizzle of honey. It’s amazing how the tanginess of yogurt pairs with the sweet-tart blueberries. For brunches, I like to arrange them on a tiered tray alongside fresh fruit, scrambled eggs, or a selection of jams. They become the centerpiece, not just a side.

Even my kids have their own preferences they love eating theirs with a bit of chocolate hazelnut spread. It might not be traditional, but seeing their happy faces makes the extra indulgence worth it.

Clara’s Tips

Over the years, I’ve made my fair share of blueberry muffin mistakes. Here are a few pro tips that save the day:

• Don’t overmix the batter: Lumps are your friends. Overmixing develops the gluten in the flour, making muffins tough instead of tender.
• Use room-temperature eggs and milk: Cold ingredients can make the batter uneven, affecting rise and texture.
• Flour your blueberries: Tossing blueberries in flour before adding them prevents them from sinking to the bottom of the muffin.
• Watch the baking time carefully: Every oven is slightly different. Start checking at 20 minutes; overbaking can dry out the muffins.
• Let them cool slightly: Muffins are delicate when hot. Letting them cool for 5–10 minutes helps them firm up, so they don’t crumble when you remove them from the tin.

I remember one batch where I ignored the flouring step. The blueberries all sank, creating a purple pool at the bottom of each muffin. The flavor was still delicious, but the presentation was… let’s just say, “artistic.” Now, it’s a step I never skip.

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