Start your morning with these delicious blueberry muffins. They are easy to make and so delicious. Perfect for brunch on the weekends or as a quick weekday breakfast, these muffins are just what you need.

Blueberry Muffins – Healthyish Foods

Honestly, these blueberry muffins might be one of my favorite breakfast recipes. These muffins are soft and fluffy on the inside with a crispy outer edge. Loaded with fresh blueberries you are guaranteed to get a juicy berry in every bite. I like to enjoy my blueberry muffins slightly warmed with a dollop of butter. You can also enjoy them with a light dusting of powdered sugar too.

Blueberry Muffins – Healthyish Foods

These muffins are on the lighter side, so they won’t slow you down. They almost have a cake like texture that is really hard to resist. I made a few with the wrapper and without. The ones with the wrapper stayed a bit moister than the ones without. However, the ones without the paper wrapper got a little bit crispier on the outside. So, depending on what type of muffin you enjoy, you may want to exclude the wrapper.

No matter what, you’ll want to add this delicious muffin recipe to your next meal plan or weekend brunch menu. You’ll be so glad you did! I can guarantee that these muffins won’t last long.

Blueberry Muffins – Healthyish Foods

Looking for more delicious brunch recipes? Try my everything bagel and lox pizza or my one bowl banana oat pancakes. They are so fluffy and delicious you’ll never know they’re completely vegan!

Blueberry Muffins – Healthyish Foods

Blueberry Muffins

5 from 1 vote
Leave a Review »


Dry Ingredients:

  • 1+¾ cups AP flour sifted , all purpose flour
  • 1.5 teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients:

  • ¼ cup unsalted butter – 4 tablespoons, room temperature
  • 1 cup cane sugar
  • 2 large eggs
  • cup 2% milk
  • 1 teaspoon vanilla
  • 1.5 cups fresh blueberries


  • cupcake tray
  • 2 mixing bowls
  • whisk


  • Preheat the oven to 375 degrees.
  • Line a cupcake tray with paper liners. Set it aside.
  • In a mixing bowl, cream the sugar and butter together. Next, add one egg at a time until well incorporated.
  • Then, you’ll add the vanilla and milk. Whisk well. Set the wet ingredients aside.
  • In a separate mixing bowl, combine the dry ingredients. Add the sifted AP flour, salt, and baking powder. Stir well.
  • Combine the wet and dry ingredients. Whisk until well combined.
  • Gently fold in the blueberries.
  • Scoop the batter into the prepared cupcake tray. Bake for 17-18 minutes depending on size. I was able to get 18 small-medium sized muffins from my batter.