Easy Blueberry Muffins
This Easy Blueberry Muffins Recipe combines just a handful of pantry staple ingredients with fresh blueberries to create light, fluffy muffins all your friends and family will love!
Who doesn’t love a good muffin? Whether you’re making Banana Chip Blender Muffins, Blender Chocolate Muffins, or Cinnamon Crunch Pancake Muffins, they’re always a safe option when feeding a crowd.
However, my absolute favorite variety is this healthy blueberry muffin recipe. The perfect way to put fresh summer berries to use, it’s easy to make and perfect for a quick breakfast or brunch.
Soft and fluffy on the inside with a crispy outer edge, these muffins are studded with sweet, juicy blueberries in every delicious bite. I love to serve them warm with a dollop of butter, but they’re also great topped with powdered sugar. Add a hot cup of coffee or tea, and you’ve got a breakfast you’ll look forward to waking up and eating!
Recipe Ingredients
- All-Purpose Flour – This forms the base of the muffin batter. Make sure to sift it before you begin to ensure there aren’t any lumps.
- Baking Powder – Make sure it’s fresh! Otherwise, your muffins won’t rise and become fluffy.
- Salt – Just a pinch helps enhance the rest of the ingredients. Your muffins won’t taste salty, but you’ll notice if it’s not there!
- Cane Sugar – This enhances the natural sweetness of the berries. Granulated sugar will also work.
- Unsalted Butter – This contributes to the muffin’s rich flavor and tender, fluffy consistency.
- Eggs – These provide structure to the muffins. I haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do.
- Milk – I recommend using two percent milk for the richest flavor and most tender texture.
- Vanilla Extract – For the best flavor, use pure vanilla extract, not imitation varieties.
- Blueberries – You can’t have simple blueberry muffins without blueberries! If possible, choose ripe, in-season berries for the best taste.
How to Make This Easy Blueberry Muffins Recipe
- Prepare. Preheat your oven to 375 degrees Fahrenheit. Then, line a muffin tin with paper liners, and set it aside.
- Cream the wet ingredients. Add the sugar and butter to a large mixing bowl, and use a hand mixer or stand mixer to cream them together. Add the eggs one at a time, mixing in between. Then, whisk in the vanilla and milk until smooth.
- Whisk the dry ingredients. In a second bowl, whisk the sifted all-purpose flour, salt, and baking powder until smooth.
- Combine. Add the wet ingredients to the bowl of dry ingredients, and whisk until well combined. Then, gently fold in the blueberries.
- Portion. Spoon the muffin batter into the prepared tray, filling each cavity ⅔ of the way full.
- Bake. Transfer the muffins to the oven, and bake until they’re tall and fluffy. A toothpick inserted into the center will come out clean!
- Cool. Allow the muffins to cool in the muffin pan slightly. Then, transfer them to a wire rack to cool completely.
Tip: If you prefer a crispier muffin, feel free to omit the paper liner. Just be sure to grease the muffin cups well to prevent sticking.
How to Store and Freeze
- Store leftover muffins in an airtight container at room temperature for up to three days.
- Freeze blueberry muffins in an airtight container or freezer bag for up to one to two months. Thaw them in the refrigerator overnight.
- Serve your easy blueberry muffins cold, or warm them for a few seconds in the microwave.
Frequently Asked Questions
The most common reasons homemade blueberry muffins become tough include overcooking the batter or over mixing the muffins. Be careful to combine the ingredients just until smooth, and keep a close eye on your muffins as they bake!
For this recipe, I recommend using fresh blueberries. However, if needed frozen blueberries will also work. Add them to the batter frozen, and keep in mind that the color may bleed into the muffins a bit, turning them a little blue.
Toss your berries in a bit of flour before adding them to the batter to prevent them from sinking to the bottom of your muffins.
The Best Easy Blueberry Muffins Recipe
Equipment
- 1 cupcake tray
- 2 mixing bowls
- 1 whisk
Ingredients
Dry Ingredients
- 1¾ cups AP flour, sifted, all purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup unsalted butter, room temperature
- 1 cup cane sugar
- 2 large eggs
- ⅔ cup 2% milk
- 1 teaspoon vanilla
- 1.5 cups fresh blueberries
Instructions
- 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, 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.
2 Comments on “Easy Blueberry Muffins”
Delicious! I used almond milk instead of milk.
I made these blueberry muffins this morning and they were amazing!!! Light, fluffy and packed with flavor! They were really simple to make & didn’t take long. Cannot wait to make these again- highly recommend this recipe.