These bakery-style easy blueberry muffins are an absolute favorite that we make a lot in our home. You need a few ingredients to make these delicious blueberry muffins and a little effort to put them together. These muffins are buttery, pillowy, moist, soft with a golden crust and bursting with blueberries inside. Make these muffins with fresh blueberries or frozen blueberries. This is the best blueberry muffins recipe ever.
Muffins make any day bright and wonderful. Isn't it? That's why I always ready to whip up batter for muffins. I love them in breakfasts or with a cup of evening tea or coffee.
That is the reason you'll find a variety of muffins on this blog ranging from Lemon Poppy Seed Muffins, Peach Cobbler Muffins, Old-Fashioned Blueberry Muffins to my all time favorite Apple Cinnamon Muffins. But when it comes to hold the crown a traditional Blueberry Muffin recipe is always ahead of others. The best part if you don't have to go to the coffee shop to get these. Make them at home with ease. What is better than homemade muffins?
first recipe on the blog
This is my very first recipe on this blog and I wanted to start it with something that I absolutely adore. It is my old-is-gold blueberry muffins recipe. A fool-proof, easy to make recipe that always gets me praises. This is the best blueberry muffin recipe you will ever get your hands on.
I usually make it for breakfast. The fresh out of the oven muffins are the best treat to enjoy in the mornings with a cup of tea or coffee. But, you can easily have it with any other meal you like, as a simple yet satisfying dessert.
Table of Contents
why this recipe works?
- These easy blueberry muffin recipe are a simple bake.
- Whip up the homemade blueberry muffins batter in minutes.
- These fluffy muffins have a soft, light and tender crumb.
- Best way to incorporate juicy blueberries in muffins.
- My verdict: This is the best blueberry muffin recipe EVER !
fresh vs. frozen blueberries
You can make it either with fresh or frozen blueberries, the texture will not be impacted. If you have fresh berries, use them but if you have frozen blueberries like me, no worries, toss them in and you will still enjoy the richness of the berries in the muffin. (Please see my note in the recipe card for instructions if using frozen blueberries).
ingredients & substitutes for blueberry muffins
- all-purpose flour: gives base to these muffins. You may use self-rising flour but remember to omit the baking powder from the recipe. You may also use whole wheat flour (1:1 ratio) to make a healthier version of this recipe.
- baking power: the leavening agent that gives height to these muffins.
- castor sugar (white sugar): for sweetness.
- egg: binds the muffins together and provides stability to the structure of these muffins.
- milk: I prefer whole full fat milk but you can use low fat milk or almond milk as well. Also, you may substitute it with sour cream, full fat yogurt or greek yogurt in same amount.
- butter (melted): adds flavor and moistness to these muffins. You may use canola oil, vegetable oil or coconut oil as a substitute as well.
- blueberries: the hero or key ingredient of this recipe. I prefer fresh blueberries but you may use frozen as well. Just remember not to thaw the blueberries and just use them out of the freezer. Thawed blueberries will leak water and ruin the texture of the muffins.
- salt: enhances the overall flavor.
1. Whisk the dry ingredients in a medium bowl. Set aside.
2. Toss blueberries in all purpose flour in a small bowl using a spatula. Set aside.
3. Add sugar in the flour mixture.
4. Whisk the milk and egg together.
5. Add it to the dry ingredients and mix until combined. The batter will be thick.
6. Fold in the blueberries using a spatula.
7. Using an ice cream scoop, scoop out the muffin batter into the muffin liners.
8. Bake in preheated oven at 375 F for 18 - 22 minutes. Place them on the wire rack and let them cool before serving.
do not overbeat: the muffin mixture as it will activate the gluten strands and you will get tough and dry muffins without the moist crumb that we all want.
toss blueberries in all purpose flour: this will ensure the blueberries will not sink to the bottom and will be equally distributed throughout the muffins.
Yes, by all means. You can make them in small muffin pan or in jumbo size. The choice is yours. The only thing you need to take care of the baking time as it will vary from size to size. You want to be sure not to overbake or underbake them.
Yes, this is a fool proof recipe and you can definitely double them with ease.
I believe it should work fine. However, I have not tried it with almond flour. In case you try it do let me know about the results.
how to store
- These moist blueberry muffins will stay good in an airtight container in the fridge for up to 3 days.
- Cool muffins completely before freezing. Then wrap each muffin in plastic wrap and then add a layer of foil. Place the muffins in an airtight container or a ziploc bag and freeze for upto 3 months.
related blueberry recipes
- 1 electric beater
- medium bowl
- large bowl
- muffin tin
- Muffin liners
- ice-cream scoop
- 1 ½ cup all-purpose flour (240 grams)
- ¼ teaspoon salt (1.5 grams)
- 2 teaspoon baking power (10 grams)
- ½ cup castor sugar (120 grams)
- 1 egg (large)
- ½ cup full fat milk (100 ml)
- ¼ cup butter (113 grams) melted
- 1 ½ - 2 cups fresh or frozen blueberries (332 grams) if frozen do not thaw
- Preheat the oven to 350 F or 180 C. Grease or line the 12-cup muffin cupwith paper liners.
- Take a large bowl and add all purpose flour, baking powder and salt. Whisk and set aside.
- In another bowl, toss in 1 teaspoon of flour in the blueberries. Set aside.
- In another bowl beat the egg and milk together.
- Now add the wet mixture and melted butter to the flour bowl. Using a spatula mix in the batter until it holds together and just moistened.
- Fold in the blueberries until combined.
- Now using an ice-cream scoop, scoop out the batter in the already lined muffin pan.
- Put it in the preheat oven at 375 F for 18 – 22 minutes. Check by inserting the toothpick in the center to see if the muffins are baked properly and the toothpick comes out clean.
- Cool them out on the wire rack before serving or storing.