Blueberry Muffins are soft, tender, and filled with juicy blueberries. They are easy to make and perfect for breakfast, a quick snack, or a simple treat with a cup of tea or coffee. Fresh or frozen blueberries can be used, making this recipe convenient for any time of year.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries
Instructions
1. Prepare the Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
2. Mix the Dry Ingredients
In a large bowl, combine the flour, sugar, baking powder, and salt. Stir until evenly mixed.
3. Mix the Wet Ingredients
In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Combine the Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix the batter.
5. Add the Blueberries
Carefully fold the blueberries into the batter. If using frozen blueberries, you can add them directly without thawing.
6. Fill the Muffin Pan
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake
Place the pan in the preheated oven and bake for 18–22 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
8. Cool and Serve
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
Tips for the Best Blueberry Muffins
- Do not overmix the batter because this can make the muffins dense.
- If using frozen blueberries, add them while they are still frozen.
- For a slightly sweeter muffin, sprinkle a little sugar over the batter before baking.
- Fill the muffin cups evenly so they bake at the same rate.
- Let the muffins cool slightly before serving for the best texture.
Serving Ideas
Serve these muffins warm with butter, cream cheese, or a little honey. They also make a great breakfast alongside fresh fruit or yogurt.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Frozen blueberries work very well. Add them directly to the batter without thawing.
How should I store blueberry muffins?
Keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them.
Can I use another type of berry?
Yes. You can replace some or all of the blueberries with raspberries or blackberries.
Why are my muffins dense?
Overmixing the batter can make muffins dense. Stir only until the ingredients are combined.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
- Difficulty: Easy
Final Recipe Note
These homemade Blueberry Muffins are simple, soft, and full of fruity flavor. They are a great choice when you want an easy breakfast that can be enjoyed fresh or saved for later.