Easy Blueberry Muffins
Ingredients
Directions / Instructions
Why You'll Love These Easy Blueberry Muffins
These Easy Blueberry Muffins are everything you want in a homemade muffin—light, fluffy, buttery, and packed with sweet, juicy blueberries. They bake with beautifully domed tops and a tender crumb that rivals your favorite bakery.
Whether you're using fresh or frozen blueberries, this foolproof recipe comes together with basic pantry staples and is perfect for busy mornings, weekend brunches, meal prep, or a sweet afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries
- 1 tablespoon flour (for coating blueberries)
- Coarse sugar for topping (optional)
Instructions
1. Prepare the Oven
Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar.
3. Mix the Wet Ingredients
In another bowl, whisk together the eggs, melted butter, milk, and vanilla extract until smooth.
4. Combine the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
5. Fill the Muffin Pan
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar if desired.
6. Bake
Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool and Serve
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Expert Tips
Coating the blueberries with flour helps prevent them from sinking. Mix the batter only until combined to keep the muffins tender. If using frozen blueberries, add them directly from the freezer without thawing to minimize color bleeding.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. Freeze individually wrapped muffins for up to 3 months and thaw at room temperature or warm briefly in the microwave.
Serving Suggestions
Serve warm with butter, honey, cream cheese, or blueberry jam. Pair them with coffee, tea, yogurt, fresh fruit, or scrambled eggs for a complete breakfast.
Recipe Variations
Add lemon zest for a bright citrus flavor, mix in white chocolate chips, chopped pecans, walnuts, or cinnamon streusel topping. Substitute half of the all-purpose flour with whole wheat flour for a heartier muffin.
Frequently Asked Questions
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