Blueberry Muffins
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Blueberry Muffins always sound like a good idea to me, especially when you’ve got juicy blueberries waiting to be used. They come out soft, fresh, and tender without much fuss, yet every bite feels like I’ve put in way more effort than I did. They’re not too airy and not too dense, and guess what: it only takes one simple trick to give them the fluffiness that you love.
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Whether it’s a cozy morning breakfast or a relaxed brunch with friends, these muffins always come through. I usually make them the night before or even a few days in advance and just stash them in a container, and somehow, they keep well without losing any flavor. They also freeze beautifully for months, so if you have extras, you’d know they’re never going to waste.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Blueberry Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps and you’ll have golden-topped, bakery-style homemade blueberry muffins in no time.
Prep the Oven and Muffin Tin
Start by preheating your oven to 400°F and lining a muffin tin with paper liners. This makes cleanup easier and keeps the muffins from sticking.
I use this nonstick muffin pan because it bakes evenly, and the cups are deep enough for domed tops. For easy peeling and quick release, these reusable muffin cup liners are my go-to as they don’t stick, tear, or stain. No greasing or cooking spray needed.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make sure it’s evenly combined so the muffins rise well and have a light texture.
This wide and deep glass bowl gives me plenty of space to whisk without spilling or splashing ingredients everywhere.
Combine the Wet Ingredients
In a separate bowl, whisk together the oil, egg, milk, and vanilla extract until smooth. It should look like a cohesive mixture without streaks of egg or oil.
I use this stainless-steel balloon whisk that feels comfortable in my hand and blends everything smoothly without clumping.
Bring the Batter Together
Pour the egg mixture into the flour mixture and gently stir everything together. You want to mix just until no dry streaks remain, so don’t overdo it or the muffins could turn out dense.
I like using this silicone rubber spatula to fold the ingredients together because it scrapes down the bowl clean without overmixing the batter.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Fold in the Blueberries
Add the blueberries and gently fold them into the batter with the spatula. Be careful not to crush them, especially if they’re very ripe or if you’re using frozen berries.
Very ripe blueberries are more delicate and can easily burst, turning the batter purple and making it streaky, while frozen berries tend to bleed color as they thaw. So, gentle folding helps keep the batter looking clean and the muffins evenly dotted with berries.
Fill the Muffin Cups
Spoon the batter evenly into the muffin liners, filling them nearly to the top. Almost to the top is the sweet spot if you want tall, bakery-style muffins with a big dome. Using a spring-loaded cookie scoop like this helps me portion the batter evenly and keeps things tidy.
Don’t forget to sprinkle a little extra sugar over the tops for a sweet crunch once baked.
Bake and Cool
Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out with just a few crumbs. I use these bamboo toothpicks as they’re sturdy and don’t splinter.
After baking, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This metal cooling rack does the job pretty well, and it’s sturdy and nonstick, which saves me time in cleaning.
Serve and Enjoy
Once cooled, serve them on their own, or with your favorite drink or side. Enjoy!
If you’re taking these muffins to a potluck or a gathering, pack them in a muffin container like this one to keep them protected and upright. Then, carefully slide it into an insulated round carrier like this so they stay cool while on the go.
If you’re gifting these muffins, I love using this sturdy gift box that’s designed for cookies or baked goods like this. It keeps everything nice, safe, neat, and presentable.
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- 1 ½ teaspoons vanilla extract
- 1 cup fresh blueberries
Video
Instructions
- Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.1 ½ cups all-purpose flour, ¾ cup sugar, 2 teaspoons baking powder, ¼ teaspoon salt
- In a separate bowl, mix the oil, egg, milk, and vanilla extract until smooth.⅓ cup vegetable oil, 1 egg, ⅓ cup milk, 1 ½ teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix the batter. Fold in the blueberries, making sure they’re evenly distributed.1 cup fresh blueberries
- Divide the batter among the muffin cups. For big, bakery-style tops, fill the liners nearly to the top. Sprinkle a little extra sugar over each muffin for a sweet, golden finish.
- Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out with a few crumbs. Let the muffins cool in the pan briefly, then transfer them to a wire rack to cool completely.
Notes
- Preheat the oven fully: Make sure it reaches 400°F before you bake so the muffins get their nice initial lift and golden top.
- Try dry ingredient swaps: You can use brown sugar in place of white sugar for a deeper flavor and extra moisture. For a bit more texture, swap half the all-purpose flour with whole wheat flour, but keep in mind it may make the muffins slightly denser.
- Make simple wet swaps: Almond milk works as a dairy-free alternative. For extra moisture and tenderness, use buttermilk or sour cream in place of the milk. Just reduce the baking powder slightly and add a little baking soda to balance the acidity.
- Boost the flavor with add-ins: Stir in a little cinnamon for warmth and brightness, or add lemon zest to make the blueberry flavor pop. These small touches bring more depth without changing the base recipe.
- Handle blueberries gently: If you’re using frozen berries, toss them in a little flour first to prevent them from turning the batter blue.
- Check doneness early: Ovens vary, so check at the 15-minute mark. A toothpick should come out with a few moist crumbs. If it’s completely clean, the muffins may be slightly overbaked and could turn out dry.
- Cool on a wire rack: Letting them cool in the pan too long can make the bottoms soggy. Move them to a rack after 5 minutes.
- Store them right: Seal tightly once cool to keep them soft and moist for days.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
I’ve made these muffins more times than I can count, and here are a few key things I always do to get the best results:
- Preheat the oven fully: Make sure it reaches 400°F before you bake so the muffins get their nice initial lift and golden top.
- Try dry ingredient swaps: You can use brown sugar in place of white sugar for a deeper flavor and extra moisture. For a bit more texture, swap half the all-purpose flour with whole wheat flour, but keep in mind it may make the muffins slightly denser.
- Make simple wet swaps: Almond milk works as a dairy-free alternative. For extra moisture and tenderness, use buttermilk or sour cream in place of the milk. Just reduce the baking powder slightly and add a little baking soda to balance the acidity.
- Boost the flavor with add-ins: Stir in a little cinnamon for warmth and brightness, or add lemon zest to make the blueberry flavor pop. These small touches bring more depth without changing the base recipe.
- Handle blueberries gently: If you’re using frozen berries, toss them in a little flour first to prevent them from turning the batter blue.
- Check doneness early: Ovens vary, so check at the 15-minute mark. A toothpick should come out with a few moist crumbs. If it’s completely clean, the muffins may be slightly overbaked and could turn out dry.
- Cool on a wire rack: Letting them cool in the pan too long can make the bottoms soggy. Move them to a rack after 5 minutes.
- Store them right: Seal tightly once cool to keep them soft and moist for days.
How to Store Leftovers
Once your muffins have completely cooled, store them in an airtight container at room temperature for up to 3 days. These food storage containers are spacious enough to keep the muffins fresh and easy to grab when you want one without their tops getting flattened inside.
If you want them to last a bit longer, refrigerate them for up to a week, though they may become slightly firmer. These muffins also freeze well. Just wrap each one tightly in plastic wrap and place it in a freezer bag or container.
I use this BPA-free plastic wrap that clings well and keeps moisture out. Then I slip them into these stackable freezer containers so I can pull out just a few at a time without unsealing the rest. They’ll keep for up to 2 to 3 months.
To enjoy again, thaw them at room temperature or microwave them on high for 20 to 30 seconds to warm them up.
What to Serve With Blueberry Muffins
Blueberry muffins are pretty perfect on their own, but they also round out a great breakfast or brunch spread. Pair them with a hot cup of coffee or tea, or add a side of Greek yogurt and fresh fruit for a more balanced meal.
They go well with scrambled eggs, bacon, or sausage if you’re leaning savory. For a simple afternoon snack, just warm one up and add a dab of butter or cream cheese.
More Easy Recipes for You to Try at Home
I’ve got a few more muffin recipes that are just as delicious as this one, and other breakfast favorites to make your mornings better.
