Nothing beats a batch of freshly baked blueberry muffins! These muffins are incredibly moist, packed with juicy blueberries, and have a tender crumb that makes them irresistible. Whether you enjoy them for breakfast, a snack, or dessert, they are sure to be a hit with family and friends.
Why Youโll Love This Recipe
- Moist & Tender Texture โ These muffins stay soft and fluffy, thanks to the perfect balance of ingredients.
- Loaded with Blueberries โ Each bite is bursting with fresh or frozen blueberries.
- Easy to Make โ Simple ingredients and minimal prep time make this a hassle-free recipe.
- Versatile โ You can customize the recipe with add-ins like nuts, lemon zest, or a crumb topping.
- Great for Any Occasion โ Perfect for breakfast, brunch, or as a snack on the go.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter, melted
- Eggs
- Milk
- Vanilla extract
- Fresh or frozen blueberries
- Optional: Lemon zest for extra flavor
Directions
- Preheat your oven to 375ยฐF (190ยฐC) and line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the melted butter, eggs, milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes 12 muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Lemon Blueberry Muffins: Add a teaspoon of lemon zest for a bright citrusy flavor.
- Cinnamon Sugar Topping: Sprinkle a mixture of cinnamon and sugar on top before baking for extra sweetness.
- Almond or Walnut Crunch: Stir in chopped almonds or walnuts for added texture.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Wrap muffins individually in plastic wrap and place them in a freezer-safe bag for up to 3 months.
- Reheating: Warm in the microwave for 15-20 seconds or in a preheated oven at 300ยฐF (150ยฐC) for about 5 minutes.
FAQs
How do I prevent my blueberries from sinking to the bottom?
Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps distribute them evenly.
Can I use frozen blueberries?
Yes! Use them straight from the freezer without thawing to prevent excess moisture from affecting the batter.
Why did my muffins turn out dense?
Overmixing the batter can lead to dense muffins. Stir just until the ingredients are combined.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be slightly denser. A 50/50 mix of whole wheat and all-purpose flour works well.
How can I make these muffins dairy-free?
Substitute dairy-free milk and use melted coconut oil or a plant-based butter alternative.
What can I add for extra flavor?
Try adding a teaspoon of cinnamon, nutmeg, or a splash of almond extract.
How do I make jumbo muffins?
Use a jumbo muffin tin and increase the baking time to around 25-30 minutes.
Can I reduce the sugar?
Yes, you can reduce the sugar slightly without affecting the texture, but the muffins will be less sweet.
How do I make these muffins extra moist?
Adding a bit of sour cream or Greek yogurt to the batter enhances moisture.
What is the best way to serve these muffins?
They are delicious warm with a pat of butter or drizzled with honey!
Conclusion
These ultimate moist and flavorful blueberry muffins are an easy and delicious treat that will become a household favorite. Whether enjoyed fresh out of the oven or stored for later, they never fail to satisfy. Try different variations to make them your own and enjoy the perfect homemade muffins any time!
Print
Ultimate Moist & Flavorful Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These super moist, fluffy, and bursting with juicy blueberries muffins are the perfect treat for breakfast or a snack. With a buttery crumb and just the right amount of sweetness, theyโre bakery-quality muffins made right at home!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tbsp flour (for coating blueberries)
- 2 tbsp coarse sugar (for topping, optional)
Instructions
- Preheat oven to 375ยฐF (190ยฐC) and line a 12-cup muffin tin with liners or lightly grease it.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, mix melted butter, granulated sugar, and brown sugar until combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined (do not overmix).
- Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling them about ยพ full. Sprinkle the tops with coarse sugar if desired.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moisture, substitute half of the butter with ยผ cup of oil.
- Make them healthier by using whole wheat flour instead of all-purpose flour.
- Storage: Store at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.
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