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Blueberry Muffins Recipe

These soft and moist blueberry muffins are bursting with juicy blueberries and topped with a lightly golden bakery-style crust. This easy homemade recipe creates fluffy muffins with a tender crumb and incredible flavor. Perfect for breakfast, brunch, or a sweet snack, these muffins come together quickly using simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Western Baking
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup melted butter or vegetable oil
  • 2 large eggs
  • ¾ cup milk or buttermilk
  • 1 teaspoon vanilla extract
  • 1½ cups fresh or frozen blueberries
  • 1 tablespoon flour for coating blueberries
Optional topping:
  • 2 tablespoons coarse sugar

Equipment

  • Muffin pan (12-cup)
  • Paper muffin liners
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • cooling rack
  • Ice cream scoop or spoon

Method
 

Preheat the oven
  1. Preheat your oven to 375°F (190°C).
  2. Line a 12-cup muffin pan with paper liners.
Mix dry ingredients
  1. In a large bowl, whisk together:
  2. flour
  3. sugar
  4. baking powder
  5. salt
  6. Set aside.
Mix wet ingredients
  1. In another bowl, whisk together:
  2. eggs
  3. milk
  4. melted butter
  5. vanilla extract
  6. Mix until smooth.
Combine the batter
  1. Pour the wet ingredients into the dry ingredients.
  2. Stir gently until just combined.
  3. Do not overmix the batter.
Add blueberries
  1. Toss the blueberries with 1 tablespoon flour to prevent sinking.
  2. Fold them gently into the batter.
Fill muffin cups
  1. Divide the batter evenly into the muffin cups, filling each about ¾ full.
  2. Sprinkle optional coarse sugar on top for a bakery-style finish.
Bake
  1. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool and serve
  1. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
  2. Serve warm or at room temperature.

Nutrition

Calories: 220kcal

Notes

  • Tossing blueberries in flour prevents them from sinking.
  • Do not overmix the batter to keep muffins light and fluffy.
  • For bakery-style muffins, start baking at 425°F for 5 minutes, then reduce to 375°F.
  • Frozen blueberries can be used directly without thawing.

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