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Homemade Blueberry Muffins are light & tender, and bursting with fresh blueberries. Easy to make with only one bowl and basic baking ingredients. Learn how to make this recipe for blueberry muffins with all my tips for success and helpful hints.
Best Blueberry Muffins Recipe
Muffins are one of my very favorite things to make! So much variety and I love that they’re a portable, handheld food that my kids love for a snack.
These blueberry muffins are so tender, with a moist crumb, and light. You will love the pockets of fresh juicy warm blueberries through out these muffins. Bonus! They are simple to make with basic baking ingredients and the batter mixes up in just one bowl.
This muffin recipe requires only a few baking staple ingredients. Read below for all my tips for each ingredient!
- Salted Butter – There is no added salt in this recipe, which is why it calls for salted butter. However, feel free to use unsalted butter and then add some table salt in with the fry ingredients (1/4 teaspoon or 1/2 teaspoon).
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- Whole Milk – I prefer using whole milk when baking. You can also use 2% milk with great results too.
- Baking Powder – This helps give the muffins that perfect domed top.
- All-Purpose Flour
- Fresh Blueberries – Wash the blueberries and pick pick out any bad ones. Also, be sure to check the stems on the blueberries because lots of times some of the berries still have it. I also like to take a paper towel and gently dab the blueberries before adding them into the batter. A little moisture for rinsing them is ok, but you don’t want them dripping wet.
How to Make Homemade Blueberry Muffins from Scratch
Read below to learn how to make blueberry muffins at home. Be sure you scroll down to the recipe card below for the full recipe, instructions, and helpful tips for this recipe.
Step One : Prepare a 12-cup muffin pan by lining with muffin liners. Heat oven to 350 degrees F.
Step Two : In a mixing bowl, with an electric hand mixer, beat together the butter + sugar. At first, it will look dry and crumbly, but keep mixing (for 1-2 minutes) until it’s a fluffy & creamy mixture.
Step Three : Add in the eggs, milk, and vanilla extract. Beat on low speed until combined well.
Step Four : Add the flour and baking powder. Beat on low speed just until combined and no flour pockets remain.
Step Five : Add in the blueberries and gently mix them in by hand, using a wooden spoon or rubber spatula. You want to mix gently to avoid staining the batter purple.
Step Six : Fill the 12 muffin liners with batter. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean with no wet batter.
Baking Tips For Success
Here are a few of my helpful tips for these homemade blueberry muffins, that will hopefully make this recipe a success in your own kitchen.
- Use Fresh Blueberries : I have tested this recipe using frozen blueberries, and the batter ends up getting too cold and therefore way too thick, because of the frozen blueberries. For perfect results, use fresh blueberries.
- Muffin Liners : Using muffin liners makes baking muffins so easy! No sticking to the pan and they’re much easier to just grab out once they’re cooled. I love using these parchment paper muffin liners (aff. link). I buy them in bulk and always have them in my kitchen.
- Cookie Scoop Trick : I swear by using a cookie scoop to scoop the muffin batter into the muffin tins. I use this 3 tablespoon cookie scoop (aff. link) for this recipe and it’s the perfect amount for the muffin pan & liners. Plus, it makes the muffins more even and the tops are smoothed out while baking.
- Wash & Pat Dry Blueberries : Make sure you wash the fresh blueberries before adding them to the batter. Take a moment and check for any that may look bad or still have part of the stem on them. Once washed, I like to take a paper towel and just dab the blueberries. A little moisture on the berries is fine, but you don’t want to add them dripping wet from rinsing in the batter.
Can I Freeze Blueberry Muffins?
Yes you can freeze homemade blueberry muffins. Here are my tips for freezing muffins.
- I like to wrap each muffin in tin foil (heavy duty tin foil) and then put the tin foil wrapped muffins into a gallon size Ziploc bag, that is freezer-safe, and freeze for up to 1 month.
- When ready to eat & serve, let the muffins thaw at room temperature for a short time until soft through out.
- You can also thaw it in the microwave or just warm it up for a bit for a warm treat.
How to Store Leftovers
Store leftover blueberry muffins in a Ziploc bag, or an air-tight container, at room temperature for up to 4 days.
You can also store them in the fridge if you prefer cold muffins.
More Muffin Recipes You’ll Love
- Banana Bread Muffins
- Chocolate Chip Zucchini Muffins
- One Bowl Applesauce Muffins
- Cinnamon Sugar Donut Muffins
- Cinnamon Applesauce Muffins
- Cinnamon Roll Muffins
- 1/2 cup (1 stick) salted butter softened
- 1 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ cups fresh blueberries washed and patted dry
- Preheat oven to350° F. Line a 12-cup muffin pan with liners.
- In a mixing bowl with a hand mixer, or you can use a stand mixer, beat together the butter and sugar for 1-2 minutes until it resembles a creamy & fluffy mixture. * At first this will appear dry and chunky. But keep mixing (1-2 minutes) and it will turn creamier and fluffier.
- Add the milk, eggs, and vanilla extract. Beat on medium speed until combined well.
- Add the flour and baking powder. Mix on low speed, increasing speed as needed, just until combined and no flour pockets remain.
- Add the fresh blueberries and gently stir them in using a wooden spoon or spatula. * Make sure you gently stir them to avoid staining the batter.
- Fill each muffin liner almost full with the muffin batter. * I use a 3 tablespoon cookie scoop (linked above in the post) for this.
- Bake for 18-22 minutes or until tops are lightly browned and a toothpick inserted into the middle comes out with no wet batter on it.
- Let the muffins cool in the pan for about 10-15 minutes before removing them to a cooling rack to cool completely. * Or feel free to eat one warm! So good.