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Close up of a line of muffins each in a muffin wrapper.

Blueberry Muffins

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.
Course Muffins, Snack
Cuisine American
Keyword blueberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Calories 239kcal
Author Jessica - Together as Family


  • ½ cup (1 stick) salted butter softened
  • 1 cup granulated sugar
  • ½ cup whole milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 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.


Blueberries : Use fresh blueberries for this recipe. I have tested it with frozen blueberries and the batter got way too thick and cold because of the frozen berries. 
Tip : Rinse the blueberries and throw out any bad ones. Also, be sure to check for stems on them as well. There are usually a couple that still have it on them, and they can be hard to see if you're not looking for them. After rinsing, I like to take a paper towel and gently dab the berries before adding them into the batter. 
Butter : If using unsalted butter you will want to add some table salt in with the other dry ingredients. I think ¼ teaspoon or ½ teaspoon would do it. 
Milk : I prefer using whole milk while baking. You could probably get away with using 2% milk but I would not use a lower-fat milk than that. 


Calories: 239kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 78mg | Potassium: 134mg | Fiber: 1g | Sugar: 19g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg