Quick & Easy Homemade Blueberry Muffin Recipe (+Video)
Marci LoehnerCraving a sweet, fruity treat to brighten your morning? These easy blueberry muffins are the perfect solution!
Bursting with fresh blueberries and topped with a sprinkle of sugar, these muffins are moist, fluffy, and incredibly simple to make. Ideal for breakfast, brunch, or a delightful snack, this recipe will quickly become a family favorite!
Related: Double Chocolate Chip Muffins Recipe - this recipe is blowin' up on YouTube ya'll!
Why You'll Love This Blueberry Muffin Recipe
- Quick and Easy: Perfect for beginner bakers.
- Versatile: Enjoy them fresh, freeze for later, or customize with your favorite mix-ins.
- Healthy Option: Packed with antioxidants from blueberries, they make a nutritious choice.
Ingredients
To make approximately 12 delicious blueberry muffins, you will need:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk (or milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries (or frozen, if necessary)
- Extra sugar for sprinkling on top (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This combination will create a fluffy texture for your muffins.
Step 3: Mix the Wet Ingredients
In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until well combined.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix—some lumps are okay!
Step 5: Add Blueberries
Fold in the blueberries gently to avoid crushing them. If you’re using frozen blueberries, no need to thaw; just toss them in!
Step 6: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. If desired, sprinkle a little sugar on top of each muffin for added sweetness and a crunchy texture.
Step 7: Bake
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
Step 8: Cool and Enjoy
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips for the Best Blueberry Muffins
- Fresh vs. Frozen: While fresh blueberries yield the best results, frozen blueberries work well too—just don’t thaw them!
- Add Zest: For a zesty twist, add the zest of one lemon or orange to the batter.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
These easy blueberry muffins are not only a delightful treat but also a simple way to bring joy to your mornings. Perfect for any occasion, they are sure to impress family and friends. Don’t forget to share this recipe with your fellow baking enthusiasts!
Quick & Easy Homemade Blueberry Muffins Recipe
Marci Renee
12
5 minutes
18 minutes
American
Breakfast
Craving a sweet, fruity treat to brighten your morning? These easy blueberry muffins are the perfect solution!
Ingredients
- Topping
- ¾ c light brown sugar
- 1 ½ tsp cinnamon
- Muffins
- 1 ¾ c all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ c unsalted butter, room temperature
- ½ c granulated sugar
- ¼ c light brown sugar
- 2 eggs, room temperature
- ½ c sour cream (or Greek yogurt)
- 2 tsp vanilla extract
- ¼ c milk, room temperature
- 1 ½ c fresh blueberries, rinsed and drained
Directions
- Preheat oven to 375°.
- Prepare your muffin tin with liners or coat with nonstick baking spray.
- In a medium bowl, mix the brown sugar and cinnamon to make the topping, set aside.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder and salt.
- In a large bowl, beat the butter, granulated sugar and light brown sugar together until smooth, light and creamy. Add in the eggs, one at a time. To the same bowl, add in the sour cream, milk and vanilla extract until well combined.
- Carefully mix in the dry ingredients in small batches until the mixture comes together.
- Place about ¼ cup of batter into each liner. Top with the brown sugar and cinnamon mixture.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool for about 5 minutes before enjoying!
