The Best Easy Blueberry Muffins Recipe (Fluffy and Moist)
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This simple recipe for the best blueberry muffins makes soft, tender, and buttery vanilla muffins studded with plump, juicy blueberries. Made with ingredients you most likely already have on hand, this is the ultimate go-to recipe for blueberry muffins. Learn how to make homemade blueberry muffins from scratch with this quick and easy recipe!
Why You Will Love This Blueberry Muffins Recipe
You are going to love these soft, buttery, and moist blueberry muffins. There is no need for an electric mixer and the muffin batter comes together by hand in mere minutes. Because they are so quick and simple to make, they are the perfect treat to whip up any day of the week for breakfast, snack time, or dessert.
Is this Blueberry Muffins Recipe Good for You?
If you’re a regular reader of my blog, you know that I generally like to keep things as healthy as possible. However, I’ve said before that pleasure and health go hand in hand. Healthy eating can definitely include partaking in a reasonable amount of desserts and sweets.
So this is one of those recipes for times when you feel like treating yourself and indulging. Portion size and frequency are important concepts to keep in mind, so just be sure to enjoy recipes like this one in moderation.
One thing you can feel good about is since these blueberry muffins are homemade, you know exactly what’s inside the batter. This makes them better for you than most pre-packaged muffins that are available at the store.
Tips for Making The Best Blueberry Muffins
Here are a few pointers for baking the best blueberry muffins at home:
- Preheat the oven: Do not forget to preheat your oven first. Preheating is a vital step, because it promotes adequate rise in your muffins. If you neglect preheating your oven, you will also have to bake your muffins for longer than listed on the recipe, which can ruin the texture of the muffins.
- Don’t over-mix: To ensure you have light and fluffy muffins, mix the wet and dry ingredients until just incorporated and no more than that. Over-mixing the batter will result in tough, dense muffins.
- Use a scoop: I recommend using an ice cream scoop to portion the batter into the muffin pan cups. This will ensure an equal amount of batter in each cup.
- Test for doneness: See if your muffins are done baking by doing a poke test on the inside. To do this, stick the center of a muffin with a wooden toothpick. If the toothpick comes out clean, the muffins have finished baking and can be removed from the oven.
Use the simple tips above to ensure your muffins turn out perfect every single time! If you want to learn more recommendations for making the absolute best muffins, check out this helpful article from Tasting Table.
How to Freeze Homemade Blueberry Muffins
You can freeze these homemade blueberry muffins for up to three months. Here is how to do it: Once the muffins are done baking, allow them to cool off completely. Then, place each muffin in a freezer-safe zipped-top bag or container and pop them in the freezer.
When ready to eat, thaw the muffins in the refrigerator or out on the counter. To warm up, microwave the muffins on high for about 20 seconds or bake at 300°F (149°C) for 5-10 minutes.
More Easy Baking Recipes
Looking for more simple baking inspiration? Here are some of my favorite recipes that I know you will enjoy as well:
- The Best Moist Banana Bread Recipe
- Brownies Recipe Without Chocolate
- Pumpkin Cake Cookies Without Icing
- Easy Chocolate Banana Bread Recipe
- Blueberry Cream Cheese Coffee Cake
If you make this Blueberry Muffins recipe, let me know! Leave a comment with a star rating ★ below, because I absolutely love hearing from you! ♡
The Best Easy Blueberry Muffins Recipe (Fluffy and Moist)
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla.
- Add the wet mixture to the dry mixture and mix until just incorporated. Fold in the blueberries.
- Spoon the batter into the prepared muffin pan until each cup is about three-quarters full.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to slightly cool before serving.
Nutrition
Notes
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These muffins literally just came out of my oven and they look just like yours, and I bet they taste just like yours! AMAZING! Thank you for the recipe, it will definitely be my go-to recipe for blueberry muffins. 🙂
Hi there! Oh yay! I am so glad you made them!! Yes I took those photos when the muffins were fresh out of the oven. You are very welcome, I am so happy you liked the recipe! 🙂
Great muffin recipe! If you dust the blueberries with cornflour or a little bit of flour they won’t all sink. 🙂
Hi Sarah! That is an excellent tip, thanks for sharing!
Can regular sugar be used instead of coconut sugar?
Hi Carol! Absolutely, you can generally substitute regular sugar for coconut sugar in a 1:1 ratio in pretty much any baking recipe. I just like using coconut sugar, because it is less processed than granulated white sugar.
Hi Alia: Does this recipe call for 1 tablespoon or 1 teaspoon of baking powder here?
Hi Charles! It is 1 Tablespoon of baking powder. 🙂
Absolutely perfect. I used my 6 muffin jumbo tins. They came out perfect at 22 minutes. The only sugar I had on hand was powered. But it worked beautifully. The only other change I made was to mix 2t of regular sugar and 2t of brown sugar and dust the top of the muffins before baking them. It made for a nice crunch on the top. Give it a try.
Hi Susan, thank you so much for your kind words! I’m very happy you enjoyed my blueberry muffins recipe. Thank you for the tip as well! 🙂
I’m making these today, thank you for the crunch tip!
Please let me know what you think of the muffins! 🙂
My first blueberry muffins in many years as a 73 year old man. I must say they turned out better than expected…even my wife was impressed. I did use more blueberries, approximately 1 1/2 cups. I appreciate the ease of preparation. Here are my questions for you: If my muffin liners stuck to the muffins, is this due to too much moisture or cheap paper cups? Should I use two paper cups? Any help is appreciated.
Russell
Hi Russell, thank for your comment! I’m very happy that you enjoyed my blueberry muffins recipe. Personally, I’ve never had an issue with my muffin liners sticking, but I do have a few tips to prevent that from happening. First, make sure that you use high-quality liners. Second, spray the liners with non-stick cooking spray or brush with a little melted butter. Third, allow the muffins to cool for a few minutes in the pan, then remove them and place them on a cooling rack to finish cooling. The residual heat can cause the liners to stick. Last, let the muffins cool completely before removing the liners. You could also place the muffins in the fridge for an hour or so, to ensure they are cool and will release easily. I hope that helps! 🙂
I made your blueberry muffins and had unexpected results…my wife liked them and that is a #1 compliment.
I have made your banana bread with better than expected results…as my wife was also very impressed.
The stores are practically giving away strawberries. Do you have some recipes I can make with strawberries? I’m a 73 year old male with too much free time. I upgraded my muffin liners and no more sticking.
Hi Russell, that’s great to hear! Yes, I have some very easy recipes that are made using strawberries. Here they are: Creamy Strawberry Milk Popsicles, Strawberry Protein Shake, Strawberry Overnight Oats with Yogurt, Strawberry Spinach Salad with Balsamic Dressing, and Strawberry Banana Smoothie. You can find them all on my blog using the search box. Please let me know what you think of them if you do decide to try them out! 🙂
I’ve been making banana and strawberry smoothies about 50 years. Thanks for your help.
Russ
You’re very welcome!
I let the muffin batter sit for 3 hours. How bad did I mess up?
Hi Russell! I haven’t done this myself before, but you might not have messed anything up. Leaving your batter to rest for a while before baking can actually be a good thing. Check out this article to learn more: Refrigerate Muffin Batter for Bakery-Style Muffins Anytime.
I enjoyed the blueberry muffins again. I had to let the muffin batter sit for 3 hours…how bad did I mess up?
Hi Russell! Please read my reply to your previous comment about this. Thanks!
Hi Alia,
If I leave the muffin batter out for several hours…what happens? Does it affect the baking?
Thanks very much,
Russell
Hi Russell! Please read my response to your previous comment about this. I also linked to an article to help you out. Thank you!
I am guessing regular sugar can be used? Also curious about your name, as it is also one of my daughter’s middle names. Do you pronounce yours as Ah-lee-ah?
Hi Lavone! Yes, regular sugar (as in white, granulated sugar) can definitely be used in this muffin recipe! And yes you’re right again, I pronounce my name the same way the singer Aaliyah pronounced her name. 🙂 Thanks for asking!
I am by no means the best baker in the world, but I baked these muffins this week and they were amazing! The muffins were super soft and yummy. They were also pretty easy to make. Thank you for the recipe!
Hi Melanie, thank you so much for your review! I’m so happy you enjoyed my blueberry muffins recipe. You’re very welcome!
Absolutely perfect blueberry muffins. Thank you for sharing this gem of a recipe.
Ignore above, just realised you can change. xx
Can’t talk, mouth is full of goodness!
Yay! Glad you enjoyed the recipe. 🙂
Very easy.
Thank you Janet!
I haven’t tried this recipe yet. I have one question: Can you use self-rising flour instead of the all-purpose flour?
Hi Lori! For best results, use all-purpose flour. This is because self-rising flour is a combination of all-purpose flour, baking powder, and salt. However, this recipe already contains baking powder and salt, so using self-rising flour may negatively affect the flavor and appearance of the muffins.
We loved them. So moist!
Yay! Thank you, Donna. 🙂
Can this go into a loaf pan? I am looking for a blueberry loaf recipe.
Hi Gabriela! I haven’t tried making this specific muffin recipe into a loaf before, but it should work. You will have to bake it in the oven for longer though. I recommend baking it at 375°F (190°C) for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let me know if you decide to try that out!
I made this recipe using regular sugar, 1 1/2 teaspoons of vanilla, 1 1/2 cups of blueberries, and 1 1/2 teaspoons of orange zest. I made them several times this way, and then I added one teaspoon of almond extract. It gave them a delightful touch of flavor.
Hi John! I really like the additions you made to the muffin recipe. Thank you for letting me know!