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The Ultimate Guide to Perfect Blueberry Muffins

Soft, moist, and bursting with juicy blueberries, these blueberry muffins are perfect for breakfast, a snack, or dessert. Easy to make with simple ingredients, they deliver a fluffy texture and a delightful flavor that will make them a family favorite. Whether you’re a novice or an experienced baker, this recipe is foolproof and customizable.

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

For the Muffins:

  • 2 cups all-purpose flour (or gluten-free baking mix)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk (or almond milk for dairy-free)
  • 1½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour)

Optional Topping:

  • ¼ cup flour
  • ¼ cup brown sugar
  • 2 tablespoons butter (chilled and cubed)
  • Pinch of cinnamon

Instructions

  • Prep the Oven and Pan
    Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease with non-stick spray.
  • Mix Dry Ingredients
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Cream Butter and Sugar
    In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes. Use a hand or stand mixer on medium speed.
  • Add Eggs and Vanilla
    Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix well.
  • Combine Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
  • Fold in Blueberries
    Gently fold the flour-coated blueberries into the batter using a spatula, being careful not to crush them.
  • Fill the Muffin Cups
    Divide the batter evenly among the muffin cups, filling each about ¾ full. If using the optional crumb topping, sprinkle it generously over the batter.
  • Bake
    Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool
    Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Make-Ahead Tip: These muffins freeze well. Wrap each cooled muffin in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat in the microwave for 30 seconds to enjoy.
  • Substitutions: Use coconut oil instead of butter for a dairy-free option. Add lemon zest for a refreshing citrus flavor.
  • Pro Tip: Tossing the blueberries in flour prevents them from sinking to the bottom of the muffins.
  • Author: Chef Crenn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 16g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: Blueberry muffins, easy blueberry muffins, homemade muffins, breakfast muffins, muffin recipe