There’s nothing like the smell of warm blueberry muffins filling your kitchen on a lazy weekend morning. This recipe has been my go-to for years—simple, foolproof, and bursting with juicy blueberries in every bite. I first learned to make these muffins from my mom, who insisted the secret was in the balance of brown sugar for depth and just enough vanilla to make them irresistible. Whether you’re baking with kids or just craving a homemade treat, these blueberry muffins come together in minutes and disappear even faster. Trust me, once you try this recipe, you’ll never go back to store-bought again!
Why You’ll Love This Blueberry Muffins Recipe
These blueberry muffins are a total game-changer, and here’s why:
- Super simple: Just a few basic ingredients and minimal prep time—perfect for busy mornings.
- Bursting with flavor: Juicy blueberries and a hint of vanilla make every bite irresistible.
- Versatile: Great for breakfast, snacks, or even dessert. Plus, they’re freezer-friendly!
- Crowd-pleaser: Both kids and adults can’t get enough of these tender, golden muffins.
Ingredients for Blueberry Muffins Recipe
Here’s what you’ll need to make these amazing blueberry muffins. Trust me, it’s all simple stuff—no fancy ingredients here!
- 2 cups all-purpose flour: Just your regular flour—no need to sift it unless you’re feeling fancy.
- 1/2 cup granulated sugar: For that perfect sweetness.
- 1/2 cup brown sugar: Packed, because it adds a lovely depth of flavor.
- 1 tbsp baking powder: The secret to getting those muffins nice and fluffy.
- 1/2 tsp salt: Just a pinch to balance everything out.
- 1 cup milk: Whole milk works best, but any kind will do.
- 1/2 cup unsalted butter: Melted and slightly cooled—don’t skip the butter, it’s key!
- 1 large egg: Room temperature, so it mixes in smoothly.
- 1 tsp vanilla extract: Pure vanilla for that warm, cozy flavor.
- 1 1/2 cups fresh blueberries: Rinse and dry them well so they don’t sink to the bottom.
That’s it! Simple, right? Now let’s get baking. For more delicious recipes, check out all our recipes.
Equipment Needed for Blueberry Muffins Recipe
You probably already have everything you need to make these blueberry muffins! Here’s my trusty baking toolkit:
- Muffin tin: Standard 12-cup size—no fancy pans required.
- Mixing bowls: One large for dry ingredients, one medium for wet.
- Whisk and spatula: For mixing without overworking the batter.
- Measuring cups and spoons: Because eyeballing it never works with baking!
- Paper liners: Optional, but they make cleanup a breeze.
See? Nothing complicated—just basic kitchen essentials to create something amazing!
How to Make Blueberry Muffins Recipe
Ready to bake the best blueberry muffins ever? Follow these easy steps, and you’ll have golden, fluffy muffins in no time. Let’s get started!
Step 1: Preheat and Prepare
First, preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or give it a light greasing—this keeps your muffins from sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Make sure it’s well combined—this is your muffin’s foundation!
Step 3: Combine Wet Ingredients
In a separate bowl, mix the milk, melted butter, egg, and vanilla extract. Stir until smooth—this is where all that rich flavor comes from.
Step 4: Fold in Blueberries
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries—don’t overmix, or your muffins won’t be as tender.
Step 5: Bake and Cool
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack. Trust me, the smell will make it hard to wait!
Tips for Perfect Blueberry Muffins Recipe
After years of baking these blueberry muffins (and eating way too many test batches), I’ve picked up some tricks that make all the difference:
- Don’t overmix: Stir the batter just until combined—lumps are totally fine! Overmixing makes muffins tough instead of tender.
- Fresh or frozen berries both work: If using frozen blueberries, don’t thaw them first (they’ll bleed color). Toss them in a bit of flour to prevent sinking.
- Room temperature ingredients: Let your egg and milk sit out for 15 minutes—cold ingredients don’t blend as smoothly.
- Fill those muffin cups right: 2/3 full is the sweet spot for perfect domed tops. Too full and they’ll spill over!
Follow these simple tips, and you’ll get bakery-worthy blueberry muffins every single time. For more baking inspiration, visit this Pinterest board.
Variations for Blueberry Muffins Recipe
Want to mix things up? Here are a few fun twists on the classic blueberry muffins recipe. Add a tablespoon of lemon zest for a bright, citrusy kick. Swap in raspberries or blackberries if blueberries aren’t your thing. Or toss in a handful of chopped nuts—walnuts or pecans add a lovely crunch. The possibilities are endless!
Serving Suggestions for Blueberry Muffins Recipe
Oh, the joy of pulling warm blueberry muffins from the oven—they’re perfect all on their own, but I love pairing them with my morning coffee for that dreamy breakfast moment. They’re equally fantastic with tea in the afternoon or alongside yogurt and fresh fruit for a lazy weekend brunch. For an extra treat, slather on some softened butter or a dollop of lemon curd—trust me, it’s heaven!
Storage and Reheating Instructions for Blueberry Muffins Recipe
These blueberry muffins stay fresh for days if you store them right! Just pop cooled muffins in an airtight container—they’ll keep at room temperature for 2-3 days, or freeze them for up to 3 months (perfect for grab-and-go breakfasts). To reheat, 10 seconds in the microwave brings back that just-baked warmth, or toast them lightly for a crispy edge. Pro tip: freeze extras in a single layer before bagging to prevent squishing—future-you will thank me!
Nutritional Information for Blueberry Muffins Recipe
Each of these delicious blueberry muffins comes in at about 220 calories – the perfect little treat! You’re looking at 32g carbs (including 1g fiber and 15g sugar), 3g protein, and 9g fat. Of course, these numbers might shift slightly depending on your exact ingredients. But honestly? When they taste this good, who’s counting?
FAQ About Blueberry Muffins Recipe
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work great—just toss them in a tablespoon of flour before folding them into the batter to prevent purple streaks. No need to thaw them first, though your baking time might increase by 2-3 minutes.
Why did my muffins turn out dense?
You probably overmixed the batter—those little lumps are your friends! Also, check your baking powder isn’t expired. And don’t skip the step of letting the muffins cool in the tin for 5 minutes—they continue cooking during this time.
Can I make these muffins dairy-free?
Sure thing! Swap the milk for almond or oat milk, and use coconut oil instead of butter. The texture changes slightly, but they’re still delicious. My vegan friends love this version with a flax egg (1 tbsp ground flax + 3 tbsp water).
How do I prevent blueberries from sinking to the bottom?
Two tricks: toss them in flour before adding, and let your batter rest for 5 minutes after mixing before scooping into the tin. Those berries will stay perfectly suspended!
Can I freeze the baked muffins?
Yes! Freeze them in a single layer first, then transfer to a freezer bag. They’ll keep for 3 months. Thaw at room temperature or zap one in the microwave for 15 seconds when the craving hits.
“Best 5-Ingredient Blueberry Muffins Recipe You’ll Crave”
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious recipe for homemade blueberry muffins, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, mix the milk, melted butter, egg, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just mixed. Fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen blueberries if fresh ones are not available.
- Do not overmix the batter to ensure tender muffins.
- Store muffins in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: blueberry muffins, muffin recipe, easy muffins, breakfast muffins
