Easy Blueberry Muffins

Homemade Blueberry Muffins that are easy to make and better than any store-bought ones! These are the best muffins for a weekend breakfast, brunch, or make a batch ahead to keep in the freezer. You can use fresh or frozen blueberries, too!

2 blueberry muffins stacked.

Everyone needs an easy blueberry muffin recipe and this is ours! These muffins bake up soft, moist, and bursting with blueberry flavor. They’re also the easiest recipe – you can have a batch of fresh-baked muffins in less than an hour.

Once you’ve tried this recipe, you can swap the blueberries for other kinds of berries. It works great with raspberries, chopped strawberries, or blackberries. Although, blueberry has to be my favorite!

Ingredients

  • Large egg
  • Whole milk or 2% milk
  • Vanilla extract
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Butter
  • Blueberries – fresh or frozen
Blueberry muffins in the muffin tin.

Recipe Steps

Grease a muffin pan or line with with paper liners. Preheat the oven to 400°F.

Whisk the egg, milk, and vanilla in a mixing bowl until smooth.

Beating wet ingredients.

Whisk the flour, sugar, baking powder, and salt in a large bowl. Add the butter and stir until the mixture forms coarse crumbs.

Dry ingredients whisked and butter added to form coarse crumbs in a glass bowl.

Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries. The batter will be lumpy, which is what you want.

The blueberries added to the batter.

Spoon the batter evenly into the muffin cups and bake the muffins for five minutes. Lower the temperature to 350°F and bake them for 12 to 15 minutes or until a toothpick comes out clean or with a few moist crumbs.

The batter in the muffin tin before and after baked.

Leave them in the pan until they cool off enough to transfer them to a wire rack.

Should you use fresh or frozen blueberries for muffins?

You can use either in this easy recipe. I love fresh blueberries when they’re in season, but the rest of the year I use frozen ones. They’re convenient and taste great in the muffins. Plus, you don’t have to wait for them to thaw. Just mix them right into the batter.

What’s the secret to moist muffins?

For this recipe, it’s all about the mixing and baking for the best moist muffins. You only need to mix the batter until it’s just combined, so don’t overmix.

Muffins also dry out if they are overbaked. Every oven is different so it’s a good idea to check on the muffins early – insert a toothpick in the center of one and if it comes out with a few moist crumbs, they’re done.

2 muffins stacked.

Why do you bake them at two different temperatures?

Baking them at a higher temperature first is what helps them puff up so you get a nice dome on top. Once you lower the temperature they will finish baking through.

Storage Tips

You can store them in an airtight container at room temperature for two to three days or in the refrigerator for up to five days.

Or, freeze them in a freezer bag or container for up to two months. You can thaw them in the refrigerator or at room temperature before serving them.

Whenever I make a batch of these easy blueberry muffins it’s hard to stop at just one! They’re so moist and soft and the blueberries add a bright sweet flavor. Try them soon and enjoy!

muffins on a white plate with one cut in half.

More Easy Baking Recipes

2 muffins stacked.

Easy Blueberry Muffins

Erika Marucci
Homemade Blueberry Muffins that are easy to make and better than any store-bought ones! These are the best muffins for a weekend breakfast, brunch, or make a batch ahead to keep in the freezer.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 165 kcal

Ingredients
 
 

  • 1 large egg
  • ¼ cup milk (2% or whole milk)
  • ½ teaspoon vanilla
  • cups + 2 tablespoons all purpose flour (200 grams total)
  • cup + 1 tablespoon granulated sugar (80 grams total)
  • teaspoons baking powder
  • 1 pinch salt*
  • ½ cup butter
  • 1 cup blueberries (fresh or frozen, if frozen do not thaw)
  • 1 tablespoon all purpose flour

*If using unsalted butter then add ¼ teaspoon of salt.

    Instructions
     

    • Pre-heat oven to 400F (200C). Grease and flour a 12 cup muffin tin.
    • In a small bowl toss the blueberries with 1 tablespoon of flour. This will keep them from sinking to the bottom.
    • In a medium bowl whisk together the egg, milk and vanilla until smooth.
    • In a large bowl whisk together the flour, sugar, baking powder and salt, add the butter and mix to form coarse crumbs. Add the wet ingredients and stir just until combined (stir approximately 14 times) gently fold in the blueberries, the batter will be lumpy and not smooth, do not over mix.
    • Fill the prepared muffin pans, bake for 5 minutes then lower the temperature to 350F (180C) and continue to bake for 12-15 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool. Enjoy!

    Notes

    You can use either in this easy recipe. I love fresh blueberries when they’re in season, but the rest of the year I use frozen ones. They’re convenient and taste great in the muffins. Plus, you don’t have to wait for them to thaw. Just toss them with a tablespoon of flour and mix them into the batter.
    You can store them in an airtight container at room temperature for two to three days or in the refrigerator for up to five days.
    Or, freeze them in a freezer bag or container for up to two months. You can thaw them in the refrigerator or at room temperature before serving them.
     
     

    Nutrition

    Calories: 165kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 126mgPotassium: 42mgFiber: 1gSugar: 7gVitamin A: 271IUVitamin C: 1mgCalcium: 43mgIron: 1mg
    Keyword blueberry muffins, easy blueberry muffins, muffin recipe, muffins
    Tried this recipe?Let us know how it was!

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