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–+ servings
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 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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
  • 1½ cups + 2 tablespoons all purpose flour (200 grams total)
  • ⅓ cup + 1 tablespoon granulated sugar (80 grams total)
  • 1½ 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
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