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These easy blueberry muffins are made from scratch with fresh blueberries! They are tart and sweet and buttery. You’ll love how easy they are to make.
These easy blueberry muffins are a year-round favorite at our house! I love using fresh blueberries, but if those aren’t available, frozen blueberries also work great. These muffins can be a breakfast all by themselves or a perfect side for when you are in the mood for a big Sunday or holiday brunch!
Everything is better when made from scratch! This easy blueberry muffin recipe takes just a little more effort than a box mix, but the difference in taste is worth it! Learn why blueberries are good for you, what ingredients are needed, the step-by-step instructions for making blueberry muffins, and different tips and tricks for creating the best breakfast or side dish!
Blueberries Are So Good For You!
Blueberries are not only sweet and juicy, they are full of nutrients. Here are just some of the health benefits of blueberries to keep in mind next time you enjoy blueberry muffins!
- Blueberries are high in fiber.
- Blueberries contain more antioxidants than any other fruit or vegetable. Antioxidants protect us from free radicals that damage cell structure and contribute to disease and aging.
- Blueberries are high in Vitamin C, Vitamin K, and Manganese.
- Studies show that blueberries may contribute to lower blood pressure.
- Along with lowering blood pressure, blueberries may help prevent heart disease.
Ingredients in the Easy Blueberry Muffins
Most of the ingredients are pantry staples and already things you have on hand. This is a great way to make these blueberry muffins over and over again when needed!
- Butter – Make sure your butter is softened, but not melted before using. The best way to do this is to set the butter out for 20 to 30 minutes before making the batter.
- Sugar – This blueberry muffin recipe calls for ¾ cup of white sugar. If you want a sweeter muffin, you can add another ½ cup of sugar to the batter.
- Buttermilk – Using buttermilk will make your muffins so moist and give them a bit of a tart flavor. This complements the sweetness nicely.
- Eggs – The eggs in this recipe act as a binder and make the muffins nice and fluffy.
- Vanilla – Vanilla is used to add sweetness and flavor.
- Flour – Flour is the base of this recipe. We used white all-purpose flour in these muffins.
- Leavening – Baking powder and baking soda act as the leavening agent in this recipe. Your muffins won’t rise without them!
- Salt – A pinch of salt will bring out the flavors in the muffin and balance the sweetness.
- Blueberries – Blueberries are the star of the show in these muffins! If you are using frozen blueberries, then make sure to thaw them and drain the juices off before adding them to your batter.
- Muffin Cups or Cupcake Liners – To make cleanup a little easier, use paper liners in your muffin pan. If you don’t have any paper liners on hand, then grease each muffin cup generously with butter or cooking spray.
Steps to Make Easy Blueberry Muffins
Muffins are easy to make and come together quickly and easily with this easy blueberry muffin recipe! Gather your ingredients beforehand and your tools for best results!
- Room temperature – First, gather your ingredients and preheat the oven to 375. Make sure your butter is soft. If you are using frozen berries, then make sure to thaw them and drain off the liquid. If you have time, then bring the eggs and buttermilk to room temperature as well. This step isn’t necessary, however, it will make for a smoother batter.
- Mix – Using a stand mixer or large bowl with a hand mixer, beat the butter and sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes on medium speed. You can use a whisk attachment, but the paddle attachment is better.
- Beat – Then, one at a time beat each egg into the batter. Stir until each egg is fully incorporated into the batter. Then add the vanilla. Stir to combine.
- Sift – Next, in a separate bowl sift together the flour, baking powder, baking soda, and salt.
- Combine – Then, add half of the dry ingredients and half of the buttermilk to the original batter. Mix until just combined. Then add the other half of the dry ingredients and buttermilk. Again, mix until just combined. Do not over-mix.
- Scoop – Line a muffin pan with paper liners, or grease with cooking spray. Spoon equal amounts of batter into each muffin cup. I like to use a melon baller or cookie dough scoop to ensure an even distribution of batter. I like to sprinkle a few more blueberries on top of each cup of batter. This ensures a couple of blueberries will be visible at the top of each blueberry muffin.
- Bake – Bake until a toothpick inserted in the middle of a cupcake comes out clean. When cool enough to touch, remove from the pan and place on a wire rack. Let cool completely before eating.
Tips and Variations for Easy Blueberries Muffins
Use these tips and variations ideas to help create a beautiful and tasty blueberry muffin! These will give you bakery-style muffins that rise high and have a soft and moist center bursting with blueberry flavor.
- Coat blueberries – Coat the blueberries in flour before adding them to the muffin batter. This will help them stay afloat rather than sinking to the bottom of the muffins.
- Don’t overmix – Combine all the wet mixture with the dry mixture try not to overmix the muffin batter. Once mixed together scoop them into the muffin tin.
- Butter – Add in melted butter giving the muffins more moisture as well as flavor.
- Ingredients – Make sure to fill each measurement appropriately, then level it.
- Filling muffin cups – Use an ice cream scoop to make the muffins with the same amount of batter in each cup.
- Muffin cups – Either spray each muffin cup with cooking spray or brush melted butter on the inside of the muffin tin. You can also use muffin liners to help with removing the blueberry muffins easier.
- Bakery-style – For extra high and large blueberry muffins, only fill every other muffin tin with muffin batter. This gives space and room for the blueberry muffins to grow and expand within the muffin tin.
- Variations – Try it with a little lemon zest, streusel topping, or cinnamon crumble toppings.
- Gluten-free – Use different types of flour and dry ingredients to make sure it is gluten-free.
- Whole wheat flour – Make it with whole wheat flour instead of the flour mixture for a different flavor or texture.
“These blueberry muffins are so good! They are easy to make and are absolutely everything you want in a homemade blueberry muffin recipe!”
-Jenni
Frequently Asked Questions
Buttermilk is the key to moist bakery muffins! It is ea
Fresh blueberries are best. They have a sweeter flavor with a plump texture. Frozen blueberries do have excess moisture that may turn the muffins a slightly purple color when they bake. Once the frozen blueberries have thawed use paper towels to carefully dry them.
Flour the outside of your blueberries before placing them in the batter. This will help keep them from sinking into the muffins.
Start the muffins off in a higher-temperature oven. Turn down the oven to the normal temperature when ending the baking. This will help activate the muffins and raise the muffins.
Pass the Blueberries, Please
If you are looking for a great blueberry taste after these muffins, check out some great options.
- Blueberry Jello Salad is a fun variation of a traditional Jello salad. You’ll be the hit of the potluck gathering with this one for sure!
- Blueberry Cream Cheese Coffee Cake is perfect for Sunday brunch or any time you want something extra yummy.
- Whole Wheat Blueberry Pancakes are wholesome, delicious, and easy to make in a blender!
Storing Easy Blueberry Muffins
Muffins can be stored in freezer bags or an airtight container for a few days after baking.
READ NEXT: 33+ Breakfast Ideas
More Delicious Muffin Recipes
Besides this being the best blueberry muffin recipe, these other muffins are just as good with all the flavors.
How to Make Easy Blueberry Muffins
Easy Blueberry Muffins
Ingredients
- ½ cup butter softened
- ¾ cup sugar
- ⅔ cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teapoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 375 degrees. Beat the butter and sugar together until the mixture is light and fluffy.
- Add in eggs one at a time, mixing completely between each addition. Then add the vanilla.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Add half of the buttermilk and half of the dry ingredients to the wet ingredients and mix until combined. Add the other half of the buttermilk and dry ingredients. Mix until just blended.
- Gently fold in blueberries. Spoon into prepared muffin tins filling each cup ¾ full. Sprinkle extra blueberries on top of each muffin if desired.
- Bake for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
I love anything that uses fresh blueberries and this recipe is perfect! This muffin recipe is great!!
They were delicious, I used a whole wheat flour I had to hand, followed all your directions…just perfect!
Thank you for sharing 🙂
These were so yummy – made them for a family gathering and everyone love it!
These blueberry muffins are so good! They are easy to make and are absolutely everything you want in a homemade blueberry muffin recipe!
I love blueberry muffins and these are gorgeous! I can’t wait to try this recipe.
Garbage instructions. Mixing wet ingredients together will not work. Looked like a tub of curdle garbage after 10 min of mixing.
I am sorry you had this experience. You should only be mixing the ingredients until they are just combined. Mixing them for 10 minutes will alter the texture of the ingredients and mess up the recipe. 1-2 minutes should be sufficient. Hope this helps!
I just made these but I do have one question . are they supposed to be jumbo muffins or regular sized muffins ? because I got 12 regular sized muffins from the mix , I made these for my son because 1) we’re trying to eat healthier and 2) he loves blueberry muffins . 🙂
They are supposed to be regular sized, we just got up close for the picture. 🙂
Yum! Just made these and they are delicious! Have been looking around for ages for a good blueberry muffin recipe. I also dusted the frozen berries in flour so they wouldn’t sink to the bottom and it seemed to work 🙂
I made these muffins for the first time for my son who has a swim meet in the morning. They are SOOOO yummy!! But, all of my blueberries sunk to the bottom of the muffins. I have heard that if you dust walnuts in flour before you make banana bread that will prevent them from sinking. I wonder if this could work with blueberries as well? Great recipe! Thank you!
Glad you like them! I usually make these with fresh blueberries, but I have had that happen before when using large frozen berries, probably because they are heavier. I have never tried dusting in flour. Let me know if that works!
Put some of the blueberries in the flour before and stir it a bit. They won’t sink. I do this all the time 🙂