It is hard to beat a classic blueberry muffin recipe! Fluffy, tender, and packed with juicy, tart blueberries, these muffins are a no-fail recipe that will be a favorite in your family. We love having some muffins on hand for easy school morning breakfasts, after-school snacks, or even an easy treat to add to school lunches. Let’s get baking!
What is the difference between these and your other blueberry muffin recipes?
We’re kind of blueberry muffin experts over here—this is our third recipe for this flavor of muffin! But they aren’t all the same:
The Ultimate Guide to Healthy School Lunches
We’ve packed (pun intended!) all our knowledge from years of making school lunches into one digital master guide!
- Our blueberry mini muffins are, you guessed it, mini! They are just as delicious and tender as these big blueberry muffins but in a cute bite-sized form.
- Our one-bowl vegan blueberry muffins are 100% vegan. So if you can’t do the dairy or egg thing, we recommend trying that recipe instead.
What do I need to make these easy blueberry muffins?
The ingredients list for these muffins is super straightforward:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Brown sugar
- Granulated sugar
- Unsalted butter
- Milk
- Eggs
- Vanilla extract
- Blueberries
Is it better to use frozen or fresh berries?
You can use either, but consider yourself warned: frozen blueberries may turn your muffins blue-green. They are still safe to eat and will still taste the same, though! If you use frozen berries, try rinsing them in cool water and patting them dry with a clean towel before adding them to the batter—it should help with the blue-green color.
How do you make blueberry muffins?
- Grease a muffin pan or line one with paper liners. Preheat the oven to 400°F.
- Whisk the dry ingredients, except for the sugar, in one bowl.
- Mix the wet ingredients with the sugar in another bowl.
- Add the dry ingredients to the wet ingredients, and stir until just combined. It is okay if there are a few lumps left in the batter.
- Fold in (ie: gently stir in) the blueberries.
- Pour the muffin batter into the prepared muffin cups, and bake at 400°F for 5 minutes.
- Reduce the oven temperature to 350°F to finish baking.
Why are my muffins dry?
You may have mixed the batter too thoroughly. You want to stir the flour mixture into the wet ingredients until they are just combined—if you keep mixing and mixing, you’ll end up with dry, tough muffins.
What is the best way to store blueberry muffins?
Once the muffins are completely cool (and we do mean completely!), you can store them in an airtight container at room temperature. Place a paper towel or clean tea towel on top of the muffins before sealing the container with the lid—the towel serves to absorb any excess moisture and keeps your muffins from being sticky.
You can also freeze muffins for later! Spread them out in a single layer on a baking sheet, and freeze until solid. Move to a freezer bag or container, and freeze for up to three months.
Blueberry Muffins Recipe
Blueberry muffins are a popular breakfast item but aren't limited to breakfast. We love them after school or in school lunches, too!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 400°F and grease or line your muffin tin with paper liners.
- Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, mix the melted butter and sugars. Add the milk, egg, and vanilla extract. Whisk until well combined.
- Fold the dry ingredients into the wet ingredients until just combined. Gently fold in the blueberries.
- Fill the prepared muffin cups 3/4 full, then bake in the preheated oven for 5 minutes.
- After 5 minutes, turn the oven temperature down to 350°F and continue baking for 16-17 minutes more. A toothpick in the center should come out clean.
- When the muffins are done, remove from the oven, cool, and serve!
Notes
- If you don’t melt the butter completely, the muffins may not rise properly. So make sure the butter is completely melted before mixing it with the sugars to avoid flat muffins!
- These keep well in an airtight container for up to 3 days or up to 3 months in the freezer. Store them with a paper towel on top to keep them fresher, for longer!
Nutrition Information:
Yield: 18 Serving Size: 1 muffinAmount Per Serving: Calories: 187Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 199mgCarbohydrates: 30gFiber: 1gSugar: 16gProtein: 3g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
