Soft, moist, and bursting with blueberries, these Blueberry Muffins are ready in just 30 minutes and are perfect for busy mornings or freezer prep. With just a few simple ingredients, you can make homemade bakery style muffins right in your own kitchen.
The base for this blueberry muffin recipe has been my go-to for several years now. It's super easy to make and equally as easy to customize with your favorite flavors.
My Latest Videos
As a busy mom who loves creating easy, from-scratch breakfasts, I've developed a collection of muffin and breakfast recipes that are always a hit. You might like my Orange Poppy Seed Muffins recipe and my Cinnamon Apple Muffins recipe.
Key Ingredients & Substitutions
The full ingredient list can be found in the recipe card below.
- Blueberries - Fresh or frozen.
- Butter - Melted butter is my go-to for flavor but melted coconut oil is a great substitute.
- Milk - Whole milk or 2% will work just fine.
How To Make Homemade Blueberry Muffins
No need to grab a mixer, unless you just want to, this easy muffin recipe comes together in a mixing bowl.
- Mix together the dry ingredients.
- Toss the blueberries in about 2 tablespoons of flour until lightly coated.
- In a separate bowl, combine the milk, melted butter, vanilla extract and eggs. Mix until well combined.
- Stir the blueberries in with the dry ingredients. Then pour the milk mixture into the bowl and fold just until combined. Do not overmix.
- Scoop into lined muffin pan, filling all of the way full.
- Bake for 16-20 minutes or until toothpick inserted into the middle comes out clean. Enjoy!
This Homemade Blueberry Muffins recipe is a staple in my kitchen. I hope it becomes a staple in your kitchen too!
-Sky🩷
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📖 Recipe
Blueberry Muffins
Ingredients
- 2 ¼ cup all-purpose flour
- 1 cup sugar
- ¼ teaspoon salt
- 1 pinch cinnamon
- 1 tablespoon baking powder
- 1 ½ cups blueberries
- 1 cup milk
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat an oven to 375° F and line a muffin pan with liners.
- In a large bowl combine the flour, sugar, salt, cinnamon and baking powder. Whisk until fully combined. Toss the blueberries with about 2 tablespoons of flour then mix into dry ingredients.
- In a separate bowl combine the milk, melted butter, vanilla extract and eggs. Whisk until fully combined.
- Pour the milk mixture into the dry ingredients and fold just until combined. Scoop into the lined muffin pan, filling to the very top, and bake for 16-20 minutes. Or until a toothpick inserted into the middle of a muffin comes out clean. Enjoy!
👉 Quick Tips
- Using frozen blueberries? Rinse them first to prevent the muffin batter from turning a blue/gray color.
- Mix in other berries like strawberries, lemon zest, or sliced almonds for more flavor!
Storage Tips
Store cooled Blueberry Muffins in an airtight container at room temperature for up to 4 days. Storing in the refrigerator will prolong their shelf life for up to 7 days.
To freeze Blueberry Muffins, cool completely and place in a freezer bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
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