Blueberry Muffins

These Blueberry Muffins are quick and easy to make in just 30 minutes. Perfectly soft, moist and always a winner with the kiddos. With just a few ingredients you can make these delicious Blueberry Muffins.

If you are a Blueberry Muffin fan, you have to try this easy and delicious recipe. The texture of these muffins really is the best. They have what I consider to be "the perfect crumb". When baked, these muffins are soft, moist and just, perfect! Loaded with fresh or frozen blueberries, these muffins are so good! This recipe is a great recipe to use as a base recipe and mix it up with your favorite muffin flavors. The batter is really thick, which I find actually makes the best muffins. So don't be alarmed when you mix this batter up, it is supposed to be thick.

I like to use coconut oil whenever I can, just to add more nutrients to what I am making, in this recipe coconut oil works fantastically. If you do not have coconut oil, you can use melted butter or any other neutral tasting oil.

If you haven't already tried my Chocolate Chip Banana Muffins, or my Banana Crumb Muffins you totally should!

No need to grab a mixer, unless you just want to, this easy muffin recipe comes together in a mixing bowl. What makes this recipe so easy is that it does not use the creaming method. I love making easy recipes that I can make in a mixing bowl with just a wooden spoon. In just a few minutes at that. This recipe is so easy, you will definitely want to keep this one in your recipe book.

If using frozen blueberries, rinse them until the water runs clear before adding them to the dry ingredients. This will prevent the muffins from turning blue/gray. While they will taste just fine if you do not rinse them, they might not be as visually appealing.

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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.