These are the BEST blueberry muffins! Super moist, fluffy, and absolutely teeming with blueberries, they are always a hit!
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Blueberry muffin ingredients
- Flour – All purpose flour, make sure you’re not using bread flour or self-rising.
- Salt – If you’re watching your sodium intake this can be skipped, but otherwise it helps elevate all the flavors.
- Baking powder – Not baking soda!
- Butter – Softened.
- Sugar – White and brown sugar for the recipe and, if desired, raw sugar for topping.
- Eggs – I typically use medium or large eggs when baking. Either will work fine.
- Vanilla – Try to use real vanilla extract whenever possible as opposed to imitation vanilla flavoring.
- Milk – I like to use whole milk but skim or even fat free will work in a pinch.
- Blueberries – We used fresh in the pictured recipe, but you could use frozen or even dried.
How do you make homemade blueberry muffins? (Step-by-step)
⭐ First, mix together the flour, salt and baking powder. Separately, cream together the butter and both sugars.
⭐ Next, add the eggs and vanilla, followed by the milk.
⭐ Then, slowly incorporate the flour mixture, and then fold in the blueberries.
⭐ Finally, pour batter into muffin tins, top with raw sugar, and bake until golden and cooked through.
Can you make blueberry muffins ahead of time?
You can absolutely make these ahead of time. Blueberry muffins will last 2 – 3 days at room temperature in a cool dry environment, or up to 5 days in a sealed refrigerated container. Allow muffins to cool completely before storing.
Can you make these with frozen blueberries?
Yes! When preparing with frozen blueberries, measure while frozen as they will lose volume when thawed. If you thaw before mixing into the batter, give them a pat dry first so as not to water down the batter.
If you fold them in while still frozen you may need to add a few extra minutes of cook time.
Can I substitute dried blueberries?
Dried blueberries are fine but there are two things to be aware of; 1. dried blueberries are about half or less their original volume so scale back a little on how much you add, and 2. because they are dried, they will soak up moisture rather than adding it, so you may want to add a little bit more milk to the batter.
How do I keep my muffins from sticking?
You can always use muffin or cupcake liners to prevent sticking, but if you don’t have any or don’t want to use them, make sure to brush the inside of the muffin tin with a good pan release. For best results you always want to use a pan release with flour.
Storage and leftovers
Do you have to refrigerate homemade muffins?
If you live in a cool dry environment, you do not have to refrigerate the muffins. But these muffins are super moist because of the blueberries in them, so they will typically last longer in the refrigerator.
You can also help keep them from getting soggy by placing a paper towel in the container.
How long to they last?
Homemade blueberry muffins will last 2 – 3 days at room temperature, 3 – 5 days in the refrigerator, and several months or longer when frozen.
Can you freeze blueberry muffins?
Yes, to freeze the muffins you’ll want to let them cool completely, then store in a sealed freezer safe container. They will taste best when eating within about 3 – 6 months, but will last indefinitely in the freezer.
How do you reheat the muffins?
If you’re like me and enjoy your muffins warm with a swath of butter, try heating them up in the microwave for about 30 seconds before digging in.
🟢 Make them mini. Use a mini muffin tin to create about 24 mini blueberry muffins. Watch closely, because they’ll cook quicker.
🟢 Go big or go home. Okay, you are probably already at home, but you can make these overstuffed bakery style muffins by piling all the batter into 6 – 8 muffin tins.
🟢 If cupcakes are just muffins with icing, how about topping these with a dollop of our delicious cream cheese frosting before serving.
Are blueberry muffins healthy?
These are really more like a cupcake without icing (as are most muffin recipes) so no, I would not call them independently healthy. That said, blueberries are full of antioxidants, vitamins, minerals, and fiber. So they do have some objectively redeeming qualities.
That said, blueberry muffins are good for the soul. Which is to say, when eaten in conjunction with a healthy diet (whatever that means for you), they are quite good for you. In my non-doctor or health professional opinion.
Are they gluten-free?
As written this recipe is not gluten free. To make gluten-free blueberry muffins you will want to swap the all purpose flour out with a 1:1 ratio gluten free flour. Make sure to read the instructions and make sure the gluten-free flour is intended for a recipe like this one.
How do I make a streusel topping for my blueberry muffins?
A basic streusel topping is super easy to make and tastes amazing on muffins! Streusel is a doubling recipe (much like our easy shortbread cookie recipe). You’ll whisk together 1 part butter, 2 parts flour, and 4 parts sugar (e.g. 1/4 cup butter, 1/2 cup flour, 1 cup sugar). A pinch of salt too, if you’d like.
Play with the recipe by using different kinds of sugar, or adding spices like cinnamon or nutmeg. Add the topping to your muffins immediately before baking in place of the raw sugar.
How do I give my muffins a domed top?
To get a beautifully bakery style domed top, you’re going to want to fill your muffin tins nearly to the top and then crank the heat up for the first several minutes of baking. Start your muffins at 400F for the first 6 – 8 minutes, and then lower it to the normal cook temp until baked through.
If you’re having trouble getting a domed top, try adding a little extra flour (a runnier batter will have a harder time making a dome).
These are absolutely the best blueberry muffins and as such are entirely wonderful all on their own, but if I may be so bold as to suggest they would also go well with a hot cup of butter coffee, and perhaps a runny poached egg. That is, if you were so inclined.
Frequently asked questions
Can I use all white granulated sugar?
You can use all white sugar. As there is some moisture in brown sugar, you may find them just the tiniest teeniest bit drier when made this way.
Can I use all brown sugar?
You can use all brown sugar. As there is some moisture in brown sugar, you may find them just the tiniest teeniest bit moister when made this way.
Can I swap oil for butter?
Oil and butter can be swapped at a 1:1 ration. For this recipe that would mean 1/2 cup of oil instead of butter. You can use any mild cooking oil as the swap, although for best flavor stick with the butter.
Can I use wheat flour instead of white flour?
Wheat flour can be substituted at a 1:1 ratio (so the amount would be the same as if you used white flour). Wheat flour tends to be a little drier and soak up more liquid, so you may have to add a little more milk to the batter.
More awesome recipes with blueberries
- The best blueberry pancake recipe
- Dairy free blueberry ice cream
- Whole fruit popsicles
- Tropical fruit salad
- Cookie fruit pizza
More muffin recipes we love
More sweet breakfast recipes to try
- Cinnamon rolls made with crescent dough
- Strawberry shortcake waffle recipe
- French toast casserole
- Chocolate pastry with cream cheese
- See all our breakfast recipes!
Tools we love
- Muffin pan with lid – I am a sucker for anything that comes with a fitted lid. This is perfect for storing for later or bringing to a friends!
- Mini muffin pan – This pan can make 24 adorable mini muffins.
- Parchment liners – I love these rustic looking liners!
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How to Make Blueberry Muffins
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 stick butter softened
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 ½ teaspoons vanilla
- ½ cup milk
- 2 ½ cups fresh blueberries
- 4 tablespoons raw sugar
- In a small bowl, mix together the flour, salt and baking powder. Set aside.
- In a medium to large bowl, cream together the butter and both sugars on medium speed for about 2 to 3 minutes.
- Add in the eggs and vanilla, mixing for another 2 minutes and scraping down the sides of the bowl as needed.
- Add in the milk and mix until incorporated.
- Slowly add in the flour mixture, being sure to scrape down the sides of the bowl as needed.
- Using a spatula, gently stir in the blueberries until they are just evenly distributed.
- Scoop the batter into lined muffin tins, pushing down if needed since batter will be thick. Fill each liner to the top or just below.
- Sprinkle the tops of each muffin with raw sugar.
- Bake in a 375 degree oven for 30 minutes.
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Recipe inspired by the Jordan Marsh Blueberry Muffins as released in the NYT.