Easy Homemade Blueberry Muffins
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Easy Blueberry Muffins – A buttery and tender, tall, bakery style muffin that’s brimming with fresh blueberries, and finished with a sprinkle of crisp sugar. They’re always an irresistibly delicious breakfast treat!
Homemade Blueberry Muffins
I’ve had a different blueberry muffin that’s been a favorite for years. But I decided I don’t always have time for the blueberry crumble so I wanted to simplify and make a faster recipe.
So a few months ago I created these and we’ve been making them all summer long with the delicious sweet blueberries in season.
These easy blueberry muffins are fast to make, they don’t require a mixer, and they’re basically foolproof. And I should mention they are a generous sized muffin with towering domed muffin tops and beautiful golden brown edges. The best kind of muffins!
Perfect for a weekend breakfast, a celebratory brunch or they could even pass for a tempting birthday treat. They are an excellent way to use up the blueberries in season!
Blueberry Muffin Recipe Ingredients and Substitutes
- All-purpose flour: Note that the flour is scooped and top leveled to measure, rather than spoon and level. I haven’t yet tested these with gluten-free flour but if you do please let us know how it goes.
- Baking powder and baking soda: Both types of leaveners are used for fluffy muffins.
- Salt: Just use regular table salt.
- Unsalted butter: Salted butter will work here too, just decrease salt to 1/8 tsp.
- Granulated sugar: In a pinch brown sugar should work as well.
- Buttermilk: If needed you could try the substitute of 1 cup minus 1 Tbsp milk, mixed with 1 Tbsp white vinegar or lemon juice. Mix and rest 5 minutes.
- Vegetable oil: I’ve also used olive oil in place of vegetable oil. Canola oil works too.
- Eggs: For an egg substitute try flax egg.
- Vanilla extract: Real vanilla is best.
- Blueberries: Fresh blueberries are best here.
- Turbinado sugar: Sparkling sugar will work well too. You can omit this if preferred.)
How to Make Blueberry Muffins from Scratch
- Prepare oven and pan: Preheat oven to 400 degrees. Place 12 muffin liners in a muffin pan then spray the top of the pan with non-stick cooking spray. Set aside.
- Whisk dry ingredients: In a large mixing bowl whisk together flour, baking powder, baking soda and salt. Make a well in the center of the flour mixture.
- Melt butter: In a separate large microwave safe mixing bowl melt the butter in the microwave until just melted.
- Add sugar and wet ingredients: To butter add granulated sugar, buttermilk, vegetable oil, eggs and vanilla extract. Whisk to blend well.
- Combine wet and dry mixture: Pour wet mixture into flour mixture then fold with a rubber spatula until nearly combined.
- Fold in blueberries: Add blueberries and fold until no streaks of flour remain.
- Fill muffin cups: Divide batter among prepared muffin cups, filling each heaping full. Sprinkle tops evenly with turbinado sugar.
- Bake: Bake in preheated oven until toothpick inserted into center comes out clean, about 18 to 22 minutes.
- Cool: Transfer muffins to a wire rack to cool.
Blueberry Muffin FAQ
Can I use frozen blueberries for the muffins?
Frozen blueberries will work as well. Just don’t thaw before folding them in or they’ll dye the batter.
Do they freeze well?
Yes homemade blueberry muffins freeze really well for up to 3 months.
Do I have to use room temperature ingredients when making muffin batter?
No room temperature ingredients aren’t a must, it just helps batter to blend a bit better and muffins rise a little higher.
Can I make them smaller?
Yes if you don’t want the tall muffin tops then try making 16 muffins, rather than 12. You can also use this recipe to make mini muffins, bake time will just be closer to 12 minutes.
Will whole wheat flour work as a subsitute?
If you’d like to include whole wheat flour I recommend using white whole wheat flour or wheat pastry flour, and substitute only 50% of the white flour (1 and 1/8 cups).
How to Store
Store muffins in an airtight container in the fridge up to 3 days.
Helpful Tips for the Best Muffins
- Don’t over-mix the batter for fluffier muffins.
- Preheat oven before placing muffins in the oven or they won’t rise as high.
- Use room temperature ingredients for best results (if time allows).
- To boost flavor in the muffins try adding 1 Tbsp lemon zest, or 1 tsp cinnamon, or 1/2 tsp almond extract.
- They are best served the day the are prepared, bakery fresh style.
More Tempting Blueberry Recipe to Try
- Buttermilk Blueberry Cake
- Blueberry Pancakes
- Healthy Blueberry Muffins
- Lemon Blueberry Cake
- Streusel Blueberry Muffins
Follow Easy Cooking Zone
Easy Homemade Blueberry Muffins
Ingredients
- 2 1/4 cups (318g) all-purpose flour (scoop and level to measure)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp heaping salt
- 7 Tbsp (99g) unsalted butter, cut into 1-Tbsp pieces
- 1 cup (200g) granulated sugar
- 1 cup (235ml) buttermilk, brought to room temperature**
- 3 Tbsp (45ml) vegetable oil
- 2 large eggs, brought room temperature*
- 2 tsp vanilla extract
- 1 1/2 cups (213g) fresh blueberries***
- 1 1/2 Tbsp turbinado sugar
Instructions
- Preheat oven to 400 degrees. Place 12 muffin liners in a muffin pan then spray the top of the pan with non-stick cooking spray. Set aside.
- In a large mixing bowl whisk together flour, baking powder, baking soda and salt. Make a well in the center of the flour mixture.
- In a separate large microwave safe mixing bowl melt the butter in the microwave until just melted (about 40 seconds or so, cover to prevent splatter).
- To butter add granulated sugar, buttermilk, vegetable oil, eggs and vanilla extract. Whisk to blend well.
- Pour wet mixture into flour mixture then fold with a rubber spatula until nearly combined. Add blueberries and fold until no streaks of flour remain.
- Divide batter among prepared muffin cups, filling each heaping full. Sprinkle tops evenly with turbinado sugar.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 18 to 22 minutes.
- Transfer muffins to a wire rack to cool then store in an airtight container.
Notes
- *To bring eggs to room temperature quickly place in a bowl of warm water for 5 minutes. Be sure the water covers the eggs.
- **To bring buttermilk to room temperature quickly heat in the microwave in a microwave safe dish, for about 30 seconds on 50 percent power.
- ***Frozen blueberries can be used in a pinch. Just don't thaw them before folding them in.
- Canola oil or olive oil can be substituted for vegetable oil.
- For a cinnamon blueberry muffin add 1 1/2 tsp ground cinnamon.
- For lemon blueberry muffins add 2 Tbsp fresh lemon zest.