Easy Blueberry Muffins
These blueberry muffins are buttery, moist, and packed with sweet, juicy blueberries, making them the perfect breakfast or snack.
Freshly baked muffins are easy to make and always a hit in my family! From delicious fruit filled muffin recipes to healthy muffin recipes like my Fuel To Go Muffins or Blueberry Bran Muffins , most can be made in under 30 minutes.
One of the best things about this muffin recipe is how versatile it is. While it’s loaded with fresh blueberries, you can easily swap them for other fruits like strawberries, raspberries, blackberries or even a combination of fruits.
Tips for Making Blueberry Muffins from Scratch
- The secret to making light, fluffy muffins is not to overmix the batter. After combining the wet and dry ingredients, simply fold them together using a spatula. Only mix until everything is just combined – usually around 10 gentle strokes!
- Don’t over-bake! Check your muffins a few minutes before the suggested bake time. Insert a toothpick, and if it comes out clean (or with a few moist crumbs), they’re done! Over-baking can dry them out.
- After baking, it’s a good idea to let the muffins cool in the pan for about 5 minutes. This allows them to set and not fall apart. Note: Don’t leave them in the pan too long, as they can become soggy from the trapped steam.
How do I prevent blueberries from sinking to the bottom of the muffins?
Before adding the blueberries to the batter, toss them in about 1 tablespoon of flour. The flour helps to keep the blueberries from sinking to the bottom and keeps them evenly distributed throughout the muffin.
Also, fold the blueberries gently into the batter to prevent them from breaking apart.
Can I use frozen blueberries instead of fresh?
Yes, although I find fresh blueberries superior as they stay firmer and keep their vibrant color.
- If using frozen blueberries do not thaw them. Simple toss them in a bit of flour before folding into the muffin batter. The flour helps to prevent the blueberry juice from bleeding into the batter and the blueberries sinking to the bottom.
- Keep in mind the baking time may be a few minutes longer.
How to store muffins.
Store in an airtight container at room temperature for a few days or freeze them for up to 3 months in a freezer bag.
Homemade muffins are easy to make
These are some homemade muffin recipes you will want to make again and again!
Easy Blueberry Muffins
Ingredients
- 2/3 cups butter melted
- 2/3 cup granulated sugar
- 2/3 cup milk room temperature
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 400ºF. Line a muffin tin with paper liners to make cleanup easier.
- In a large bowl whisk together the flour, baking powder, cinnamon and salt.
- In a medium bowl, using a whisk combine butter, sugar, milk, egg and vanilla.
- Combine the Wet and Dry Ingredients: gently fold the wet mixture into the dry mixture using a spatula. Be careful not to overmix—just stir until combined.
- Gently stir the blueberries into the batter.
- Divide the batter evenly among the muffin tin cups.
- Bake for 15-17 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- After baking, it’s a good idea to let the muffins cool in the pan for about 5 minutes. This allows them to set and not fall apart. Note: Don’t leave them in the pan too long, as they can become soggy from the trapped steam.
Nutrition
