If you’re searching for a truly delightful morning treat or a crowd-pleasing snack, this Blueberry Muffins Recipe is absolutely one to save and share. Bursting with juicy blueberries tucked into a tender, buttery crumb, these muffins balance sweetness and a hint of cinnamon perfectly. They sport a beautiful golden top with just a touch of coarse sugar for extra crunch, making each bite a little moment of joy. Whether you’re a seasoned baker or just starting out, this recipe is straightforward, reliable, and yields bakery-style muffins right from your own oven.
Ingredients You’ll Need
These ingredients are wonderfully simple yet key to nailing the perfect texture, flavor, and appearance of your blueberry muffins. Each one plays a vital role in creating that moist crumb, rich taste, and irresistible golden crust.
- All-purpose flour: The base that gives structure to your muffins.
- Granulated sugar: Adds just the right sweetness to enhance the blueberries.
- Baking powder: Provides lift for light and fluffy muffins.
- Baking soda: Helps achieve a tender crumb and aids in browning.
- Fine salt: Balances sweetness and enhances flavor depth.
- Ground cinnamon (optional): Adds a gentle warmth and complexity if you choose to include it.
- Large eggs: Bind everything together and add richness.
- Buttermilk (or milk with lemon juice): Contributes moisture and a subtle tang that brightens the flavors.
- Unsalted butter melted and cooled (or neutral oil): Infuses the muffins with richness and tenderness.
- Vanilla extract: Adds a sweet, fragrant aroma that complements the blueberries.
- Fresh or frozen blueberries: The star ingredient delivering juicy bursts in every bite.
- Flour to toss with blueberries: Prevents them from sinking to the bottom.
- Coarse sugar for topping (optional): Gives a delightful crunchy finish on top.
How to Make Blueberry Muffins Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 425°F and lining a 12-cup muffin pan with paper liners or greasing it really well. This high initial temperature helps set the muffins’ shape quickly, encouraging tall, rounded tops that everyone loves. Having everything ready means no interruptions during the mixing.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon if using. This even distribution of dry ingredients ensures every bite is consistent and balanced.
Step 3: Whisk Wet Ingredients
In another bowl, beat the large eggs until smooth, then mix in the buttermilk and melted, cooled butter along with the vanilla extract. Combining these wet ingredients thoroughly helps the batter come together beautifully without overworking the flour.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients, stirring gently just until everything is incorporated. Be careful not to overmix — you want a lumpy batter to avoid tough muffins and keep that tender crumb we’re aiming for.
Step 5: Fold in the Blueberries
Toss the blueberries with a tablespoon of flour to prevent them from sinking, and then fold them carefully into the batter. This small step guarantees blueberries are evenly distributed, so every muffin is bursting with fruit.
Step 6: Fill the Muffin Cups and Bake
Divide the batter evenly among your muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar if you want that extra crunch. Pop them in the oven at 425°F for 5 minutes, then without opening the door, lower the heat to 350°F and bake for an additional 14 to 18 minutes. You’ll know they’re done when the tops are golden and a toothpick comes out clean or with a few moist crumbs.
Step 7: Cooling
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set up perfectly without losing moisture or crumbling.
How to Serve Blueberry Muffins Recipe
Garnishes
Enhance your muffins with a light dusting of powdered sugar or a thin smear of honey or butter right before serving to add an inviting shine and extra richness. Fresh mint leaves or a few whole blueberries on top also make a charming finishing touch.
Side Dishes
Blueberry muffins pair wonderfully with a steaming cup of coffee or a delicate tea for breakfast or afternoon snack. For a complete brunch, serve alongside scrambled eggs, crispy bacon, or a fresh fruit salad to balance the sweetness with savory and fresh elements.
Creative Ways to Present
For a special occasion, arrange the muffins in a tiered stand with vibrant fresh berries and edible flowers. You can also slice them in half and lightly toast with cream cheese or your favorite fruit preserves for a delightful twist that turns them into a versatile treat for any time of day.
Make Ahead and Storage
Storing Leftovers
Store any leftover blueberry muffins in an airtight container at room temperature for up to two days to keep them soft and fresh. Beyond that, refrigeration will extend their life for up to five days, though it may slightly dry them out.
Freezing
These muffins freeze beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer bag. They can be kept frozen for up to two months. This is perfect for prepping a batch ahead of time or saving some for when cravings strike.
Reheating
To enjoy muffins fresh from the freezer, thaw at room temperature for about 30 minutes, then warm in the oven at 300°F for 5 to 8 minutes or microwave for 20 to 30 seconds. This brings back that fresh-baked softness and melts any butter or cream cheese you might spread on top.
FAQs
Can I use frozen blueberries for this Blueberry Muffins Recipe?
Absolutely! Just be sure not to thaw them before folding into the batter. Toss them with some flour to keep the color from bleeding into the batter and to prevent them from sinking, ensuring your muffins still look as delicious as they taste.
What’s the purpose of starting the baking at a higher temperature?
The initial 425°F heat jumpstarts the rise of your muffins, helping create those beautiful domed tops by setting the edges quickly before reducing the temperature to bake through evenly without burning.
Can I substitute buttermilk in this recipe?
Yes! You can easily make a buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and letting it sit for 5 minutes. This adds that tanginess and acidity that reacts with the baking soda for perfectly tender muffins.
How do I avoid the blueberries sinking to the bottom?
Coating the blueberries lightly in flour before folding them into the batter is a simple trick that helps suspend them in the mixture, giving you blueberry-packed muffins from top to bottom.
Can I make these muffins dairy-free?
Definitely! Swap the buttermilk for your favorite plant-based milk mixed with lemon juice, and replace butter with a neutral oil like canola or coconut oil. The muffins will remain moist and flavorful with these adjustments.
Final Thoughts
This Blueberry Muffins Recipe is one of those timeless kitchen treasures you’ll want to bake again and again. From the sweet bursts of blueberry to the tender crumb and golden tops, it’s a recipe that brings comfort and joy with every bite. So grab those fresh or frozen berries, gather your ingredients, and treat yourself to some homemade muffin magic today!
Print
Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic Blueberry Muffins feature a tender crumb and bursting berries, baked to golden perfection with a deliciously crunchy sugar topping. Perfect for breakfast or a snack, they combine buttermilk and cinnamon for subtly rich flavor and moist texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon flour (to toss with blueberries)
- 2 tablespoons coarse sugar (for topping, optional)
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, rested 5 minutes)
- 1/2 cup unsalted butter, melted and cooled (or neutral oil)
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups blueberries, fresh or frozen (do not thaw)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon if using. This ensures even distribution of leavening agents and flavor.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth and fully blended for a creamy batter base.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix to keep the muffins tender and fluffy.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent sinking to the bottom, then fold them gently into the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each approximately three-quarters full for nicely domed tops. Sprinkle with coarse sugar if using to add crunch and sweetness.
- Bake Muffins: Bake for 5 minutes at 425°F to help create tall muffin tops. Without opening the oven door, reduce the temperature to 350°F and continue baking for 14 to 18 minutes until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- The initial high-heat baking phase encourages a taller, bakery-style muffin top.
- For a brighter flavor, add 1 tablespoon of lemon zest to the batter.
- If using frozen blueberries, fold them in at the very end to minimize blueberry streaks in the batter.
- Store muffins airtight at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.
