Table of Contents
Nothing beats the taste of a warm, freshly baked blueberry muffin. If you’re looking for the best blueberry muffin recipe, you’ve come to the right place! These muffins are moist, fluffy, and bursting with fresh blueberries in every bite. Perfect for breakfast, brunch, or an afternoon snack, they offer a delightful balance of sweetness and tartness with a golden, buttery top. This easy-to-follow recipe is a favorite in American households and can be customized to suit your tastes. Let’s dive into the details and get baking!
Why This Blueberry Muffin Recipe Stands Out
- Moist and fluffy texture with a tender crumb
- Loaded with fresh blueberries for bursts of flavor
- Simple ingredients you likely have at home
- Customizable with your favorite add-ins like lemon zest or nuts
- Perfect for meal prep and stays fresh for days
Recipe Details
- Preparation Time: PT15M
- Cooking Time: PT25M
- Total Time: PT40M
- Type: Dessert / Breakfast
- Cuisine: American
- Recipe Yield: 12 muffins
- Calories: Approximately 200 per muffin
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 3/4 cup |
| Baking powder | 2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter, melted | 1/2 cup (1 stick) |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Whole milk | 1/2 cup |
| Fresh blueberries | 1 1/2 cups |
| Optional: Lemon zest | 1 teaspoon |
- Preheat the oven: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients: In a separate bowl, whisk the melted butter, eggs, vanilla extract, and milk until smooth.
- Combine the mixtures: Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix — a few lumps are okay.
- Fold in the blueberries: Gently fold the fresh blueberries into the batter, being careful not to crush them.
- Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These homemade blueberry muffins are everything you want in a muffin — soft, moist, and bursting with fresh flavor. Perfect for breakfast on the go or a cozy weekend brunch, they’re sure to become a household favorite. Give this easy recipe a try and enjoy the best blueberry muffins you’ve ever tasted!
The Ultimate Guide to Spring Recipes: 5 Dishes You’ll Love
The Best Minestrone Soup Recipe – Hearty, Healthy & Easy to Make!
FAQs
1. How to make blueberry muffins moist? Using whole milk and melted butter helps keep the muffins soft and moist. Avoid overmixing the batter, which can lead to dry muffins.
2. Can I use frozen blueberries instead of fresh? Yes! Just be sure to toss frozen blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking.
3. How can I store blueberry muffins? Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 3 months.