Blueberry Muffins
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Our homemade Blueberry Muffins are perfect for breakfast, dessert, or a snack! You can make them with fresh blueberries or even frozen blueberries.
Who doesn’t love a bursting blueberry muffin? I just love the way the blueberries look after baking. This blueberry muffin recipe is a great way to use up fresh-picked blueberries or even frozen blueberries you need to use up.
Recipe ingredients and notes
- Blueberries – You can use fresh blueberries or frozen blueberries.
- Butter – This recipe works with regular butter or even vegan butter.
- Eggs – If you cannot have eggs, you can use 1/4 cup of banana or applesauce per egg.
- Vanilla – Real vanilla extract is a must for the best flavor
- Flour – We use all-purpose flour, but your favorite gluten-free one-for-one flour can also be used.
- Baking Powder– This helps our muffins rise.
- Milk – You can use regular milk or non-dairy milk.
- Salt – Just a pinch of salt helps balance all the flavors.
Step-by-step instructions
For the full ingredient amount and full instructions on how to make blueberry muffins see the recipe card below.
- Preheat your oven.
- Combine all of the ingredients as directed, and then mix with the blueberries.
- Scoop the muffin batter into a lined baking muffin tin and then bake for 30 minutes.
- Allow the muffins to cool before eating.
Recipe tips and variations
- If your blueberries are super sweet, we suggest adding a bit of lemon zest to balance the sweetness.
- Prevent blueberries from sinking to the bottom by tossing them in about 2 tablespoons of flour.
- These muffins can be made with any other add-ins from dried fruit, chocolate, fresh fruit, or even nuts and seeds.
Storage and reheating tips
- Refrigerate: Store any leftover muffins in an air-tight container on the counter for 2-3 days.
- Freeze: To freeze the muffins place them in an airtight freezer-safe container and freeze for 3-4 months.
- Reheat: To reheat the muffins, you can microwave them for about 10 seconds.
How to serve
This is best served with some yogurt and fresh fruit for breakfast or fresh fruit and veggie for a snack. You can just enjoy it on its own too!
Frequently asked questions
You can use either one for this recipe.
To bake mini blueberry muffins you’ll need to adjust the time. We usually bake for 12-15 minutes.
A lot of people love a “crunchier” muffin top, but if you like a moist muffin top we suggest placing it into a container or even a food-safe plastic bag to allow them to moisten on top.
More muffin recipes
Blueberry Muffins
Ingredients
- 1 stick unsalted butter softened 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup full-fat milk dairy or non-dairy
- 1 cup blueberries fresh or frozen
- 1/8 cup sugar for sprinkling onto muffins, optional
Instructions
- Preheat the oven to 375 degrees F.
- Line a muffin tin with cupcake liners or grease if not using liners and set aside.
- Sift together the flour, salt, and baking powder in a medium bowl.
- In a stand mixer bowl or bowl with a hand mixer cream the butter and sugar until light and fluffy.
- Add the eggs to the butter and sugar mixture one at a time, beating well after each addition, and then add in the vanilla last.
- Add the flour mixture to creamed butter mixture alternating with the milk.
- Fold the blueberries into the batter.
- Scoop the muffin batter into the prepared muffin tin filling 3/4 of the way. Sprinkle with sugar if desired.
- Bake the muffins for 30 minutes or until a toothpick inserted comes out clean.
- Remove the muffins from the tin after 10 minutes of cooling and place them onto a cooling rack to allow them to cool before enjoying.
Nutrition
So nice to have you here! Did you try this recipe? ⭐ ⭐ ⭐ ⭐ ⭐ Be sure to leave a recipe rating! Also, tag us @courtneyssweets #courtneyssweets on Instagram so we can share it!
I loved the layout of the instructions! I just didn’t love them 🙁
Hi Alissa, I’m so sorry you didn’t love them 🥺 I really appreciate you giving the recipe a try and taking the time to share your thoughts. I’m glad the instructions were easy to follow, and I hope the next one is more your taste 💙