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Fluffy and Easy Blueberry Muffins are super easy to make and are bursting with flavor. These moist blueberry muffins go perfectly with a hot cup of coffee. Enjoy them for a weekend brunch or anytime you want a sweet treat.

Fluffy Blueberry Muffins
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★★★★★
“This was only posted a few hours ago and I couldn’t resist how good they looked. 38 weeks pregnant and I didn’t realize I was craving them until you posted this recipe, Nisha. They really hit the spot 🤤 they’re so soft, moist, and yummy! And very easy to make!! Thank you for sharing this recipe 🥰.”
– Mahaa


Lately, I’ve been craving desserts, and I want the real thing. When baking slightly indulgent treats, I like giving away 75% of my goodies so I’m not sitting there stuffing my face with muffins.

For my dessert recipes, I like toning down the sugar amount because I just don’t like painfully sweet desserts. I find the desserts at most American bakeries so sweet, that I just prefer making my own.



Fluffy & Easy Blueberry Muffins

Blueberry Muffins are my favorite type of muffin, there is just no question. These fluffy muffins are ideal for breakfast, brunch, or tea time. They’re the perfect balance of sweet and slightly tart.

The best part is you can make them any time of year, not just during blueberry season. During the fall and winter months, simply use frozen blueberries instead of fresh ones and the recipe still works great.

Hope you guys enjoy these tender crumb blueberry muffins.

Easy Blueberry Muffins

Why You’ll Love These Muffins

  • Soft & Fluffy
  • Perfect Blueberry Muffins
  • Not Terribly Sweet
  • Easy Blueberry Muffin Recipe
  • They can be made all year – using Frozen Blueberries
  • Perfect for Breakfast/Brunch/Afternoon Tea
  • Just 10 Ingredients
  • Gluten-free Option (use gf flour – see Notes below)

Ingredients

  • All-Purpose White Flour: Definitely need white flour to make muffins. Alternatively, you may use whole wheat flour or gluten-free white flour. You’ll also need a tablespoon of flour to dust the blueberries – this will prevent the blueberries from sinking to the bottom.
  • Baking Powder: Leavening agent needed for baked goods.
  • Salt: Salt helps bring out the flavor of the dessert.
  • Butter: You’ll need melted butter, make sure to use unsalted butter.
  • Sugar: White/Cane sugar for some sweetness. You’ll also need a little sugar to sprinkle the top of the muffins prior to baking – this creates a golden muffin top.
  • Egg: You’ll need one large egg for this recipe. Make sure the egg is at room temperature.
  • Vanilla Extract: Vanilla extract adds flavor and a little sweetness to the muffins.
  • Milk: Adds moisture to these muffins. Make sure the milk is at room temperature.
  • Yogurt: Results in tender muffins. Make sure the yogurt is at room temperature.
  • Blueberries: I recommend using fresh blueberries that have been washed and dried. Alternatively, you may use frozen blueberries – start with 1 cup and see if you want to add more since the frozen berries will bleed.

How to make Blueberry Muffins recipe step by step?

1. Preheat oven to 425 degrees. Combine the dry ingredients in a medium bowl – flour, baking powder, and salt. (Image 1)

2. On low-medium heat, melt butter in a small pot. Do not let the butter brown. If you do – that’s ok – it’ll just have a slightly nutty flavor which is delicious too. (Image 2)

Sift Flour Melt Butter Steps 1-2

3. In a large mixing bowl, combine sugar and butter. (Image 3)

4. Use an electric mixer and cream the butter and sugar until creamy… takes about 2-3 minutes. (Image 4)

5. Add the wet ingredients – milk, yogurt, vanilla extract, and egg. (Image 5)

6. Blend for a couple of minutes until all the ingredients are well combined. (Image 6)

Cream Sugar, Butter, Eggs Steps 3-6

7. Add the flour mixture to the wet ingredients. (Image 7)

8. Mix until well incorporated, however do NOT over-mix. (Image 8)

9. This is how your batter should look. (Image 9)

10. Take fresh blueberries that have been rinsed and dried. Add a tbsp of flour and mix. This prevents the blueberries from sinking to the bottom of the muffin. (Image 10)

11. Add the floured blueberries to the batter and fold them in (do NOT mix, FOLD). (Image 11)

12. The muffin batter is ready. (Image 12)

Add Flour Blueberries Steps 7-12

13.  Grease the cupcake/muffin pan with coconut oil, or use muffin liners. Using an ice-cream scoop, scoop the batter into a cupcake or muffin pan. (Image 13)

14. Into the oven at 425 degrees for 10 minutes. (Image 14)

15. After 10 minutes, lower the oven temperature to 375 degrees and bake the muffins for another 10 minutes at 375. (Image 15)

16. Perfectly golden brown and delicious muffins are ready! (Image 16)

Transfer Batter Bake Steps 13-16

Expert Tips for the Best Muffins

✓ Use fresh juicy blueberries over frozen ones.

✓ Cream the butter and sugar really well until it’s nice and creamy.

✓ Once you add the dry ingredients, DO NOT OVERMIX.

✓ Dust a tablespoon of flour over the blueberries – this prevents the berries from sinking to the bottom. Fold the berries into the batter. Again, do not overmix.

✓ Sprinkle a touch of sugar over each muffin before baking which helps create a golden muffin top.


Serving Suggestions

→ Enjoy blueberry muffins with a cup of hot coffee.

→ Spread some butter on top over warm blueberry muffins – the butter slowly melts and it’s sooooo good.

→ Muffins are a great side addition to brunch. Serve eggs or something savory along with these muffins.


Substitutions

  • Healthier Muffins – instead of all-purpose white flour you may use white whole wheat flour, whole wheat flour, or whole wheat pastry flour.
  • Gluten-free – use white gluten-free flour for the best results.
  • Dairy-free – use non-dairy butter, milk, and yogurt. For non-dairy milk, unsweetened soy milk, almond milk, or cashew milk all work.
  • Eggless – for an egg substitute, use a chia egg which is 1 tablespoon of chia seeds soaked in 3 tablespoons of water. I haven’t tested this out, but this is a popular substitute for eggs and should work.
  • Vegan Blueberry Muffins – use non-dairy butter, milk, and yogurt along with an egg substitute. Just note – this will drastically change the flavor of the muffins.
  • Yogurt – For more moist muffins, you may substitute sour cream. I recommend using full-fat sour cream.
  • Fresh Blueberries – you may use frozen blueberries instead of fresh ones.
  • Other Fruits – instead of blueberries, you may substitute strawberries for Strawberry Muffins or raspberries for Raspberry Muffins.

Storage

  • Store the muffins in an airtight container for two days max. Since this recipe contains fruit, you’ll need to consume them within two days. You may also store them in the refrigerator for 4-5 days and just warm them up when you want one.
  • To warm up the muffins, place them in a toaster oven – you can choose to bake them or toast them. I prefer crispy muffins, so I like mine toasted. Once the muffin is warmed up, I like mine with a little butter on top.

Frequently Asked Questions

1. Can I use frozen blueberries instead of fresh ones?

Yes, absolutely! The frozen blueberries will bleed more so I would start with 1 cup of frozen blueberries, fold them into the batter, and see if you need to add another 1/2 cup.

2. Can I make these muffins with whole-wheat flour?

Yes, you may, however this will certainly affect the taste and texture of these muffins. I’ve attempted making Blueberry Muffins with whole-wheat flour a few times – while they’re still good, they definitely taste healthy.

3. Can I make these muffins gluten-free?

Yes! Replace all-purpose white flour with white gluten-free flour. I love the brand Cup 4 Cup.

4. Can I make these Blueberry Muffins dairy-free?

Yes! Simply replace the butter with vegan butter and milk with unsweetened dairy-free milk. Note, that this will affect the taste and texture slightly, but if you’re vegan, I’m sure you already know the best vegan butter and dairy-free milk brands to use.

5. How do I make Lemon Blueberry Muffins?

Yes! Lemon and blueberry complement one another perfectly. To the batter go ahead and add one tablespoon of lemon zest and one tablespoon of lemon juice. It’s wonderful!


More Breakfast Recipes


4.88 from 8 votes

Fluffy and Easy Blueberry Muffins (super moist)

By: Nisha
Fluffy and Easy Blueberry Muffins are super easy to make and are bursting with flavor. These moist blueberry muffins go perfectly with a hot cup of coffee. Enjoy them for a weekend brunch or anytime you want a sweet treat.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 muffins

Ingredients 

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 6 tbsp unsalted butter, melted
  • 1/2 cup + 2 tbsp sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk
  • 1/4 cup ogurt
  • 1 1/2 cups blueberries, rinsed & dried
  • 1 tbsp all-purpose flour, sprinkle over blueberries

Garnish

  • 1 tsp sugar, sprinkle all over muffins – you only need 1 tsp total
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Instructions 

  • Preheat oven to 425 degrees. Combine the dry ingredients in a medium bowl – flour, baking powder, and salt.
  • On low-medium heat, melt butter in a small pot. Do not let the butter brown. If you do – that’s ok – it’ll just have a slightly nutty flavor which is delicious too.
  • In a large mixing bowl, combine sugar and butter.
  • Use an electric mixer and cream the butter and sugar until creamy… takes about 2-3 minutes.
  • Add the wet ingredients – milk, yogurt, vanilla extract, and egg.
  • Blend for a couple of minutes until all the ingredients are well-combined.
  • Add the flour mixture to the wet ingredients.
  • Mix until well incorporated, however do NOT over-mix.
  • This is how your batter should look.
  • Take fresh blueberries that have been rinsed and dried. Add a tbsp of flour and mix. This prevents the blueberries from sinking to the bottom of the muffin.
  • Add the floured blueberries to the batter and fold them in (do NOT mix, FOLD).
  • The muffin batter is ready.
  • Grease the cupcake/muffin pan with coconut oil, or use muffin liners. Using an ice-cream scoop, scoop the batter into a cupcake or muffin pan.
  • Into the oven at 425 degrees for 10 minutes.
  • After 10 minutes, lower the oven temperature to 375 degrees and bake the muffins for another 10 minutes at 375.
  • Perfectly golden brown and delicious muffins are ready!

Notes

This recipe was first posted on August 31, 2020, and has since been updated.
  • Use fresh juicy blueberries over frozen ones.
  • Cream the butter and sugar really well until it’s nice and creamy.
  • Once you add the dry ingredients, DO NOT OVERMIX.
  • Dust a tablespoon of flour over the blueberries – this prevents the berries from sinking to the bottom. Fold the berries into the batter. Again, do not overmix.
  • Sprinkle a touch of sugar over each muffin before baking which helps create a golden muffin top.
  • Gluten-free – use white gluten-free flour for the best results.
    Eggless – for an egg substitute, use a chia egg which is 1 tablespoon of chia seeds soaked in 3 tablespoons of water. I haven’t tested this out, but this is a popular substitute for eggs and should work.

Nutrition

Calories: 217kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 231mg | Potassium: 74mg | Fiber: 1g | Sugar: 17g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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4.88 from 8 votes

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Recipe Rating




18 Comments

  1. 5 stars
    This recipe is soooo great. I tried it and came out perfectly. Loved this!

    Is it possible to use the same recipe for a blueberry cake instead of using it to make muffins?

    1. HI Nilza – I’m so glad you enjoyed this cake. You can use a “similar” recipe not exact.

      Instead – I would use this recipe – https://www.honeywhatscooking.com/almond-cardamom-cake/ – add 1/2 cup of blueberries. If you want to keep the almonds, use 1/4 cup instead of 1/2 cup in the batter. I wouldn’t add cardamom to the cake. Don’t add almonds on top of the cake. You can add some lemon zest with the wet ingredients.

      let me know how it goes. 🙂

      1. Hi Nisha, so from what I’m understanding is that I should use the almond cardamom cake recipe to make a blueberry cake and I should replace the almond and cardamom with blueberries instead? How much lemon should I put in the wet ingredients?

        Also would a traditional cream cheese frosting go well with this recipe?

        1. HI Nilza, I’m not sure how many cakes you’ve baked before.. so if you have a good amount of experience then go ahead and make the changes I’m suggesting.

          Truthfully, I would just google a blueberry cake recipe and make it easy for yourself. You don’t have to go through all this. I’m worried my instructions didn’t come off clear enough and you may end up with something you’re not satisfied with. When it comes to baking, it’s best to keep the changes to a minimal. There are tons of delicious blueberry cake recipes online that you will be very happy with. Hope this helps.

          1. Thank you for advice. I could say that I’ve baked around more than 8 cakes but it’s my first time making a blueberry cake. I’ve tried many recipes online but when I tried to make blueberry cupcakes with your recipe it was life changing and it came out extraordinarily amazing. My family enjoyed my baking for the first time and so from then on I resigned to just using your baking tips. I will try and bake a cake with your tips and we will see how it goes. If you have any recommendations on blueberry cake recipes I would be more than grateful to try them.

  2. 5 stars
    These came out amazing! I used frozen wild blueberries and coated them in flour as the recipe instructed. The batter is pretty thick but the final product is so good! Not too sweet and perfectly moist. I am still enjoying them two days later, just popped in the air fryer for a couple of minutes to heat them up. Thank you for the recipe, Nisha!

    1. Hi Jinal.
      Yes you may use lactose-free milk, preferably full-fat or 2%.
      Yes, you can use lactose free greek yogurt, however my concern is the batter may be a bit thick, which will most likely be okay. Please let me know how they turn out using greek yogurt – I’m curious. 🙂

  3. 5 stars
    This was only posted few hours ago and I couldn’t resist how good they looked. 38 weeks pregnant and I didn’t realise I was craving them until you posted this recipe Nisha. They really hit the spot 🤤🤤 they’re so soft, moist and yummy! And very easy to make!! Thank you for sharing this recipe 🥰🥰

    1. Thank you so much Mahaa. I really appreciate the sweet commment. Hats off to you for baking these at 38 weeks pregnant. I hope it satisfied all your cravings. xoxo.

    1. hi Monisha. Unfortunately, no for both. You can’t use dried blueberries, but you can use frozen blueberries – just note that the muffins will be bluish purple. I wouldn’t use desi yogurt for this recipe as it can be a little watered down.
      Sorry.

  4. 5 stars
    These were incredible – super moist and perfect sweetness level. My roommate and I were able to make them so quickly! We made them with 1 cup of frozen blueberries and they came out perfect. Delish!

  5. 4 stars
    Super super easy to make following Nisha’s instructions and I managed to make 11 😛 I love blueberry muffins more than a chocolate muffin and these are perefct for an afternoon tea sesh.