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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.
★★★★★
“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.
Table of Contents
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.
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)
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)
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)
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)
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
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.
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.
Yes! Replace all-purpose white flour with white gluten-free flour. I love the brand Cup 4 Cup.
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.
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
Breakfast & Brunch
Blueberry Coconut Pancakes (10 ingredients or less)
Breakfast & Brunch
Pressure Cooker Steel Cut Oats
Fluffy and Easy Blueberry Muffins (super moist)
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
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
- 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.
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Finally a blueberry muffin recipe that comes out fluffy and and doesn’t feel heavy! I don’t have great luck with muffins but these I will make again and again. When my kids tried them, my older one said “you could have a bakery, mom”. I added the zest of two lemons and some lemon extract because I always feel blueberry muffins need some citrus taste to balance it. I also only needed 8 minutes in the oven on the 375 bake time, but I probably just filled mine a little less and made them smaller.
Thanks for a great recipe!
HI Vrin. Thank you! Your comment makes me so happy. Yes, these are light and so delicious. Yes, I agree, I love lemon blueberry muffins. Maybe I’ll need to do a spinoff. 🙂 Okay good to know about making them smaller. Glad it’s kid-approved. Thank you so much!!!
Your blueberry muffins are the best I have ever eaten!!!
Wonderful and easy blueberry muffins. So light and moist and took just minutes to make. Bake time was quick too.