If you’re on the hunt for a delightful treat that combines a burst of juicy sweetness with a tender, moist crumb, look no further than this Blueberry Muffins Recipe. These muffins are an absolute crowd-pleaser, bursting with fresh blueberries nestled inside a soft, fluffy texture that’s just lightly sweetened to let those berries shine. Whether you’re serving them up for breakfast, a snack, or a cozy afternoon pick-me-up, these blueberry muffins bring a warmth and comfort that feels homemade, without any fuss. Let me take you step-by-step through making your very own batch of these irresistible delights.
Ingredients You’ll Need
Each ingredient in this Blueberry Muffins Recipe plays a vital role, keeping it simple yet yielding outstanding flavor and texture. From the flour that forms the structure to the blueberries that deliver natural sweetness and color, every component is carefully chosen to craft the perfect muffin.
- 1 1/2 cups all-purpose flour: Provides the base structure for a tender crumb.
- 3/4 cup granulated sugar: Adds just the right amount of sweetness.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavor complexity.
- 2 teaspoons baking powder: The leavening agent that gives muffins their lift and fluffiness.
- 1/3 cup vegetable oil: Keeps the muffins moist without heaviness.
- 1/2 cup milk: Moistens the batter, helping to blend the flavors smoothly.
- 1 large egg: Binds ingredients for structure and richness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor.
- 1 cup fresh or frozen blueberries: The star ingredient, bursting with juicy sweetness—freeze blueberries should stay frozen until mixed in to avoid color bleed.
- 1 tablespoon flour (for tossing blueberries): Prevents berries from sinking to the bottom of the muffins.
- Coarse sugar for topping (optional): Adds a delightful crunchy contrast on top.
How to Make Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Preheat your oven to 400°F to ensure the perfect baking environment, then line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray. This step helps your muffins come out clean and makes cleanup a breeze.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and baking powder. This mix evenly distributes the raising agents and seasoning, laying a solid foundation for the batter.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the vegetable oil, milk, egg, and vanilla extract together until smooth. This combination brings richness and moisture while infusing the batter with a lovely aromatic note.
Step 4: Blend Wet and Dry Ingredients Carefully
Add the wet mixture to the dry ingredients and gently stir until just combined. Resist the urge to overmix here — a few lumps are perfectly fine and make for tender muffins instead of dense ones.
Step 5: Toss Blueberries with Flour and Fold In
Toss the blueberries with 1 tablespoon of flour to stop them from sinking to the bottom of the muffins during baking. Then gently fold the berries into the batter, taking care not to crush them and release too much juice.
Step 6: Fill Muffin Cups and Add Optional Topping
Divide the batter evenly among muffin cups, filling them about three-quarters full for a nice dome shape. If you like a crunchy sugar topping, sprinkle coarse sugar over each muffin before baking.
Step 7: Bake to Perfection
Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the muffins to cool in the pan for five minutes before transferring them to a wire rack to cool completely and avoid sogginess.
How to Serve Blueberry Muffins Recipe
Garnishes
For an inviting presentation, try dusting your muffins with powdered sugar or a light glaze made from lemon juice and powdered sugar. A small pat of butter or a dab of clotted cream just before serving also elevates these muffins to breakfast table star status.
Side Dishes
Blueberry muffins are lovely alongside a warm cup of coffee, tea, or even a glass of cold milk. Pair them with fresh fruit or a yogurt parfait to add a refreshing, wholesome component to your snack or breakfast.
Creative Ways to Present
Serve these muffins split open with cream cheese or flavored spreads like honey butter or almond butter for a sweet-savory twist. You can also skewered mini muffins with fresh blueberries and mint for an elegant brunch presentation or a party platter.
Make Ahead and Storage
Storing Leftovers
Store leftover blueberry muffins in an airtight container at room temperature for up to three days to keep their softness. Placing a paper towel beneath the muffins helps absorb any moisture and maintain texture.
Freezing
This Blueberry Muffins Recipe freezes beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
To bring your frozen or stored muffins back to life, warm them in the microwave for about 20 seconds or pop them in a toaster oven for a few minutes until heated through and slightly crisp on the top, just like fresh from the oven.
FAQs
Can I use frozen blueberries in this Blueberry Muffins Recipe?
Absolutely! Use frozen blueberries straight from the freezer without thawing and toss them in the flour before folding into the batter to avoid discoloring and sinking.
How do I prevent blueberries from sinking to the bottom?
Lightly coating the blueberries with a tablespoon of flour before folding them into the batter creates a barrier that helps suspend them evenly throughout the muffins.
Can I make these muffins gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Keep in mind the texture might vary slightly but will still be delicious.
What’s the best way to get bakery-style domed tops?
Fill the muffin cups nearly all the way and bake at a higher temperature (425°F) for the first five minutes, then lower to 375°F for the remainder to encourage rising and a pronounced dome.
Can I add other mix-ins besides blueberries?
Definitely! Chopped nuts, chocolate chips, or even a sprinkle of cinnamon enhance these muffins beautifully, customizing them to your favorite flavors.
Final Thoughts
There’s something so comforting about freshly baked blueberry muffins, and this Blueberry Muffins Recipe makes them wonderfully easy and rewarding to bake at home. Whether it’s for an early morning breakfast, a cozy snack, or a special treat shared with loved ones, these muffins bring joy and flavor to every bite. Give this recipe a try and enjoy the simple pleasure of homemade goodness—you won’t regret it!
Print
Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic Blueberry Muffins are moist, tender, and bursting with fresh or frozen blueberries. Perfect for breakfast or an anytime snack, they feature a slightly sweet crumb and optional coarse sugar topping for a delightful crunch. Easy to make with simple pantry ingredients, these muffins bake up quickly and bring a homemade bakery feel to your kitchen.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Topping (Optional)
- Coarse sugar for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until smoothly blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently just until the ingredients are incorporated; avoid overmixing to keep muffins tender.
- Toss Blueberries with Flour: To prevent the blueberries from sinking in the batter, toss them with 1 tablespoon of flour, then gently fold them into the batter.
- Fill Muffin Cups: Evenly distribute the batter among the muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with coarse sugar for a crunchy topping.
- Bake: Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, then enjoy.
Notes
- For bakery-style muffins with a higher top, fill the muffin cups nearly to the top and bake at 425°F for the first 5 minutes, then reduce the temperature to 375°F for the remaining bake time.
- You can substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option.
- For a healthier variation, replace half of the all-purpose flour with whole wheat flour.
