Best Blueberry Muffins

Why You’ll Love This Recipe

These Best Blueberry Muffins are moist, tender, and bursting with juicy blueberries in every bite. With a slightly crunchy top and fluffy interior, they’re perfect for breakfast, brunch, or a sweet snack. Whether you use fresh or frozen berries, these muffins come together easily and deliver bakery-style results at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarbaking powderbaking soda salt eggsbuttermilk vegetable oilvanilla extract fresh or frozen blueberries

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease each cup.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract until well combined.

Gently fold the wet ingredients into the dry mixture until just combined—do not overmix.

Toss the blueberries with a tablespoon of flour to prevent sinking, then fold them into the batter.

Spoon the batter evenly into the muffin cups, filling each about ¾ full.

Optional: Sprinkle a little sugar on top for a crunchy topping.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields 12 standard-sized muffins.Preparation time: 10 minutesBaking time: 18–22 minutesCooling time: 10 minutesTotal time: 40 minutes

Variations

Add a pinch of cinnamon or lemon zest for an extra flavor boost.

Use whole wheat flour for a healthier twist.

Substitute yogurt or sour cream for the buttermilk for a tangy richness.

Top with streusel for a bakery-style muffin.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.For longer storage, freeze for up to 2 months and thaw overnight at room temperature or reheat in the microwave for 15–20 seconds.

FAQs

Can I use frozen blueberries?

Yes, use them straight from the freezer—no need to thaw.

Why do I need to coat blueberries in flour?

It helps prevent them from sinking to the bottom of the muffins.

Can I make mini muffins?

Yes, reduce the baking time to about 10–12 minutes.

Why are my muffins dry?

Avoid overmixing the batter and overbaking—check for doneness early.

Can I use milk instead of buttermilk?

Yes, buttermilk adds tenderness and flavor. Add a teaspoon of vinegar or lemon juice to milk as a substitute.

How do I get domed muffin tops?

Start baking at a higher temperature (400°F for the first 5 minutes), then reduce to 375°F to finish baking.

Can I add other fruits?

Yes, raspberries or chopped strawberries work well.

Do I need paper liners?

No, but greasing the muffin tin well will prevent sticking.

Can I make these gluten-free?

Use a gluten-free all-purpose flour blend for best results.

Can I reduce the sugar?

Yes, but it may affect texture and sweetness slightly.

Conclusion

These Best Blueberry Muffins are a classic favorite made easy at home. With their soft crumb, golden tops, and rich blueberry flavor, they’re sure to become your go-to recipe for breakfast or snack time. Bake a batch and enjoy the perfect blend of comfort and flavor in every bite.

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