The Best Blueberry Muffins: A Simple And Delicious Recipe

Blueberry muffins are a classic breakfast treat or snack that everyone loves. They’re easy to whip up, have a soft crumbly texture, and are bursting with juicy blueberries in every bite. Whether you’re an experienced baker or new to the kitchen, this blueberry muffin recipe is foolproof, simple, and oh-so-delicious. Let’s dive into making your new favorite muffin recipe!

Why You’ll Love These Blueberry Muffins

1. Quick and Easy: You can have fresh muffins on the table in just 30 minutes!
2. Perfect Texture: Soft, moist, and fluffy with just the right crumb.
3. Customizable: Make them just the way you like them with a variety of add-ins or toppings (more on this later).
4. Kid-friendly: These muffins are loved by all, making them perfect for breakfast, snacks, or even as a lunchbox treat.

Ingredients for Homemade Blueberry Muffins

• ½ cup butter (softened)
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 cups all-purpose flour
• ½ cup milk
• 2 cups fresh or frozen blueberries

Directions

1. Preheat the oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease with butter or nonstick spray.
2. Cream the butter and sugar: In a large bowl, beat together the softened butter and sugar until light and fluffy. This will give your muffins a nice, tender crumb.
3. Add the eggs and vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract.
4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Be careful not to overmix; a few lumps are okay!
5. Fold in the blueberries: Gently fold the blueberries into the batter, ensuring they’re evenly distributed. If you’re using frozen blueberries, there’s no need to thaw them; just toss them in a little bit of flour to prevent them from sinking to the bottom.
6. Spoon into the muffin tin: Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. Bake for 20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

FAQ About Blueberry Muffins

Can I use frozen blueberries instead of fresh ones? Yes, frozen blueberries work just as well! Just toss them in a little flour before adding to the batter, which helps prevent the berries from sinking.

What makes muffins light and fluffy? The key to fluffy muffins is not overmixing the batter. Overmixing activates the gluten in the flour, resulting in a denser texture. Mixing just until combined (with a few lumps) will give you that light, tender crumb.

How can I make my muffins rise higher? To help your muffins rise higher, make sure your baking powder is fresh and your oven is fully preheated before putting the muffins in to bake. Another trick is to fill your muffin tins a bit more, which encourages a nice domed top.

Can I replace the sugar with a healthier alternative? Absolutely! You can use honey, maple syrup, or even coconut sugar in place of granulated sugar. Just keep in mind the muffins’ texture might change slightly, and you may need to adjust the amount.

Why do my blueberries sink to the bottom of the muffins? Blueberries are heavier than the batter, which causes them to sink. Tossing the berries in a little flour before mixing them into the batter can help suspend them throughout the muffins.

Variations on Blueberry Muffins

One of the best things about blueberry muffins is how easy it is to customize them. Here are a few ideas to put your spin on this classic recipe:

1. Lemon Blueberry Muffins: Add the zest of one lemon to the batter for a bright citrus flavor that pairs beautifully with the blueberries. You can also add a tablespoon of lemon juice for an extra zing.
2. Blueberry Streusel Muffins: Want to take your muffins to the next level? Top them with a crumbly streusel topping. Mix ¼ cup sugar, 3 tablespoons of flour, 2 tablespoons of melted butter, and a pinch of cinnamon, and sprinkle over the muffins before baking.
3. Blueberry Almond Muffins: Stir in ½ teaspoon of almond extract and sprinkle some sliced almonds on top before baking. The subtle nutty flavor complements the sweetness of the blueberries.
4. Blueberry Banana Muffins: Got ripe bananas? Mash one banana and reduce the amount of sugar in the recipe by ¼ cup. The banana adds natural sweetness and moisture.
5. Gluten-Free Blueberry Muffins: Swap the all-purpose flour for a gluten-free flour blend to make these muffins gluten-free. Ensure the baking powder and vanilla extract you use are also gluten-free.
6. Blueberry Oat Muffins: Replace ½ cup of the flour with rolled oats for a heartier, more wholesome muffin. Oats add a nice texture and are a great way to sneak in some whole grains.

Perfect Pairings for Blueberry Muffins

Blueberry muffins are so versatile that they can be paired with a variety of foods and beverages. Here are some ideas to round out your meal:

1. Coffee or Tea: There’s nothing like enjoying a warm blueberry muffin with a hot cup of coffee or tea. The sweetness of the muffin balances perfectly with the bold flavors of coffee or the lightness of tea.
2. Yogurt Parfait: For a light and refreshing breakfast, pair your blueberry muffin with a yogurt parfait. The tangy yogurt and crunchy granola complement the sweetness of the muffins.
3. Smoothies: A fruity smoothie made with bananas, strawberries, or even more blueberries pairs nicely with the muffins and adds a boost of nutrients to your meal.
4. Scrambled Eggs and Bacon: If you’re looking for a heartier breakfast, pair your blueberry muffin with some scrambled eggs and crispy bacon for a delicious sweet-and-savory combo.

Storing and Freezing Blueberry Muffins

How to Store Muffins
If you plan to eat your muffins within a few days, store them at room temperature in an airtight container. They’ll stay fresh for about 3 days. You can also place a paper towel at the bottom of the container to absorb any excess moisture.

How to Freeze Blueberry Muffins
To freeze, allow the muffins to cool completely, then place them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours, then transfer the muffins to a freezer-safe bag or container. Frozen muffins will keep for up to 3 months.

How to Reheat Muffins
When you’re ready to enjoy a muffin, thaw it at room temperature or pop it in the microwave for 20-30 seconds. If you prefer a crispier top, you can reheat them in the oven at 350°F for about 10 minutes.

Tips for Success

1. Don’t Overmix the Batter: Mixing too much can result in dense muffins. Stir just until the ingredients are combined, and then stop.
2. Use Room Temperature Ingredients: Room temperature butter, eggs, and milk mix together more smoothly and help the batter rise evenly.
3. Fill the Muffin Cups Generously: For taller muffins with a nice dome, fill each muffin cup about ¾ full.

Conclusion

These blueberry muffins are a delicious and easy go-to recipe that will quickly become a family favorite. The sweet burst of blueberries in each bite, combined with a tender, fluffy crumb, makes these muffins irresistible. With endless variations and easy storing and freezing options, you can enjoy them any time of the year. Pair them with your favorite coffee, tea, or breakfast sides for a complete meal that everyone will love. Happy baking!

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Classic Blueberry Muffins

Bake up a batch of these quick and easy blueberry muffins! They’re soft, fluffy, and filled with juicy blueberries, perfect for breakfast or a snack.

Course Breakfast, Snack

Cuisine American

Keyword best blueberry muffins, blueberry breakfast recipe, blueberry dessert, blueberry muffins, breakfast muffin recipe, breakfast muffins, easy blueberry muffins, easy muffins, fluffy muffins, homemade blueberry muffins, quick muffins, sweet muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Ingredients

• 1/2 cup butter softened
• 1 cup sugar
• 2 eggs large
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/4 tsp salt
• 2 cups flour
• 1/2 cup milk
• 2 cups blueberries fresh or frozen

Instructions

• Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
• In a large bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined.
• Gently fold in the blueberries.
• Divide the batter evenly among the muffin cups, filling each about ⅔ full.
• Bake for 20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
• Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Storing: Keep muffins in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze cooled muffins in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.