There’s nothing like Blueberry Muffins fresh and hot out of the oven. Break one of these fluffy muffins in half, spread with soft butter, and enjoy. These are a favorite in my house! We always wake up on the right side of the bed when the day starts out like this.
My Favorite Blueberry Muffin Recipe
When I’m humming and hawing over muffin selections at my local coffee shops, I always end up gravitating to blueberry muffins. When I was in university, I used to have a blueberry muffin almost every morning for breakfast in the cafeteria. They had the most gigantic and most delicious blueberry muffins.
I still love these nostalgic baked treats with a cup of coffee in the morning; there’s just nothing better. These muffins were huge, full of big blueberries and they were absolutely delicious. I’ve been trying many recipes since my college days trying to perfect the blueberry muffin based on how I remembered them. I finally got it!
Why We Love These Blueberry Muffins
- Super Easy To Make! These delicious bakery style muffins can be ready in just 45 minutes from start to finish, and you’re making them entirely from scratch, no box stuff here!
- Perfect On-The-Go Breakfast! I usually just pop one in the microwave for 30 seconds and breakfast is complete with a warm muffin!
- Great For Sharing! Whether you want to share them in your next early morning work meeting, potluck, family gathering, or with your friendly neighbours, these muffins are a crowd pleaser!
Ingredients You’ll Need
- Flour – Simple all-purpose flour is all you need.
- Leavening agents – You’ll need both baking soda and baking powder to make sure we get a nice lift and dome to our muffins.
- Salt – Salt is a must in all baked good, it’s what brings all the flavors together.
- Butter – I like to use unsalted butter to have full control over the sodium content.
- Eggs – Use large eggs and you’ll want them at room temperature so they whip up to a much greater volume and give us a lighter texture.
- Sugar – I used granulated white sugar. You can also use cane sugar.
- Milk – Any type of milk, including non-dairy alternatives, will work.
- Vanilla – I used extract but paste or fresh vanilla bean.
- Lemon juice – Fresh or bottled, but fresh is always best.
- Blueberries – I used fresh berries but you can use frozen blueberries, just make sure to dust them with some flour so they don’t sink to the bottom of the muffin. You can also substitute with raspberries or strawberries.
How To Make Blueberry Muffins
- Prep: Preheat the oven to 450°F. Grease your muffin tin or use liners.
- Make the batter: Add butter, eggs, and sugar to the bowl of your mixer. Beat on medium speed until well combined. In a separate medium bowl, mix the flour, baking powder and soda, and salt. Add the dry ingredients to the wet ingredients and mix slowly until combined. Toss the berries in a bit of flour and gently fold them into the batter.
- Bake: Spoon the batter into the muffin cups, filling the cups all the way to the top. Reduce the heat in the oven to 350°F, transfer the muffin tin to the oven and place on the middle rack. Bake for 20-30 minutes or until golden brown. Let the muffins cool in the pan for 10 minutes, remove, and enjoy!
How Do I Know When My Muffins Are Done Baking?
Once the blueberry muffins are looking golden brown on the tops, you can start testing their doneness. Insert a toothpick into the thickest part of one of your muffins. If it comes out clean, your muffins are all done! Still some batter on the toothpick? Let them bake for another 5-10 minutes.
Can I Use Fresh Or Frozen Blueberries?
You can use either fresh blueberries or frozen. Frozen blueberries are really handy, especially when they’re not in season. Just make sure not to thaw them out, you can add them frozen right into your muffins. Even though they’re frozen, you should still toss them in with a bit of flour, this will ensure the blueberries don’t sink to the bottom.
Can I Make Gluten-Free Muffins?
Probably yes, but I’ve not tried. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.
Expert Tips
- Mix the dry ingredients just until they’re incorporated; don’t over-mix. This will make sure you don’t get dense muffins.
- Use both baking soda and baking powder. You may be tempted to use one or the other, but this is how you’ll get tall, fluffy muffins.
- Toss the berries with a bit of flour. This will make sure they stay mixed evenly throughout the batter rather than sinking to the bottom.
- If using frozen berries, do not thaw them, use them frozen.
- Fold the berries in carefully to avoid popping them and creating streaks in the muffins.
- Make sure you fill the cups all the way to the top with muffin batter.
- Sprinkle some turbinado sugar or brown sugar on top of your muffins before popping them in the oven. This will give you that classic coffee shop sweet crunch on your muffin tops.
Storing Blueberry Muffins
You can store your muffins in a large airtight container or sealable freezer bag. If you want to avoid the classic “plastic taste” that fluffy baked goods can take on, these muffins will store well on a cake plate with a dome.
However you store the muffins, make sure they have cooled down fully to room temperature so that they don’t create condensation and sogginess in the container. Your muffins will last 2 days at room temperature or 1 week in the fridge.
Freezing Muffins
Wrap each muffin individually with plastic wrap, then transfer the muffins to a large sealable freezer bag or airtight container. They’ll last 2-3 months frozen.
Let the muffins thaw at room temperature. For a speedier method, unwrap the muffin from the plastic wrap and microwave it for 10-15 seconds at a time until it has thawed.
Other Muffin Recipes To Try
- Double Chocolate Muffins
- Pear Chocolate Chip Muffins
- Healthy Apple Muffins
- Lemon Poppy Seed Muffins
- Banana Nut Muffins
- Morning Glory Muffins
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Blueberry Muffins
Equipment
Ingredients
- 4 ounce butter melted (1 stick or ½ cup)
- 2 large eggs beaten
- 1 cup sugar
- 1 cup milk
- 2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups blueberries frozen or fresh
Instructions
- Preheat oven to 450°F degrees. Grease your muffin pan or use muffin liners.
- In the bowl of your mixer add the butter, eggs, sugar and beat on medium until well combined. Add the milk, vanilla extract, lemon juice and mix until combined.
- In a large bowl mix the flour, baking powder, baking soda and salt together. Add the flour mixture to the wet mixture in the bowl and start mixing slowly and continue until is nicely incorporated. The mixture should quite thick. Toss the blueberries in a little bit of flour, so they don't sink to the bottom of the muffins, and add to the batter and using a spatula stir until the blueberries are nicely incorporated in the batter.
- Spoon the batter carefully into your muffins cups and fill them all the way to the top. Add a few more blueberries over the top of the muffins, then sprinkle with a bit of turbinado sugar if preferred.
- Reduce the oven heat to 350°F degrees. Transfer the muffin pan to the oven and place on the middle rack. Bake for 20 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 10 minutes then remove and serve.
Recipe Notes
- Mix the dry ingredients just until they’re incorporated; don’t over-mix. This will make sure you don’t get dense muffins.
- Use both baking soda and baking powder. You may be tempted to use one or the other, but this is how you’ll get tall, fluffy muffins.
- Toss the berries with a bit of flour. This will make sure they stay mixed evenly throughout the batter rather than sinking to the bottom.
- Fold the berries in carefully to avoid popping them and creating streaks in the muffins.
- If using frozen berries, do not thaw them, use them frozen.
- Make sure you fill the cups all the way to the top with muffin batter.
- Sprinkle some turbinado sugar on top of your muffins before popping them in the oven. This will give you that classic coffee shop sweet crunch on your muffin tops.
- You can store your muffins in a large airtight container or sealable freezer bag. If you want to avoid the classic “plastic taste” that fluffy baked goods can take on, these muffins will store well on a cake plate with a dome.
- Your muffins will last 2 days at room temperature or 1 week in the fridge.
Made these but made 24 regular size not jumbo. Had organic blueberries that were too tart to eat but perfect for the muffins. Used almond milk as I don’t drink regular milk Worked fine Yummy muffins 😋
I’m glad to hear you guys enjoyed them!
Hi there! I’ve been using this recipe for years – used to be the “jumbo blueberry muffin” recipe. Seems like it was updated last April. I didn’t remember melting the butter before – was this a new change? Also did buttermilk change to milk? Thanks!
Yes, that’s true, I’ve updated the recipe a bit. You can still use buttermilk, the butter was softened before.
Thanks so much! I thought i was losing my mind. was pretty sure it was softened before. They were still tasty but sort of lost their form and wasn’t sure if the melted butter played a part. I’ll definitely try again!
Hi Jo,
In one of the comments you suggested yogurt could be used. Instead of the milk? Same amount?
Hi Zanne! I just looked through and don’t see anything mentioning sour cream in the post or comments. Are you maybe referring to a different recipe?
Jo, I was referring to yogurt, not sour cream, although that sounds good.
Your reply re yogurt was to Victoria Feb 9 ’14
Thanks
Yes you could use yogurt, but if the batter is too thick you might have to add some sort of liquid to thin it out a bit.
what size muffin pan?
It’s a jumbo muffin pan with 6 cups with each cup measuring 3.5 x 1.75 inches (8.9 x 4.45 centimeter). You can find it on amazon here: https://amzn.to/2Lw7yLa
want to try this! would you thaw the frozen berries first? then toss in flour?
It’ll be much easier to use berries that are still frozen!
Hi jo these are the best muffins I’ve seen!
I’m a bit nervous about using cups though!Can you do the metric equivalent please?
Underneath the list of ingredients there’s an option for metric 🙂
Thank you so much! Muffins came out perfect and everyone loved them!!
Glad to hear it!
These are in the oven now. Thank you for this recipe. I can’t wait to taste a muffin, hot from the oven. The vanilla was omitted from the recipe instructions.
Fixed it, thanks! Hope you like them!
Welcome. Just before popping into the oven, I sprinkled the top of each with Arthur Flour sparkling white sugar crystals to add a bit of crunch. How do you make the high sided muffin papers or can those be purchased?
Oh I bought those, but for the life of me I cannot remember where, probably Michaels. 🙂
Hi
Are these freezable?
Yes, for sure, just wrap them well in plastic wrap, then I would place them in a large freezable bag. Usually I just take one out and pop it right in the microwave for around a min.
I tried these using white whole wheat. They came out a bit stiffer and dryer than yours look. Any suggestions? Next time I will try while regular white flour—- was trying to increase the nutritional content using whole wheat. Still yummy!
Hi Jessica! I haven’t tried these with whole wheat flour, great idea though. I wonder if you need more wet ingredients though, maybe a bit more buttermilk. Can’t tell you exactly without trying.
Made these today with a hint of cinnamon, absolutely delicious! Amazingly fluffy inside, beautifully light. I love all your recipes Jo, I hope you’ll become so big here in the UK that you’ll help us out with metric measurements some day! Still your recipes are always worth getting the conversion tables out for! Thanks so much for the fab recipe, it made our Saturday evening supper and will be fab for a cheeky breakfast treat!
Thanks so much Jenny. I usually try to add metric measurements because usually when I measure I measure in grams, unless I’m measuring flour or sugar or something like that, but I usually forget to add them. So if you ever need it for a recipe just leave me a comment on the recipe and I will add it for you. 🙂
That is really kind I will definitely do that! Thanks Jo!
Hi, I wonder if I could replace the buttermilk with regular milk? I don’t quite like the taste of buttermilk. Thanks. Look forward making these beautiful muffins!
Yeah I think you could, buttermilk is a bit thicker, do you like yogurt? You could also use plain yogurt instead.
The recipe just says milk, did you use buttermilk?
Nope, just regular milk.
Hi looks great but can i use frozen blueberries?
Hi Abby,
Yes you can, but you still want to dredge them through a bit of flour first. 🙂
Hi Jo, I hope all is well, haven’t visited for a while, just getting back into things. Your site looks fresh and beautiful. The muffin recipe is a must try.
Hi Dina,
So happy to hear from you, I hope all is well with you. 🙂
These look great! Do you use the jumbo muffin pans?
Actually for this I used just a regular muffin pan, but the paper liners were big.