Name: Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup milk (or buttermilk); 1/2 cup unsalted butter, melted and cooled; 1 teaspoon vanilla extract; 1 1/2 cups fresh or frozen blueberries; Optional: coarse sugar or streusel topping

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Blueberry Muffins are the kind of timeless, feel-good treat I love baking any time of the year. Bursting with juicy blueberries and topped with a golden, tender crumb, these muffins come out moist, fluffy, and just sweet enough—perfect for breakfast, snacking, or a cozy afternoon pick-me-up.

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and always hits the spot. The batter comes together in minutes, and the results are bakery-quality. Whether I use fresh or frozen blueberries, these muffins turn out beautifully golden and packed with fruity flavor every time. Blueberry Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Eggs
Milk (or buttermilk)
Unsalted butter (melted and cooled)
Vanilla extract
Fresh or frozen blueberries
Optional: coarse sugar or streusel for topping

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
In a large bowl, I whisk together the flour, sugar, baking powder, and salt.
In another bowl, I whisk the eggs, milk, melted butter, and vanilla until smooth.
I pour the wet ingredients into the dry and stir just until combined—I avoid overmixing to keep the muffins tender.
I gently fold in the blueberries, reserving a few to press on top.
I divide the batter evenly among the muffin cups, filling them about ¾ full.
I sprinkle with coarse sugar or streusel if I want a crunchy top, then bake for 18–22 minutes, until golden and a toothpick comes out clean.
I let them cool in the pan for a few minutes, then transfer to a rack to finish cooling.

Servings and timing

This recipe makes 12 muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I add lemon zest to the batter for a bright, citrusy twist.
I swap blueberries for raspberries or chopped strawberries.
I use whole wheat flour for a slightly heartier texture.
I top with a crumbly cinnamon streusel for an extra treat.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5. To reheat, I warm them in the microwave for about 10 seconds or in a low oven to bring back that just-baked feel. They also freeze well for up to 2 months—I just thaw overnight or microwave straight from the freezer. Blueberry Muffins

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer and toss them in a bit of flour to prevent bleeding.

Why are my muffins dense?

I avoid overmixing the batter—stirring just until combined helps keep them light and fluffy.

Can I make these dairy-free?

Yes, I use plant-based milk and dairy-free butter with great results.

How do I get bakery-style muffin tops?

I fill the muffin cups almost to the top and start baking at a higher heat (like 400°F for the first 5 minutes), then lower it for the rest of the bake.

What’s the best way to keep muffins moist?

I store them in a sealed container with a paper towel underneath to absorb any moisture and prevent sogginess.

Conclusion

Blueberry Muffins are a simple pleasure that never gets old. I love how easy they are to make, how versatile they are to tweak, and how delicious they taste fresh from the oven. Whether I’m sharing them or saving a batch for myself, they’re a classic for good reason.