Blueberry Muffins

These easy Blueberry Muffins are moist, perfectly sweet, and bursting with juicy blueberries throughout. If you’re looking for a simple blueberry muffin recipe that’s perfect for breakfast, snacks, or sharing with friends, this one is always a hit!

In my family, blueberry muffins are always the favorite. I don’t know why, after all the muffin varieties we’ve tried over the years, we always come back to the classic blueberry version. Every summer, the kids and I head to a local farm and pick as many blueberries as we can, then freeze them to enjoy in recipes like these muffins, my Blueberry Muffin Bread, and Blueberry Streusel Muffins throughout the year.

Ingredient Notes

See the printable recipe card below for exact ingredients and amounts.

• Blueberries: Fresh blueberries or frozen blueberries both work well in this recipe. If using frozen blueberries, add them straight from the freezer and do not thaw first.
• Vegetable Oil: Helps keep the muffins soft and moist.
• Vanilla Extract: Adds classic homemade flavor to every bite.
• Baking Powder: Gives the muffins their light texture and helps them rise.

Variations

• Lemon Blueberry Muffins: Add the zest of one lemon to the batter for a bright citrus flavor. If you enjoy the combination of lemon and blueberries, be sure to try my Blueberry Oatmeal Bread.
• Blueberry White Chocolate Muffins: Fold in ½ cup white chocolate chips along with the blueberries.
• Sugared Tops: Sprinkle coarse sugar over the batter before baking for a little crunch.
• Mixed Berry Muffins: Replace part of the blueberries with raspberries or blackberries.
• Buttermilk Blueberry Muffins: Replace the milk with buttermilk for a slightly richer flavor and tender texture.

How to Make Blueberry Muffins

Step 1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.

Step 2. In a 2-cup measuring cup, whisk together the vegetable oil, egg, milk, and vanilla extract.

Step 3. Add the wet mixture to the dry mixture and stir until just combined.

Step 4. Using a rubber spatula, carefully fold in the blueberries.

Step 5. Using a spoon or cookie scoop, divide the batter evenly between the prepared muffin cups. Sprinkle additional sugar over the tops, if desired.

Step 6. Place the pan into the preheated oven and bake for about 20 minutes, or until lightly golden brown. Remove from the oven and allow the muffins to cool slightly before enjoying.

Fresh vs Frozen Blueberries

Fresh or frozen blueberries both work well in this recipe. During blueberry season, I love using fresh-picked berries, but frozen blueberries are a great option any time of year. If using frozen blueberries, add them straight from the freezer and do not thaw first.

Baking Tips

• Don’t overmix the batter. Stir just until combined to keep the muffins light and tender.
• Toss the blueberries with a little flour before folding them into the batter to help prevent sinking.
• Use muffin liners for easy cleanup. A light spray of cooking spray inside the liners also helps them peel away easily.

Storage & Reheating

• Room Temperature: Store in an airtight container on the counter for up to 3 days.
• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Allow muffins to cool completely, then freeze in a freezer-safe bag or container for up to 3 months.
• To Reheat: Microwave a muffin for 10-15 seconds or until warmed through.

Blueberry Muffin Recipe FAQs

More Blueberry Recipes You’ll Love

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