Fresh Blueberry Muffins Recipe

Why You’ll Love This Recipe

These muffins are simple, flavorful, and packed with fresh blueberries. Unlike store-bought muffins, these homemade treats are made with real ingredients and no preservatives. The batter is easy to mix, and you can make them with fresh or frozen berries. The domed tops and soft interiors give them a classic bakery feel, and they’re delicious both warm from the oven or stored for later.

Ingredients

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

• All-purpose flour
• Baking powder
• Salt
• Sugar
• Eggs
• Milk or buttermilk
• Unsalted butter (melted)
• Vanilla extract
• Fresh blueberries
• Optional: coarse sugar for topping

Directions

1. Preheat the oven: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. Mix the wet ingredients: In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
4. Combine wet and dry: Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix.
5. Fold in blueberries: Gently fold in the fresh blueberries, reserving a few to press on top of each muffin if desired.
6. Fill the muffin tin: Divide the batter evenly among the muffin cups, filling about ¾ full. Sprinkle coarse sugar on top if using.
7. Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
8. Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Servings and timing

This recipe makes 12 standard muffins.
Preparation time: 10 minutes
Cook time: 22 minutes
Total time: 32 minutes

Variations

• Lemon blueberry muffins: Add 1 tablespoon of lemon zest to the batter for a fresh citrus twist.
• Cinnamon sugar topping: Sprinkle with a cinnamon-sugar mix before baking for a crunchy top.
• Buttermilk option: Use buttermilk instead of regular milk for an extra tender texture.
• Add-ins: Mix in a handful of chopped nuts or white chocolate chips for added flavor.
• Mini muffins: Use a mini muffin tin and bake for 12–14 minutes for bite-sized treats.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To reheat, microwave a muffin for 10–15 seconds or warm in a 300°F (150°C) oven for about 5–8 minutes.
To freeze, let muffins cool completely, then wrap individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat from frozen.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter. Toss with a little flour to prevent bleeding.

How do I get high muffin tops?

Fill the muffin cups almost to the top and start baking at a higher temperature (like 400°F for 5 minutes), then reduce to 375°F.

Why are my muffins dense?

Overmixing the batter can make muffins dense. Stir just until the ingredients are combined.

Can I make these muffins dairy-free?

Yes, use a plant-based milk and dairy-free butter or oil.

How can I prevent the blueberries from sinking?

Toss the blueberries in a tablespoon of flour before folding them into the batter.

Can I make jumbo muffins?

Yes, use a jumbo muffin tin and increase baking time by 5–10 minutes. Check for doneness with a toothpick.

What’s the best way to store these muffins?

Airtight container at room temperature for short-term, or freeze for longer storage.

Can I use whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat flour. The texture will be slightly denser.

Do I need to grease the muffin liners?

No, most paper liners work fine without greasing. However, lightly greasing can help prevent sticking if desired.

Can I make this into a loaf instead?

Yes, pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50–60 minutes.

Conclusion

These Fresh Blueberry Muffins are everything a muffin should be—light, moist, and bursting with berries. With simple ingredients and minimal effort, you can whip up a batch of delicious, homemade muffins that are perfect for breakfast, brunch, or an afternoon pick-me-up. Once you try them, you’ll never go back to boxed mixes or store-bought again.

Fresh Blueberry Muffins Recipe

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These Fresh Blueberry Muffins are soft, moist, and bursting with juicy blueberries. With tender crumb and golden tops, they’re a quick and easy bakery-style treat perfect for breakfast or snacking.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 12 standard muffins
• Category: Breakfast, Snack, Brunch
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup milk or buttermilk
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• Optional: coarse sugar for topping

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Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until well combined.
4. Pour wet ingredients into the dry and stir until just combined. Do not overmix.
5. Gently fold in blueberries, reserving a few to press on top if desired.
6. Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle coarse sugar on top, if using.
7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and tops are golden.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

• For bakery-style domed tops, start baking at 400°F for 5 minutes, then reduce to 375°F.
• Toss blueberries with 1 tablespoon flour to prevent sinking.
• Use buttermilk for a more tender texture.
• Customize with lemon zest, white chocolate chips, or chopped nuts.
• Freeze cooled muffins in a sealed bag for up to 2 months.

Nutrition

• Serving Size: 1 muffin
• Calories: 210
• Sugar: 12g
• Sodium: 170mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg