Homemade Blueberry Muffins

These homemade blueberry muffins are soft, tender, and filled with juicy blueberries. They have lightly golden tops and a buttery, sweet flavor that makes them a great choice for breakfast, brunch, or an afternoon snack.

Fresh blueberries work beautifully, but frozen blueberries can also be used when fresh berries are not available.

Ingredients

• 2 cups all-purpose flour

• ¾ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• ¾ cup milk

• 1 ½ cups fresh blueberries

• 1 tablespoon all-purpose flour

How to Make Blueberry Muffins

Prepare the Batter

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, whisk the melted butter, eggs, vanilla, and milk until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix the batter.

Toss the blueberries with one tablespoon of flour. Gently fold them into the batter, being careful not to crush the berries.

Fill the Muffin Pan

Divide the batter evenly among the muffin cups, filling each about ¾ full.

For slightly taller muffins, you can fill the cups a little higher while keeping the batter evenly distributed.

Bake

Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.

Tips for Good Blueberry Muffins

Do not overmix the batter after adding the flour. A few small lumps are perfectly fine and help keep the muffins tender.

If using frozen blueberries, add them directly to the batter without thawing them first. This helps prevent excess liquid and purple streaks in the batter.

For a slightly crisp top, sprinkle a little coarse sugar over the batter before baking.

You can also add a little lemon zest to the batter for a fresh flavor that pairs nicely with blueberries.

How to Serve

Blueberry muffins are delicious while still slightly warm. Serve them with butter, cream cheese, or simply enjoy them with coffee, tea, or milk.

They also make an easy breakfast to grab on busy mornings.

How to Store

Store cooled muffins in an airtight container at room temperature for up to 2–3 days.

For longer storage, place the muffins in an airtight freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm them gently before serving.

These blueberry muffins are simple to make, tender in the middle, and packed with sweet blueberries in every bite.