The Best Blueberry Muffins
A Muffin Memory (And Maybe a Tangent)
I still remember the first time I made blueberry muffins without burning them—or, well, without burning all of them. There’s something about the scent of baking blueberries that just makes a kitchen feel more like home (even if that home currently has flour all over the floor because I keep sneezing into the mixing bowl—long story). Actually, one time my old dog tried to steal a still-hot muffin right from the pan. He regretted it, but not as much as me—those were the last two left! Anyway, if you’re like me and believe that muffins are basically happiness in paper cups, this recipe’s for you.
Why I Keep Coming Back to This Recipe
I make these muffins when the weather turns moody or someone in my family starts “accidentally” buying more blueberries than we could ever eat. My family goes bonkers for this batch, especially if I remember to use the good vanilla (the stuff I hide way in the back of the cupboard behind the lentils—Shhh). Full disclosure: I used to struggle with the berries sinking to the bottom, but I’ve mostly sorted that—except when I forget to toss them in flour, which still happens sometimes. So if you like your muffins chock-full of big, juicy berries—sometimes a bit squished, but never sad—you’re in the right spot!
Your Shopping List (With a Few Options for the Lazy Days)
- 2 cups (about 250g, but I don’t always measure) all-purpose flour
(My grandmother used some schmancy bread flour, but honestly, regular flour works just fine.) - 1 cup sugar
(Brown sugar makes them a bit cozier; white sugar gives a more classic muffin, both are good.) - 1/2 teaspoon salt (doesn’t seem like a big deal till you forget it)
- 2 teaspoons baking powder
- 1/2 cup (115g) unsalted butter, melted
(Or vegetable oil if you run out. I do, a lot.) - 2 large eggs
- 1 teaspoon vanilla extract
(Go wild if you like it extra vanilla-y.) - 1/2 cup milk—whatever milk you have (I’ve even made them with oat milk in a pinch.)
- 1 1/2 cups fresh blueberries
(Frozen works too. If you use wild Maine blueberries and they stain your batter, honestly, it looks kinda fun.) - Optional: a handful of coarse sugar for sprinkling over the tops, makes them feel bakery-fancy
How I Actually Make These (and You Can, Too)
- Crank your oven up to 400°F (200°C) and stick a rack in the middle. Line a 12-cup muffin tin with paper liners. Or butter ‘em up good if you’re feeling adventurous. I always find at least one liner doesn’t fit right, but I just squish it in there.
- In a big bowl (I use my ancient, cracked mixing bowl, for luck), whisk the flour, sugar, salt, and baking powder together. This is the dusty part—don’t wear navy blue, trust me.
- In another (less heroic) bowl, whisk together melted butter, eggs, vanilla, and milk. Don’t panic if the butter clumps a bit. Somehow it always works out.
- Pour the wet stuff into the dry stuff and gently mix it all together with a spatula or big spoon—no need for fancy gadgets. It’ll be lumpy. It’s supposed to be lumpy; if you overdo it, the muffins get tough and then everyone’s sad. This is where I usually sneak a taste because raw batter is half the fun (cue my mum glaring from the next room).
- Toss the blueberries with a spoonful of flour (so they don’t sink, except sometimes they still do—life’s a mystery). Gently fold them in. Try not to crush them, unless you like that weird purple marble effect.
- Scrape the batter into the muffin cups, filling almost to the top. Sprinkle with coarse sugar if you remember. If not, nobody will notice but you.
- Bake 18–22 minutes, or until they look golden on top and a skewer comes out more-or-less clean. I start checking at 18 minutes because my oven is feisty. Let them cool in the pan just a couple minutes, then lift onto a wire rack—or a towel if that’s all you’ve got. (I mean, who owns two cooling racks?)
Some Notes from the School of Muffin Hard Knocks
- Once, when I used all frozen blueberries straight from the freezer, the muffins turned out kinda dense. Now I let them thaw a bit. Actually, I find it works way better if you half-thaw frozen berries and pat them dry.
- Using oil instead of butter makes these muffins a smidge moister, but you don’t get that buttery edge. I go back and forth, honestly.
- Don’t stress over the batter being thick and not pouring smoothly. That’s normal. On second thought, if it’s too thick, just add another splash of milk. Happens.
Variations I’ve Tried (and at Least One Fail)
- Lemon zested into the batter? So good—makes them taste like summer. But don’t overdo it, or it sort of tastes like floor cleaner, in my opinion.
- Swapping in raspberries? Nice, but a bit sour. I added an extra tablespoon of sugar and that fixed it right up.
- Chocolate chips mixed with blueberries… I thought it would be a stroke of genius, but it was weird. Maybe that’s just me?
What You Need (Or Don’t)
- 12-cup muffin tin (No tin? I’ve once tried crimping foil into muffin shapes in a brownie pan—it mostly worked!)
- Two bowls – they don’t even have to match
- Whisk and spoon (sometimes I just use a fork; it’s quicker)
- Wire rack for cooling—if you have one. Otherwise, a clean tea towel on the counter rarely fails
Keeping Them Fresh (In Theory)
Technically, these muffins keep in an airtight box for about 2–3 days at room temp, but honestly, in my house it never lasts more than a day! If—big if—you’ve still got leftovers, I think they taste even better the next morning, slightly warmed, with a bit of butter (or, okay, in the microwave for 15 seconds if I’m dashing out the door).
How Do We Eat Them?
Usually, I slather mine with salted butter while they’re still warm enough to melt it (controversial, I know). My kids love them with honey or—on special days—a little swipe of cream cheese. Oh, and for some reason, my partner dunks his in black tea (I think he’s trying to be fancy, but who am I to judge?).
Pro Tips I Learned the Hard Way
- Once I tried rushing the cooling step and ripped out half the muffin bottoms. Patience, friend—it’s worth the wait.
- I once thought “room temp ingredients” was just chef snobbery. Turns out, it really does help the batter mix better, so now I do it—well, most of the time.
- Don’t be stingy with the blueberries, even if your gut says you’re overdoing it. Too many is better than too few.
Muffin Questions I’ve Actually Been Asked
- Can I make these gluten free?
Yep, you definitely can. Just swap in a cup-for-cup gluten free blend (I tried it once with Bob’s Red Mill, and it worked pretty well—just a little crumblier). - Help! My muffins stick to the liners!
Tell me about it. I’ve had batches glue themselves to the paper. Greasing the liners (or using the parchment kind) actually helps, or let the muffins cool completely first; they usually peel off easier then. - Can I freeze them?
Absolutely, but I’ll be shocked if you have any left. Let them cool completely, then freeze in a bag for up to two months—I pop ‘em in the toaster to revive. Easy peasy. - Why are my muffins dry?
Probably overbaked or too much flour (I’ve made that mistake loads of times). Keep a close eye on that bake time, and fluff the flour before measuring—it really does make a difference. - Is there such a thing as too many blueberries?
Ha! Only if you can’t close the muffin tin.
Now go get baking—these are about as forgiving as a recipe gets, and honestly, if you end up with lopsided muffins, they still taste brilliant. If you end up with only crumbs left to show for your efforts… well, that’s what pictures are for (mine always have at least one muffin missing when I remember to take them).
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
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1Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease.
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2In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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3In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until combined.
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4Pour wet ingredients into the dry ingredients and mix until just combined—do not overmix.
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5Gently fold in the fresh blueberries.
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6Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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