Easy Blueberry Muffin Recipes

These blueberry muffins are the ones you make when you want a bakery moment without changing out of pajamas. Tall, tender, bursting with jammy blueberries and those sparkly sugar lids that flake a little when you bite in. Nothing fancy—just the kind of muffin that makes the kitchen smell like a hug and disappears the second you look away.

My husband has this habit of “checking if they’re done” which is code for eating the hottest muffin alive and going, “ow-ow-ow—worth it.” The kids call them blueberry cupcakes, which honestly feels accurate because they’re soft, buttery, and we always sneak one before dinner. This recipe became a Sunday ritual after a road trip where a tiny coffee shop handed me a muffin that tasted like summer and childhood at the same time. I came home and messed with it until I didn’t need that coffee shop anymore.

How to Make It

Okay, grab two bowls. In the big one, whisk 2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt. In the smaller bowl, whisk 1 cup buttermilk (or milk with a splash of lemon juice), 2 large eggs, 1/2 cup melted butter or neutral oil (I do half and half when I’m feeling extra), 2 teaspoons vanilla, and the zest of one lemon if you’ve got it. Don’t overthink it.

Toss 1 1/2 cups blueberries with a tablespoon of the dry mix so they don’t all sink to the basement. Pour the wet into the dry and stir just until it’s like… mostly combined. Lumpy batter is happy batter. Fold in the blueberries gently, like you’re tucking someone in.

Scoop into a lined muffin tin (12 wells), mound it up—I go almost to the top because we’re here for drama. Shower the tops with coarse sugar if you have it. Bake at 375°F for about 18–22 minutes until the tops are golden and a tester has a few moist crumbs. If you want extra sky-high domes, start at 425°F for 5 minutes, then drop to 375°F for the remaining 12–15 minutes. Cool just until you can hold one without crying. Or don’t. I’m not the boss of you.

✔Ingredient Notes

– All-purpose flour: The base. Measuring matters—spoon and level so you don’t pack it and end up with bricks.
– Blueberries: Fresh pop, frozen swirl—both work. Don’t thaw frozen or things get smurf-y. A light flour toss helps with sinking.
– Buttermilk: Tender crumb magic. No buttermilk? 1 cup milk + 1 tablespoon lemon juice or vinegar. Let it sit 5 minutes.
– Sugar: 3/4 cup keeps them breakfast-friendly. Sprinkle extra on top for sparkle and crunch.
– Melted butter or oil: Butter = flavor, oil = moisture. Use either; both is chef’s kiss.
– Baking powder + salt: Lift and balance. Fresh baking powder is key—if yours is old, the muffins will nap instead of rise.
– Lemon zest: Optional, but it brightens the berries. Skip if you hate it, we can still be friends.
– Vanilla: Rounds everything out. I eyeball it; you can measure like a responsible adult.
– Coarse sugar: Not required, but highly recommended for that bakery top. Turbinado or demerara works.

✔Recipe Steps

1. Preheat oven to 375°F (or 425°F for the high-heat start) and line a 12-cup muffin tin.
2. Whisk 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
3. Whisk 1 cup buttermilk, 2 eggs, 1/2 cup melted butter or oil, 2 tsp vanilla, and optional lemon zest in a separate bowl.
4. Toss 1 1/2 cups blueberries with 1 tbsp of the dry mixture.
5. Pour wet into dry and stir until just combined; fold in blueberries gently.
6. Divide batter among cups, mound high, sprinkle with coarse sugar, and bake 18–22 minutes (or 5 minutes at 425°F then 12–15 at 375°F) until golden.

What to Serve It With

– Hot coffee, cold brew, or a big glass of milk.
– Scrambled eggs and crispy bacon for the full diner moment.
– A swipe of salted butter or lemony yogurt on a warm muffin.
– Fresh fruit—strawberries love these.

✔Tips & Mistakes

– Don’t overmix. If the batter looks perfectly smooth, you’ve gone too far.
– Fill the cups almost to the top for those tall muffin hats.
– Frozen blueberries are fine—just fold them in straight from the freezer.
– No buttermilk? Fake it with milk + lemon juice. It works.
– If your muffins bake flat, your baking powder probably needs replacing.

✔Storage Tips

Honestly, these are best the day of, but they hold up. Keep cooled muffins in an airtight container at room temp for 2–3 days. They get a little soft on day two—toast them to revive the edges. Fridge makes them dense, but also kind of perfect cold with coffee the next morning. Freeze in a zip-top bag up to 2 months; rewarm in the oven or air fryer till the tops wake up again.

✔Variations and Substitutions

– Lemon-blueberry: Add extra zest and a quick lemon glaze (powdered sugar + lemon juice).
– Streusel top: 2 tbsp butter, 1/4 cup brown sugar, 1/4 cup flour, pinch cinnamon—crumble over before baking.
– Health-ish: Swap 1/2 cup flour for white whole wheat and use oil; muffins stay tender.
– Dairy-free: Use oil and a non-dairy milk with 1 tsp vinegar.
– Gluten-free: A good 1:1 baking blend works—let the batter rest 10 minutes before baking.
– Less sugar: Drop to 1/2 cup in the batter; keep the crunchy top for texture.
– Mix-ins: Add 1/2 cup white chocolate chips or chopped nuts if you’re feeling chaotic (in the best way).
– Honey ↔ sugar: You can swap in 1/2 cup honey; reduce buttermilk by 2 tbsp and watch bake time.

Frequently Asked Questions

Easy Blueberry Muffin Recipes

Soft, bakery-style blueberry muffins with a tender crumb, bursts of juicy berries, and a light crunchy sugar top. Perfect for breakfast or a quick snack.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 0.75 cup granulated sugar
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp fine salt
• ▢ 1 cup milk room temperature if possible
• ▢ 0.5 cup unsalted butter melted and cooled
• ▢ 2 large eggs lightly beaten
• ▢ 1.5 tsp vanilla extract
• ▢ 1.5 cup blueberries fresh or frozen; if frozen, do not thaw
• ▢ 1 tsp lemon zest optional but brightens flavor
• ▢ 1 tbsp all-purpose flour for tossing blueberries
• ▢ 1 tbsp turbinado sugar for topping; optional

Instructions

Preparation Steps

• Preheat oven to 400°F. Line a 12-cup muffin tin with liners or lightly grease.
• In a large bowl, whisk together 2.0 cups flour, sugar, baking powder, and salt.
• In a separate bowl, whisk milk, melted butter, eggs, vanilla, and lemon zest until smooth.
• Pour wet ingredients into dry and stir gently just until combined; do not overmix.
• Toss blueberries with 1.0 tbsp flour, then gently fold into the batter.
• Divide batter evenly among muffin cups (about 0.75 full). Sprinkle tops with turbinado sugar.
• Bake 18 to 22 minutes, until golden and a toothpick inserted in the center comes out clean.
• Cool in pan 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Notes

For extra tall muffin tops, rest the batter 10 minutes before baking. If using frozen blueberries, fold in straight from the freezer and extend bake time by 2 minutes if needed.