The Best Blueberry Muffin Recipe: Sweet Morning Joy in Every Bite

My weekend mornings always brighten with a warm blueberry muffin fresh from the oven.

Sweet berries burst with juicy flavor through soft, tender crumbs.

Each bite feels like a mini celebration of breakfast magic.

Mixing ingredients becomes a simple dance of comfort and joy.

Perfectly golden edges promise a delightful treat waiting to charm you.

Homemade goodness beats any store-bought version hands down.

Bake these muffins and watch smiles bloom around your kitchen.

Blueberry Muffins That Stay Moist and Sweet

• Whip Up Quick Comfort: Blueberry muffins offer a speedy breakfast solution, ready in under 30 minutes from start to finish.
• Bake with Ease: Beginner-friendly recipe requires minimal baking skills, with simple mixing and straightforward instructions perfect for novice bakers.
• Family-Friendly Treat: Crowd-pleasing recipe delights both kids and adults, packed with sweet blueberries and a soft, tender texture that everyone will love.
• Versatile Snack Option: Enjoy these muffins for breakfast, afternoon tea, or as a delightful dessert that works for multiple occasions and meal times.

Blueberry Muffin (The Best) Ingredients

• All-Purpose Flour: The foundational base that provides structure and texture to the muffins.
• Granulated Sugar: Adds sweetness and helps create a golden brown exterior.
• Baking Powder: Essential leavening agent that helps muffins rise and become fluffy.
• Salt: Enhances overall flavor and balances the sweetness.

• Vegetable Oil: Provides moisture and ensures tender, soft muffins.
• Egg: Binds ingredients together and adds richness to the batter.
• Milk: Helps create a smooth, consistent batter and adds moisture.
• Vanilla Extract: Adds depth of flavor and aromatic sweetness.

• Fresh Blueberries: Juicy bursts of flavor that make the muffins delightful. Choose ripe, plump berries for best results.
• Coarse Sugar: Optional topping that adds a sweet, crunchy texture to the muffin tops.
• Additional Flour (for Blueberries): Prevents blueberries from sinking to the bottom of the muffins during baking.

Blueberry Muffins Best Baking Instructions

Step 1: Fire Up the Oven and Prep the Pan

Crank the oven to a toasty 375°F.

Grab your muffin tin and either line it with cute paper cups or give it a quick spray with cooking oil to prevent sticking.

Step 2: Whisk the Dry Crew Together

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

Whisk them until they’re best friends and fully combined.

Step 3: Blend the Liquid Teammates

• Vegetable oil
• Egg
• Milk
• Vanilla extract

Stir with gusto until everything looks harmonious.

Step 4: Create the Magical Batter

Pour the wet ingredients into the dry mixture.

Gently fold them together – don’t go crazy with mixing!

If the batter seems too thick, splash in a bit more milk.

Step 5: Dust and Fold the Blueberries

Lightly coat the blueberries in flour so they don’t sink to the bottom.

Carefully fold them into the batter like you’re tucking them in.

Step 6: Fill Those Muffin Cups

Distribute the batter evenly into the muffin tin, filling each cup about three-quarters full.

For extra pizzazz, sprinkle some coarse sugar on top.

Step 7: Bake to Perfection

Slide the tin into the hot oven and bake for 20-25 minutes.

They’re done when a toothpick comes out clean from the center.

Step 8: Cool and Celebrate

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

Devour warm or at room temperature – pure bliss awaits!

Muffin Baking Tips For Blueberry Perfection

• Coat blueberries lightly in flour before adding to batter to ensure they stay evenly distributed throughout the muffins without dropping to the bottom.
• Stir the batter gently and minimally to keep the muffins tender and soft, stopping when ingredients are just combined to prevent tough, dense texture.
• Adjust sugar levels by reducing or increasing according to personal preference, keeping in mind that blueberries naturally add sweetness to the recipe.
• Store cooled muffins in an airtight container or freezer bag for up to 3 months, allowing quick and easy breakfast or snack options anytime.
• Substitute some all-purpose flour with whole wheat flour or add rolled oats for increased fiber and nutritional value without compromising taste.

Keeping Blueberry Muffins Soft and Tasty

• Store cooled muffins in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent spoilage.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for long-term storage.
• Remove frozen muffins from the freezer and let them sit at room temperature for 1-2 hours or microwave for 20-30 seconds until warm.
• Warm refrigerated or thawed muffins in the microwave for 15-20 seconds or in a preheated oven at 350°F for 5-7 minutes to restore their soft, tender texture.

What Works With Blueberry Muffins

• Pair with Creamy Morning Beverage: Enjoy these blueberry muffins alongside a smooth, rich cappuccino that complements the sweet berry flavor and adds a luxurious caffeine boost.
• Enhance with Fresh Dairy Companion: Serve with cold, fresh whole milk or a chilled vanilla yogurt drink that highlights the muffin's tender texture and provides a cool, refreshing contrast.
• Match with Breakfast Protein Ally: Accompany the muffins with a light Greek yogurt or a soft scrambled egg to balance the sweetness and add protein to your morning meal.
• Combine with Herbal Tea Harmony: Brew a delicate chamomile or lavender tea that gently accentuates the blueberry's natural sweetness and creates a soothing morning experience.

Blueberry Muffins Baked in New Ways

• Gluten-Free Blueberry Muffins: Replace wheat flour with almond or gluten-free flour blend for those avoiding gluten. Use xanthan gum to improve texture and binding.
• Vegan Blueberry Muffins: Substitute egg with mashed banana or flax egg, use plant-based milk, and swap oil with coconut oil. Ensure all ingredients are completely vegan-friendly.
• Low-Sugar Blueberry Muffins: Replace sugar with natural sweeteners like stevia, monk fruit, or reduce sugar quantity. Add extra vanilla extract or cinnamon to enhance natural sweetness without increasing calories.
• Protein-Packed Blueberry Muffins: Incorporate protein powder or almond flour to increase protein content. Add chia seeds or Greek yogurt for extra protein and nutrition boost.

FAQs

• Why do I need to toss blueberries in flour before adding them to the batter?

Coating blueberries in flour helps prevent them from sinking to the bottom of the muffins during baking. The light flour coating creates a barrier that keeps the berries suspended throughout the muffin, ensuring you get blueberries in every bite.

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just don’t thaw them before adding to the batter. Frozen blueberries work well and help prevent the muffins from becoming too mushy. Keep the blueberries frozen until you fold them into the batter to maintain their shape.

• What makes these muffins tender and soft?

The key to tender muffins is not overmixing the batter. When you combine wet and dry ingredients, stir gently until just combined. Overmixing develops gluten, which can make the muffins tough and dense. A few small lumps in the batter are perfectly fine.

• How do I know when the muffins are perfectly baked?

Use the toothpick test. Insert a toothpick into the center of a muffin.

Blueberry Muffin Recipe (The Best!) Recipe

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4.6 from 39 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Blueberry muffin magic starts with a delightful homemade twist that brings pure breakfast joy. Sweet berries nestled in tender crumb make this recipe a morning champion you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups (360 ml) all-purpose flour
• 1 1/2 cups (225 g) fresh or frozen blueberries
• 1 large egg

Dry Ingredients:

• 3/4 cup (150 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon all-purpose flour (for coating blueberries)

Wet Ingredients:

• 1/3 cup (80 ml) vegetable oil
• 1/3 cup (80 ml) milk
• 1 teaspoon vanilla extract

Optional Topping:

• 2 tablespoons coarse sugar (for sprinkling on top)

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Instructions

1. Warm the kitchen oven to 375°F (190°C), preparing a muffin tin with protective paper liners or a light coating of cooking spray to prevent sticking.
2. Create a foundation for the muffins by thoroughly blending flour, granulated sugar, leavening powder, and a pinch of salt in a spacious mixing vessel.
3. Craft a smooth liquid mixture by whisking vegetable oil, fresh egg, whole milk, and aromatic vanilla extract until perfectly integrated.
4. Delicately merge the liquid components with the dry ingredients, using gentle folding motions to prevent overmixing. If the mixture appears dense, introduce a small splash of milk to achieve ideal consistency.
5. Protect the blueberries from sinking by lightly dusting them with a thin layer of flour, then carefully incorporate them into the batter with minimal disruption.
6. Distribute the batter evenly across muffin cavities, filling each approximately three-quarters full. Optional: Sprinkle a delicate layer of coarse sugar across the muffin tops for added texture and sweetness.
7. Position the muffin tin in the preheated oven, allowing the treats to transform for 20-25 minutes. Verify doneness by inserting a clean toothpick into the center – it should emerge without any clinging batter.
8. Allow the freshly baked muffins to rest in the tin for a brief five-minute period, then transfer to a wire cooling rack. Serve while warm for maximum enjoyment, or savor at room temperature.

Notes

• Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the muffins.
• Use room temperature ingredients like eggs and milk to create a smoother, more uniform batter that promotes better rising and texture.
• Avoid overmixing the batter to keep muffins tender; stop stirring as soon as dry and wet ingredients are just combined to prevent tough, dense results.
• Swap fresh blueberries with frozen ones if needed, but do not thaw them first to maintain their shape and prevent color bleeding into the batter.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 190
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 20 mg