The Best Blueberry Muffins – Moist, Bakery-Style Muffins Packed with Fresh Blueberries

🎉 Introduction

There’s nothing like the aroma of freshly baked blueberry muffins filling your kitchen! With a tender, moist crumb and sweet bursts of juicy berries in every bite, these Best Blueberry Muffins taste even better than your favorite bakery’s. They’re perfect for breakfast, brunch, afternoon snacks, or sharing with friends and family. These easy, foolproof muffins will become your new go-to recipe whenever you’re craving a homemade treat.

🧰 Equipment Needed

• 12-cup muffin pan
• Paper muffin liners or nonstick spray
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Ice cream scoop or large spoon (for batter portioning)
• Wire cooling rack

🛒 Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar

Wet Ingredients

• 1 cup buttermilk (or milk + 1 tbsp lemon juice as substitute)
• 2 large eggs
• ½ cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract

Add-ins

• 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tbsp flour (to toss blueberries)

Optional Topping

• 2 tbsp coarse sugar or turbinado sugar (for crunchy muffin tops)

👩‍🍳 Directions

Step 1. Prep the Oven and Pan

• Preheat your oven to 400°F (200°C).
• Line a 12-cup muffin tin with paper liners or grease each cup with nonstick spray.

Step 2. Mix the Dry Ingredients

• In a large bowl, whisk together:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar
• Set aside.

Step 3. Mix the Wet Ingredients

• In a medium bowl, whisk until smooth:
  • 1 cup buttermilk
  • 2 large eggs
  • ½ cup melted butter (slightly cooled)
  • 1 tsp vanilla extract

Step 4. Combine Wet and Dry Ingredients

• Pour wet ingredients into the dry ingredients bowl.
• Gently stir with a rubber spatula until just combined—do not overmix!
• The batter should be thick and slightly lumpy.

Step 5. Prepare the Blueberries

• In a small bowl, toss 1½ cups blueberries with 1 tbsp flour (helps keep them from sinking).

Step 6. Fold in Blueberries

• Gently fold the floured blueberries into the batter with a rubber spatula.

Step 7. Fill the Muffin Cups

• Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
• Sprinkle tops with coarse sugar for a crunchy bakery-style finish, if desired.

Step 8. Bake the Muffins

• Bake at 400°F (200°C) for 18–22 minutes, or until muffin tops are golden brown and a toothpick inserted into the center comes out clean.

Step 9. Cool and Serve

• Let muffins cool in the pan for 5 minutes.
• Transfer to a wire rack to cool completely or enjoy warm with butter.

🍽️ Servings & Timing

• Servings: 12 muffins
• Prep time: 15 minutes
• Bake time: 18–22 minutes
• Total time: 35–40 minutes

🧊 Storage & Reheating

• Room temperature: Store muffins in an airtight container up to 3 days.
• Refrigerator: Store up to 5 days, but bring to room temperature before serving for best texture.
• Freezer: Freeze cooled muffins in a zip-top bag for up to 3 months. Thaw overnight or microwave 20–30 seconds.

🥄 Variations

• Lemon Blueberry Muffins: Add 1 tbsp lemon zest to the batter.
• Almond Blueberry Muffins: Swap vanilla extract for almond extract.
• Whole Wheat Muffins: Replace 1 cup all-purpose flour with whole wheat flour for a heartier texture.
• Cinnamon Blueberry Muffins: Add 1 tsp ground cinnamon to the dry ingredients for warm spice.

❓ 10 FAQs

1. Can I use frozen blueberries?
Yes! Add them straight from the freezer—don’t thaw—or they’ll bleed too much into the batter.

2. Why toss blueberries with flour?
It prevents them from sinking to the bottom of your muffins.

3. Can I make these dairy-free?
Yes! Use plant-based milk + 1 tbsp lemon juice instead of buttermilk, and vegan butter.

4. My muffins came out dry—why?
Overbaking or overmixing can cause dry muffins; check doneness early.

5. Can I reduce the sugar?
Yes, but reducing more than ¼ cup will noticeably change the texture.

6. How can I get tall, domed muffin tops?
Bake at 400°F for the first 5 minutes, then reduce to 375°F for the remaining bake time.

7. Should I rest the batter before baking?
Resting the batter 10 minutes can help muffins rise taller.

8. Can I add nuts?
Yes! Add ½ cup chopped pecans or walnuts for crunch.

9. Can I double the recipe?
Absolutely—just bake in two muffin pans for even results.

10. Can I make mini muffins?
Yes, fill mini muffin cups ¾ full and bake for 10–12 minutes.

🏁 Conclusion

These Best Blueberry Muffins are soft, fluffy, and full of sweet, juicy blueberries in every bite. Whether you’re making them for breakfast on the go, lazy weekend brunch, or an afternoon snack, they’re sure to impress. Follow the easy steps above, and you’ll get perfectly moist, bakery-style muffins every time!

Adam

The Best Blueberry Muffins – Moist, Bakery-Style Muffins Packed with Fresh Blueberries

There’s nothing like the aroma of freshly baked blueberry muffins filling your kitchen! With a tender, moist crumb and sweet bursts of juicy berries in every bite, these Best Blueberry Muffins taste even better than your favorite bakery’s. They’re perfect for breakfast, brunch, afternoon snacks, or sharing with friends and family. These easy, foolproof muffins will become your new go-to recipe whenever you’re craving a homemade treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

bake time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar

Wet Ingredients

• 1 cup buttermilk or milk + 1 tbsp lemon juice as substitute
• 2 large eggs
• ½ cup unsalted butter melted and slightly cooled
• 1 tsp pure vanilla extract

Add-ins

• 1½ cups fresh or frozen blueberries if frozen, do not thaw
• 1 tbsp flour to toss blueberries

Optional Topping

• 2 tbsp coarse sugar or turbinado sugar for crunchy muffin tops

Equipment

• 12-cup muffin pan
• Paper muffin liners or nonstick spray
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Ice cream scoop or large spoon (for batter portioning)
• Wire cooling rack

Method

 

Step 1. Prep the Oven and Pan

1. Preheat your oven to 400°F (200°C).
2. Line a 12-cup muffin tin with paper liners or grease each cup with nonstick spray.

Step 2. Mix the Dry Ingredients

1. In a large bowl, whisk together:
2. 2 cups all-purpose flour
3. 1 tbsp baking powder
4. ½ tsp baking soda
5. ½ tsp salt
6. ¾ cup granulated sugar
7. Set aside.

Step 3. Mix the Wet Ingredients

1. In a medium bowl, whisk until smooth:
2. 1 cup buttermilk
3. 2 large eggs
4. ½ cup melted butter (slightly cooled)
5. 1 tsp vanilla extract

Step 4. Combine Wet and Dry Ingredients

1. Pour wet ingredients into the dry ingredients bowl.
2. Gently stir with a rubber spatula until just combined—do not overmix!
3. The batter should be thick and slightly lumpy.

Step 5. Prepare the Blueberries

1. In a small bowl, toss 1½ cups blueberries with 1 tbsp flour (helps keep them from sinking).

Step 6. Fold in Blueberries

1. Gently fold the floured blueberries into the batter with a rubber spatula.

Step 7. Fill the Muffin Cups

1. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
2. Sprinkle tops with coarse sugar for a crunchy bakery-style finish, if desired.

Step 8. Bake the Muffins

1. Bake at 400°F (200°C) for 18–22 minutes, or until muffin tops are golden brown and a toothpick inserted into the center comes out clean.

Step 9. Cool and Serve

1. Let muffins cool in the pan for 5 minutes.
2. Transfer to a wire rack to cool completely or enjoy warm with butter.

Notes

🥄 Variations
Lemon Blueberry Muffins: Add 1 tbsp lemon zest to the batter.

Almond Blueberry Muffins: Swap vanilla extract for almond extract.

Whole Wheat Muffins: Replace 1 cup all-purpose flour with whole wheat flour for a heartier texture.

Cinnamon Blueberry Muffins: Add 1 tsp ground cinnamon to the dry ingredients for warm spice.

❓ 10 FAQs
1. Can I use frozen blueberries?
Yes! Add them straight from the freezer—don’t thaw—or they’ll bleed too much into the batter.

2. Why toss blueberries with flour?
It prevents them from sinking to the bottom of your muffins.

3. Can I make these dairy-free?
Yes! Use plant-based milk + 1 tbsp lemon juice instead of buttermilk, and vegan butter.

4. My muffins came out dry—why?
Overbaking or overmixing can cause dry muffins; check doneness early.

5. Can I reduce the sugar?
Yes, but reducing more than ¼ cup will noticeably change the texture.

6. How can I get tall, domed muffin tops?
Bake at 400°F for the first 5 minutes, then reduce to 375°F for the remaining bake time.

7. Should I rest the batter before baking?
Resting the batter 10 minutes can help muffins rise taller.

8. Can I add nuts?
Yes! Add ½ cup chopped pecans or walnuts for crunch.

9. Can I double the recipe?
Absolutely—just bake in two muffin pans for even results.

10. Can I make mini muffins?
Yes, fill mini muffin cups ¾ full and bake for 10–12 minutes.

🏁 Conclusion
These Best Blueberry Muffins are soft, fluffy, and full of sweet, juicy blueberries in every bite. Whether you’re making them for breakfast on the go, lazy weekend brunch, or an afternoon snack, they’re sure to impress. Follow the easy steps above, and you’ll get perfectly moist, bakery-style muffins every time!