Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup melted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour, for coating the blueberries
Optional Topping
- 1 tablespoon coarse sugar
- A few extra blueberries
Instructions
1. Prepare the Oven
Preheat your oven to 190°C (375°F).
Line a 12-cup muffin pan with paper muffin liners. You can also lightly grease the muffin pan if you don’t have liners.
2. Prepare the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
Mix until evenly combined.
3. Prepare the Wet Ingredients
In another bowl, whisk the eggs.
Add the melted butter, milk, and vanilla extract. Whisk until smooth.
Make sure the melted butter has cooled slightly before adding it to the eggs.
4. Combine the Mixtures
Pour the wet ingredients into the bowl with the dry ingredients.
Gently stir with a spatula until just combined.
Do not overmix the batter. A few small lumps are completely fine. Overmixing can make the muffins dense instead of light and fluffy.
5. Add the Blueberries
Place the blueberries in a small bowl and toss them with 1 tablespoon of flour.
This helps prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries into the batter.
If using frozen blueberries, you can add them directly without thawing.
6. Fill the Muffin Pan
Divide the batter evenly among the 12 muffin cups.
Fill each cup approximately 3/4 full.
For taller muffin tops, you can fill them slightly higher.
Add a few extra blueberries to the tops and sprinkle with coarse sugar if desired.
7. Bake
Place the muffin pan in the preheated oven.
Bake for approximately 18–23 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool
Remove the pan from the oven and let the muffins cool for about 5 minutes.
Transfer the muffins to a wire rack and allow them to cool further.
They are delicious while still slightly warm.
Tips for Perfect Blueberry Muffins
Don’t overmix: Stir only until the flour disappears. This keeps the muffins soft.
Use fresh blueberries: Fresh berries give beautiful bursts of blueberry flavor.
Frozen blueberries work too: There is no need to thaw them first.
Don’t overbake: Remove the muffins when a toothpick comes out mostly clean. Overbaking can make them dry.
Add lemon flavor: Add 1 teaspoon of fresh lemon zest to the batter for a bright blueberry-lemon flavor.
Make a crunchy topping: Sprinkle a little coarse sugar over the batter before baking.
How to Store
Keep the cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, place them in a freezer-safe container and freeze for up to 3 months.
To serve, allow frozen muffins to thaw at room temperature or warm them gently before eating.
Serving Ideas
Serve these blueberry muffins with:
- Butter
- Cream cheese
- Yogurt
- Fresh berries
- Honey
- A cup of tea or coffee
They are especially delicious when served warm, with the blueberries still soft and juicy inside.
Final Result
These homemade blueberry muffins are soft, fluffy, buttery, and bursting with blueberries. They require simple ingredients and are easy enough to make for a quick breakfast or afternoon snack.
