Easy Blueberry Muffins Recipe
These Easy Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries in every bite. Made with simple pantry ingredients, they're perfect for breakfast, brunch, or a sweet afternoon snack. Ready in just 30 minutes, this foolproof recipe is ideal for beginners and experienced bakers alike.
Why You'll Love This Recipe
- Soft and fluffy texture
- Packed with fresh blueberries
- Ready in 30 minutes
- Easy one-bowl recipe
- Perfect for breakfast or snacks
- Freezer-friendly
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1½ cups fresh or frozen blueberries
- 1 tablespoon flour (to coat blueberries)
Optional Topping
- 1 tablespoon coarse sugar
- Extra blueberries
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar.
3. Mix Wet Ingredients
In another bowl, whisk the melted butter, eggs, vanilla extract, and milk until smooth.
4. Combine
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Add Blueberries
Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
6. Fill the Muffin Cups
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle with coarse sugar and a few extra blueberries if desired.
7. Bake
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Cool & Serve
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Nutrition (Approximate Per Muffin)
- Calories: 220
- Protein: 4g
- Carbohydrates: 31g
- Fat: 9g
- Fiber: 2g
Tips
- Coat the blueberries in flour to keep them from sinking.
- Don't overmix the batter for lighter, fluffier muffins.
- Use fresh blueberries for the best flavor, but frozen blueberries work well too.
- Store in an airtight container for up to 3 days.
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Add them straight from the freezer without thawing.
Can I freeze blueberry muffins?
Absolutely. Freeze in an airtight container for up to 3 months.
How do I make bakery-style muffins?
Fill the muffin cups nearly full and sprinkle coarse sugar on top before baking.
Final Thoughts
These Easy Blueberry Muffins are moist, fluffy, and loaded with sweet blueberries. Whether you're baking for breakfast, brunch, or dessert, this simple recipe is sure to become a family favorite.
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