Blueberry Muffins Recipe
These Blueberry Muffins are so easy to make, come out moist and soft, and bursting with sweet fresh blueberries in every bite. They’re made from scratch with just 10 minutes of prep time and 30 minutes in the oven. This is my family’s favorite muffin recipe!
Enjoy more blueberry recipes like blueberry cobbler, blueberry cheesecake, and homemade blueberry syrup.
Table of Contents
These blueberry muffins are absolutely irresistible! They’ve got the perfect combination of vanilla bean and blueberry flavors in every bite. And it’s not just the flavor that’s so good – they’re also wonderfully soft and moist. When you pair a perfectly baked homemade muffin and add fresh blueberries and real vanilla, magic happens!
One of my favorite things about baking these muffins is the aroma that fills my kitchen while they’re in the oven and while they’re cooling off. Trust me, it’s better than any candle you can find! Blueberries and vanilla just smell like pure summer vibes to me and it’s always such a treat to fill the air with.
It’s also worth noting that these muffins are so wonderfully easy to make! A handful of baking staples is tossed together in 10 minutes to make the batter. Then, everything gets baked to perfection in just half an hour. The only hard part is waiting for them to cool off enough to take a bite!
Ingredient Notes
Blueberries – Fresh blueberries would be BEST, but frozen can certainly be used in a pinch. You can find more information on that below in my FAQ section! Oh, and if you have any leftover blueberries, use them to make some Homemade Blueberry Syrup and thank me later.
Low Fat Buttermilk – This is the very best option for soft and moist muffins! Scroll down to see some other options that’ll work in a pinch if you can’t happen to find any low fat buttermilk at the store. But note, substitutes never work as well!
Flour – All-purpose flour works best. Make sure you spoon the flour into the measuring cup instead of dunking the cup directly into the bag! Then, cut the excess at the top with the back of a knife to level. If you dunk the cup, you’ll pack the flour into the cup.
Baking Soda and Baking Powder – Make sure that both of these are not expired! In order for your baking soda and powder to work properly, you need to use them within 6 months of opening the containers.
Vanilla – If available, use a whole vanilla bean or vanilla paste. This will give you the richest vanilla flavor, yet it’s not overpowering to the blueberries.
Egg – I like to let mine sit on the kitchen counter for about 30 minutes prior to using.
See recipe card for complete information on ingredients and quantities.
How to Make Blueberry Muffins
Whisk the wet ingredients. In a large mixing bowl, whisk egg, sugar, melted butter, vanilla paste of beans, and buttermilk (1).
Add the dry ingredients. Sift in flour, salt, baking powder, and baking soda. Whisk together until smooth (2).
Add berries. Gently fold in the blueberries (3).
Scoop the batter. To make sure that all my muffins are the same size, I use an ice cream scoop with release. (4) (Don’t use a scoop without release of you’ll never get the batter in or out.) Use an ice cream scoop to get an even amount of batter and scoop it into the muffin cups lined with cupcake paper liners (5). Fill each cup about 3/4 of the way full.
Bake. Bake at 375°F for 22-26 minutes.
PRO TIP: Do a toothpick test around 22 minutes to check if they’re done. Insert the toothpick in the batter part and try not to hit the blueberry. Note that not all ovens are the same, so exact bake time may vary by a few minutes.
Storing Recommendation
You can store blueberry muffins at room temperature for a day of two at most. Just make sure to keep them in an airtight container!
It’s best to store these muffins in the refrigerator because of the blueberries! To keep them for any longer than a day, you should refrigerate them in an airtight container. You can reheat each muffin in the microwave for just a few seconds to warm up if desired.
PRO TIP: Remember that humidity will affect the shelf life of baked goods stored at room temperature! Shelf life in a humid environment is shorter.
How to Freeze Blueberry Muffins
If you want to make a double batch or simply made too many, you can easily freeze blueberry muffins! Make sure to cool them completely to room temperature prior to freezing.
Place/stand them inside a large zip-lock bag, side by side, and close the bag. Place the bag on a cutting board so the muffins are standing. This will make it easier to freeze the muffins so they don’t push on each other! Freeze them for at least 2 hours (set a timer if needed). Once the muffins are frozen, get as much air out of the bag as you can, label and remove the cutting board. Muffins will keep in the freezer for up to 3 months.
To thaw, you can pull out a muffin and thaw it in the refrigerator or on the counter. You can also warm up a thawed muffin in a microwave for a few seconds.
How to Make a Streusel Topping
You can add a streusel topping to these muffins if you’d like! Streusel topping is also called crumb topping and I’m a huge fan of of it. The sweet crunch is so pleasant on top of a soft blueberry muffin.
To make streusel topping: first, mix sugars and flour in a bowl until completely incorporated and then drizzle in melted butter. Use a fork to fold and cut the butter and the sugar mixture together. Your goal is to form crumbs so make sure it does not look like paste.
Recipe FAQs
Yes, you can! Quickly rinse the frozen blueberries in cold water in a fine mesh strainer and make sure to dry them with a paper towel. Don’t press on them, just pour them into a paper towel and gently tap to dry. Fold the blueberries into the batter very carefully because frozen blueberries are much softer than fresh and you don’t want to break them.
Yes but only for about 24 hours. You still need to store them in an airtight container and place a paper towel at the bottom of the container, below muffins and one on top, before closing the lid. Any longer than that and you should refrigerate them.
Try sprinkling them with some white granulated sugar before baking! To make a streusel (aka crumble) topping, check the section in the post above. You can also make a sugar glaze by combining 1/2 cup of powdered sugar and 1 to 1.5 tablespoons of warmed heavy whipping cream. Whisk until smooth and drizzle over muffins.
Please note that buttermilk is really the best option for the recipe. It has a pretty long shelf life in the refrigerator and you can use it in so many recipes like pancakes, biscuits, cornbread, waffles, muffins, and so much more!
Best substitute option is to use sour cream but dilute it with whole milk. So use 1 cup of sour cream and 1/2 cup of whole milk. (Personally, this is my favorite substitute option for muffins!)
This is another simple buttermilk substitute that you can make but it does NOT work exactly like buttermilk:
Add 1 tablespoon of fresh squeezed lemon juice or white vinegar to a glass measuring cup. Fill it to the 1 cup line with cold whole or 2% milk. Allow the mixture to rest for 5 to 10 minutes, until the milk begins to curdle. At this point, it’s ready to use.
More Muffin Recipes You Should Try
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Blueberry Muffins Recipe
Ingredients
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 vanilla bean (or 2 tsp vanilla paste)
- 3/4 cup white granulated sugar
- 4 tbsp unsalted butter melted
- 1 1/2 cups low-fat buttermilk
- 12 oz fresh blueberries
Instructions
- Preheat the oven to 375° and grease a muffin pan with some baking spray.
How To Get Seeds Out Vanilla Pod:
- Place the bean on the cutting board and carefully slice through it, lengthwise, to split the bean. Use the dull side of the knife or a butter knife to scrape the beans out of the inside of the pod.
Blueberry Muffins:
- In a large mixing bowl, whisk egg, sugar, melted butter, vanilla seeds, and buttermilk.
- Sift in flour, salt, baking powder, and baking soda. Whisk together until smooth.
- Fold in blueberries.
- Fill the muffin pan cups 3/4 full with muffin batter and bake for 22-26 minutes.(Do a toothpick test around 22 minutes to check if they are done. Tip: insert the toothpick in the batter part and try not to hit the blueberry. Note, not all ovens are the same, exact bake time varied by a few minutes.)
Video
Notes
- Toothpick Test: Do a toothpick test around 22 minutes to check if they’re done. Insert the toothpick in the batter part and try not to hit the blueberry. Note that not all ovens are the same, so exact bake time may vary by a few minutes.
- Storing: You can store blueberry muffins at room temperature for a day of two at most. Just make sure to keep them in an airtight container! It’s best to store these muffins in the refrigerator because of the blueberries! To keep them for any longer than a day, you should refrigerate them in an airtight container. You can reheat each muffin in the microwave for just a few seconds to warm up if desired.
- Buttermilk Substitute: Best substitute option is to use sour cream but dilute it with whole milk. So use 1 cup of sour cream and 1/2 cup of whole milk. (Personally, this is my favorite substitute option for muffins!)
- Using Frozen Blueberries: Quickly rinse the frozen blueberries in cold water in a fine mesh strainer and make sure to dry them with a paper towel. Don’t press on them, just pour them into a paper towel and gently tap to dry. Fold the blueberries into the batter very carefully because frozen blueberries are much softer than fresh and you don’t want to break them.
Nutrition
Originally published on Will Cook For Smiles in January 2014.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I have been unable to find Vanilla Paste here in Ireland but I suppose I could use Extract instead.what quantity should I use, if the Extract is ok?
Lovely recipe! All my favorite ingredients in one! I’ve made my own version here : http://www.heelsandbuns.com/when-your-friend-has-a-baby-make-her-muffins-когда-у-вашей-подруги-рождет/
Hope you will enjoy it.
x
Ksenija
Did you use plain or self-raising flour? I’m guessing the former with the addition of baking powder and soda…
Kathy, I used all purpose flour for these muffins.
I’ve never used vanilla paste before but looks like I need to try it out! I love muffins too and the blueberry vanilla combo sounds delicious!
It’s perfect! Definitely try it 🙂
Thank you, Kristen!
I need these tomorrow for breakfast…like for reals!!
I hope you do, they are fantastic!
I cannot afford to go buy the vanilla paste, but I do have some good vanilla extract. Would I also use 2 tsp of vanilla extract for these muffins?
You can definitely use vanilla extract and 2 tsp would be good. You can also get a vanilla bean and use one of those! Vanilla extract is just not as strong as the bean but it will still be delicious!
Thank you 🙂
Who won????? I stayed up late just to see!!!!!!
Just announced the winner! Sorry, I wasn’t able to stay up because I have to take my son to school early 🙂
These look like the most perfect muffins, and they are photographed so beautifully! I have to admit, I’d try THIS recipe. Yum!
The raspberry muffins they have on their site look amazing – and so do these, yum!!
I’d love to try THIS recipe! I’d also like to try the Chocolate Raspberry Mouse cups. Yum!
I would make this recipe as written!! They look AMAZING!!!
I’d love to try the Raspberry White Chocolate Muffins. They sound delicious.