Name: Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 2 large eggs; 1/2 cup milk; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 1/2 cups blueberries (fresh or frozen); Optional: 1 tsp lemon zest; Optional: coarse sugar for topping

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These blueberry muffins are moist, fluffy, and bursting with juicy blueberries in every bite. Whether I’m enjoying them for breakfast, a snack, or dessert, they always hit the spot. With a golden-brown top and soft interior, these muffins are a comforting classic that never goes out of style.

Why You’ll Love This Recipe

I love how easy it is to whip up a batch of these blueberry muffins with just a few pantry staples. They’re perfectly sweet without being overpowering and have a light, tender crumb. I also appreciate how customizable the recipe is—whether I want to use fresh or frozen berries or add a hint of lemon zest for extra brightness. These muffins are great for meal prepping, bake sales, or simply treating myself to something delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
sugar
baking powder
salt
eggs
milk
vegetable oil or melted butter
vanilla extract
blueberries (fresh or frozen)
optional: lemon zest or coarse sugar for topping

directions

I preheat my oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, I whisk together the dry ingredients—flour, sugar, baking powder, and salt.
In another bowl, I mix the eggs, milk, oil (or melted butter), and vanilla extract until well combined.
I gently stir the wet ingredients into the dry ingredients, making sure not to overmix.
I fold in the blueberries, taking care not to crush them.
I spoon the batter evenly into the muffin cups, filling them about ¾ full.
For a sweet crunch, I sometimes sprinkle coarse sugar on top.
I bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 12 standard-size muffins.
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes

Variations

When I want a citrusy twist, I add a teaspoon of lemon zest to the batter. I’ve also tried mixing in white chocolate chips for a decadent touch. For a healthier version, I sometimes substitute part of the flour with whole wheat flour and use coconut oil instead of butter. If I’m out of fresh blueberries, frozen ones work just as well—no need to thaw them first.

storage/reheating

I store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. When I want to reheat them, I either microwave one for 20–30 seconds or pop it in a 300°F (150°C) oven for about 5–10 minutes until warmed through.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries when fresh ones aren’t available. I add them straight from the freezer and lightly toss them in flour to prevent sinking.

How do I keep blueberries from sinking to the bottom?

I toss the blueberries in a little flour before folding them into the batter. This helps distribute them more evenly throughout the muffin.

Can I make these muffins dairy-free?

Absolutely. I use a plant-based milk like almond or oat, and substitute melted coconut oil or a dairy-free butter alternative.

How do I know when the muffins are done?

I insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re ready. The tops should also be lightly golden.

Can I make mini muffins with this recipe?

Yes, I make mini muffins by adjusting the baking time to around 10–12 minutes. I keep an eye on them since smaller muffins bake faster.

Conclusion

These blueberry muffins are a go-to recipe in my kitchen. They’re quick to make, versatile, and always satisfy my craving for something sweet and homemade. Whether I’m baking them for breakfast or as a treat to share, they never disappoint.