Get ready to toss those boxes of muffin mix, these homemade blueberry muffins are moist, loaded with blueberries, and so simple to make! Directions for regular, jumbo and mini sized muffins!
These Classic Blueberry Muffins are such a fun breakfast treat, and SO delicious! We love easy breakfasts that the whole family will enjoy, like my Old Fashioned Donuts, and Maple Breakfast Sausage. This is one of my Breakfast recipes you’ll definitely want in your collection!
Blueberry muffins are what comes to mind when I think of the quintessential muffin.
They’re the perfect combination of sweet and tart, and full of bright, refreshing flavors! Perfect year round, and so easy to make.
Homemade muffins are just SO much better than any muffins you could make from a mix/box. Plus you don’t have any questionable ingredients, like what might be found in those mixes.
Once you start making homemade muffins you’ll realize how easy they are, and how much better they taste, and you won’t be buying anymore pre-made mixes.
Plus, muffins are great to freeze, so you can have fresh muffins anytime you want them!
HOW TO MAKE BLUEBERRY MUFFINS
- Combine dry ingredients. Combine flour, sugar, baking powder and salt in a mixing bowl. Set aside.
- Combine wet ingredients. Whisk eggs, oil, butter, milk and vanilla until combined.
- Add dry to wet. Add flour mixture to milk mixture, stirring gently until just combined.
- Stir in blueberries. Gently fold in blueberries.
- Transfer to baking pan. Scoop batter into standard 12 cup muffin pan lined with baking liners, filling the liners 3/4 of the way full.
- Bake. Bake at 400°F for 18-22 minutes or until cooked through.
- Cool. Let muffins cool in pan for a few minutes, then transfer to wire rack to continue cooling.
ADDITIONAL COOKING TIPS
- Room temperature ingredients – for the best results when baking, your cold ingredients should be at room temperature so they can incorporate fully into the batter.
- Easy on the stirring – when mixing you want to stir until JUST combined (when you no longer see streaks of flour). If you over-mix, your muffins could end up tough, bake unevenly, or have lots of large holes in it.
- Use fresh ingredients – some of these are obvious, like using non-expired eggs, but did you know using older baking soda/baking powder can affect the way your baked goods bake? Over time, leavening agents (which is what baking soda and powder are) lose their efficacy, and won’t give your quick bread a good rise.
- If you’re unsure if your baking soda or powder are still good, drop a pinch in some hot water. If it fizzes, it’s still good! If not, then you’re in need of some new ingredients.
VARIATIONS OF THIS RECIPE
- LEMON – adding a teaspoon of lemon zest to this batter will give a wonderful bright flavor profile.
- FROZEN BLUEBERRIES – if you don’t have any fresh blueberries, you can use frozen, but you’ll want to let them thaw in the refrigerator and drain any excess liquid.
- SOUR CREAM – swapping the vegetable oil for sour cream will yield a springy, moist muffin, with less fat.
- DRIED BERRIES – no fresh or frozen blueberries? This recipe also works well with dried or dehydrated blueberries. I like to add my dried blueberries to a mixture of 1 cup sugar and 1 cup water and bring to a boil. Boil for 2-3 minutes, then drain really well.
- DOMED TOPS – if you like your muffins to have a more domed top, bake the muffins at 425°F for the first 5 minutes, then reduce oven temperature (while the muffins are still in there) to 375°F and continue baking another 13-15 minutes.
MAKING BLUEBERRY MUFFINS AHEAD OF TIME
We think these muffins taste just as good, if not better the next day… so you can make them a day ahead of time, but I wouldn’t do much more than that.
But my favorite way to enjoy these muffins is nice and warm from the oven!
Leftover muffins should be stored at room temperature in an airtight container and consumed within 3-4 days.
For best taste, consume within 1-2 days.
Baked muffins can be frozen for up to 3 months. Place muffins on a baking sheet and freeze for 1-2 hours, then place frozen muffins into freezer containers and freeze.
Thaw overnight in the refrigerator (or on the counter for an hour or so), then reheat at 350°F for 10 minutes or so to warm them up and give them that “just baked” taste.
SPECIAL EQUIPMENT FOR THIS RECIPE
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- Muffin Pan – I have several of these pans and they’re great!
- Mixing Bowls – I love these stainless bowls with the non-slip bottoms and handles!
- Cookie Scoop – not just for cookies, this is great to scoop the muffin batter into the liners.
- Dried Blueberries – you can use any brand you’d like, this is just an example of the type of blueberries you can use.
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- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp kosher salt
- 2 large eggs
- 1/4 cup vegetable oil
- 4 Tbsp unsalted butter melted and cooled slightly
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 - 1 1/2 cups fresh blueberries
- sprinkle of extra granulated sugar optional
- Preheat oven to 400°F. Line a standard 12 cup muffin pan with paper liners and set aside.
COMBINE MUFFIN INGREDIENTS
- In a mixing bowl, add flour, sugar, baking powder and salt, and whisk to combine.
- In a separate mixing bowl, add eggs, oil, butter, milk and vanilla and whisk until combined.
- Add the flour mixture to the milk mixture, stirring gently until just combined and no flour streaks remain.
STIR IN BLUEBERRIES
- Gently fold in the blueberries.
ADD BATTER TO PAN
- Scoop/pour batter into the prepared muffin pan, filling the liners about 3/4 of the way up. Set aside. Sprinkle tops with sugar if desired.
- Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Muffins will also spring back with gently touched on top.
- Remove muffin pan from oven and let muffins cool in the pan for a few minutes, then transfer to a wire cooling rack to continue cooling.
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