These classic blueberry muffins, are moist and delicious, they are bursting with blueberries, with a perfect buttery soft crumb, and topped with crunchy sugary tops. These muffins are perfect for breakfast or a snack.
These blueberry muffins are as good as you’d get from any bakery. They’re bursting with blueberries in every bite. This is my go to muffin recipe, and will be yours too.
The muffin batter for these blueberry muffins can be used for almost any kind of muffins, you can make chocolate chip muffins, raspberry muffins, strawberry muffins, add in some apple pieces, you name it.
I tested these muffins out using fresh blueberries, dried blueberries and frozen blueberries. And it works with any of them!
- Fresh blueberries will obviously give you muffins filled with plump juicy berries.
- Dried blueberries taste a bit more like blueberry muffins made from a box. Since a lot of blueberry muffin mixes use dehydrated blueberries.
- Frozen blueberries should be rinsed off several times with cold water until the water starts to run clear, or at least lighter in color. Then dry the blueberries carefully with lots of paper towels. You also need to be extra careful when folding the blueberries into the batter. This should help keep the frozen blueberries from turning the batter a shade of greenish blue.
(Muffin with dried blueberries)
How to make Blueberry Muffins?
Combine your butter and sugar in a large mixing bowl. You can mix with a whisk, hand mixer, or a stand mixer. Mix for about 1 minute until nice and creamy.
Add in the vanilla extract and each of the eggs, one at a time. Stir till just combined. In a separate bowl, combine the flour, baking powder, and salt. Whisk them together. Add half the flour mixture, stir till combined. Then half the milk, stir till combined. Then the rest of the flour, then the milk. The batter will be thick. Carefully fold in the blueberries.
Scoop the batter into greased muffin tins, or tins lined with paper cupcake liners. Scoop the batter carefully with an ice cream scoop or spoon. Fill each of the muffin tins to the top. Sprinkle the top of each muffin with coarse sugar.
Bake muffins until the tops are light golden and a toothpick comes out mostly clean.
I made about 14 regular sized muffins with this batch, but you could also make 6 large muffins, or about 28 mini muffins. The regular muffins will bake for 16-20 minutes. The jumbo muffins will need to bake about 30-35 minutes. The mini muffins should bake for 11-12 minutes. Check all the muffins with a toothpick for done-ness. The toothpick can have a few crumbs on it.
How to Store Blueberry Muffins?
These blueberry muffins will stay moist, for several days, but sometimes the issue is that they get too moist, and start to turn soggy. To store the muffins place paper towels over the bottom of a seal-able container then place the muffins in a single layer in the container. Place another layer of paper towels over the top of the muffins, then top with the lid.
Store the muffins at room temperature for 3-4 days. I like to zap mine in the microwave for a few seconds to enjoy them warm.
How to freeze Blueberry Muffins?
The muffins can also be frozen if you won’t be able to eat them all in a few days. Once the muffins are completely cooled to room temperature, you can freeze them in any freezer friendly bag or container. I like to wrap them in plastic wrap them place them in a ziplock bag. They can be frozen for up to 3 months.
When you want to enjoy them thaw them in the fridge or on the counter overnight. You can enjoy them warm again by microwaving on a plate for 20 seconds.
Looking for more muffin recipes?
- Double Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Pumpkin Chocolate Chip Muffins
- Blender Banana Muffins
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- 1/2 cup butter (softened)
- 1 cup white granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 cups blueberries
- 2 TBS coarse white sparkling sugar (optional)
- Preheat the oven to 375 degrees farenheit.
- Line a muffin tin with paper liners, or spray with non stick spray.
- Cream together the butter and white sugar in a large mixing bowl. Mix for about 1 minute till smooth and creamy.
- Stir in the vanilla extract and one of the eggs, mix until just combined.
- Stir in the second egg till just combined.
- In a separate bowl whisk together the flour, baking powder, and salt.
- Add half the flour mixture then mix until combined. Then half the milk and mix until combined. Repeat with the remaining flour and milk. The batter is thick.
- Carefully fold in the blueberries.
- Scoop the muffin batter into the prepared muffin tin. Fill each muffin tin to the top.
- Sprinkle coarse sugar evenly over the top of the muffins.
- Bake for 16-20 minutes until the tops are light golden and and a toothpick comes out clean, or mostly clean. (Mine took 17 minutes)
- Let the muffins cool for 10 minutes in the muffin pan before carefully removing to a cooling rack to cool completely.