A quick and easy recipe for the classic! Moist, tender, and bursting with juicy blueberries.
I warned you I’d be on the muffin train for a while—still the engineer, still riding. These blueberry muffins were made on a whim last week for the birthday boy, and happily they disappeared fast: all 16 muffins were gone soon after Matt returned from a two-day trip.
His feedback with a mouthful of blueberries was, “you know me so well.” Guilty as charged. He has a massive sweet tooth but usually prefers muffins, pastries, or donuts over cake, so muffins are my go-to for his birthdays. Bonus: you can stick a candle in a muffin.
I based this recipe on my peach almond streusel muffin batter. It’s a simple, reliable base—no mixer needed—and while streusel is great, these muffins don’t require it, so you can go from start to finish quickly.
I used frozen blueberries for two reasons: fresh berries are expensive right now, and frozen berries often give those beautiful purple-blue swirls in the batter, leading to juicy bursts after baking.
A couple tips for using blueberries: their juice can stain and the berries can sink to the bottom of the batter. To avoid both issues, toss the frozen berries in about 2 tablespoons of flour before folding them into the batter. I like to do this in a colander so excess flour falls away and doesn’t end up over-measuring the batter.
These muffins are very moist. If they last more than a couple of days, store them in the fridge in an airtight container with a paper towel to absorb extra moisture—otherwise they’ll get moldy. You can eat them cold, let one sit out a few minutes to take the chill off, or warm it in the microwave 10–15 seconds and slather with butter for a decadent treat.
These muffins are perfect for holiday mornings, long shopping days, or any time you want a comforting baked good. Everyone should have a solid blueberry muffin recipe—give this one a try and keep it on hand.
Blueberry Muffins
Ingredients
- 2 and ½ cups + 2 Tablespoons (315g) all-purpose flour divided; be sure to measure properly
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100g) packed brown sugar
- ½ cup (100g) granulated sugar
- ½ cup (1 stick) unsalted butter 1 stick, melted
- 2 large eggs room temperature
- 1 cup (240mL) buttermilk
- 1 teaspoon vanilla extract
- 1 and ½ cups frozen blueberries do not thaw
- Coarse sugar for sprinkling optional
Instructions
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Preheat oven to 400ºF (204ºC). Spray 16 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.
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In a large bowl, whisk together 2 and ½ cups of the flour, baking powder, baking soda, and salt. Set aside.
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In a medium bowl, whisk the brown sugar, granulated sugar, and melted butter until smooth. Add the eggs, buttermilk, and vanilla, and whisk until combined.
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Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
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Toss the frozen blueberries in the remaining 2 tablespoons of flour (do not thaw). Carefully fold the berries into the batter; expect some purple color to spread.
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Spoon the batter evenly into prepared pans. Top with extra berries if desired and sprinkle with coarse sugar. Bake at 400ºF for 5 minutes, then reduce oven to 350ºF (177ºC) and bake 15–17 minutes more, until tops are golden and a toothpick comes out mostly clean. Cool on a wire rack. Store in an airtight container at room temperature up to 3 days or in the refrigerator up to one week. Freeze up to 2 months and thaw in the microwave 45–60 seconds before eating.
Notes
- Use room temperature eggs when the recipe calls for room temperature butter. To quickly warm eggs, place them in a bowl of warm water for 10 minutes.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Fresh blueberries or a mix of fresh and frozen can also be used.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.