Blueberry Muffins
Published: January 26, 2024.
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These Blueberry Muffins are soft, sugar-crusted and bursting with blueberries in every bite. The perfect simple and delicious breakfast!
This is our favourite blueberry muffin recipe. With just the right balance of sweet and tart, they’re light, tender and packed with fresh, juicy berries.
Muffins are one of my favourite things to bake. They’re easy to make, they bake up quickly and the flavour possibilities are endless. A healthy-ish breakfast, dessert or afternoon snack, they also make a wonderful gift that everyone will appreciate.
These blueberry muffins are made with just a handful of pantry staples, and unlike most muffin recipes there’s no oil in this recipe.
A quick and easy recipe that you can make in 45 minutes, you can even have these blueberry muffins ready to serve warm for breakfast!
5 More Delicious Blueberry Recipes
Bakery Style Blueberry Muffins
Makes 12 muffins; prep time 15 minutes, bake time 30 minutes.
Ingredients:
½ cup butter, melted and cooled
2 eggs, room temperature
½ teaspoon vanilla extract
½ cup milk
2 cups unbleached all-purpose flour
¾ cup + 1 teaspoon granulated sugar, divided
2 teaspoons baking powder
1 teaspoon (3 grams) kosher or fine sea salt
2 cups (200 grams) blueberries
Instructions:
Preheat oven to 375ºC (175ºC) and line a 12-cup muffin pan with muffin/cupcake baking cups or spray with non-stick cooking spray.
In a large bowl, whisk together butter, eggs, vanilla and milk.
In another bowl, whisk together flour, sugar, baking powder and salt. Add blueberries and toss to coat.
Stir the berry mixture into the wet ingredients just until combined.
Divide the batter evenly among the cups and sprinkle the remaining teaspoon of sugar across the tops. Bake for 25-30 minutes until golden and a tester comes out clean. Let cool in pan for 5 minutes so the muffins are easy to remove then transfer to a wire cooling rack and enjoy!
Notes:
To make gluten free: Use an equal amount of your favourite good quality 1:1 gluten free flour blend.
Frozen berries: While I love the caramelization that comes with baking with fresh blueberries, frozen berries work just as well. They also cost less and are a little sweeter because they’ve been harvested at their peak. If using from frozen, reminder to measure and add the blueberries straight from the freezer. Do not thaw or the juices will seep into the batter.
Make ahead: Once mixed, batter made with fresh berries will keep for up to a week in the refrigerator.
Storage: Muffins will keep well in an airtight container on the counter for 2-3 days, in the fridge for up to a week or in the freezer for up to 2 months. A well-sealed freezer bag may also be used.
To reheat: Thaw frozen muffins on the counter overnight. To warm them up, microwave for 12-15 seconds or return to oven-safe baking sheet at 350ºF (177ºC) for 5-10 minutes until heated through.
