Blueberry Muffins Recipe

Blueberry muffins are soft, sweet breakfast muffins made with flour, sugar, butter, milk, eggs, vanilla, and fresh blueberries baked until golden. This easy blueberry muffins recipe is perfect for a quick breakfast, weekend brunch, after-school snack, or a simple homemade treat for the family.

These muffins are simple, classic, and exactly the kind of recipe that belongs in the 801 Cookbook — easy enough for a weekday, good enough for company, and cozy enough to make your kitchen smell amazing.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: About 35 minutes
Servings: 12 muffins
Oven Temperature: 375°F

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

How to Make Blueberry Muffins

1. Preheat the oven

Preheat your oven to 375°F. Line a muffin tin with paper liners or lightly grease each muffin cup.

2. Mix the dry ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

3. Mix the wet ingredients

In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.

4. Combine the batter

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should look slightly thick and a little lumpy.

Do not overmix. Overmixing can make muffins dense instead of soft.

5. Fold in the blueberries

Gently fold the fresh blueberries into the batter so they are evenly distributed.

6. Fill the muffin tin

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

7. Bake

Bake for 20–25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

8. Cool and serve

Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack. Serve warm or let them cool completely.

Tips for Better Blueberry Muffins

For soft muffins, stir the batter only until the ingredients come together. A few lumps are fine.

For sweeter tops, sprinkle a little extra sugar over the muffins before baking.

For less blueberry bleeding, gently pat the blueberries dry before folding them into the batter.

For the best texture, enjoy the muffins the same day or store them in an airtight container.

How to Store Blueberry Muffins

Store blueberry muffins in an airtight container at room temperature for up to 2–3 days. For longer storage, freeze them in a freezer-safe bag or container.

To reheat, warm a muffin in the microwave for about 10–15 seconds.

What to Serve with Blueberry Muffins

Blueberry muffins go great with coffee, orange juice, scrambled eggs, yogurt, fresh fruit, or a simple weekend brunch spread.

They also work well as a grab-and-go breakfast for busy mornings around Salt Lake, school days, workdays, or road trips through Utah.

FAQ

How long do blueberry muffins take to bake?

Blueberry muffins usually take 20–25 minutes to bake at 375°F.

Can I use frozen blueberries?

Yes, frozen blueberries can be used, but fresh blueberries usually give the best texture. Add frozen blueberries straight from the freezer and fold them in gently.

Why are my blueberry muffins dense?

Blueberry muffins often turn dense when the batter is overmixed. Stir only until the wet and dry ingredients are just combined.

Can I make blueberry muffins ahead of time?

Yes. You can bake them ahead and store them at room temperature for a few days or freeze them for later.

How many muffins does this recipe make?

This recipe makes about 12 blueberry muffins.

Final Recipe Note

These homemade blueberry muffins are simple, soft, and full of fresh blueberry flavor. They’re the kind of classic recipe every kitchen needs, easy to make, easy to share.