Our family has been making these homemade blueberry muffins for years and they’re always a hit. They are easy and work up quick, under 30 minutes. Use fresh, canned, or frozen blueberries.
I always add a little dusting of granulated sugar on top before baking. It adds just a bit more sweetness and the crackly sugar top creates a lovely texture.
You don’t have to go to a coffee shop, bakery, or grocery store to get delicious blueberry muffins.
Homemade Easy Blueberry Muffin Recipe
This recipe is originally from a Betty Crocker Recipe Book that has very worn pages. Indulge me for a moment in a nostalgic journey to kitchens filled with the comforting aroma of freshly baked goods, where the clatter of mixing bowls and the gentle hum of ovens whispered tales of warmth and tradition. Can’t you smell them baking and see the kitchen?
Table of contents
For decades, this blueberry muffin has held a cherished place in our hearts (and stomachs). This is our go-to family recipe. The tender crumb and burst of juicy blueberries make this a great choice for a breakfast on the go or sweet afternoon snack.
When it’s blueberry season and you are wondering what to do with them whip up a batch of these. I also like to freeze blueberries in a freezer-safe container. Just divide them up into small batches 1 to 2 cups. They’re ready to go for recipes when you’re in a hurry.
Quick Easy Homemade Blueberry Muffins Recipe
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Kitchen Essentials
Ingredients
- 2 Cups All-Purpose Flour Sifted
- 3/4 Cup Granulated Sugar plus 1 tablespoon for muffin tops
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- ½ Cup Shortening softened, can use softened butter
- 1 Large Egg slightly beaten
- 1/2 Cup Milk or buttermilk
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Blueberries if canned, well drained, can use fresh blueberries or frozen
Instructions
- Preheat the oven to a moderate temperature 400°F (204°C).
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Using a pastry blender or fork mix in the soft shortening with the flour mixture until you see pea sized crumbles.
- Then stir in the wet ingredients, egg, milk, and vanilla extract just until blended.
- Gently fold in the blueberries.
- Prepare muffin cups. You can use paper liners or grease the muffin cups in a muffin tin with butter, shortening, or use cooking spray to grease.
- Fill muffin cups 2/3 full of the muffin batter. Sprinkle a little sugar on the top of each muffin if desired. Note. The batter should be rather thick.
- Bake for 20 minutes until golden brown. Until the tops are no longer wet and when a toothpick is inserted into the middle of a muffin, it comes out clean or with a few crumbs. No wet batter.
- Transfer to a wire rack to cool.
- Serve hot with butter, jam, marmalade, money or any other desired spread.
Your Own Private Notes
Notes
Can you use frozen blueberries in muffins?
Yes, absolutely. We use frozen blueberries often. Just make sure to add them frozen.Buttermilk blueberry muffins recipe
Follow the recipe and swap out the whole milk for buttermilk. Continue with the recipe instructions.Recipe Variations
Add a Streusel Topping. In a medium bowl, mix together the following ingredients. Using a pastry cutter, cut in butter until topping is crumbly and coarse. Sprinkle the crumb topping on top of each muffin before baking. • ¼ Cup All-Purpose Flour• 2 Tablespoons Brown Sugar
• 2 Tablespoons Granulated Sugar
• ¼ Teaspoon Ground Cinnamon
• 2 Tablespoons Butter, Cold
• 1/8 Teaspoons Salt Make this Muffin Recipe Using Different Kinds of Fruit. Here are a few of our favorites. It’s a great recipe to swap out the blueberries for cherries, raspberries, peaches, prunes, dates, figs, or apples all taste incredible added to this muffin batter. Let your creativity take the lead. Just cut the fruit to about the same size as the blueberries.
Nutrition
Our best blueberry muffin recipe tips
We recommend sifting the flour. However, if you fluff the flour in its container and gently scoop the flour into the measuring cup and level off the top with a knife, this will work too.
The batter should be on the thick side. However, it should be easily scoopable. If it is too runny, add a little flour. If it is too dry, add a bit of milk.
Buttermilk Muffins. If you love the tangy flavor of buttermilk, use that in place of the milk. Just delicious.
Use fresh blueberries when possible. However, canned blueberries, or frozen blueberries work well in this recipe. They add a burst of juicy flavor to each bite.
How to prepare fresh blueberries. When using fresh blueberries, place them in a colander and wash them with cool water. Drain them and pick them over for any stems, wrinkly blueberries, or damaged berries.
Gentle Folding. When incorporating the blueberries into the batter, gently fold them in with a spatula. Overmixing can cause the berries to break and bleed into the batter, resulting in a less visually appealing muffin.
Speaking of mixing, be careful not to overmix the batter once you’ve added the dry ingredients. Overmixing can lead to tough, dense muffins instead of the light and fluffy texture we crave.
Room Temperature Ingredients. For best results, use room temperature ingredients, particularly the eggs and milk. This helps the ingredients blend together smoothly, resulting in a uniform batter.
Proper Filling. Fill each muffin cup about two-thirds full of batter. This allows the muffins to rise evenly without overflowing the pan.
Can you use frozen blueberries in muffins?
Yes, absolutely. We use frozen blueberries often. Just make sure to add them frozen.
Buttermilk blueberry muffins recipe
Follow the recipe and swap out the whole milk for buttermilk. Continue with the recipe instructions.
Recipe Variations
Add a Streusel Topping. In a medium bowl, mix together the following ingredients. Using a pastry cutter, cut in butter until topping is crumbly and coarse. Sprinkle the crumb topping on top of each muffin before baking.
- ¼ Cup All-Purpose Flour
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Granulated Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Tablespoons Butter, Cold
- 1/8 Teaspoons Salt
Make this Muffin Recipe Using Different Kinds of Fruit. Here are a few of our favorites. It’s a great recipe to swap out the blueberries for cherries, raspberries, peaches, prunes, dates, figs, or apples all taste incredible added to this muffin batter. Let your creativity take the lead. Just cut the fruit to about the same size as the blueberries.
How to store muffins
Once your blueberry muffins are baked and cooled, store them at room temperature. If you plan to enjoy the muffins within a day or two. Line the bottom of an airtight container with paper towels to absorb any excess moisture and help keep the muffins fresh.
If you need to store the muffins for longer, you can refrigerate them. Place them in a single layer in an airtight container or zip-top bag. Before serving, allow them to come to room temperature or gently warm them in the microwave for a few seconds.
Can you freeze homemade blueberry muffins?
Blueberry muffins freeze well, making them a convenient option for meal prep or future cravings. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container.
To thaw, simply leave them at room temperature or reheat them in the microwave or oven until warmed through.
By following these recipe tips and storage guidelines, can enjoy delicious blueberry muffins whenever the craving strikes.
We hope you enjoyed these easy blueberry muffins. Here are a few more delicious recipes for you to try.
