Last updated on July 12th, 2026 at 06:09 pm
There’s nothing quite like the smell of warm blueberry muffins fresh from the oven. Soft, tender, and bursting with juicy blueberries, these homemade muffins are the perfect way to start your morning or enjoy as an afternoon treat with a cup of coffee or tea.
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.
This quick and easy blueberry muffin recipe comes together with simple pantry ingredients and just a few minutes of prep. Whether you use fresh blueberries during peak season or frozen berries year-round, you’ll have moist, flavorful muffins with golden tops every time. They’re perfect for busy weekdays, leisurely weekend breakfasts, lunch boxes, or sharing with family and friends.
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?
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.
Why You’ll Love These Blueberry Muffins
- Ready in about 30 minutes.
- Soft, moist, and packed with juicy blueberries.
- Made with simple pantry staples.
- Works with fresh or frozen blueberries.
- Perfect for breakfast, brunch, snacks, or dessert.
- Easy enough for beginner bakers.
- Freezes beautifully for quick breakfasts later.
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.2 Cups All-Purpose Flour, 3/4 Cup Granulated Sugar, 2 Teaspoons Baking Powder, 1/2 Teaspoon Salt
- Using a pastry blender or fork mix in the soft shortening with the flour mixture until you see pea sized crumbles.½ Cup Shortening
- Then stir in the wet ingredients, egg, milk, and vanilla extract just until blended.1 Large Egg, 1/2 Cup Milk, 1 Teaspoon Vanilla Extract
- Gently fold in the blueberries.1 1/2 Cups 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
Recipe Tips for Success
- Measure the flour by spooning it into the measuring cup and leveling it off instead of scooping directly from the bag.
- Mix the batter just until the dry ingredients are incorporated. A few small lumps are perfectly fine and help keep the muffins tender. Overmixing can make muffins tough.
- If using frozen blueberries, stir them into the batter while they’re still frozen. This helps keep the berries from bleeding too much color into the batter.
- Fill the muffin cups about two-thirds to three-quarters full for nicely domed tops.
- Let the muffins cool for a few minutes before removing them from the pan to prevent breaking.
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.
Fresh vs. Frozen Blueberries
Can you swap one for the other? yes.
- Fresh blueberries hold their shape well and are ideal when they’re in season.
- Frozen blueberries make it easy to enjoy homemade muffins any time of year and don’t need to be thawed before adding to the batter. They may tint the batter slightly blue, but the flavor is just as delicious.
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.
It’s easy to customize these blueberry muffins with a few simple additions.
- Add lemon zest for a bright burst of citrus flavor.
- Sprinkle coarse sugar over the tops before baking for a bakery-style finish.
- Mix in chopped pecans or walnuts for extra crunch.
- Add a pinch of cinnamon to the batter for warm flavor.
- Try mixed berries by replacing some of the blueberries with raspberries or blackberries.
- Top with a streusel crumb topping for an extra-special breakfast treat.
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.
Serving Suggestions
These homemade blueberry muffins are delicious served warm or at room temperature.
Try serving them with:
- Butter or whipped honey butter.
- Softened cream cheese.
- Homemade blueberry, strawberry, or raspberry jam.
- Fresh fruit and yogurt for a simple breakfast.
- Scrambled eggs and bacon for a complete brunch.
- A hot cup of coffee, tea, or hot chocolate.
They also make an easy grab-and-go breakfast for busy mornings.
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.
Why are my blueberry muffins dense?
Dense muffins are often the result of overmixing the batter or adding too much flour. Stir just until the ingredients are combined and measure the flour carefully for light, tender muffins.
Can I freeze blueberry muffins?
Absolutely! Allow the muffins to cool completely, then place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw at room temperature or warm one in the microwave for about 20 to 30 seconds for a freshly baked taste.
How do I keep blueberry muffins moist?
Store the cooled muffins in an airtight container at room temperature for up to 3 days. If you’re keeping them longer, refrigerate or freeze them. Avoid overbaking, as this is one of the most common causes of dry muffins.
Can I make the batter ahead of time?
For the best rise and texture, bake the batter soon after mixing. If you’d like to prepare ahead, it’s better to bake the muffins completely and store or freeze them until you’re ready to enjoy them.
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.
