Quick Easy Homemade Blueberry Muffins Recipe

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: afterschool snack, bakery recipe, cake recipe, fruit recipe, muffin recipe, quick bread

Servings: muffins

Calories: 223kcal

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Kitchen Essentials

Mini Muffin Tins

Floursack Towels

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.

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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