The BEST Blueberry Muffins Recipe! They’re light, fluffy, and moist in the center with golden tops and packed with juicy berries. These blueberry muffins are perfect—they’re so quick and straightforward that you can enjoy them fresh at any time of day. Prepared with basic ingredients and just a couple of mixing bowls, this easy recipe is ideal for breakfast, dessert, or a snack.
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This blueberry muffin recipe is worthy of your time and effort, bringing a touch of sweetness and warmth to any occasion, whether you’re hosting guests or enjoying a quiet moment at home.
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INGREDIENTS FOR BEST BLUEBERRY MUFFINS
These homemade blueberry muffins are so delicious and require only a few ingredients. Full ingredients and instructions are in the recipe card at the bottom of this post. Here’s what you will need:
- Blueberries – Fresh or frozen will work. If you use frozen, do not defrost them first or their juice will bleed into your batter. If you rinse your berries, be sure to dry them completely before folding into your batter.
- Flour – I use all-purpose flour.
- Sugar – Use granulated sugar for the batter, or brown sugar if you prefer its flavor.
- Milk– You can use whole 2%, or nonfat milk.
- Egg – One large egg, at room temperature.
- Oil – Use a mild vegetable oil- I use oil instead of butter because it makes the muffins soft and moist.
- Vanilla extract – PURE vanilla extract makes all the difference. If you don’t love vanilla, use almond extract.
- Zest of lemon – Adds a bright, citrusy flavor to the batter.
- Baking powder – any kind will do, I use Fleischmann’s Baking Powder.
- Salt – about a pinch of salt to enhance the flavor.
HOW TO MAKE THE BEST BLUEBERRY MUFFINS
I love these easy blueberry muffins! They are simple and quick to make. This classic recipe is no-fuss and still unbelievably delicious.
- Preheat the oven to 350° Fahrenheit.
- Stir milk, vegetable oil, egg, vanilla extract and lemon zest in a medium size bowl until combined.
- In a large bowl, using a rubber spatula, combine together the flour, baking powder, sugar and salt; mix until well combined. Add frozen or fresh blueberries, toss them around until coated in flour mixture.
- Add wet ingredients to dry ingredients. Using a spatula, fold it in gently until combine.
- Portion batter into muffin pan, about ¾ full.
- Bake for 30 minutes or until light golden on top and toothpick comes out clean form the center of the muffin. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
- Muffins are best fresh from the oven. Store muffins in an airtight container at room temperature for up to 2 days. Freeze baked muffins for up to 2 months.
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EQUIPMENT
EXPERT TIPS
- How can I make my muffins rise taller. Make sure your baking powder is fresh for the best rise. Avoid overmixing the batter to keep it light and airy. Make sure your oven is preheated. Fill the muffin cups generously, to the top or almost to the top.
- The best type of paper liner for blueberry muffins. Use parchment paper liners because they are non-stick and help with easy removal.
- Best way to reheat muffins. If I’m reheating just one or two muffins, I like to warm them briefly in the microwave for 15-20 seconds. For more muffins, I loosely wrap them in foil and heat them in a preheated oven at 350°F (175°C) for about 5-10 minutes.
VARIATIONS
Optional Lemon Glaze for Muffins: From time to time, I also like to add a Lemon Glaze to my muffins.
Here’s easy Lemon Glaze recipe: Place 1 cup powdered sugar and 2-3 tablespoons of fresh lemon juice in a medium bowl. Whisk to combine, making sure to incorporate all the dry powdered sugar. When the glaze is smooth, adjust the consistency to your liking. If it seems too thick, add more lemon juice, 1 teaspoon at time, until the glaze is pourable. Drizzle over the muffins, when they are cooled off.
HOW TO STORE BLUEBERRY MUFFINS?
It’s important to note that muffins need to be fully cooled before storing them, otherwise they will end up soggy. Once you remove them from the oven, leave in the pan for a few minutes then transfer to a wire rack to cool completely. Then place the cool muffins in an airtight container. Blueberry muffins keep well at room temperature for up to 2 days. If you have any left after that, stash them in the freezer for a breakfast or snack.
LOOKING FOR MORE DESSERT RECIPES
- Lemon Crinkle Cookies
- Chocolate Crinkle Cookies
- Double Chocolate Banana Bread
- Lemon Poppy Seed Cake
- Orange Sugar Cookies
If you give this Blueberry Muffins recipe a try, let me know your thoughts and any questions in the comments section. 😊 I genuinely appreciate your feedback and am always here to answer any questions you may have. Also, be sure to pin the recipe by clicking the ‘PIN’ button for future reference.
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Happy Baking! -A
The nutritional and calories information shown is an estimated provided by an online nutrition calculator. Although The Tasty Chapter attempts to provide accurate nutritional information, these figures are only estimates.
BEST BLUEBERRY MUFFINS
Ingredients
Wet Ingredients:
- 1 egg room temperature
- ¾ cup milk room temperature
- 6 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- zest of one lemon
Dry Ingredients:
- 1 ½ cups all-purpose flour sifted
- ½ cup granulated sugar
- 2 teaspoons baking powder
- pinch of salt
- 1 1/4 cups blueberries fresh or frozen, divided
Instructions
- Preheat the oven to 350° Fahrenheit. Line a 12 cup muffins tin with paper cupcake liners and set aside.
- Stir milk, vegetable oil, egg, vanilla extract and lemon zest in a medium size bowl until combined.
- In a large bowl, using a spatula, combine together the flour, baking powder, sugar and salt; mix until well combined. Add 1 cup bluberries, toss them around until coated in flour mixture.
- Add wet ingredients to dry ingredients. Using a spatula, fold it in gently until combine. Don't over mix.
- Divide batter among prepared cups. Press remaining 1/4 cup blueberries into top of batter.
- Bake for 30 minutes or until light golden on top and toothpick comes out clean form the center of the muffin. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.