Homemade Blueberry Muffins Recipe
Looking for the perfect blueberry muffin recipe? These homemade blueberry muffins are bursting with fresh blueberries and topped with a delightful crumb, making them an irresistible treat for any occasion. This is a quick, easy recipe for warm homemade blueberry muffins in about 30 minutes.
There’s nothing quite like the aroma of freshly baked blueberry muffins drifting through the kitchen. These delicious homemade blueberry muffins are easy to make and packed with juicy blueberries and a sweet, crunchy topping. Whether you’re an experienced baker or a beginner, this recipe will quickly become your go-to for the best blueberry muffins you’ve ever tasted.
We all love starting our day with a great-tasting breakfast, and there’s nothing quite like a variety of delightful treats. From sticky buns that are warm and gooey to apple fritters bursting with fresh apple chunks and strawberry cream cheese rolls that perfectly blend the tangy sweetness of strawberries with creamy cheese, each bite is a little piece of morning heaven. These homemade blueberry muffins fit right into that delicious lineup, offering a burst of juicy blueberries and a crunchy topping that’s sure to satisfy. Whether enjoyed with a cup of coffee or as a snack on the go, these muffins make breakfast something to look forward to every day.
These homemade muffins are just as good as bakery-style blueberry muffins in both taste and texture. With their tall, golden-brown tops and moist, tender interiors bursting with juicy blueberries, they’re just as tasty and satisfying. The sweet topping adds a delightful crunch, making each bite a perfect treat for any occasion.
Why These Are Our Favorite Blueberry Muffins
This easy blueberry muffin recipe stands out for its simplicity and incredible flavor. Here are a few reasons why this is the best muffin recipe:
Perfect Texture: The combination of yogurt and milk in the wet ingredients ensures moist and tender muffins every time.
Delicious Topping: A crumb topping made with brown sugar and pecans adds a delightful crunch to the muffin tops.
Bursting with Blueberries: Fresh or frozen blueberries provide juicy bursts of flavor in every bite.
Simple Ingredients: Uses pantry staples and everyday ingredients, making it easy to whip up a batch anytime.
Key Ingredients for Moist Blueberry Muffins
Please see the printable recipe card below for a complete list of ingredients and amounts.
For the Topping:
Combine the topping ingredients for nice, sweet, crunchy, and delightful muffin tops.
Brown Sugar
Pecans
Cinnamon
For the Muffins:
These are the ingredients needed for the muffin mix. For easy blueberry muffins, use basic kitchen and pantry ingredients.
Blueberries: Fresh blueberries are great, but frozen blueberries work just as well. If using frozen, there is no need to thaw them. Just add them straight to the mix.
Flour: All Purpose flour is needed for this recipe. No need to sift the flour. It is the base for the muffins and provides structure.
Baking Soda, Baking Powder, and Salt: These are a few basic ingredients to keep the muffins light and fluffy.
Butter: I used salted butter. It provides moistness for the muffins.
White Sugar and Brown Sugar: White and brown sugar add the perfect balance of sweetness to the muffins.
Eggs: Use medium to large eggs. They are a binder for the muffins.
Yogurt or Sour Cream: I prefer to use yogurt when I have it on hand; if not, sour cream works very well.
Vanilla: Vanilla extract is my first choice, but you can substitute almond extract if you desire.
Milk: I use whole milk for this recipe.
How To Make Blueberry Muffins From Scratch
This is the best blueberry muffin recipe, ensuring a delicious bakery style muffin in just minutes. For complete step-by-step instructions, please see the recipe card below.
- Preheat the Oven.
- Make the topping.
- Prepare the dry ingredients.
- Mix the wet ingredients.
- Combine the ingredients and fold in the blueberries.
- Fill the muffin cups to the top and add the brown sugar topping.
- Bake and Serve.
How To Make Tall Blueberry Muffins
Starting your muffin batter at a higher temperature helps the blueberry muffins rise tall and beautiful. Lowering the temperature during cooking allows the insides to finish cooking without drying out, ensuring the centers remain soft, moist, and fluffy. You’ll have tall, beautiful, and delicious muffins.
Blueberry Muffins Recipe Tips
By following these tips, you’ll have delicious homemade blueberry muffins that are perfect for any occasion. Whether making them for a family breakfast or as a treat to share with friends, these muffins will surely delight you.
- Use muffin liners for easy removal from the pan and easy cleanup. Spray the muffin liners with nonstick cooking spray.
- Fill the muffin tins to the top.
- Be sure to lower the temperature after 5 minutes.
- Cool in the pan for a few minutes and then transfer to a wire cooling rack.
Recipe Variations
- You can also make mini muffins by using a mini muffin pan and adjusting the bake time accordingly.
- Add a teaspoon of lemon zest to the dry ingredients for a refreshing citrus flavor that pairs beautifully with the blueberries.
- Replace half of the blueberries with other berries, such as raspberries or blackberries, for a mixed berry delight.
How To Store and Freeze Blueberry Muffins
To keep your blueberry muffins fresh, store them in an airtight container at room temperature for up to three days. Place them in an airtight container in the refrigerator for longer storage for up to a week. To Freeze Muffins: Allow the muffins to cool completely, and then wrap each muffin in plastic wrap or place them in a freezer-safe container or a freezer bag. When ready to eat, thaw in the refrigerator. To Warm Muffins: Heat for a few seconds in the microwave (about 20-30 seconds) or in the oven until warm throughout. They can be frozen for up to three months and thawed in the refrigerator before enjoying.
Blueberry Muffins FAQs
Yes, you can use frozen blueberries. There’s no need to thaw them; just fold them into the batter gently to prevent the color from bleeding too much. This is also a great way to take advantage of the blueberry season. You can freeze fresh blueberries to use for this recipe or other recipes later in the year.
If you don’t have muffin liners, you can grease your muffin tin with cooking spray to prevent the muffins from sticking.
You can use sour cream as a substitute for yogurt in this recipe.
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Homemade Blueberry Muffins Recipe
Ingredients
Muffin Topping
- ½ cup Brown Sugar firmly packed, light or dark sugar
- 1 teaspoon Cinnamon
- ½ cup Pecans chopped, optional
Muffin Mix
- 1¾ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Salted Butter Softened
- ½ cup White Granulated Sugar
- ¼ cup Brown Sugar firmly packed
- 2 large Eggs
- ½ cup Greek Yogurt plain
- 2 teaspoons Vanilla Extract
- ¼ cup Milk
- 1½ cups Fresh or Frozen Blueberries
Instructions
- Preheat the oven to 425°F. This recipe makes about 14 muffins. Line a muffin tin with cupcake liners, and line a second pan with 2 liners. Set aside.
- In a small bowl, mix the brown sugar, cinnamon, and pecans. Set aside.
- Whisk the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
- Using a stand mixer, beat the butter, granulated sugar, and brown sugar together at high speed until smooth and creamy, for about 2 minutes.
- Slow the mixer down and add the eggs one at a time, beating well after each addition. Beat the yogurt and vanilla extract until combined.
- With the mixer running on low speed, add the dry ingredients and milk and beat until no flour remains. Fold in the blueberries.
- Spoon the batter into liners, filling them to the top. Spoon brown sugar topping on each, gently pressing it into the top so it sticks.
- Bake for 5 minutes at 425, then reduce the oven temperature to 350°F and bake for 15–18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for a few minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Keep them in a covered container at room temperature for a few days or in an airtight container in the refrigerator for up to 1 week. To Freeze: Allow the muffins to cool completely, wrap them tightly in plastic wrap, and freeze for up to 3 months. Thaw completely in the refrigerator.