This recipe for Homemade Blueberry Muffins bakes up so quickly you can have them on the table for breakfast in under 30 minutes.
These muffins freeze beautifully! Make a double batch and stash some for later. Plus, learn how to freeze fresh blueberries so you can enjoy homemade muffins all year round.
Check out all the other breakfast ideas to fuel your day and kickstart your morning right!
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I'm sharing with you today a recipe for homemade blueberry muffins that bakes up quickly so you can have them on the table for breakfast in no time.
When blueberries are in season, I purchase extra to freeze so we can enjoy blueberries all year long. I like to add a few frozen blueberries to my Bulk Pancake Mix recipe when serving brunch for my family.
You can also use the frozen blueberries for Homemade Blueberry Sauce to serve over waffles, pancakes or homemade vanilla ice cream.
The possibilities are endless when you take the extra time to freeze fresh blueberries.
Table of Contents
- Freezing Fresh Blueberries Tip
- Main Ingredients Needed
- Step-by-Step Directions
- How to Add the Blueberries to the Batter
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Tips for Baking Perfect Muffins
- Bake Muffins Like a Pro!
- Storing, Freezing Thawing and Reheating Tips
- Try these recipes next...
- 📖 Recipe Card
- 💬 Comments
Freezing Fresh Blueberries Tip
Here is my easy freezing tip for fresh blueberries. I do this every year when blueberries are on sale in the grocery store.
- Place the blueberries on a baking tray and place the tray in the freezer for about 45 minutes or until the blueberries are frozen.
- Place the frozen blueberries in a plastic freezer bag.
- Make sure you label and date the bag.
- They're ready for you to pull out of the freezer in the coming months when you want to enjoy homemade blueberry muffins again.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Separately, whisk the egg in a small bowl, then mix in the milk and oil. Add the wet ingredients (egg mixture) to the dry ingredients (flour mixture) and stir until just combined, taking care not to overmix the dough.
How to Add the Blueberries to the Batter
The first few times I made this recipe I noticed the blueberries were all clumped together at the bottom of each muffin.
After a little research, I found out that if you toss the blueberries with a little flour which helps distribute them evenly throughout the muffin batter.
This tip also works if you're stirring in any fruit, chocolate chips, nuts, etc. into a muffin batter.
Step 2: Lightly coat the blueberries with one tablespoon of flour, then carefully fold them into the batter. Stir just until the wet and dry ingredients are barely combined – this will help ensure you don't overmix and create a tough muffin.
Baking Instructions
Step 3: Use a cookie scoop or ice cream scoop to add the batter to the muffin paper liners. Bake in a preheated 400 degree oven for 20 minutes or until a toothpick inserted into the center of one muffin comes out clean.
Step 4: Allow the muffins to cool in the pan for a few minutes and then remove to a baking cooling rack. Leaving them in the pan any longer will continue the baking process since the muffin pan retains heat which cause the muffins to overcook and become dry.
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Tips for Baking Perfect Muffins
- When combining the dry and wet ingredients, do not over-mix. Stir until the flour is no longer visible.
- Spray each paper liner with non-stick cooking spray before adding the batter. This will ensure that the baked muffins do not stick to the paper liner.
- Do not overfill the muffin pan. Fill each muffin cup three quarters of the way full. Using a cookie scoops helps!
- To avoid the muffins being dry, bake the muffins until a toothpick or cake tester comes out clean when you insert into the middle of a muffin.
- Allow the muffins to cool in the pan for a few minutes and then remove to a cooling rack. Leaving them in the pan any longer will continue the baking process since the muffin pan retains heat which cause the muffins to overcook and become dry.
Bake Muffins Like a Pro!
For perfectly portioned and evenly baked muffins, use a cookie scoop to fill your muffin tray – it's the secret to consistent results and less mess!
Get your baking game on point! Say goodbye to unevenly sized treats and hello to consistent, delicious results every time! Grab my FREE Cookie Scoop Size Cheat Sheet!
Storing, Freezing Thawing and Reheating Tips
Refrigerator: Store the muffins in an airtight container. You can keep them on the countertop, however, if your house is warm, they should be stored in the refrigerator for up to 5 days.
Freezer: You can also freeze the muffins in airtight containers or a freezer-safe storage bag for up to 3 months.
Thawing and Reheating: Thaw in the refrigerator overnight. You can reheat the muffins in a preheated 350°F oven wrapped in aluminum foil until warmed through.
Try these recipes next...
📖 Recipe Card
Homemade Blueberry Muffins
Equipment
Ingredients
- 2 cups flour
- ½ cup sugar
- 1 tbsp. baking powder
- ½ tsp. salt
- 1 egg
- 1 cup milk
- ¼ cup oil
- ¾ cup blueberries
- 1 tbsp. additional flour
Instructions
- Mix the flour, sugar, baking powder and salt together in a mixing bowl.
- Add the additional 1 tbsp. flour to the blueberries and toss gently.
- In another small mixing bowl, beat the egg slightly then stir in the milk and oil.
- Add the egg mixture to the flour mixture and stir until just combined being careful not to overwork the dough.
- Add the blueberries to the muffin mixture. Stir gently until everything is combined
- Spoon into muffin tins and bake for 20 – 25 minutes in a preheated 400 degree oven.
Notes
This recipe has been updated since it first appeared in 2015 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Kayla Webb says
Look so yummy. Thanks for your recipes! gotta try them!
english to spanish translation
Erlene - My Pinterventures says
I can't wait for blueberry season. We have two bushes and will be adding more this year. Love the tip about coating the blueberries in flour. Thanks for sharing this on Merry Monday.
Emily says
These sound delicious! We pick and freeze tons of blueberries every summer. I need to pull some out and make some muffins. Pinning and sharing. Thanks for linking up to #HomeMattersParty
Emily
Sydney Andersen says
Mmm these look so good! I have a ton of blueberries and this would be a great way to use them up. Thanks for linking up with us at Dream. Create. Inspire! I hope we will see you tomorrow night!