This recipe for Homemade Blueberry Muffins bakes up so quickly you can have them on the table for breakfast in under 30 minutes. The muffins also freeze well too, so you can easily make an extra batch to enjoy at a later time.
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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.
The possibilities are endless when you take the extra time to freeze fresh blueberries.
Table of Contents
Make sure you print out the recipe below and save it for later!
- Baking powder
- Fresh Blueberries
Mix the flour, sugar, baking powder and salt together in a mixing bowl. 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.
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.
Toss the blueberries with one tablespoon of flour, and then gently fold them into the batter. Make sure you stir until the wet ingredients are just barely combined. That way you can be sure you didn't over-mix the ingredients.
Here's my secret to baking perfect muffins every single time! Spray the muffin paper liners with non-stick baking spray. This will ensure that the muffins don't stick at all to the paper liners when they're done baking.
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.
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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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.
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 over-fill 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.
- 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.
- You can also freeze the muffins in airtight containers or a freezer-safe storage bag for up to 3 months. Thaw in the refrigerator overnight.
- You can reheat the muffins in a preheated 350°F oven wrapped in aluminum foil until warmed through.
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- 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
- 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.
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Amount Per Serving: Calories: 174Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 236mgCarbohydrates: 27gFiber: 1gSugar: 9gProtein: 4g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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!