These Classic Blueberry Muffins are soft, tender, and packed with juicy blueberries in every bite.
Baked in a jumbo muffin pan, this recipe makes 6 large muffins that are the perfect breakfast idea, for busy mornings, weekend brunch, or an afternoon snack...kids love them!
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Originally published in 2015, this recipe has been updated with new photos, storage information, and answers to frequently asked questions.
Table of Contents
- Recipe at a Glance
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- How to Keep Blueberries from Sinking
- Insider Tips from My Kitchen to Yours
- Storing, Freezing Thawing and Reheating Tips
- Recipe FAQ's
- More Muffin Recipes to Bake
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 10 min | Cook/Bake: 20 min | Difficulty: Easy | Servings: 6 jumbo muffins
Main Ingredients: Butter, sugar, eggs, flour, milk, blueberries.
Why You’ll Love It: These classic blueberry muffins are soft, tender, and filled with juicy blueberries. They come together with simple pantry ingredients and are ready in under 30 minutes.
Best For: Family breakfasts, weekend brunch, lunch boxes, or an afternoon snack.
Equipment Needed:
- Cookie Scoop – Helps create evenly sized muffins that bake evenly
- Jumbo Muffin Pan - Perfect for baking evenly sized jumbo homemade muffins.
- Paper Liners - Make cleanup quick and easy. Lightly spray the liners with nonstick baking spray to help prevent the muffins from sticking.
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.
Substitutions and Variations
Blueberries: Fresh or frozen blueberries both work well. If using frozen blueberries, stir them into the batter straight from the freezer to help prevent the color from bleeding.
Milk: Whole milk, 2%, or buttermilk can all be used. Buttermilk will give the muffins a softer, more tender texture.
Butter: Use room-temperature butter so it creams easily with the sugar, creating a lighter muffin.
Vanilla: For a richer flavor, use pure vanilla extract instead of imitation vanilla.
Turbinado Sugar: Sprinkle the tops with turbinado or demerara sugar before baking for a crisp, bakery-style finish.
Easy Variation: Stir in a teaspoon of lemon zest with the batter for a fresh citrus flavor that pairs perfectly with blueberries.
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.
Recipe Tip: This recipe is designed for a 6-cup jumbo muffin pan. If using a standard 12-cup muffin pan, you'll need to reduce the baking time and may get more muffins.
Step 1: Whisk together the flour, baking powder, and salt in a small bowl. In a separate mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla. Alternate adding the dry ingredients and milk, mixing just until combined.
How to Keep Blueberries from Sinking
If you're using frozen blueberries, toss them with a tablespoon of flour before gently folding them into the batter.
The light coating helps keep the berries evenly distributed throughout the muffins instead of settling toward the bottom.
Step 2: Gently fold the blueberries into the batter with a rubber spatula until evenly distributed. Be careful not to overmix.
Step 3: Line a jumbo muffin pan with paper liners and lightly coat them with nonstick baking spray. Use a cookie scoop to fill each liner about two-thirds full with batter.
Step 4: Add a few extra blueberries to the tops of the muffins, then sprinkle generously with turbinado or demerara sugar for a crisp, bakery-style finish.
Step 5: Bake at 375°F for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Step 6: Allow the muffins to cool in the pan for a few minutes and then remove to a cooling rack.
Insider Tips from My Kitchen to Yours
✔️ DO stir the batter just until the flour disappears, then use a cookie scoop to fill the muffin cups about three-quarters full for evenly sized muffins.
❌ DO NOT overbake the muffins or leave them in the hot pan too long after baking, or they can become dry. Transfer them to a wire rack after a few minutes to cool.
Storing, Freezing Thawing and Reheating Tips
Room Temperature: Store the muffins in an airtight container for up to 2 days. If your kitchen is warm or humid, refrigerate them instead.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Place the muffins in a freezer-safe container or storage bag and freeze for up to 3 months.
Thawing & Reheating: Thaw overnight in the refrigerator or at room temperature. To warm, wrap a muffin in aluminum foil and heat in a 350°F oven for 5–10 minutes, or microwave for 15–20 seconds.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Tossing frozen blueberries with a tablespoon of flour before folding them into the batter can help keep them evenly distributed. Gently folding the berries in at the end also helps prevent them from sinking.
Yes! Fresh or frozen blueberries both work well in this recipe. If using frozen blueberries, toss them with a little flour before gently folding them into the batter to help keep them evenly distributed throughout the muffins.
Yes. Bake the muffins as directed, let them cool completely, and store them in an airtight container. They're great for quick breakfasts, snacks, or lunch boxes throughout the week.
Turbinado and demerara sugars are coarse sugars that add a light crunch and sparkle to baked goods. They're optional, but they help give these blueberry muffins a bakery-style finish.
More Muffin Recipes to Bake
Love blueberry muffins? Be sure to try my Blueberry Muffins with Crumb Topping, where I also share my favorite tips for freezing fresh blueberries and homemade muffins, or bake a batch of Bakery-Style Blueberry Streusel Muffins for an extra-large bakery-style treat.
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🗒️Shopping List
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📖 Recipe Card
Classic Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 ½ cups blueberries fresh or frozen
- 1 tablespoon turbinado or demerara sugar optional, for sprinkling on top
Method
- Preheat the oven to 375°F. Line a 6-cup jumbo muffin pan with paper liners and lightly spray the liners with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter until smooth and creamy. Add the sugar and continue beating until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- Add half of the flour mixture and mix on low speed. Pour in half of the milk and mix again. Repeat with the remaining flour mixture and milk just until combined.
- Gently fold in the blueberries. If using frozen blueberries, toss them with a little flour before adding them to the batter.
- Divide the batter evenly among the prepared muffin cups, filling each muffin cup about three-quarters full. Sprinkle the tops with turbinado or demerara sugar, if desired.
- Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Recipe Note:
The muffins pictured were made with fresh blueberries. Frozen blueberries work well too, but they may be smaller and can slightly change the color and appearance of the baked muffins.Tips
- For the best texture, use room temperature butter, eggs, and milk so the batter mixes together smoothly.
- If using frozen blueberries, toss them with a little flour before folding them into the batter to help keep them evenly distributed.
- A sprinkle of turbinado or demerara sugar before baking adds a crisp, bakery-style topping.
- Store the cooled muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the muffins in a freezer-safe container or bag for up to 3 months.
- Thaw at room temperature or warm in the microwave for a few seconds before serving.
Tried this recipe?
Let us know how it was!
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!