Classic Blueberry Muffins

Blueberry Muffin with the wrapper pulled away.

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These Classic Blueberry Muffins are soft, tender, and packed with juicy blueberries. Made with simple pantry ingredients and topped with coarse sugar for a bakery-style finish, they're perfect for breakfast, brunch, or an afternoon snack.

Prep Time10

Cook Time20

Total Time35

Course: Bread

Cuisine: American

Keyword: Homemade Blueberry Muffins

Servings: muffins

Calories: 488kcal

Author: Lois

Equipment

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

Instructions

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.

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.

Storage & Make Ahead

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.

Nutrition