Easy Blueberry Muffins

Learn how to make blueberry muffins with this Easy Blueberry Muffins recipe. Always a crowd-pleaser, these blueberry muffins are great for parties, potlucks, brunch, baby showers and other special occasions, or simply enjoy them for breakfast or as an afternoon snack.

This is the only Blueberry Muffin recipe you’ll ever need! These muffins turn out light and fluffy and out-of-this-world delicious every time!

What We Love About These Blueberry Muffins

• They’re light and fluffy
• Packed with blueberries
• Loaded with flavor
• Easy to make
• Great for breakfast or afternoon snack
• Always a crowd-pleaser

Easy Blueberry Muffins Recipe

This recipe makes 24 regular size muffins or 12 large muffins.

• Blueberries. You can use either fresh blueberries or frozen for these muffins.
• Oil. I used light olive oil for these muffins, but you could use canola or vegetable oil if you prefer.Blueberries.
• Milk. Use whole milk for this recipe.
• Eggs. I like to use large free-range brown eggs.
• Flour. Use a good all-purpose flour. To measure, fluff and spoon the flour into a measuring cup and level off using the back of a knife. Be sure not to pack the flour into the measuring cup.
• Sugar. We use granulated sugar (white sugar) for this recipe.
• Flavoring. We add both almond extract and pure vanilla extract to the mix, which gives these muffins an incredible flavor.
• Add-ins. We sprinkle in poppy seeds to the mix.

Find printable recipe with measurements below.

How To Make Blueberry Muffins

This recipe comes together in about 30 minutes start-to-finish.

1. Prep Work. Preheat oven to 350 degrees and line muffin tins with paper liner cups or grease the tins.
2. Whisk Dry Ingredients. Whisk together the flour, baking soda, salt and granulated sugar together in a bowl and set aside.
3. Beat Milk, Oil and Eggs. In a medium bowl or stand mixer fitted with a paddle attachment, blend together milk, oil, eggs, vanilla extract, almond extract and poppy seeds until combined well.
4. Mix Dry Ingredients. Gradually add the flour mixture one heaping scoop at a time until blended. Be careful not to over-mix the batter.
5. Add Blueberries. Using a silicon spatula, gently fold in the blueberries.
6. Scoop Batter. Scoop the batter into the muffin tins. Sprinkle the tops of each muffin tin with a pinch of granulated sugar. This gives the tops a nice slightly crispy top once baked.
7. Bake. Bake in the oven for 1 hour or until the tops of the muffins turn golden and a toothpick inserted in the center of a muffin comes out clean.
8. Cool. Remove from oven and cool muffins on a wire cooling rack for 5 minutes.

Step-By-Step Guide

1.  Gradually add the flour mixture to the wet ingredients.

Be careful not to over-mix the batter.

3. Gently fold in the blueberries using a silicon spatula.

4. Scoop the batter into muffin liners using a 1/4 or 1/3 measuring cup or ice cream scoop.

5. Bake in the oven for 1 hour, or until golden on top and a toothpick inserted in the center of a muffin comes out clean. Transfer muffins to a cooling rack and let cool about 5-10 minutes.

Tips For Making The Best Muffins

• Preheat the oven and line the muffin tins before mixing the batter.
• Don’t over-mix the batter. Stir or mix the batter just until the dry ingredients are moistened.
• Gently fold in the blueberries using a silicon spatula.

Should I Use Fresh Or Frozen Blueberries?

You can use either fresh or frozen blueberries to make muffins with. If using frozen, there is no need to thaw frozen blueberries before folding into your batter.

Do I Need To Use Muffin Liners?

You don’t need to use muffin liners, but they sure are convenient. The muffins don’t stick to the pan and the liners peel right away from the baked muffins. If you choose not to use liners, then you’ll need to grease the tins using oil or a baking spray to keep the muffins from sticking to the pan.

How To Fill Muffin Tins

To fill muffin tins, use a measuring cup or ice cream scoop to transfer the batter from the mixing bowl to the tins. Most standard muffin tins will hold 3-4 tablespoons of batter. So if you use a 1/4 cup to measure the batter, all of the muffins should be the same size and they will all bake more evenly. If your batter is thicker, you can use a piping bag to fill the tins. You want to fill the tins with enough batter to get round tops, but don’t overfill them so the batter spreads over the pan once they start to bake.

How Do You Check Muffins For Doneness?

You can tell when muffins are don by sticking a toothpick in the center of a muffin. If the muffins are done, the toothpick will come out clean, and if the muffins aren’t quite done yet, the toothpick will come out with a little moist batter on it.

Can You Make Muffin Batter In Advance?

Unfortunately no. Once the batter is mixed, the muffins should be baked. If you allow the batter to rest, the muffins won’t rise properly because the baking soda and/or baking powder will be activated as soon as it is mixed with wet ingredients. 

How To Store Muffins

To prevent muffins from turning sticky and soggy while they are stored, line the bottom of an air-tight container with paper towels. Then place the muffins in a single layer on the towels. and secure the lid. If properly store, the muffins will last up to 5 days.

Looking For More Breakfast Recipes?

• Breakfast Sliders
• Fried Egg Sandwich
• Gluten Free Banana Muffins
• Tomato Basil Scrambled Eggs
• Gluten Free Lemon Blueberry Muffins