Blueberry Muffins

This Blueberry Muffins recipe gives me everything I look for in a homemade bake with soft, moist texture, a buttery crumb, and sweet, fresh blueberries in every bite. These muffins take a little finesse, but with the techniques I’ve learned over the years, you’ll have a batch of delicious muffins in under an hour, perfect for breakfast or a quick treat.

These blueberry muffins have been years in the making and hold a special place in my heart. I’ve always had a soft spot for breakfast foods. In fact, I probably make breakfast for dinner at least once a week. If you’re anything like me, I recommend adding my brioche French toast and this delicious medium boiled eggs recipe to your menu too.

Blueberry Muffins

Here’s a little bit of history about muffins. These soft, tender bakes have roots going all the way back to 18th century England, where they became popular for being simple to make and easy to enjoy. It didn’t take long before bakers started adding ingredients like fruits and nuts to mix things up.

Blueberry muffins quickly became a favorite, and today they’re a classic in home kitchens and breakfast cafes everywhere. As someone who’s been baking for over 15 years, I’ve tried dozens of muffin recipes, some were great and others just okay, but none quite hit the mark the way my blueberry muffins do.

My family agrees too! Every time I make these, I bake an extra batch and freeze them so we’re ready when the cravings come. If you’re new here, I’d recommend trying these right away.

Ingredients and Substitutions

Here’s everything I use to get that perfect flavor and texture in these homemade fresh blueberry muffins:

For the Muffins:

• Dry Ingredients: I use flour, baking powder, baking soda, and a pinch of salt to give the muffins structure and rise.
• Dairy: Buttermilk, milk, and butter keep the muffins soft, and moist.
• Sweeteners: I like to mix regular sugar and brown sugar for the perfect balance of sweetness and depth.
• Eggs and Vanilla: Eggs and vanilla bring everything together.
• Fruit: Fresh blueberries are the star and add natural sweetness.
• Oil: A little oil helps keep the crumb extra tender.

For the Crumb Topping:

• Dry Ingredients: I combine all-purpose flour and brown sugar as the base for the crumb.
• Butter: I like to use softened unsalted butter to bring the crumb topping together and give it that melt-in-your-mouth texture.
• Spice: A touch of cinnamon is totally optional.

How to Make Blueberry Muffins from Scratch

Prep the Crumbling: I start by cutting the butter into the flour and brown sugar using a pastry knife or a fork until it forms a crumbly texture, similar to grains of rice. Then, I set it aside so it’s ready to sprinkle on top later.

Mix Dry Ingredients: Next, I mix the salt, flour, baking powder, and baking soda in a bowl until everything is well combined.

Combine: In another bowl, I pour the milk, buttermilk, and oil, then whisk until everything comes together smoothly. Then, I set it aside until I’m ready to use it.

Cream until Fluffy: I add the butter and both sugars to the stand mixer with the paddle attachment and whip on medium speed.

Incorporate slowly: I mix in one egg at a time, letting each fully blend before adding the next. Then, I pour in the vanilla and mix until smooth.

Combine Gradually: I add the dry and wet ingredients to the mixer in three parts, alternating between them (watch my video to see exactly how I do it). I keep the speed on low and mix just until everything is combined.

Fold: I toss the fresh blueberries with a little flour to keep them from sinking, then gently fold them into the batter using a rubber spatula.

Fill: Then, I evenly scoop the batter into the muffin tins. Then, I generously sprinkle the crumb topping over each muffin.

Bake: I place the muffins in a 375 degree oven and bake them for 35 to 37 minutes until the tops are lightly golden and the centers feel firm. Then, I let them cool on a rack until they reach room temperature.

chef tip + notes

Here’s a really important tip for you, and I’m sharing it because I’ve already tested it myself. Don’t spray the muffin tins with nonstick spray and pour the batter straight in – it doesn’t work. I’ve tried it, and the muffins still stick. I always recommend using muffin liners for this recipe. It makes things so much easier, and you’ll get a clean release every single time.

• Do not overmix: I always mix just until the ingredients come together. Overmixing can make the muffins dense instead of tender.
• Gently fold ingredients: I fold in the blueberries gently so the batter stays light and fluffy.
• Do not overbake: I keep a close eye on the muffins near the end of baking to make sure they stay moist and don’t dry out.
• Add acid for fluffiness: I use buttermilk to bring in a little acidity, which makes the muffins fluffier and more tender.
• Use standard muffin tin: If you are using a regular 12-cup muffin tin, just cut the recipe in half and shorten the baking time by about 5 to 7 minutes.
• Mixer options: If you don’t have a stand mixer, an electric hand mixer works just as well.
• Use frozen blueberries: Frozen blueberries work great here. I toss them with a little flour before folding them in so they don’t sink to the bottom.

Serving Suggestions

I usually serve these just as they are, warm with a cup of coffee or tea. My daughter likes them with a little butter melted inside. They’re great on their own, but they also make a nice side for brunch with poached eggs and fresh fruits.

If I’m entertaining, I like to add these blueberry muffins to a breakfast board with some buttermilk pancakes, my homemade simple syrup, and a small bowl of raspberry coulis, They never last long once they hit the table.

Make-Ahead and Storage

Make-Ahead: You can make these muffins up to 1 day ahead of time.

How to Store: Cover and keep in the refrigerator for up to 5 days.  Cover and freeze for up to 3 months.  Thaw in the refrigerator for 1 day before serving.  You can also leave these covered at room temperature for up to 3 days.

More Breakfast Recipes

• Fried Eggs
• Dutch Baby
• Belgian Waffles
• Chilaquiles
• Bagels

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Blueberry Muffins

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5 from 20 votes

This Blueberry Muffins recipe gives me everything I look for in a homemade bake with soft, moist texture, a buttery crumb, and sweet, fresh blueberries in every bite. These muffins take a little finesse, but with the techniques I’ve learned over the years, you’ll have a batch of delicious muffins in under an hour, perfect for breakfast or a quick treat.

Servings: 12 jumbo muffins

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Ingredients 

For the Blueberry Muffins:

• 1 teaspoon salt
• 5 cups all-purpose flour + 3 tablespoons
• 1 ½ tablespoons baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup milk
• 1/4 cup oil
• 1 cup softened unsalted butter
• 1 cup regular sugar
• 1 cup brown sugar
• 4 eggs
• 1 tablespoon vanilla
• 4 cups blueberries

For the Crumb Topping:

• 1/2 cup softened unsalted butter
• ¾ cup all-purpose flour
• ¾ cup packed light brown sugar
• 1 teaspoon ground cinnamon, optional

Instructions

• Preheat the oven to 375°.
• Start by making the crumb topping. Add all of the ingredients to a medium-size bowl and using a pastry knife, or a fork, cut in butter with the other ingredients until it is about the size of rice. Set aside.
• For the muffins, mix the salt, baking powder, baking soda, and 5 cups of flour together until completely mixed together. Set aside.
• Next, in a separate medium-size bowl whisk together the milk and oil and set aside.
• In a stand mixer with the paddle attachment cream together butter and the sugars on medium speed until light and fluffy, about 5-7 minutes.
• Add in 1 egg at a time until completely mixed in and then add in the vanilla.
• Turn the speed down to low and alternate in three batches adding in the dry flour ingredients with the wet milk ingredients just until mixed in.
• In a medium-size bowl quickly toss the blueberries with 3 tablespoons of flour until coated and then add them to the mixing bowl the batter and fold them in using a rubber spatula until combined.
• Evenly distribute the batter between 12 jumbo muffin cups.
• Sprinkle on the crumb topping evenly to cover the tops of each muffin.
• Bake at 375° for 30-35 minutes or until the tops are lightly brown and firm in the center.
• Cool on a rack until room temperature before serving.

Notes

Here’s a really important tip for you, and I’m sharing it because I’ve already tested it myself. Don’t spray the muffin tins with nonstick spray and pour the batter straight in – it doesn’t work. I’ve tried it, and the muffins still stick. I always recommend using muffin liners for this recipe. It makes things so much easier, and you’ll get a clean release every single time.

Do not overmix: I always mix just until the ingredients come together. Overmixing can make the muffins dense instead of tender.

Gently fold ingredients: I fold in the blueberries gently so the batter stays light and fluffy.

Do not overbake: I keep a close eye on the muffins near the end of baking to make sure they stay moist and don’t dry out.

Add acid for fluffiness: I use buttermilk to bring in a little acidity, which makes the muffins fluffier and more tender.

Use standard muffin tin: If you are using a regular 12-cup muffin tin, just cut the recipe in half and shorten the baking time by about 5 to 7 minutes.

Mixer options: If you don’t have a stand mixer, an electric hand mixer works just as well.

Use frozen blueberries: Frozen blueberries work great here. I toss them with a little flour before folding them in so they don’t sink to the bottom.

Make-Ahead: You can make these muffins up to 1 day ahead of time.

How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. You can also leave these covered at room temperature for up to 3 days.

Course: Breakfast, Snack

Cuisine: American

Author: Chef Billy Parisi