Homemade Fresh Blueberry Muffins Recipe

These delicious homemade blueberry muffins come together in under 30 minutes and are the perfect way to start your day.

I absolutely love breakfast foods, in fact, I probably make breakfast for dinner at least once a week.  If you want to expand some of your early morning meal recipes, then definitely check out my Brioche French Toast or Medium Boiled Eggs Recipe. 

Blueberry Muffins

Blueberry muffins are essentially small light muffins that are baked with blueberries.  Muffins have been around since the 18^th century in England.  They were easy to make and quickly became popularized.  In no time, other ingredients like fruit and nuts were added to them to expand their makeup.  They are incredibly easy to make and served in bakeshops and breakfast cafes and restaurants all across the world.

How to Make Blueberry Muffins from Scratch

Use these simple instructions for making some delicious homemade blueberry muffins from scratch:

Start by cutting butter with flour and brown sugar to the size of rice to make a crumb topping and set aside.

Next, whisk together the salt, flour, baking powder, and baking soda in a bowl and set aside.

Add the milk, buttermilk, and oil to a bowl and whisk.  Set aside.

Add the butter and sugars to the stand mixer with the paddle attachment and whip on medium speed until it becomes light and fluffy.

Next, add 1 egg at a time until mixed in, and then add in the vanilla.

Alternating the dry ingredients with the wet ingredients 3 times, add them to the mixer on low speed just until mixed in.

Toss some blueberries around with a little bit of flour and then fold them into the batter with a rubber spatula.

Evenly distribute the batter between the muffin tins and top off with the crumb topping.

Bake the muffins at 375° for 35-37 minutes or until lightly browned on top and firm in the center, and then cool to room temperature on a rack. 

How to Make them Fluffier and Moister

The trick to making blueberry muffins fluffier and moister is the addition of acid.  You can achieve this by swapping out some of the milk ingredients for buttermilk or yogurt.  In addition, the use of fat like butter or oil will greatly improve the moistness of the muffins.

Can I Use Frozen Blueberries?

Yes, you can use frozen blueberries in this recipe.  Before adding them to the recipe simply toss them in a little bit of flour to help to prevent them from dropping straight through your muffin to the bottom while baking.

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.

chef notes + tips

If you are using a regular standard 12 muffin tin cut the recipe in half and reduce the amount of baking time by 5-7 minutes.

You can substitute the stand mixer with an electric hand mixer.

More Breakfast Recipes

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

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Homemade Fresh Blueberry Muffins Recipe

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5 from 20 votes

These delicious homemade blueberry muffins come together in under 30 minutes and are the perfect way to start your day.

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 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

Chef Notes:

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.

If you are using a regular standard 12 muffin tin cut the recipe in half and reduce the amount of baking time by 5-7 minutes.

You can substitute the stand mixer with an electric hand mixer.

Add the zest and juice of 1 lemon after adding the vanilla in the procedures for a bright lemony flavor. 

Course: Breakfast, Snack

Cuisine: American

Author: Chef Billy Parisi