Want to make perfect muffins that are pull-apart soft and loaded with blueberry and vanilla cake flavor? You’ll get those results and more in this easy, one-bowl blueberry muffins recipe!
I’m about to show you how to achieve the best-tasting muffins without overdoing it on butter and sugar. You’ll also find tips on how to whip up the perfect muffin batter and freeze muffins for a quick breakfast later in the week.
It’s everything you need to bake batch after batch of glorious blueberry muffins.
What is the Secret to Moist Blueberry Muffins?
The secret for moist blueberry muffins is found in the amount of butter used and taking care not to overmix the batter or leave the muffins in the oven too long. It’s that simple!
This easy blueberry muffin recipe shows you how to mix the perfect ratio of ingredients until just combined and bake the muffins long enough so they develop golden tops flecked with blueberries and taste like the ones you can find at the coffee shop.
Blueberry Muffin Ingredients
Here’s everything you need to make the perfect batch of blueberry muffins:
- butter: to give the muffin a soft texture and buttery flavor.
- sugar: just enough to enhance the blueberry flavor and make the muffins slightly sweet.
- milk: so the batter isn’t too thick.
- egg: helps combine the ingredients and helps the batter rise.
- vanilla: gives the muffins that cake-like flavor.
- all-purpose flour: use regular all-purpose flour, a 1:1 gluten-free all-purpose flour.
- baking powder: gives the muffin batter a lift.
- salt: enhances the other ingredient flavors.
- blueberries: fresh or frozen will work! Just fold them in.
Blueberry Muffins with Frozen Blueberries
If you are using frozen blueberries, skip the defrosting and fold them right into the batter. Defrosted blueberries will break apart as you fold them into the batter and stain it a light shade of purple or gray.
You’ll get best results with frozen blueberries. The frozen berries defrost and bake into the muffin batter without changing it’s color, and it’s a great way to use up the stash in your freezer.
How to Make Simple Blueberry Muffins
Follow this recipe, and you’ll see just how easy it is to make soft blueberry muffins that taste out of this world. I use a stand mixer in the directions and video, but you can definitely make these in a large bowl with a hand mixer.
Preheat the oven to 375F and line a muffin pan with 9 paper liners.
- Combine the wet ingredients
In the bowl of a stand mixer, cream the butter and sugar. Add the egg, vanilla, and milk and mix until combined.
- Add the dry ingredients
Sift the flour, baking powder, and salt into the wet ingredients. Mix on low speed until just combined.
- Toss in the blueberries
Add the blueberries and carefully fold them into the batter.
- Fill the muffin pan
Use a cookie scoop or large spoon to scoop the batter into the muffin cups, filling them ¾th full.
- Bake to perfection!
Bake the muffins until the tops are golden, and a toothpick inserted in the center comes out with a few moist crumbs.
And for all of my visual learners, watch the video below to see how the entire recipe is made from start to finish:
If you are a prep-at-night kind of person, you prepare the batter as directed, scoop it into the muffin cups and refrigerate overnight. The next morning, bake them in the preheated oven, and breakfast is ready to serve.
Freezing & Thawing Blueberry muffins
There are two methods to freeze muffins for future breakfasts. You can freeze unbaked muffin batter or bake and stash them in the freezer, which is the quickest way to yummy muffins on a busy morning.
Once the blueberries muffins are baked, allow them to cool down to room temperature before transferring them to a large baking sheet and freezing for an hour. Transfer the frozen muffins to a large freezer bag and store them for 2 months.
When you’re ready for warm blueberry muffins, microwave the muffins one at a time for 30 seconds to a minute and enjoy!
Tips for Light & Airy Blueberry Muffins
Before you head off to the kitchen, take advantage of these helpful tips so your muffins will turn out perfect the first time. And every batch after.
Start with Room Temperature Ingredients
Half an hour before you plan to bake, place the butter, eggs, and milk onto the counter. Room temperature ingredients create a smooth, cohesive batter and give baked goods a softer bite and even texture. Of course, frozen berries are the exception. Toss those into the batter while they are frozen.
Toss the Blueberries with Flour
To keep blueberries from sinking to the bottom of the muffin, dust the fresh or frozen blueberries with flour before folding them into the batter. This will keep them from sinking to the bottom of the muffin.
To achieve the perfect muffin texture, mix the batter until the ingredients are just combined and it’s thick enough that you have to use a spoon or cookie scoop to scoop the batter into the muffin cup.
Make it Gluten-free
This recipe does well with a 1:1 gluten-free all-purpose flour, and you won’t have to worry about overmixing the batter. You can also try out my coconut flour blueberry muffins. They have all the blueberry muffin flavor in a grain-free option.
Easy Blueberry Muffins Recipe
Delicious recipe for homemade blueberry muffins. These have LOT of Blueberry flavor and less butter than usual. YUM!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 30 mins
- Yield: 9
- Category: Breakfast
- ¼ cup butter, softened
- ¼ cup sugar
- ¼ cup milk
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- Preheat the oven to 375F and line a muffin pan with 9 paper liners.
- In a stand mixer bowl, cream the butter and sugar on medium speed for 5 minutes or until light and fluffy. Add the egg, vanilla, and milk, and mix until just combined.
- Sift the flour, baking powder, and salt directly into the wet ingredients and mix on low speed until just combined.
- Add the blueberries and carefully fold them in with a rubber spatula.
- Use a large spoon or cookie scoop to divide the batter into the lined muffin cups, filling each ¾th full.
- Bake for 22 minutes or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Make muffin batter ahead of time, scoop into muffin tins and refrigerate overnight. In the morning, remove from fridge while oven is preheating.
- Serving Size: 1 muffin
- Calories: 141
- Sugar: 7.6 g
- Sodium: 78.4 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 19.7 g
- Fiber: 0.8 g
- Protein: 2.5 g
- Cholesterol: 34.8 mg
Keywords: easy blueberry muffins, homemade blueberry muffins, blueberry muffin recipe