Easy Blueberry Muffins Recipe

This blueberry muffins recipe is very moist with a lot less butter than traditional blueberry muffin recipes.

This recipe for blueberry muffins is super easy to whip up. It’s one of those one bowl wonder recipes where the outcome -the best blueberry muffins you’ll eat- will be a family favorite.

This is one awesome recipe for those of us who enjoy fluffy and moist blueberry muffins.

Easy Blueberry Muffins

Of course, I might be a little biased. I can’t remember where I got the original recipe, but it called for a whole cup of butter! Um, yeah, no. Yes, butter makes things better, but certainly I didn’t want a whole cup in 9 muffins. I admit that I baked the original recipe and they were sinfully delicious –“sinfully” being the key word. 

This is one awesome recipe for those of us who enjoy fluffy and moist blueberry muffins.

So off I went into my kitchen to achieve the same soft and buttery muffin texture but without all the butter. I have to tell you that my family wasn’t too opposed to my recipe testing, and the summer was the perfect time to do it since blueberries were abundant and inexpensive.

Plus, as you can see from this quick video, it’s an easy recipe to make and nobody complained when I made a lot of muffins, many days in a row! They also freeze great, by the way.

When exactly does someone like me fit in recipe testing? I usually test recipes late at night or early Saturday mornings. Actually, most breakfast and baked recipes are tested over the weekends when the kids are home and naturally play around the kitchen.

Photos always happen shortly after I take things out of the oven. I think the whole “the house smells amazing” thing helps get everyone in the mood to try whatever mom is baking. Is there such a thing as not wanting to try my baked goods? Oh, yes there is! I have very picky eaters  who will refuse to try stuff -with the exception of anything chocolate.

Baby G, of course, is always ready to try any recipe. He is usually waiting impatiently a foot away ready for mom to walk off to grab something so that he can make his move. Like in this post, where I stepped away from the food for thirty seconds to help his brother and I came back to him chowing down on the spaghetti bolognese.

This is one awesome recipe for those of us who enjoy fluffy and moist blueberry muffins.

I also simplified the recipe so that you can mix all the ingredients in a single bowl when making the batter. If you are a prep-at-night kind of person, you’ll love that you can also make your batter, scoop it into the muffin cups and refrigerate overnight.

If you have leftover blueberries, you might want to whip up a batch of my favorite gluten free blueberry scones. They are utterly delicious.

This is one awesome recipe for those of us who enjoy fluffy and moist blueberry muffins.

I hope your family enjoys these blueberry muffins as much as mine. Oh, and you might want to double the recipe… I’m just saying. 

Easy Blueberry Muffins Recipe

Easy and very blueberry muffins recipe via SuperGlueMom.com

Delicious recipe for homemade blueberry muffins. These have LOT of Blueberry flavor and less butter than usual. YUM!

  • Author: Laura Fuentes - SuperGlueMom
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 9

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375F and line a standard muffin pan with 9 paper liners.
  2. In the bowl of your stand mixer, cream butter and sugar. Add egg, then vanilla and milk.
  3. Once your wet ingredients are throughly combined, sift in your all purpose flour, baking powder, and salt.
  4. Carefully fold in 1 cup of fresh or frozen blueberries with a rubber spatula.
  5. Spoon muffin batter evenly into 9 muffin cups.
  6. Bake for about 22 minutes until tops are golden, toothpick comes out clean and they are bouncy to touch.

Notes

Make muffin batter ahead of time, scoop into muffin tins and refrigerate overnight. In the morning, remove from fridge while oven is preheating.
UPDATE: these will be very dense if you make them 100% standard whole wheat. they still come out ok with soft white wheat (pastry whole wheat flour) and 1/2 all purpose white and 1/2 whole wheat.

Keywords: easy blueberry muffins, homemade blueberry muffins, blueberry muffin recipe

 

Leave a Reply 53 comments

Liz - September 30, 2013 Reply

Nice muffin recipe. Thank you.

Christypo - October 1, 2013 Reply

My muffins did not rise as nicely as your picture shows. Mine sort of oozed all over. The batter was thin. Do you think I did something wrong?

    Laura Fuentes - October 3, 2013 Reply

    It’s definitely not a “thick” batter. Do you think you overfilled the cups? Did you make any substitutions?

Tanya - October 6, 2013 Reply

My girls LOVE these cold straight out of the frig! Mine didn’t brown on top and looked under cooked even though they weren’t…still super yummy though…could I make this with gluten free all purpose flour?

    Laura Fuentes - October 6, 2013 Reply

    Tanya, I suppose you can make it with a gluten free baking mix. I like king arthur’s.

Holly - October 6, 2013 Reply

Hi! it says 1 large eggs and in the instructions it says add eggs one at a time…. is there more than one egg? or is it typos?

🙂 was planning on making this but will make pumpkin muffins and come back to see if you’ve answered and make theses later 🙂

    Laura Fuentes - October 6, 2013 Reply

    Sorry Holly! fixed! My original recipe yields 4x as many, since I adapted a sheet cake with a lot less butter and such to make these.

Christy - October 21, 2013 Reply

Laura, thank you so much for answering my emails and testing and fixing the recipe. I made them again and I think I ate even more than my kids! I’ve been looking for a good and easy blueberry muffin recipe and this is definitely it!

    Laura Fuentes - October 24, 2013 Reply

    I am SO GLAD you loved them!!! Christy!

Arely - November 16, 2013 Reply

This works evey time! Thank you Laura!! Any suggestions with frozen pineapple and mango?:/

Leah - November 16, 2013 Reply

I made the above recipe and my batter was extremely thick…. Pizza dough, thick. Are you sure the measurements are right? It seems like tere should be more wet ingredients. Thanks!

    Laura Fuentes - November 18, 2013 Reply

    As mentioned in the post Leah, the batter is “thick” but it works every time. Check out the other comments. It’s not a “cupcake” batter…. it’s a muffin. muffins are thicker.

Leah - November 18, 2013 Reply

Thanks, Laura, for getting back to me. I was confused because your comment to Christypo above stated, “It’s definitely not a ‘thick’ batter…,” so when mine came out like pizza dough, I thought I did something wrong. However, after these came out of the oven, they were delicious and my family loved them! Thanks so much for the yummy and easy recipe. 😀

    Laura Fuentes - November 21, 2013 Reply

    sorry Leah. In her email directly she stated that it was a thick batter/dough. it’s not cupcake liquid but it’s pretty standard for muffins. so glad your family loved them!

Jessica A - December 4, 2013 Reply

These are hands down the best little muffins. I too was a little thrown off by the consistency, but I think this is what my muffins have always been missing! I look forward to all the variations this recipe will bring to my famil; so glad to have stumbled upon your blog 🙂

    Laura Fuentes - December 5, 2013 Reply

    So glad you loved these Jessica! I tell people to “trust” me…. I think we are often so used to muffin “mixes” that it’s hard. With this recipe, you can use the same amount of apple chunks + cinnamon, pineapple pieces + coconut, raspberries… etc. enjoy!

Neena - December 28, 2013 Reply

Followed recipe exactly and turned out great. Apparently I don’t know how to fold in blueberries because all the batter was blue-green by the end lol. Still tastes delicious! Thanks!

    Laura Fuentes - December 28, 2013 Reply

    Neena, folding is like “barely mixing” basically enough to mix them in the batter and that’s it. glad they turned out great for you though!

Jennifer A. - March 7, 2014 Reply

This is hands down, a BIG favorite in my household. My husband and kids still ask for me to make MORE. Yay! Thanks for making this recipe with less butter. 🙂 My family has no idea they are “healthier”.

    Laura Fuentes - March 7, 2014 Reply

    So glad your family LOVES them Jennifer!

Melkis - March 20, 2014 Reply

Hi Laura! Made the muffins and the flavour was good, but I think it was a bit thick/dense. I will make them again. Any tips on how to make them fluffy and softer. Thanks

    Laura Fuentes - March 21, 2014 Reply

    this muffin batter is thick. if the muffins are a bit dense, you over mixed the batter. just enough so it’s combined. this doesn’t work well with any substitutions either. It’s not a kitchen sink type of recipe (meaning, you can substitute, edit, etc)

Karen - September 22, 2014 Reply

Laura,

In a comment above you mentioned being able to sub the blueberries for other fruit…but what about chocolate chips? Could I substitue 1 C choc chips for the blueberries? Thanks, Karen

    Laura Fuentes - September 23, 2014 Reply

    Karen, for this recipe I’ve used 1/2c chocolate chips. 🙂 enjoy!

Serena F - October 7, 2014 Reply

Hi Laura, could I replace the sugar with honey or maple syrup? Looking for more recipes that don’t use white flour or white sugar, do you have any? Thanks!

    Laura Fuentes - October 7, 2014 Reply

    You absolutely can replace it! Check out my baking section. nearly all my recipes are with honey or honey/maple can be used.

Virginia N - April 26, 2015 Reply

can you make these eggless, would applesauce work in this

    Laura Fuentes - April 27, 2015 Reply

    not with apple sauce. you can use a flax egg as a substitute.

Fresh Fruit and Yogurt Breakfast Popsicles - June 24, 2015 Reply

[…] are big breakfast fans at my house. My pumpkin scone recipe, cereal clusters, very blueberry muffins, Cherry Greek yogurt waffles, Starbucks cranberry orange scones, Starbucks coffee cake, honey […]

asd - July 3, 2015 Reply

nice

Claudia - January 17, 2016 Reply

Ran across this recipe googling “easy blueberry muffins” and I must say it was very easy and the muffins were tasty. I didn’t have enough fresh blueberries so I added a few blackberries. My girls enjoyed them. Thank you Laura!

    Laura Fuentes - January 17, 2016 Reply

    I’m so glad they were a success!

Cherise - March 28, 2016 Reply

Your muffins are beautiful…. Do you think we can use other fruit (peaches/strawberries)????

    Laura Fuentes - March 28, 2016 Reply

    absolutely! just chop them into small chunks and keep the measurements the same. enjoy!

Bgarcia - April 12, 2016 Reply

These came out very dry and my kids gave them the big thumbs down. 🙁 I accidentally melted the butter, but read elsewhere that that doesn’t matter. I forgot to add a sugar topping. I used real blueberries. Not sure what went wrong, but I will have to find another recipe.

    Laura Fuentes - April 12, 2016 Reply

    I am sorry these didn’t’ turn out for you. in this recipe, if you melt the butter it will still yield a moist muffin. Omitting the sugar all together will dry it out for sure. There is no sugar “topping” so I am not sure where that was left off. Sorry.

Laurie - August 11, 2016 Reply

Hi Laura…we loved your recipe! We used buttermilk and they are fantastic!

    Laura Fuentes - August 11, 2016 Reply

    awesome!!

Christy - September 11, 2016 Reply

These were an absolute hit! Very easy and tasty!! Thank you!

    Laura Fuentes - September 11, 2016 Reply

    I’m so glad you liked them! 🙂

Rach - October 26, 2016 Reply

can these be frozen after baking? thanks

    Laura Fuentes - October 27, 2016 Reply

    Of course!

Katy - March 20, 2017 Reply

Any idea how I would change the baking time/temperature for mini muffins? I want to make them for my toddler 🙂 Thanks!

    Laura Fuentes - March 21, 2017 Reply

    About 10-12 minutes, when the tops are golden and a toothpick inserted in the middle comes out clean.

Maddie - March 20, 2017 Reply

Hi Laura!
Can you tell me how much honey/ maple syrup can I use instead of sugar? Thanks!

    Laura Fuentes - March 21, 2017 Reply

    Hi Maddie! I have not tried this recipe omitting the sugar and using a liquid sweetener.

Abbi - July 11, 2017 Reply

Do they need to be refrigerated overnight?

    Laura Fuentes - July 16, 2017 Reply

    I store leftovers in the refrigerator.

Tina Marie - January 14, 2018 Reply

I subbed almond milk and these still turned out great! They hold together well and are delicious. Thanks for the easy recipe! iIll definitely be checking out the rest of your website. 🙂

    Laura Fuentes - January 15, 2018 Reply

    Absolutely, almond milk works great in this recipe as well.

CC - July 26, 2018 Reply

SO good! My kids love them, and I love that they’re not full of a STICK of butter like many recipes.Easy & tasty! Thanks!

WS - August 3, 2018 Reply

Can I freeze the batter for future baking

    Laura Fuentes - August 5, 2018 Reply

    yes, absolutely!

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