Blueberry Muffins

4.41 from 20 votes
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Healthy and best blueberry muffins packed full of juicy blueberries. This easy homemade blueberry muffin recipe is perfect for breakfast.

Blueberry muffins in a serving basket.
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Blueberry Muffin Recipe

Blueberry is one of the super foods that is touted as an immune booster.

There is no better time to make these soft, fluffy, hot-off-the-oven fresh blueberry muffins, to boost our immune system.

This is probably the best blueberry muffin recipe ever, by Jordan Marsh. The recipe is fail proof and easy!

The muffins are packed full of juicy blueberries, they are light, healthy and perfect as breakfast.


Recipe Ingredients

Healthy blueberry muffins from scratch.

This blueberry muffins recipe calls for very basic ingredients:

  • Unsalted butter
  • Sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Salt
  • Baking powder
  • Milk
  • Fresh blueberries

See the recipe card for full information on ingredients.


How To Make Blueberry Muffins

Moist and soft blueberry muffin recipe using butter, flour, blueberries and milk.

It’s very easy to make these muffins.

First, cream the butter and sugar, then add the eggs and vanilla extract.

Sift the flour, salt, baking powder, and add to the butter mixture and milk.

Mix the blueberries into the batter and bake in a muffin tin for 30 minutes at 375F.


Baking Tips For The Best Blueberry Muffins

Here are my tips and techniques for moist and soft muffins every time!

  • Use fresh blueberries for the best results.
  • Use both crushed blueberries and whole blueberries so every bite is bursting with the juiciness of the berries.
  • Toss whole blueberries with flour before adding to the batter. This will avoid sinkage.
  • Top the muffins batter with sugar before baking. This will add extra sweetness and a sugary crunch to the muffins.

Frequently Asked Questions

How to prevent blueberries from sinking to the bottom?

To help keep your blueberries from sinking to the bottom, toss the berries in flour before adding them to the batter.
The coating helps suspend them better during baking so they don’t sink to the bottom.

Can I use frozen blueberries?

For the best results, please use fresh blueberries.
However, frozen blueberries will work just fine. Thaw the frozen berries to room temperature and pat dry with paper towels before using.

How many calories per serving?

This recipe yields 12 muffins and each muffin is only 260 calories.

Easy blueberry muffins with fresh blueberries.

What To Serve With Blueberry Muffins

Serve these muffins as breakfast. For a healthy breakfast at home, I recommend the following recipes.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


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4.41 from 20 votes

Blueberry Muffins

Healthy and best blueberry muffins packed full of juicy blueberries. This easy homemade blueberry muffin recipe is perfect for breakfast.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 Muffins
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Ingredients  

  • 1/2 cup softened unsalted butter
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 cups blueberries, washed, drained and picked over
  • 3 teaspoons sugar

Instructions 

  • Preheat the oven to 375 °F (190 °C).
  • Cream the butter and 1 1/4 cups sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla extract.
  • Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  • Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole blueberries.
  • Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake for about 30-35 minutes.
    Blueberry muffins batter.
  • Remove the blueberry muffins from the tin and let cool.
    Blueberry muffins on a muffin tin.

Notes

Recipe Source: New York Times

Nutrition

Serving: 1g, Calories: 260kcal, Carbohydrates: 42g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 184mg, Potassium: 70mg, Fiber: 1g, Sugar: 25g, Vitamin A: 306IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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26 Comments

  1. Elayne Hudson says:

    These are very yummy! My kids love to grab a few for breakfast before school.

    1. Rasa Malaysia says:

      Awesome!

  2. El says:

    I just tried this recipe today; itโ€™s yummy! My 10 year old highly recommends it!

    1. Admin says:

      Thanks.

  3. Winnie says:

    Again! ? Came out perfect baked! I’ve tried so many recipe but only yours came out perfect!

    Thank so much for ur sharing!

    Winnie
    Singapore