Name: Homemade Blueberry Muffins Recipe
Prep time: 10 min
Cook time: PT-489297H41M42S
Total time: PT-489297H41M42S
Cuisine: American
Ingredients: 2 cups all-purpose flour (sifted); 1/2 cup sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup milk; 1/2 cup butter (melted); 2 large eggs; 1 tsp vanilla extract; 1 cup blueberries (fresh or frozen)

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Introduction

These homemade blueberry muffins are a delightful treat, perfect for breakfast or an afternoon snack. Moist and tender with bursts of fresh blueberries, they’re easy to make and sure to please the whole family.

A white woven basket holds five golden brown muffins, each in white paper liners with slightly rough, cracked tops that show a soft texture underneath. The muffins sit on a delicate white lace cloth lining the basket. Warm light highlights their slightly uneven round shapes and crumbly texture. The background is soft and blurred, with a white marbled surface beneath the basket. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (sifted)
1/2 cup sugar

1 tbsp baking powder
1/2 tsp salt

1/2 cup milk
1/2 cup butter (melted)

2 eggs (large)
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
Step 2: In a mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt.
Step 3: In another bowl, whisk the eggs, then add the milk, melted butter, and vanilla extract.

Step 4: Gently mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep muffins tender.
Step 5: Fold in the blueberries carefully to prevent crushing them and turning the batter blue.
Step 6: Fill the muffin cups about two-thirds full with batter.

Step 7: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a healthier option, substitute half the all-purpose flour with whole wheat flour.

Add a teaspoon of lemon zest to the batter for a bright, citrusy flavor.
If using frozen blueberries, do not thaw them before folding into the batter to prevent color bleeding.
Sprinkle a little coarse sugar on top of each muffin before baking for a crunchy crust.

Storage

Store the blueberry muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. To reheat, warm in the oven at 300°F (150°C) for about 10 minutes or microwave for 20 seconds.

How to Serve

A white wicker basket holds five golden brown muffins with slightly cracked tops, each sitting in white paper liners. The muffins have a soft, slightly bumpy texture and are arranged close together in the basket lined with a delicate white lace cloth. The warm light highlights their fluffy, tender tops, and the background is softly blurred with a white marbled texture beneath the basket. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them frozen directly into the batter and fold gently to keep the color from bleeding too much.

How do I prevent the muffins from being dry?

Be careful not to overmix the batter—mix just until the ingredients come together. Also, measure the flour accurately and avoid overbaking.