Homemade Blueberry Muffins Recipe

Imagine biting into a warm, fluffy muffin bursting with juicy blueberries and topped with a delightful crunch of sugar. That’s exactly what you’ll get with these incredible homemade blueberry muffins! They’re not just any ordinary muffins โ€“ these are bakery-style beauties that will make your kitchen smell like heaven and your taste buds dance with joy.

Why You’ll Love This Recipe

  • Bursting with Flavor: These muffins are packed with fresh blueberries in every bite, delivering a burst of fruity goodness.
  • Bakery-Style Tops: The secret to achieving those coveted high-domed muffin tops is all in the baking technique.
  • Versatile: Works great with both fresh and frozen blueberries, so you can enjoy them year-round.
  • Perfect Texture: Soft, moist, and fluffy on the inside with a slightly crisp top โ€“ it’s muffin perfection!

Ingredients You’ll Need

  • All-purpose flour: The foundation of our muffins, providing structure.
  • Granulated sugar: For sweetness and helps create that lovely crisp top.
  • Baking powder: Our leavening agent, giving the muffins their rise.
  • Salt: Enhances all the flavors.
  • Nutmeg or cinnamon: A pinch for that extra warmth and depth.
  • Eggs: Binds everything together and adds richness.
  • Buttermilk: Creates a tender crumb and adds a subtle tang.
  • Vegetable oil: Keeps the muffins moist.
  • Vanilla extract: For that irresistible aroma and flavor.
  • Fresh blueberries: The star of the show! Frozen work too.
  • Sanding sugar: For that bakery-style sparkle and crunch on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Berry Bonanza: Mix in raspberries or blackberries for a mixed berry muffin.
  • Lemon Lover’s Dream: Add lemon zest to the batter for a citrusy kick.
  • Streusel Topping: Create a simple streusel with butter, flour, and brown sugar for added texture.
  • Whole Wheat Option: Substitute half the all-purpose flour with whole wheat for a nuttier flavor.

How to Make Homemade Blueberry Muffins

Step 1: Prepare the Dry Ingredients

In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and your choice of nutmeg or cinnamon. This ensures even distribution of the leavening agents and spices.

Step 2: Mix the Wet Ingredients

In a separate, larger bowl, combine the eggs, buttermilk, oil, and vanilla extract. Whisk until well blended.

Step 3: Combine Wet and Dry

Gradually add the dry ingredients to the wet, stirring just until combined. Remember, overmixing leads to tough muffins!

Step 4: Fold in Blueberries

Gently fold in the blueberries. The batter will be thick, but that’s exactly what we want for those perfect domed tops.

Step 5: Rest and Preheat

Let the batter rest for 15 minutes while you preheat the oven to 425ยฐF. This rest time allows the flour to hydrate and the batter to thicken further.

Step 6: Fill and Top

Line your muffin tin, filling every other cup to allow room for spreading. Fill the liners right to the top โ€“ yes, really! Top with extra blueberries and a sprinkle of sanding sugar.

Step 7: Bake with Temperature Adjustment

Bake at 425ยฐF for 7 minutes, then reduce to 350ยฐF for another 22-25 minutes. This temperature change is the secret to those high, domed tops!

Pro Tips for Making the Recipe

  • Don’t Overmix: Stir the batter just until the ingredients are combined. Overmixing leads to tough, dense muffins.
  • Use Room Temperature Ingredients: This ensures better incorporation and a more even texture.
  • Fill Those Liners: Don’t be shy โ€“ fill the muffin liners to the top for big, beautiful muffins.
  • Fresh vs. Frozen: If using frozen blueberries, don’t thaw them first. Add them straight from the freezer to prevent color bleeding.

How to Serve

Homemade Blueberry Muffins Recipe

These muffins are divine straight out of the oven, but here are some serving suggestions:

  • Spread with a pat of butter for extra indulgence.
  • Pair with a hot cup of coffee or tea for the perfect breakfast or afternoon snack.
  • Serve alongside a fruit salad for a balanced brunch.

Make Ahead and Storage

Storing Leftovers

Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Freezing

Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.

Reheating

Warm in the microwave for 15-20 seconds, or in a 300ยฐF oven for about 10 minutes.

FAQs

Can I use paper liners instead of greasing the muffin tin?
Absolutely! Paper liners work great and make for easy cleanup.

Why did my blueberries sink to the bottom of the muffins?
Toss your blueberries in a bit of flour before adding them to the batter. This helps them stay suspended throughout the muffin.

Can I reduce the sugar in this recipe?
You can reduce the sugar by up to 1/4 cup without significantly affecting the texture. Keep in mind that sugar contributes to moisture and browning.

How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re ready!

These Homemade Blueberry Muffins are a true breakfast treat that’s worth waking up for. With their perfect texture, bursts of blueberry goodness, and those coveted high tops, they’re sure to become a family favorite. Whether you’re a seasoned baker or trying your hand at muffins for the first time, this recipe is foolproof and rewarding. So, grab your apron, preheat that oven, and get ready to fill your home with the irresistible aroma of freshly baked blueberry muffins!

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Homemade Blueberry Muffins Recipe

Homemade Blueberry Muffins Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These homemade blueberry muffins are the perfect combination of sweet and tangy, with a tender crumb and bursting with juicy blueberries. The recipe yields bakery-style muffins with beautifully domed tops, making them an ideal breakfast treat or afternoon snack.


Ingredients

Units Scale
  • 3 cups all-purpose flour (360 grams)
  • 1 1/2 cups granulated sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg or cinnamon
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups fresh blueberries (can also use frozen, do not thaw)

For topping:

  • 1/2 cup blueberries
  • Sanding sugar

Instructions

  1. Prepare dry ingredients: In a mixing bowl, combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to combine and set aside.
  2. Mix wet ingredients: In a larger mixing bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula.
  3. Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. Using a spatula, gently fold in the blueberries. The batter will be very thick.
  4. Rest and preheat: Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ยบF.
  5. Prepare muffin pan: For bakery-style muffin tops, line a 12-count muffin pan with 6 muffin liners, filling every other muffin well. Fill the liners to the top with batter. Use a butter knife to smooth the tops of the muffins if lumpy.
  6. Add toppings: Press the additional 1/2 cup of blueberries on top of the muffins and sprinkle with sanding sugar.
  7. Bake: Place one pan in the center of the oven and bake for 7 minutes at 425ยบF. Then, keeping the muffins in the oven, turn the temperature down to 350ยบF and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, making sure to bump the temperature back up to 425ยบF.

Notes

  • You can use frozen blueberries in this recipe. Use the same amount as fresh and add them to the batter while still frozen.
  • This recipe works well with gluten-free flour. King Arthur’s Gluten Free Measure for Measure Flour is recommended as a one-for-one substitute for regular flour.
  • The initial high baking temperature helps create the domed muffin tops.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280
  • Sugar: 25g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

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