One spring morning I woke up to the sound of birds outside my window and felt inspired to bake something simple and cheerful and I remembered the plump blueberries I had in the fridge just waiting to be used. I threw together a quick batter stirred in the berries and as they baked the whole kitchen filled with the scent of vanilla and sugar and sunshine in muffin form.

Ever since that day blueberry muffins have become a constant in my kitchen and they’re tender sweet and dotted with juicy bursts of fruit and whether it’s breakfast a midday snack or something to share with a friend these muffins always bring joy with every bite.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
All-purpose flour – Creates the base structure and keeps the muffins soft and fluffy
Baking powder – Helps the muffins rise for a nice dome shape
Salt – Enhances the flavor and balances the sweetness
Granulated sugar – Sweetens the muffins and helps them brown beautifully
Eggs – Bind everything together and add moisture
Milk – Loosens the batter and keeps it light
Butter – Adds richness and helps with tenderness
Vanilla extract – Enhances the flavor and aroma
Fresh or frozen blueberries – The star ingredient that bursts with flavor in every bite

Tools You’ll Need

Mixing bowls – One for dry ingredients and one for wet ingredients
Whisk – To combine everything smoothly and evenly
Measuring cups and spoons – For accurate ingredient amounts
Muffin tin – Shapes the batter into perfect muffin portions
Paper liners – Makes it easy to remove muffins and clean the pan
Spatula – Helps gently fold in the blueberries without crushing them
Oven – For baking everything to golden perfection

Instructions

Step 1:

I begin by preheating the oven to 375°F and lining a muffin tin with paper liners or lightly greasing each cup

Step 2:

In one bowl I whisk together the flour baking powder and salt until well mixed

Step 3:

In a separate bowl I beat the eggs with sugar then stir in the melted butter milk and vanilla extract

Step 4:

I slowly add the dry ingredients to the wet mixture stirring just until combined without overmixing

Step 5:

I gently fold in the blueberries making sure to distribute them evenly without breaking them apart

Step 6:

Then I scoop the batter into the muffin cups filling each about three-quarters full

Step 7:

I bake the muffins for 18 to 22 minutes or until the tops are golden and a toothpick comes out clean

Step 8:

Once done I let them cool in the pan for a few minutes before transferring them to a wire rack

Tips

If using frozen blueberries I toss them with a spoonful of flour to prevent sinking

Add a sprinkle of coarse sugar on top for a bakery-style crunch

Make a double batch and freeze some for later they reheat beautifully

Ways to Serve

Serve warm with a pat of butter or drizzle of honey

Pair with coffee tea or a glass of cold milk

Add to brunch spreads or lunchboxes for a sweet surprise

Frequently Asked Questions

Can I use frozen blueberries in blueberry muffins?

Yes just use them straight from the freezer and toss in flour first to help prevent them from bleeding too much

How do I store leftover blueberry muffins?

Keep them in an airtight container at room temperature for 2 to 3 days or refrigerate for longer freshness

Can I make blueberry muffins dairy-free?

Absolutely substitute plant-based milk and butter alternatives and they still turn out great

See You in the Kitchen

I hope you bake a batch of these blueberry muffins soon and they’re the kind of treat that feels just right for any time of day soft sweet and bursting with flavor. Let me know how yours turn out and what twists you try!

Happy Cooking!