Name: Blueberry Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup granulated sugar (or half white/half brown for depth); 2 teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter, melted and cooled slightly; 2 large eggs, room temperature; ½ cup milk (whole milk preferred, but 2% or almond works); 1½ teaspoons vanilla extract (or 1¼ tsp vanilla + ¼ tsp almond extract); 1½ cups blueberries (fresh or frozen; if frozen, toss in 1 tsp flour first); Optional: Turbinado sugar for topping

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Why You’ll Love This Recipe

I Love These Muffins Because They’re Foolproof And Versatile. The recipe uses pantry staples, can be made with fresh or frozen blueberries, and always turns out moist and flavorful. The tops bake up golden and slightly crisp, giving that perfect muffin shop look. They’re easy to customize with citrus zest, spices, or other fruits, making them my go-to for breakfast, snacks, or even gifting.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

2 Cups All-Purpose Flour
¾ Cup Granulated Sugar
2 Tsp Baking Powder
½ Tsp Salt
½ Cup Unsalted Butter, Melted And Slightly Cooled
2 Large Eggs (Room Temperature)
½ Cup Whole Milk (Or 2% Or Almond Milk)
1½ Tsp Vanilla Extract
1½ Cups Blueberries (Fresh Or Frozen)
Optional: Turbinado Sugar, For Sprinkling On Top

Directions

I Preheat The Oven To 375°F And Line A 12-Cup Muffin Tin With Paper Liners Or Grease It Well.
In A Large Bowl, I Whisk Together The Flour, Sugar, Baking Powder, And Salt.
In Another Bowl, I Whisk The Melted Butter, Eggs, Milk, And Vanilla Until Smooth.
I Pour The Wet Mixture Into The Dry Ingredients And Stir Gently With A Spatula Or Wooden Spoon. I’m Careful Not To Overmix—lumps Are Fine.
I Fold In The Blueberries, Tossed In A Teaspoon Of Flour If They’re Frozen (to Prevent Sinking).
I Scoop The Batter Evenly Into The Muffin Cups, Filling Them About ¾ Full. For Taller Domes, I Fill Nearly To The Top.
If I Have Turbinado Sugar, I Sprinkle It On Top For A Bakery-Style Crunch.
I Bake For 22–25 Minutes, Until The Muffins Are Golden And A Toothpick Inserted In The Center Comes Out Clean.
I Let Them Cool For A Few Minutes In The Pan Before Transferring To A Wire Rack.

Servings And Timing

This Recipe Makes 12 Standard Muffins. It Takes About 10 Minutes To Prep And 22–25 Minutes To Bake, So I Can Have Fresh Muffins Ready In Around 35 Minutes.

Variations

Sometimes I Add Lemon Zest To The Batter For A Bright, Citrusy Kick. A Pinch Of Cinnamon Or Nutmeg Also Adds Warmth. When I’m Out Of Blueberries, I Swap In Raspberries, Chopped Strawberries, Or Even Chocolate Chips. For A Heartier Texture, I Use Half Whole Wheat Flour.

Storage/Reheating

I Store Muffins In An Airtight Container At Room Temperature For 2 Days Or In The Fridge For Up To 5 Days. To Reheat, I Warm Them For 10–15 Seconds In The Microwave Or Pop Them In A 325°F Oven For About 5 Minutes. They Also Freeze Well—just Wrap Individually And Freeze For Up To 2 Months.

FAQs

Can I Use Frozen Blueberries?

Yes, I Use Them All The Time. I Don’t Thaw Them—just Toss With A Bit Of Flour Before Adding To The Batter To Prevent Bleeding.

How Do I Get Muffins With High Domes?

I Fill The Cups Almost To The Top And Make Sure My Baking Powder Is Fresh. Baking At 375°F Also Helps.

Can I Make These Muffins Dairy-Free?

Yes, I Swap The Butter For Neutral Oil Or Vegan Butter And Use Almond Milk Or Oat Milk Instead Of Dairy.

How Do I Keep Muffins Moist?

I Avoid Overmixing The Batter And Don’t Overbake. The Sourness Of Blueberries Helps Keep Them Tender Too.

Can I Double This Recipe?

Absolutely—this Recipe Doubles Nicely. I Just Use Two Muffin Pans Or Bake In Batches.

Conclusion

These Blueberry Muffins Are A Simple Yet Special Bake That Always Brings Comfort And Joy. With Their Tender Crumb, Juicy Bursts Of Blueberries, And Slightly Crunchy Tops, They’re Perfect For Breakfast, Snack Time, Or Sharing With Friends And Family. It’s A Timeless Recipe That Never Fails To Brighten My Day.