Blueberry Muffins: a delicious recipe for soft, fluffy muffins

Once you try this easy blueberry muffin recipe, you may find yourself whipping them up regularly. These wonderful blueberry muffins are incredibly soft, tender, and moist on the inside, with a delicious crunchy sugar crust that makes them hard to resist. They're perfect as a light breakfast or tasty snack when you're in the mood for something sweet and homemade.

This foolproof blueberry muffin recipe is especially good in the summer when blueberries are in season, however, you can make these tasty muffins with frozen blueberries as well. Blueberry muffins are easy to make and fun to customize – add your favorite ingredients to put your own spin on this recipe.

Blueberry Muffin Ingredients

If you're in the mood to make easy homemade blueberry muffins, you're in luck! You probably have most of the ingredients in your pantry.

To make the batter, you'll need flour, sugar, milk, egg, and vanilla.

Baking powder is essential for helping the muffins to rise and become light and fluffy.

You can use either fresh or frozen blueberries to make easy blueberry muffins.

Oil is the secret weapon for super soft, moist muffins. Use a neutral oil like vegetable, canola, sunflower, or grapeseed oil.

How to Make Blueberry Muffins From Scratch

To make perfect blueberry muffins at home, start by lining your muffin tin with 10 liners. Don't forget to pour a little bit of water into the empty wells. This will help keep your muffins moist. Heat your oven to 400F. Grab a large bowl and whisk the dry ingredients to combine.

In a second bowl or measuring jug and beat the wet ingredients together. Pour the wet mixture into the flour mixture, whisking until just combined. Don't overmix your muffin batter! Next, gently fold in the blueberries.

Pour the batter evenly between each lined muffin well. Garnish with sugar. Bake the muffins for 15 to 20 minutes. Remove the muffin tin from the oven and set it on a rack. Let the muffins cool completely before serving.

Tips for Easy Blueberry Muffins

Use fresh or frozen blueberries to make your muffins.

You can use either dairy or plant-based milk to make your muffins.

Swap out the milk for yogurt, buttermilk, or sour cream for ultra-tender muffins with a satisfying tanginess.

Add other ingredients to your blueberry muffins like lemon or orange zest, raisins, oatmeal, chopped nuts, or chocolate chips.

For healthier muffins, you can use less sugar and swap out AP flour for almond flour.

You can make keto blueberry muffins by using almond flour and using powdered sweeteners instead of regular sugar.

If you want to make bakery-style large topped muffins, line 8 of the wells of the muffin tin with liners and pour water into the rest.

Your muffins are done baking when a toothpick inserted into the center comes out mostly clean and crumb-free.

If you can't fill all the molds in your muffin pan, then add some oil to keep the bottom from burning.

How to Store Blueberry Muffins

Keep your muffins in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the fridge for up to one week. Please note, they may dry out slightly in the fridge.

Can You Freeze Blueberry Muffins?

Absolutely! Frozen blueberry muffins will last up to 3 months. Defrost them overnight when you're ready to enjoy them.

More Recipes You'll Like

• Chocolate chip muffins
• Peach muffins
• Strawberry muffins

Instructions

Preheat your oven to 400F. Line a standard muffin tray with 10 liners. Pour the leftover muffin tin wells with 1 to 2 tablespoons of water.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a second bowl, whisk the oil, egg, milk, and vanilla to combine.

Pour the oil mixture into the flour mixture.

Whisk until just combined.

Gently fold in the blueberries.

Pour the batter evenly between each lined muffin well.

Garnish with coarse sugar.

Bake for 15 to 20 minutes. Remove from the oven and set on a rack to cool completely.

Serve and enjoy!