There’s nothing quite like a warm, homemade blueberry muffin fresh from the oven. The sweet, juicy berries bursting in every bite, the soft, buttery crumb, and that golden, slightly crisp top—it’s pure comfort food! Around here, we love to keep things simple, using fresh ingredients and tried-and-true recipes that bring folks together. Whether you’re enjoying one with your morning coffee or packing a few for an afternoon treat, these blueberry muffins will surely hit the spot.
This recipe is easy for beginners but delicious enough to impress family and friends. Make them ahead for a grab-and-go treat. Plus, if you’ve got fresh-picked blueberries, you’re in for an extra special treat. So, grab a mixing bowl, and let’s bake up some goodness.
What You Will Need
- Muffin Tin
- Spray oil like PAM or cupcake papers
- Blueberries – Fresh or Frozen
- All-Purpose Flour
- Sugar
- Vanilla Extract
- Oil or Butter
- Egg
- Milk
- Salt
- Baking Powder
- Sour Cream or Yogurt
Recipe
Easy Homemade Blueberry Muffins
Ingredients
- 1 1/4 cup all-purpose flour
- 1 cup white sugar
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup vegetable oil OR melted butter
- 1 teaspoon baking powder
- 1/2 cup sour cream (you can sub yogurt)
- 1 cup blueberries (fresh or frozen)
- Optional: 1 tablespoon white-sugar for the top of the muffins
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with nonstick spray.
- Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
- Mix the oil, egg, milk, and vanilla in a separate bowl until combined. Pour into the dry ingredients and stir until just mixed (don’t overmix!).
- Add the flour, baking powder, and salt. Stir the baking powder and salt into the flour on top of the wet ingredients. Once the baking powder and salt are well distributed in the flour, stir them into the wet ingredients until they are well mixed. Don’t over-mix—stir until lumps.
- Add sour cream, stirring until well distributed. I use plain or vanilla yogurt, but sour cream will work, too.
- Fold in the blueberries.
Note: If using frozen blueberries, there are a few extra steps to ensure the muffins come out perfectly.
Do Not Thaw – Keep the blueberries frozen until you’re ready to fold them into the batter. Thawing them can release extra moisture, turning your batter purple and making the muffins too wet.
Toss Berries with Flour– Coat the frozen berries with about 2 Tablespoons of flour before folding into the batter. This helps prevent them from sinking to the bottom.
Gently Fold In—Be extra gentle when stirring frozen blueberries into the batter to avoid streaking it – Be extra gentle when stirring frozen blueberries into the batter to avoid streaking the batter purple. A few swirls are fine, but overmixing can cause too much color bleeding. - Divide the batter evenly among the muffin cups, filling about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Note: If using frozen berries, adjust the baking time. Frozen berries can slightly lower the temperature of the batter, so you may want to add 2 -3 extra minutes to the baking time. Start checking for doneness at the 22-minute mark by inserting a toothpick into the center—if it comes out clean, they’re ready! - Let it cool for a few minutes before enjoying it!
Optional Crumb Topping:
¼ cup sugar
2 tablespoons flour
2 tablespoons cold butter, cubed
½ teaspoon cinnamon
Optional: Mix sugar, flour, butter, and cinnamon with a fork until crumbly for the crumb topping. Sprinkle over the muffins.
Notes
If using frozen blueberries, there are a few extra steps to ensure the muffins come out perfectly.
- Do Not Thaw – Keep the blueberries frozen until you’re ready to fold them into the batter. Thawing them can release extra moisture, turning your batter purple and making the muffins too wet.
- Toss Berries with Flour– Coat the frozen berries with about 2 Tablespoons of flour before folding into the batter. This helps prevent them from sinking to the bottom.
- Gently Fold In—Be extra gentle when stirring frozen blueberries into the batter to avoid streaking it purple. A few swirls are fine, but overmixing can cause too much color bleeding.
- Adjust Baking Time– Frozen berries can slightly lower the temperature of the batter, so you may want to add 2 -3 extra minutes to the baking time. Start checking for doneness at the 22 minute mark by inserting a toothpick into the center–if it comes out clean, they’re ready!
If you don’t use the crumble topping, try adding some berries on top. Place them on top and press them in lightly. Sprinkle the tops with 1 tablespoon of sugar. This is what I did in the image.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline. Any nutritional information provided by Reefer’s Blend is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 6gTrans Fat: 0gCarbohydrates: 30gFiber: 1gSugar: 14gProtein: 3g
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline. Any nutritional information provided by Reefer’s Blend is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
Store and Reheat:
Storing at Room Temperature:
- Let the muffins cool completely before storing to prevent sogginess.
- Place them in an air-tight container or zip-lock bag, layering with paper towels to absorb excess moisture.
- Keep them at room temperature for up to 2 -3 days
Refrigerating (For Longer Freshness):
- Store in an air-tight container or zip-lock bag in the fridge for up to 1 week.
- To enjoy, warm them in the microwave for 10-15 seconds to restore freshness.
Freezing Blueberry Muffins:
- Let the muffins cool completely before freezing.
- Wrap each muffin individually in plastic wrap.
- Place wrapped muffins in an air-tight container or zip-lock bag (freezer safe). Freeze for up to 3 months.
Thawing and Reheating:
- To thaw, leave at room temperature for 30 -60 minutes or microwave for 20-30 seconds for a quick warm-up.
These muffins are perfect for breakfast, a snack, or even a light dessert. Enjoy them fresh or store them in an airtight container for a couple of days–if they last that long! Be sure to pin or share this recipe. Share in the comments if you tried this recipe and tell me about your favorite blueberry muffin memories in the comments.
Happy Baking and Share the Love!
