Easy Blueberry Muffins (Simple + Classic)
Easy Blueberry Muffins are tender, delectable, and classic, bursting with berries and easy to make for a yummy breakfast or snack!
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If you enjoy tasty muffins, you'll also love scrumptious Orange Muffins, healthy Blender Applesauce Muffins, and flavorful Carrot Cake Muffins!
Everyone needs a classic yet easy blueberry muffin recipe in their arsenal. So today I'm sharing my favorite...it's quick, it's simple, it's delicious!
There's nothing fancy about these Easy Blueberry Muffins. No cinnamon swirl or praline topping to set them apart. No citrus zest or sticky glaze to put them over the top. But what they are is good. Just plain GOOD!
Whether you're thinking these Easy Blueberry Muffins would make a great breakfast on-the-go, or you're craving them to make a Saturday morning special, or you're baking them up to round out a brunch...this recipe is for you!
Ingredients
It only takes a handful of basic, common ingredients to whip up a batch of Easy Blueberry Muffins:
- Flour. You can make this recipe using all-purpose white flour or whole wheat pastry flour for a more wholesome option. Whole wheat pastry flour (not regular whole wheat flour) bakes up with a lighter taste and texture -- more akin to that of white flour -- while being 100% whole wheat.
- Sugar. Granulated.
- Baking powder. For a nice rise.
- Salt. I like to use fine sea salt.
- Butter. Unsalted, at room temperature.
- Eggs. At room temperature.
- Milk. Whole milk, low-fat milk, or an unsweetened plant-based milk (such as almond milk) will all work.
- Pure vanilla extract.
- Blueberries. Fresh or frozen. If using frozen blueberries, just don't thaw them first or their juice will your muffins gray. 😉
- Coarse sparkling sugar. For sprinkling on top of the muffins. Sparkling sugar is optional but recommended! I happen to think it's a special touch that makes these Easy Blueberry Muffins pretty and gives them a nice crunch.
How to Make Easy Blueberry Muffins
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
In just a few simple steps, you'll be enjoying a batch of fresh, homemade, Easy Blueberry Muffins!
- Preheat the oven to 400°F. Line 18 muffin cups with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Work in the softened butter using an electric mixer or fork. This technique (known as reverse creaming ) blends the butter into the dry ingredients before adding the sugar and wet ingredients, resulting in a tender, more delicate crumb.
- Blend in the eggs, milk, and vanilla until all of the ingredients are incorporated, but be careful not to overbeat.
- Gently fold the blueberries into the muffin batter.
- Use a cookie scoop to divide the batter between the prepared muffin tins, filling each cup ⅔ to ¾ full. You should get 16 to 18 muffins out of this batter. Sprinkle the top of each muffin with sparkling sugar.
- Bake for 15 to 20 minutes or until the muffins just test done with a toothpick, taking care not to overbake them.
- After a few minutes, remove your Easy Blueberry Muffins from the pans and allow them to cool on a wire rack.
...OR eat 'em warm from the oven with a pat of salted butter! 😉
This easy blueberry muffin recipe is simple, yes, but the results are pure, muffin-y goodness. And y'all know I like a good muffin!
After all, who could resist such a delicate, lightly sweetened treat, studded with sweet-tart berries and oozing with deep purple juice (which has always begged the question...are blueberries really blue)?
And who could resist such a no-fuss, easy blueberry muffin recipe with straightforward ingredients that can be whipped up -- in one bowl -- in a matter of minutes?
Not me, that's for sure.
Easy Blueberry Muffins are quintessential for a reason. And as this recipe proves, sometimes classic really is best!
Easy Blueberry Muffins (Simple + Classic)
Video
Ingredients
- 3 cups flour, all-purpose white flour OR whole wheat pastry flour
- 1 cup sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 cup milk, at room temperature
- 1 teaspoon vanilla
- 2 cups blueberries, fresh OR frozen
- coarse sparkling sugar, for sprinkling on top (optional)
Instructions
- Preheat oven to 400°F. Line 16 to 18 muffin cups with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, and vanilla until all ingredients are incorporated, but do not overbeat. Gently fold in the blueberries.
- Scoop batter into prepared muffin tins, filling each cup ⅔ to ¾ full. You should get 16 to 18 muffins out of this batter. If desired, sprinkle the top of each muffin with sparkling sugar.
- Bake for 15 to 20 minutes or until muffins just test done with a toothpick, taking care not to overbake. Remove muffins from pans and cool on a wire rack, or eat warm out of the oven with a pat of salted butter.
Notes
- I've had good results baking this recipe with white flour or whole wheat pastry flour. You may also use a combination of half white flour and half regular whole wheat flour (if you don't have whole wheat pastry flour).
- I always like to make sure that the eggs and milk are at room temperature so that they don't chill the butter and cause little lumps when I mix them in.
- If you use frozen blueberries, don't thaw them first. Doing so will just make them all mushy.
- This recipe comes together quickly in the bowl of a stand mixer, but you can also mix it by hand in a bowl if you prefer.
Nutrition
Originally published on September 5, 2013, and updated on January 26, 2022, and January 17, 2024.
My mom and sister can't eat gluten, but we all like blue berry muffins, I can't have white sugar, it causes me gas pains and chest pains, so, I set out to find a gluten free recipe for muffins, and I failed, since I hate rice flour, and then I thought, would oat flour, which I used before, work for muffins? I used your recipe and replaced the flour with oat flour, and the sugar with coconut sugar, which I can tolerate, and they didn't rise as high, but they still came out really good, I wouldn't know if they're as good as your original recipe, BUT they were still pretty amazing with a few changes, I made them today. Yum.
That's wonderful, Shanya...I'm so happy that these worked out for you with the modifications that you needed to make. 🙂 And thanks for coming back to share, because your comment may help someone else who has the same sensitivities. Happy Friday!
I substituted half the white sugar with brown sugar! The batter was delicious and they're in the oven as I type this! Can't wait to try them!!!
I'm happy to hear it, Casey...I hope they turned out great! 🙂
OMG! This are great! I made them this morning. I used one cup cake flour and two cups AP. The cake flour was accidental, I had pulled it out of the pantry, measured and dumped in my bowl, too lazy too shimmy it back in the packaging, I left it and carried on. So perfect! Thank you for sharing! This recipe may become a base for all of my muffins 🙂
Yay, Meghann...I'm so happy to hear that these muffins were a hit! I'm glad that the cake flour worked out so well for you...I just may have to try that sometime! Enjoy, and thanks so much for taking the time to comment. Hope you're having a great week! 🙂
the batter once all mixed together, seems so thick. hopefully did everything right. they are in the oven now, so we will see in about 20 min! thanks for the simple recipe!
Hi Lisa! Yes, it's a pretty thick batter. You can always add another splash of milk if you find the batter too difficult to stir. Hope these turned out well for you and that you enjoy them! 🙂
You definitely win the award for "Most Delicious Interpretation of the Color Blue" with these muffins! They look sooooo good!
Sometimes you just can not beat a classic!! These were so darn tasty!
Thanks, Jocelyn! Plain or fancy, I've never met a blueberry muffin I didn't like... 😉
my favorite! these were delicious
Thanks so much, Heather! I don't think I could ever get tired of blueberry muffins... 🙂
Gotta love a classic, and your photos are gorgeous! Thanks for sharing these!
Tina
Thanks so much for your kind words, Tina!
Looks yummy!
Thanks so much! Hope you enjoy these muffins if you end up trying them! 🙂
WOWWWW
These muffins were absolutely AWESOME !!
These were wonderful! Thanks for sharing 🙂 Have a terrific week!
Thanks, Brenda! Hope your week is great as well! 🙂
These look so delicious! Blueberry muffins are my favourite type of muffin too!
These are very beautiful muffins Samantha! And I agree with you, everyone needs a great blueberry muffin recipe. I need to try these. Pinning!
I appreciate you stopping by to comment and pin, Zainab! I hope you love these muffins if you end up trying them. Have a great week!
I have a soft spot in my heart for a really good blueberry muffin!
I agree, PJ...I just don't think you can beat a good blueberry muffin! 😉
My family and I love muffins and these look delish! Pinning for later!
My family loves muffins, too, Ritchil...there are so many great variations, they're easy to eat, and they even travel well! Hope you enjoy these...thanks so much for the comment and the pin!
I'm a sucker for a good muffin, and these look delicious and easy to make! These would be a great baking project with my 5 year-old. She'll love them!
I think this would be a great recipe to bake with your daughter, Aida! It's really straightforward since you pretty much dump everything together and mix. Have fun making (and eating) these muffins! 🙂
These are some gorgeous muffins!
Thanks so much, Marcie! I appreciate you stopping by to check them out!
These look amazing Samantha! I love blueberry in any baked goods and I love that sugar sprinkle on top. Delicious!
Thanks, Anne! The sugar on top gave them a really nice crunch, plus it's just pretty. 🙂 Hope you enjoy these...thanks so much for the comment!