These tender, classic Blueberry Muffins are the BEST...bursting with berries and easy to make for a yummy breakfast or snack!
If you enjoy tasty muffins, you'll also love scrumptious Orange Muffins, healthy Blender Applesauce Muffins, or flavorful Carrot Muffins!
Everyone needs a simple, classic Blueberry Muffin recipe in their arsenal. Today I'm sharing my favorite...it's quick, it's easy, it's delicious!
There's nothing fancy about these 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 that homemade 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. It's 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 results from a no-fuss recipe with straightforward ingredients that can be whipped up -- in one bowl -- in a matter of minutes? Not me, that's for sure.
So if you're still clinging to summer and not quite ready to embrace pumpkin for breakfast yet, fall back on an old stand-by. Blueberry Muffins are quintessential for a reason. And as this recipe proves, sometimes classic really is best!
Blueberry Muffins
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) butter, at room temperature
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
- 2 cups blueberries, fresh OR frozen
- Coarse 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 about ¾ full. You should get 16 to 18 muffins out of this batter. If desired, sprinkle the top of each muffin with coarse 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 both white flour and whole wheat pastry flour. You may also use 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 somewhat 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 in a bowl by hand if you prefer.
Adapted from This Week for Dinner
Shanya
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.
Samantha at Five Heart Home
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!
Casey Hardin
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!!!
Samantha at Five Heart Home
I'm happy to hear it, Casey...I hope they turned out great! 🙂
Meghann
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 🙂
Samantha at Five Heart Home
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! 🙂
lisa
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!
Samantha at Five Heart Home
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! 🙂
Abby
You definitely win the award for "Most Delicious Interpretation of the Color Blue" with these muffins! They look sooooo good!
Jocelyn
Sometimes you just can not beat a classic!! These were so darn tasty!
Samantha at Five Heart Home
Thanks, Jocelyn! Plain or fancy, I've never met a blueberry muffin I didn't like... 😉
Heather
my favorite! these were delicious
Samantha at Five Heart Home
Thanks so much, Heather! I don't think I could ever get tired of blueberry muffins... 🙂
Tina
Gotta love a classic, and your photos are gorgeous! Thanks for sharing these!
Tina
Samantha at Five Heart Home
Thanks so much for your kind words, Tina!
Our Family Inspired Home
Looks yummy!
Samantha at Five Heart Home
Thanks so much! Hope you enjoy these muffins if you end up trying them! 🙂
Winnie
WOWWWW
These muffins were absolutely AWESOME !!
Brenda
These were wonderful! Thanks for sharing 🙂 Have a terrific week!
Samantha at Five Heart Home
Thanks, Brenda! Hope your week is great as well! 🙂
Krista
These look so delicious! Blueberry muffins are my favourite type of muffin too!
Zainab
These are very beautiful muffins Samantha! And I agree with you, everyone needs a great blueberry muffin recipe. I need to try these. Pinning!
Samantha at Five Heart Home
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!
PJ
I have a soft spot in my heart for a really good blueberry muffin!
Samantha at Five Heart Home
I agree, PJ...I just don't think you can beat a good blueberry muffin! 😉
Ritchil
My family and I love muffins and these look delish! Pinning for later!
Samantha at Five Heart Home
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!
Aida
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!
Samantha at Five Heart Home
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! 🙂
marcie
These are some gorgeous muffins!
Samantha at Five Heart Home
Thanks so much, Marcie! I appreciate you stopping by to check them out!
Anne
These look amazing Samantha! I love blueberry in any baked goods and I love that sugar sprinkle on top. Delicious!
Samantha at Five Heart Home
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!