Blueberry Muffins

These tender, classic Blueberry Muffins are the BEST...bursting with berries and easy to make for a yummy breakfast or snack!

Classic Blueberry Muffins with text overlay


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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'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.

Close-up of Blueberry Muffins in paper wrappers, sitting on light blue and white striped napkinds

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!

Aerial view of muffins on striped napkins

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.

Close-up of coarse sparkling sugar sprinkled on top

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 on a table
Classic Blueberry Muffins ~ this quick, easy recipe proves that sometimes simple is best! | {Five Heart Home}

Blueberry Muffins

Tender, classic Blueberry Muffins are the BEST...bursting with berries and easy to make for a yummy breakfast or snack!
Course: Quick Bread & Muffins
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18 muffins
Calories: 190kcal
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  • 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)


  • 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.


  • 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.


Calories: 190kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 156mg | Potassium: 127mg | Fiber: 1g | Sugar: 14g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Adapted from This Week for Dinner

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4.95 from 20 votes (3 ratings without comment)

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Recipe Rating


  1. 5 stars
    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.

    1. 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!

  2. 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!!!

  3. 5 stars
    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 🙂

    1. 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! 🙂

  4. 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!

    1. 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! 🙂

  5. You definitely win the award for "Most Delicious Interpretation of the Color Blue" with these muffins! They look sooooo good!

  6. These are very beautiful muffins Samantha! And I agree with you, everyone needs a great blueberry muffin recipe. I need to try these. Pinning!

    1. 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!

    1. 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!

  7. 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!

    1. 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! 🙂

    1. 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!