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 family recently moved to Arctic northern Quebec because my husband got a job teaching in an Inuit school. There are these fantastic little berries that grow wild *everywhere* here, which are called crowberries. They are about the size of a blueberry, but very tart. I was looking for a simple blueberry muffin recipe to try them in, and came across yours. It is absolutely perfect! The crowberries sweeten when baked and make a fantastic muffin!! Thanks for the recipe!!

    1. You're very welcome, Kristina...crowberries sound amazing, and I'm so glad that you were able to enjoy them in these muffins! 🙂

  2. 5 stars
    Love these muffins. My 2 year old is gluten free so I substituted gl flour for the flour in the recipe and xylitol for the sugar. But they were yummy. Thank you so much for sharing. And if you have anymore recipes please post them. Your recipes are soo good.

    1. Hi Eliza! I'm so happy that y'all enjoyed these muffins and that they turned out great with your substitutions! 🙂 I definitely have lots more recipes shared where this one came from -- ha. 😉 I typically post three new recipes a week at, and there's a menu bar at the top and a search box towards the top of the right sidebar in case you're looking for any specific recipes. Enjoy!

  3. Would it be possible to use honey in place of the sugar (or maybe at least do 1/2 the sugar with honey)? If so, how much honey do you think you'd need? I try to limit my white sugar intake but I would love to make these muffins!

    1. Hi Jessica! I love using natural sweeteners, but I haven't tried substituting honey for the sugar in this particular recipe, so I can't say for sure if it would work. There's a chance that the texture or rise of the muffins could be affected, but I'm guessing that the swap would work just fine with a few tweaks. If you want to try the substitute, you can use 3/4 cup of honey for the same level of sweetness as 1 cup of sugar (or you could even use 1/2 cup honey if you don't mind your muffins turning out a little less sweet). And if using honey, I'd probably cut back on the milk just a bit to make sure your batter isn't too can always add more milk back, if necessary. Hope this works out if you decide to try it! But if not, I do have a banana muffin recipe on my site that already uses honey: 😉 Good luck!

      1. Thanks for the quick reply! I'll definitely give it a try and come back to say how it turned out!!