Name: Easy Homemade Blueberry Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar); ½ cup unsalted butter, melted; 2 large eggs; 1 tsp vanilla extract; 1 ½ cups blueberries (fresh or frozen, unthawed); 2 tbsp flour (for tossing blueberries)

Jump to Recipe·Print Recipe

close — Easy Homemade Blueberry Muffins Recipe 9

There’s something magical about pulling a tray of Easy Homemade Blueberry Muffins from the oven while the kitchen smells sweet and buttery. My grandmother always believed that muffins were little hugs baked in a tin, and I’ve carried that thought with me ever since. These tender, golden muffins are filled with bursts of juicy blueberries, making them perfect for family favorite meals, quick breakfasts, or cozy afternoon snacks. They’re simple enough for beginners yet taste like a decadent dessert from a gourmet bakery.

Why You’ll Love These Easy Homemade Blueberry Muffins

⏱ Quick to make, ready in under 30 minutes
🫐 Packed with juicy flavor from fresh or frozen blueberries
🌿 Wholesome ingredients you likely already have at home
👩‍👩‍👧 Family-friendly and kid-approved
🍯 Soft, moist crumb that rivals any bakery muffin
🥧 Versatile – great for snacks, breakfast, or desserts

Tools and Preparation

Mixing Bowls – one for dry and one for wet ingredients, keeping the batter light.
Measuring Cups and Spoons – for accuracy and balance in flavor.
Whisk – to aerate eggs, sugar, and oil until fluffy.
Muffin Tin and Liners – ensures perfectly shaped muffins with easy cleanup.
Ice Cream Scoop or Spoon – to evenly portion batter.
Cooling Rack – allows air to circulate, keeping muffins from getting soggy.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk (or milk with 1 tbsp vinegar as substitute)
½ cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1 ½ cups blueberries (fresh or frozen blueberries work perfectly)
2 tbsp flour (for tossing blueberries to prevent sinking)

collage of 4 ultra sharp food photography images rustic farmhouse style natural daylight flat lay r5idwm6d8yyr2qb8kful 1 — Easy Homemade Blueberry Muffins Recipe 10

Step-by-Step Instructions

Preheat oven to 375°F and line a 12-cup muffin tin with liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, melted butter, eggs, and vanilla.
Fold wet ingredients into dry just until combined – do not overmix.
Toss blueberries in 2 tbsp flour, then gently fold into the batter.
Scoop batter evenly into muffin cups, filling about ¾ full.
Bake 20–22 minutes until golden brown and a toothpick comes out clean.
Let cool on a wire rack before serving.

How to Serve Easy Homemade Blueberry Muffins

Warm with a pat of butter or cream cheese.
Crumble into yogurt or oatmeal for a breakfast twist.
Pair with coffee or tea for an afternoon treat.
Serve alongside fluffy dinner rolls or buttery biscuits at brunch.
Enjoy as a no bake treat base by slicing and layering with whipped cream and fruit.

This is one recipe you’ll definitely want to save – Pin it now for later!

Tips for Perfect Results

Use room temperature eggs and milk for a smoother batter.
Do not overmix the batter or the muffins will be dense.
Coat blueberries in flour to keep them evenly distributed.
For taller muffins, fill the cups almost full and start baking at 400°F for 5 minutes, then reduce to 375°F.
Add a sprinkle of coarse sugar on top for a bakery-style finish.

Best Pairings and Side Dishes

These muffins shine on their own but pair beautifully with other recipes. Try them with a light salad or alongside something heartier like a Creamy Beef Pasta. For breakfast spreads, they sit well next to Classic Fluffy Pancakes. Together, they create a comforting table filled with both sweet and savory delights.

Common Mistakes to Avoid

Overbaking – this dries out the crumb.
Skipping the flour toss – blueberries will sink to the bottom.
Using too much sugar – balance is key for sweetness and structure.
Baking at the wrong temperature – inconsistent oven heat can make muffins collapse.

Storage and Reheating Instructions

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 1 week, though texture may change slightly.
Freezer: Wrap individually and freeze for up to 2 months.
Reheating: Warm in the microwave for 15–20 seconds or in the oven at 300°F for 5 minutes.

FAQs

Can I make these Easy Homemade Blueberry Muffins with frozen blueberries?

Yes! Frozen blueberries work wonderfully. Just toss them in flour before folding into the batter and do not thaw before baking.

How do I keep my blueberry muffins moist?

Use buttermilk or yogurt in the batter, avoid overbaking, and store in an airtight container with a slice of bread to lock in moisture.

Can I turn this recipe into a loaf?

Absolutely. Pour the batter into a greased loaf pan and bake for 50–60 minutes for a delicious blueberry bread.

What makes these muffins taste like bakery-style?

The secret lies in using buttermilk, melted butter, and a touch of coarse sugar on top for that classic golden crust and soft interior.

Final Thoughts from Emma’s Kitchen

These Easy Homemade Blueberry Muffins aren’t just a recipe, they’re a memory waiting to happen. I still remember sitting at my grandmother’s table, reaching for warm muffins as the kitchen filled with laughter. Now, each batch I bake brings back that warmth and joy. I hope they bring the same comfort to your home. If you try this recipe, let me know in the comments – I love hearing your stories and kitchen wins!