Easy Homemade Blueberry Muffins
These homemade blueberry muffins come together in no time with minimal effort, and are full of juicy pop-in-your-mouth berries. Which is why they are one of my favorite recipes to make for brunch and always have everyone asking for seconds.
Blueberry muffins are one of my favorite recipes to make for a brunch.
They’re easy to make and everyone loves them.
Plus you can make them ahead of time and freeze them. Then just pull them out when you need them.
Which is great for unexpected guests or stress-free entertaining.
Ingredients
This post may contain affiliate links. We make a small commission if you buy the products from these links (at no extra cost to you). As an Amazon Associate, I earn from qualifying purchases. But we only recommend products we would use ourselves. For more information, click here to see our disclosures
This recipe makes 12 muffins.
Here is your shopping list:
- dairy: ½ cup butter, ½ cup milk
- eggs: 2 large eggs
- baking supplies: 2 cups flour, 3 teaspoons baking powder
- sweeteners: 1 cup sugar, ⅓ cup honey, Turbinado sugar for topping if desired
- flavoring: 1 teaspoon vanilla extract
- fresh fruit: 2 cups fresh blueberries
How to make blueberry muffins
Prep work
Take the butter and eggs out of the refrigerator a couple of hours ahead of time so they have time to soften and warm up.
Preheat the oven to 375℉.
Line a 12-cup muffin pan with cupcake liners.
Make the batter
In a large bowl, beat the butter and sugar until smooth and creamy. The butter should be a light yellow color.
Add the eggs, one at a time and beat until combined after each addition.
Mix in the milk, honey, and vanilla.
In a separate bowl, mix together the flour, salt, and baking powder.
Add the flour mixture to the milk mixture a little bit at a time. Beat until combined, but do not over-mix or the muffins will turn out tough.
Mix in the blueberries with a spoon.
Bake the muffins
Fill each of the liners ¾ full with batter.
Using a cookie scoop makes it easy to get the right amount into each muffin cup.
Sprinkle the turbinado sugar over the tops of the muffins, if desired. It adds a little bit of a sweet crunch.
You can also add a few blueberries to the top of each muffin if you want them to look pretty.
Then bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. You may see some blueberry juice on the toothpick (if you happen to hit a blueberry), but there shouldn’t be any batter.
Cool
Let the muffins cool in the tin for 5 minutes on a cooling rack before removing them from the pan to cool some more.
Don’t leave them in the pan too long or the bottom of the muffins will get soggy.
Serve with butter if desired.
Storage
These muffins can be stored in an airtight container at room temperature for up to 24 hours.
Or in the refrigerator for 3 to 4 days. To keep them from getting soggy, line the container (or a zip-loc bag) with paper towel.
Muffins are also very easy to freeze in a single layer in a ziploc bag or airtight container. Thaw on a paper towel in the microwave for 20 to 30 seconds.
Other recipes you might like
Easy Homemade Blueberry Muffins
Equipment
- measuring cups and spoons
- 1 mixer
- 2 Mixing bowls
- 12 cup muffin tin
- 12 cupcake liners
- mixing spoon
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs at room temperature
- ½ cup milk
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 2 cups flour
- 3 teaspoons baking powder
- 2 cups blueberries
- Turbinado sugar for topping (optional)
Instructions
- Preheat the oven to 375°F.
- In a large bowl, cream the butter and sugar until smooth.
- Beat in the eggs, one at a time.
- Mix in the milk, honey, and vanilla.
- In a separate bowl, mix together the flour, salt, and baking powder
- add to the creamed mixture a little bit at a time and Mix until combined.
- Fold in the blueberries.
- Line a 12 cup muffin pan with cupcake liners, and fill each with batter, almost to the top.
- Sprinkle the turbinado sugar over the tops of the muffins, if desired.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool on a cooling rack for 5 minutes. Then remove muffins from the pan and cool for at least 30 minutes before serving.
Notes
- Only mix the batter as much as is necessary to combine the ingredients. Otherwise the muffins will turn out tough.
- Don’t leave the muffins in the tin too long when they are hot. Otherwise, the bottoms will get soggy.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.