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Easy Homemade Blueberry Muffins

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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.

easy homemade blueberry muffins

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.


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Blueberry muffin ingredients

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

Homemade blueberry muffin with a bite out of it

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

butter and sugar creamed in a bowl

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.

butter, sugar, vanilla, honey and milk mixed in a bowl

Mix in the milk, honey, and vanilla.

In a separate bowl, mix together the flour, salt, and baking powder.

dry ingredients on top of wet ingredients in a mixing bowl

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.

muffin batter with blueberries in a bowl

Mix in the blueberries with a spoon.

Bake the muffins

Muffin tins being filled with blueberry muffin batter

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.

Turbinado sugar on top of blueberry muffins in a muffin tin.

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.


a homemade blueberry muffin on a cooling rack

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.


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.

A blueberry muffin with the wrapper peeled off

Other recipes you might like

blueberry muffin on a cooling rack

Easy Homemade Blueberry Muffins

Wanda Simone
These homemade blueberry muffins are the perfect recipe when you need something quick and easy to serve for brunch.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 muffins
Calories 270 kcal


  • measuring cups and spoons
  • 1 mixer
  • 2 Mixing bowls
  • 12 cup muffin tin
  • 12 cupcake liners
  • mixing spoon


  • ½ cup butter, softened
  • 1 cup sugar
  • 2 large eggs at room temperature
  • ½ cup milk
  • cup honey
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 3 teaspoons baking powder
  • 2 cups blueberries
  • Turbinado sugar for topping (optional)


  • 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.


  • 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.


Serving: 1 muffinCalories: 270 kcalCarbohydrates: 45 gProtein: 4 gFat: 9 gSaturated Fat: 5 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.3 gCholesterol: 53 mgSodium: 184 mgPotassium: 76 mgFiber: 1 gSugar: 27 gVitamin A: 311 IUVitamin C: 2 mgCalcium: 84 mgIron: 1 mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

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