Who doesn’t love a light, fluffy blueberry muffin?
Blueberry muffins taste great fresh out of the oven, topped with a smidge of butter for breakfast, or even as a quick snack on-the-go.
You’ll love this fast and simple blueberry muffin recipe.
Made in one bowl with only ten ingredients, you can start and finish this recipe in less than an hour.
And the result? Moist, flavorful blueberry muffins that everyone in your family will love.
Plus, this recipe includes a secret ingredient for a twist on classic blueberry muffins: buttermilk.
Instead of a dense muffin, buttermilk makes your muffins extra fluffy, light, and delicious.
Blueberry Muffin Recipe
½ cup softened butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup buttermilk
2 cups fresh blueberries
Optional: Turbinado sugar
12-cup muffin tin
12 paper liners
Prep Time: 15 minutes
Cook Time: 20 – 25 minutes
Total: 35 – 40 minutes
Yield: 12 large muffins
- Preheat your oven to 400 degrees.
- Grease a 12-cup muffin tray and line each muffin tin with a paper liner.
- Cream the softened butter and sugar in a large bowl until light.
- Add the buttermilk, eggs, and vanilla, and whisk until smooth.
- Mix the flour, salt, baking powder, and baking soda into the liquid buttermilk mixture.
- Fold the blueberries into the batter until just combined.
- Scoop the batter into the muffin tins, and sprinkle with turbinado sugar, if desired.
- Bake muffins for 20 – 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Cool muffins for at least ten minutes before removing them from the pan. Enjoy!
Ingredients for Your Blueberry Muffins
All-purpose flour creates the ideal muffin texture, but if you’re looking for a gluten-free substitute, you can use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or another gluten-free flour of your choice.
Your blueberry muffins use two types of sugar: granulated sugar and turbinado sugar.
Granulated sugar is a fine, white sugar that’s mixed into the batter to sweeten your muffins. In contrast, turbinado sugar is a course, minimally-processed sugar that’s perfect for adding to the top of your muffins for a sweet, crunchy muffin top.
Though many people use oil in muffin recipes, we love the rich, flavorful taste that butter adds to these blueberry muffins.
Also, creaming butter and sugar helps your muffins rise, which works wonders for the tender yet flaky muffin texture we all know and love.
Buttermilk is our secret ingredient for the perfect blueberry muffins. It adds an excellent tangy taste, moist texture, and tall, fluffy top to your blueberry muffins!
Baking Soda & Baking Powder
Usually, muffin recipes do not require baking soda. However, we added a fourth teaspoon of baking soda to this recipe to neutralize the buttermilk’s acidity. And, of course, the baking powder helps your muffins to rise!
If you don’t have buttermilk on-hand and would like to make this recipe with regular milk, use two teaspoons of baking powder and no baking soda instead.
Vanilla Extract & Salt
Vanilla extract and salt enhance the flavor of your blueberry muffins.
Two eggs add structure and texture to your muffins while still keeping them light and fluffy.
And last but not least, the star of the show: the blueberries!
We recommend using fresh blueberries in this recipe for that juicy, burst-in-your-mouth blueberry flavor, but if you only have frozen blueberries on-hand, they will work fine, too!
Tips & Tricks for the Perfect Muffins
You shouldn’t have any trouble with this simple, straightforward muffin recipe, but here are some of our best tips & tricks for the perfect blueberry muffins!
Ideal Blueberry Distribution
It’s common for fresh blueberries to sink to the bottom of your muffin batter, resulting in some muffins with tons of blueberries and some muffins with just a few.
To prevent your blueberries from sinking to the bottom of the bowl, coat your fresh blueberries with a few tablespoons of flour before adding them to the batter.
Or, wait to add the blueberries individually to each muffin tin when the batter is already added. This way, you will know exactly how many blueberries will be in each muffin.
You can also avoid this problem altogether by using frozen blueberries, which are less likely to sink to the bottom of the batter than fresh berries.
Amplify the Blueberry Flavor
Want your blueberry muffins to be extra flavorful?
Instead of adding two cups of blueberries to your muffins, crush ½ cup of blueberries to add the batter with 1 ½ cups of whole blueberries.
These crushed berries will disperse the blueberry taste throughout each bite of your muffins and will also keep your muffins moist and fresh for longer!
Don’t Skip the Turbinado Sugar
If you want to “wow” your friends and family with bakery-style muffins, you can’t skip the turbinado sugar.
Sprinkling the top of your muffins with this course, dark sugar right before you place them in the oven will result in a sweet, crunchy, browned muffin top that will look (and taste!) professionally made.
How to Store Your Muffins
Muffins are best enjoyed fresh out of the oven, but they will last for up to two days in a sealed container at room temperature. If you can’t get through them that quickly, they’ll last in the refrigerator for a week.
Before putting your muffins in the refrigerator, add a paper towel to the top and bottom of the sealed container to soak up extra moisture and keep your muffins from becoming soggy.
Classic, Homemade Blueberry Muffins
These fluffy, homemade blueberry muffins are a classic recipe with tons of flavor and a moist, tender texture. Not to mention—these muffins are incredibly easy to make, and you’ll only need to spend a few minutes cleaning your kitchen afterward!
Whether you enjoy them for a delicious breakfast, a quick snack, or a fresh and flavorful dessert, these tasty blueberry muffins are sure to delight your whole family.