Home » Muffin Recipes » Easy Blueberry Muffins

Easy Blueberry Muffins

Looking for a simple blueberry muffin recipe? You’ll love these Easy Blueberry Muffins! With a soft and moist crumb bursting with sweet blueberries, these quick muffins are made in just one bowl and ready in less than an hour!

Simple blueberry muffins after baking.

Easy Blueberry Muffin Recipe

Enjoy the easy blueberry muffins which are perfect for any time of day. These muffins highlight the natural flavors of blueberries without being overly sugary.

They are quick to prepare, ready in less than an hour, making them an excellent choice for starting your morning, reviving your midday energy, or adding a healthy touch to any meal. These muffins fit the bill perfectly.

Their ease and speed of preparation allow you to enjoy homemade goodness without much fuss, brightening and enhancing your day with minimal effort.

Half open blueberry muffin.

Perfect for busy mornings, lazy weekends, or as a thoughtful homemade gift, these simple blueberry muffins bring the bakery to your kitchen with minimal effort.

Serve them up at brunch gatherings or pack them as a sweet treat in lunchboxes, their appeal is universal. Plus, they stay moist and delicious for days, ensuring you can savor the flavors well beyond baking day!

What is the Secret to Making Moist Muffins?

The secret to making moist muffins lies in maintaining the right balance of wet and dry ingredients, using enough fat like oils or butter, and mixing the batter just until combined. Overmixing can make them tough.

Also, accurately measure ingredients, particularly flour, to avoid making the batter too dense. Incorporating moist ingredients such as applesauce, sour cream, or yogurt can help, and it’s crucial to bake them at the right temperature without overbaking to retain their moisture.

Simple blueberry muffin preparation.

How to Prevent Blueberries from Sinking to the Bottom?

The batter for these blueberry muffins is intentionally thick, which helps to evenly suspend the blueberries throughout, preventing them from sinking to the bottom during baking. This consistency ensures that each muffin is generously studded with blueberries from top to bottom, providing a perfect balance of fruit and fluffy muffin in every bite!

Expert Tips

  • Avoid Overmixing: To keep your muffins light and fluffy, mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
  • Fill Evenly: For uniform baking, use an ice cream scoop or a spoon to fill the muffin cups evenly. This ensures that all the muffins will bake at the same rate.
  • Check for Doneness: Since oven temperatures can vary, check the muffins a few minutes before the suggested baking time. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Easy blueberry muffin assembly.

What Makes a Good Muffin?

A good muffin is defined by a moist and tender crumb, balanced flavors, and a light, fluffy texture. Ideally, it is best enjoyed fresh with a slightly crisp exterior.

Day of Baking

Delight in a day of baking with these hand-picked recipes designed to bring variety to your day including these easy blueberry muffins for afternoon tea!

Breakfast: Homemade Crumpets Recipe

Morning Snack: Blueberry Bliss Balls

Decadent Dessert: Crushed Pineapple Slice

Hot Drink: Homemade Hot Chocolate

Easy blueberry muffins on board.

How to Store Blueberry Muffins

Store the cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.

To freeze, wrap each muffin individually in plastic wrap and then place them in a zip-top bag. Freeze for up to 3 months. Thaw overnight at room temperature or in the refrigerator before serving.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Baked easy blueberry muffins.

Easy Blueberry Muffins Recipe

Samantha Pickthall
These Easy Blueberry Muffins feature a thick batter for evenly distributed berries, a moist and tender crumb perfect for a quick snack or a breakfast treat!
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 219 kcal

Ingredients
 
 

  • 100 g (1/2 cup) unsalted butter, melted
  • 2 cups (300g/10.6 oz.) all-purpose flour, scoop & leveled
  • 3/4 cup granulated sugar
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs at room temperature
  • 1/2 cup plain Greek yogurt, at room temperature
  • 1/3 cup + 1 Tbsp whole milk, at room temperature
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen blueberries, do not thaw if frozen

Instructions
 

  • Preheat Oven: Preheat the oven to 425ºF (220ºC). Line a regular-sized 12-hole muffin pan with muffin patty liners and set aside.
  • Prepare Butter: Melt the butter and set it aside to cool slightly.
  • Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well combined.
  • Add Eggs: Make a well in the center of the dry ingredients and add the eggs. Use your whisk or a fork to lightly beat them within the well.
  • Incorporate Wet Ingredients: Pour in the yogurt, milk, cooled melted butter, and vanilla. Fold gently until incorporated, ensuring not to over-mix.
  • Fold in Blueberries: Add the blueberries and fold them in gently, making sure not to over-mix the batter.
  • Fill Muffin Cups: Fill each muffin cup three-quarters full, dividing the batter evenly to make 12 muffins.
  • Bake: Start baking at 425ºF (220ºC) for 5 minutes. Then, reduce the oven temperature to 356ºF (180ºC) and continue baking for another 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, not wet batter.
  • Cool in Pan: Remove the muffins from the oven and let them cool in the pan for 10 minutes.
  • Transfer to Rack: Move the muffins to a wire rack to cool completely. Enjoy!

Notes

  • Store the cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
 
  • To freeze, wrap each muffin individually in plastic wrap and then place them in a zip-top bag. Freeze for up to 3 months. Thaw overnight at room temperature or in the refrigerator before serving.

Nutrition

Calories: 219kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 46mgSodium: 168mgPotassium: 194mgFiber: 1gSugar: 16gVitamin A: 272IUVitamin C: 2mgCalcium: 79mgIron: 1mg
Tried this recipe? Let us know how it was!

First published in 2021, this recipe was updated in May 2024 to include new information and easier to follow method steps in the recipe card. No ingredients have been changed.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating