Easy Blueberry Muffins

Why You’ll Love This Recipe

I love these Easy Blueberry Muffins because they are quick to make, bursting with fresh blueberries, and perfect for any occasion. The texture is moist and tender, and the sweet blueberry flavor shines through. They’re great for breakfast, an afternoon snack, or even as a treat to share with friends and family. The best part is that they’re made with pantry staples, so there’s no need for any complicated ingredients. You’ll have a batch of homemade muffins ready in no time!

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 cup unsalted butter, melted

• 1/2 cup milk

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh blueberries (or frozen)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners for easy removal.

2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.

3. Mix the Wet Ingredients: In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter to ensure the muffins stay tender.

5. Fold in the Blueberries: Gently fold in the fresh or frozen blueberries, making sure they’re evenly distributed without overworking the batter.

6. Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.

7. Bake the Muffins: Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

This recipe makes 12 muffins. The total prep time is about 10 minutes, and baking time is around 20–25 minutes, so the total time for these muffins is about 30–35 minutes. Quick, easy, and perfect for a delicious homemade treat!

Variations

• Lemon Blueberry Muffins: Add the zest of one lemon to the batter for a refreshing citrus twist that pairs perfectly with blueberries.

• Vegan Version: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use almond milk or another plant-based milk in place of regular milk.

• Mini Muffins: For a fun twist, you can bake these muffins in a mini muffin tin. Just reduce the baking time to about 12–15 minutes.

Storage/Reheating

These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. If you have leftovers, you can freeze the muffins for up to 3 months. To reheat, simply warm them in the microwave for about 10-15 seconds or in the oven at 350°F (175°C) for 5 minutes.

FAQs

Can I use frozen blueberries in this recipe?

Yes! You can use frozen blueberries instead of fresh. Just make sure to fold them in gently so they don’t break apart, and keep in mind that the muffins may take a minute longer to bake.

How can I make these muffins sweeter?

If you like your muffins a little sweeter, you can increase the sugar by a tablespoon or two. Alternatively, you can add a sprinkle of sugar on top of the muffins before baking for a sweet, crunchy topping.

Can I add other mix-ins to these muffins?

Definitely! You can add chopped nuts (like walnuts or pecans), chocolate chips, or a handful of dried fruit to the batter for extra flavor and texture.

Why did my muffins turn out dense?

Be careful not to overmix the batter, as this can cause the muffins to become dense. Stir until the ingredients are just combined, and avoid overmixing, especially when folding in the blueberries.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for part of the all-purpose flour. For best results, I recommend using half all-purpose flour and half whole wheat flour to keep the texture light while adding some whole grain goodness.

Conclusion

These Easy Blueberry Muffins are the perfect homemade treat—quick, easy, and delicious! With their moist, tender crumb and sweet blueberry flavor, they’re sure to be a hit with anyone who tries them. Whether you’re looking for a simple breakfast, an afternoon snack, or a treat to share, these muffins will become your go-to recipe for satisfying your cravings. Enjoy every bite!