This Best Blueberry Muffin recipe is the perfect sweet treat for breakfast, brunch or snack. Moist, tender blueberry muffins full of fresh juicy blueberries!
Estimated reading time: 10 minutes
If you’ve been a reader of The Busy Baker for awhile now you’ll already know that muffins are kind of my jam. There’s almost nothing I love baking more than muffins, and these Best Ever Blueberry Muffins have been one of my favourite muffin recipes for years. These moist and tender muffins are so easy to make for a simple sweet snack to share with family and friends, and they’re a great way to use up all those gorgeous in-season blueberries!
Here are just a few reasons why we love these delicious blueberry muffins!
- They make the best SNACK: These muffins are great for snacks and busy breakfast mornings.
- It’s a summer STAPLE: Everybody loves fresh blueberries when they are in season and this is a go-to recipe to enjoy during blueberry season, or any time of year.
- They’re EASY to MAKE: We love how simple this recipe is to make with ingredients that you probably already have on hand.
- They’re packed with FRESH FRUIT: we absolutely love fresh blueberries and these muffins are a great way to use up fresh blueberries.
Because I love baking muffins so much I’ve created a No Fail Muffin Baking Course with all my favourite tips and tricks and muffin-baking secrets to get your homemade muffins into tip top shape! I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW.
Here’s how to make this blueberry muffin recipe like a PRO!
This is my BEST TIP for the perfect fluffy muffins every single time! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon or silicone spatula and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
Fresh blueberries instead of frozen ones almost always look and taste better in muffins like these – fresh blueberries stay nice and juicy! You can use frozen blueberries, but the results will be better with fresh ones.
Here’s the lowdown on how to measure ingredients to make sure your muffins turn out perfectly every single time!
- Use liquid measuring cups for wet ingredients like oil, water, milk, etc. 1 cup of milk measured with a dry measuring cup actually yields more than 1 cup of liquid (closer to 1 1/8 cup, in some cases). This can throw off a recipe and give you a tough or extra-crumbly muffin.
- Use dry measuring cups for dry ingredients like flour, sugar, etc. 1 cup of flour measured with a liquid measuring cup actually yields less than 1 cup of flour, which can turn your muffins into hockey pucks!
- Measuring liquid ingredients into a liquid measuring cup is easy – just pour until the liquid reaches the appropriate measurement and you’re good to go!
- Measuring dry ingredients that pack, like flour or brown sugar, is more complicated. Scooping your 1 cup measuring cup into a container of flour that’s settled is sure to pack more than a cup’s worth into that measuring cup. The best way to go is to fluff the flour so it rests naturally in the container and then spoon it into the measuring cup until overflowing. Then simply level off the flour with a flat kitchen tool (the back of a butter knife works well!) and you’ll have the appropriate amount!
If you’re running into trouble with this easy blueberry muffin recipe, follow the solutions we recommend below!
If the flour is not measured properly and too much is added the muffins can be dry after baking. Make sure to scoop and level off the flour before adding it to the bowl.
Over-mixing the batter can lead to dense muffins. Mix only until the flour has been incorporated to ensure light and fluffy muffins.
The muffins will crumble apart when they are over-baked. Bake the muffins at 350 degrees Fahrenheit (175 degrees Celsius) for about 18-22 minutes, or until the tops have lost their shine and a toothpick inserted into one of the muffins comes out clean.
Adding the blueberries to the dry ingredients and coating them well in flour before integrating them into the batter will prevent them from sinking to the bottom of the muffins as they bake.
Let the muffins cool in the pan or they will fall apart when removing them. Make sure to grease the muffin pans or use muffin liners to prevent the muffins from sticking to the muffin tins.
Here’s a list of the kitchen equipment you’ll need on hand to make homemade blueberry muffins (paid links)
- a good mixing bowl
- a wooden spoon
- a silicone spatula
- measuring cups for dry ingredients
- measuring spoons
- muffin tins
- measuring cups for liquid ingredients
If you’re a more seasoned baker and you want to up your muffin game, we’d suggest picking up an ice cream scoop like this one for portioning out the batter evenly between the muffin cups. Good quality paper muffin liners are also nice to have for easy removal.
A cooling rack is also helpful for cooling the muffins, especially if you’re making multiple batches at once and need to re-use your pans. And although we recommend making muffins by hand, an electric hand mixer or stand mixer can also be helpful for big batches of muffins – but only if you’re a seasoned baker and know how to use an electric mixer without over-mixing (over-mixing is the cardinal sin of muffin baking!).
Make sure you have these ingredients on hand to make this blueberry muffin recipe (paid links):
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 cup fresh blueberries plus more for topping (optional)
- zest of 1 lemon
- 1 cup milk
- 1 tbsp vinegar
- 1 egg
- 1/2 teaspoon vanilla extract
- 4 tablespoons vegetable oil
Time needed: 30 minutes
Follow these simple steps to make the BEST Blueberry Muffins!
- Prepare in Advance
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a 12-cup muffin tin with paper cupcake liners.
- Add the Blueberries to the Dry Ingredients
Add the flour, sugar, salt and baking soda to a large bowl and whisk together to combine. Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won’t turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.
- Mix Wet Ingredients
Measure the milk into a 2-cup size liquid measuring cup. Add the vinegar and mix. Set aside. Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula – just until no streaks of flour remain.
- Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and fold everything together gently just until combined with a wooden spoon or a silicone spatula – just until no streaks of flour remain.
- Scoop Batter into Tins
Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan. Sprinkle the top of each muffin with a couple extra fresh blueberries, if desired (this step is optional, but it makes for a beautiful presentation).
- Bake Muffins
Put your muffins in the oven and immediately lower the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Bake at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.
- Let Them Cool
Cool completely before enjoying.
How do I store these Blueberry Muffins?
These muffins keep well in an airtight container for up to 3 days at room temperature.
Can I use whole wheat flour in this blueberry muffin recipe?
You can substitute up to half the flour for whole wheat flour or even oatmeal for a higher-fibre version of this recipe.
Can I make these blueberry muffins gluten free?
Feel free to use gluten free flour in this recipe, as long as your gluten free flour performs similarly to regular all purpose flour. We can’t guarantee that coconut flour or almond flour will work in this recipe.
Can I make these muffins lower in fat?
Feel free to substitute the fat in this recipe for applesauce for a lower fat version.
Can I make this recipe with other berries instead of blueberries?
Feel free to add chopped strawberries, blackberries, or even raspberries to the batter.
Can I use buttermilk in this recipe?
Yes, you can substitute the milk and vinegar for buttermilk or even sour cream or plain yogurt.
Can I freeze these blueberry muffins?
Freeze these muffins in an airtight container or freezer bag for up to 3 months.
Can I substitute the white sugar with an alternative like maple syrup or honey?
Sugar doesn’t only provide sweetness in baked goods, it also provides structure. We don’t recommend replacing the sugar with a liquid sweetener as it would change the appearance, texture and structure of the muffins.
Can I use almond milk or oat milk as a dairy free option?
Yes! Any dairy-free milk can be used in place of regular milk in this blueberry muffin recipe.
We hope you love this delicious blueberry muffin recipe as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
- Blueberry Streusel Muffins
- Pumpkin Cheesecake Swirl Muffins
- Pumpkin Spice Streusel Muffins
- Rhubarb Streusel Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Peach Cobbler Muffins
- Best Ever Greek Yogurt Chocolate Chip Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
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Best Blueberry Muffins
Recipe: Equipment
Recipe: Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 cup fresh blueberries plus more for topping (optional)
- zest of 1 lemon
- 1 cup milk
- 1 tbsp vinegar
- 1 egg
- 1/2 teaspoon vanilla extract
- 4 tablespoons vegetable oil
Recipe: Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a 12-cup muffin tin with paper liners.
- Measure the milk into a 2-cup size liquid measuring cup. Add the vinegar and mix. Set aside.
- Add the flour, sugar, salt and baking soda to a bowl and whisk together to combine.
- Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won't turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.
- To the milk mixture, add the egg, vanilla and vegetable oil and whisk them together with a fork.
- Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula – just until no streaks of flour remain.
- Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
- Top each muffin with a couple extra fresh blueberries, if desired (this step is optional, but it makes for a beautiful presentation).
- Put your muffins in the oven and immediately lower the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Bake at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.
Recipe: Notes
Storage Instructions
These muffins keep well in an airtight container for up to 3 daysFreezer Instructions
Freeze these muffins in an airtight container or freezer bag for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Hi ! I just baked these muffins ,and I think that there should be 2cups of milk, as when i mixed it was very dry. I used
monkfruit sweetener as I have chroins disease and I can’t eat sugar. Thank-you !
Fred !
Thanks so much for letting us know! Glad you liked them!!🙂
Should the recipe be 1 or 2 cups of milk? I’m confused.
Thank you for clarifying.
Measure 1 cup of milk into a 2 cup measuring cup so there’s room to add the other ingredients 🙂
The recipe calls for 1 cup of milk, but i suggest that you use a bigger measuring cup to measure that so that you can mix all the wet ingredients in there! Happy baking!
They’re blueberry muffins, they just aren’t very good. I do not recommend this recipe.
Thanks for your feedback, we’re always trying to make our recipes better! Have e great day! 😊
I just made this muffins, and they came out perfect. Your recipe is a keeper. Thank you.
So glad Wandy! Thanks for you review!
Made this twice, once whisking by hand, muffins were not fluffy. The lot whisked by stand mixer turned out fluffy, so conclude whisking by stand mixer will not overmix batter, but guarantees fluffy outcome.
Thanks for you feedback Nancy!!
Good recipe not to sweet a little on the dry side but very tasty first time making home made from scratch tops came out a little hard but I think it’s cause I gave them some extra time to turn tops brown overall I think they came out well will be using this recipe again
Thanks for the feedback Lisa!! Let us know how they turn out the next time also!
Can you use frozen blue berries?
Yes! Simply toss them in some flour first before adding them so they don’t discolour the batter.
My family loves these and I got rave reviews when I took them to work! I do add a 1/2t of almond extract. Delish!!!
So glad you enjoyed them!
I just made these, subbing the egg for chia seeds. It worked well, they are tasty – a good level of sweet while not too sweet.
However, I think the chia substitution for egg made it less moist, so I would have added either a bit more milk, or maybe sour cream, just to moisten them. That being said, they did turn out quite nicely.
Also, should mention: the basic muffin batter witho it lemon or blueberry is perfect for adding different toppings! Next time I will make a double batch, and do some chocolate chip.
Hi Nicole!🙂Thanks so much for letting us know! Glad you liked them!!
I made these last night to bring for something quick to grab on my way to work, they are absolutely amazing and I already can’t wait to make another batch!! Mine did turn purple because I forgot to flour my frozen blueberries before adding them to my mix but my boyfriend love them that colour!! so very delicious!!
Just a quick question though, am I able to make it without the lemon zest? I know it probably wouldn’t be as tasty, but I don’t use lemons all that much and it cost a lot to buy them just for these, lol!
You can make them without the lemon zest, sure.
Can you use this exact recipe for chocolate chip muffins?
I have never tried it myself so I couldn’t tell you, but I see no reason why it would not work out. If you do try, please let us know how it went! Happy baking ☺️
I made these and used the flour trick and my batter still turned purple!
Try to mix the wet and dry ingredients as little as possible: just until the dry ingredients are incorporated. Hope this helps!
The best!!!!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I saw on face of recipe 40 min, but the end of the recipe it said bake 20min which was not right at all, I added 10 min but still not golden, but done…
As the recipe card says, the baking time is 20 minutes and the total time (which includes preparing the batter) is 40 minutes.
I just made these and they had a very strange texture. Kind of rubbery. I’m an experienced baker so I’m not sure what I did wrong!
Rubbery muffins are a result of over mixing. You should try to mix the wet and dry ingredients just until combined. Hope this helps. Happy baking ☺️
LOVE this muffin! I add a touch more lemon flavor with a frosting/drizzle of powdered sugar and lemon juice! Fancies it up a little. Thanks for the easy, quick treat!
We’re so happy you enjoyed them! That addition sounds great. Thank you for taking the time to leave your feedback!
I also added a banana with the wet ingredients and I love how moist they turned out, I will make again
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Me and my family loved these! When I made them it was so easy to make and they can put delicious and definitely recommend it!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!