With crunchy tops and moist tender insides, these homemade blueberry muffins are sure to become a family favorite!
Tired of the digging through the avalanche of blueberry muffin recipes out there? Look no more! One taste and this made-from-scratch blueberry muffin recipe will become your go-to muffin recipe!
Mmmmm blueberries! Ever since I was a child I’ve loved blueberries, whether I ate them by themselves or in blueberry cobbler, blueberry pie, or even Blueberry Lemonade. But my absolute favorite way to eat them is in this delectable made from scratch Blueberry Muffins recipe!
Filled with fat, juicy, naturally-sweet blueberries, these delicious muffins are incredibly easy to make. They are moist, tender and have just the right amount of sweetness.
So, are you ready to give it a try?
Very Berry Homemade Blueberry Muffins Recipe
Making these blueberry muffins is as easy as can be. And they smell just like heaven while they bake. Luckily, they cook quickly so you’ll be able to enjoy their mouth-watering taste soon!
While this recipe is best with fresh blueberries, frozen ones will work, too. Just make sure you thaw them completely and then drain off any excess liquid before adding them to the batter.
Kitchen Supplies Needed to Make Blueberry Muffins
- stand mixer or hand mixer
- mixing bowls (one medium and one small)
- cookie scoop
- muffin tin
- muffin wrappers -optional
- cooling rack
Ingredients to Make Blueberry Muffins
For the Muffins
- ¾ cup of sugar
- ½ cup of softened butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup of milk
- 2 cups of blueberries, rinsed, drained and picked over
For The Topping
- 3 teaspoons sugar
- ¼ tsp cinnamon
Instructions to Make Blueberry Muffins
- Begin by preheating the oven to 375° F. Then grease a 12 cup muffin tin or line with cupcake liners.
- Next, toss the blueberries in a little bit of flour. This will help prevent them from sinking to the bottom of the tins and keep you from having a purple batter. Tip: make sure the blueberries are bone dry before you add the flour!
- In a medium bowl, cream together the sugar and butter until it’s light and airy. Tip: the longer you mix the butter and sugar, the lighter it will become. I usually cream mine for about 5 to 6 minutes.
- Next, add in the eggs, one at a time, mixing well after each addition. Then add in the vanilla extract.
- In a separate mixing bowl, sift together the flour, salt, and baking powder, then slowly add it into the creamed mixture alternating with the milk. Flour mixture, milk, flour mixture, milk, flour mixture.
- Next, crush ½ cup of the blueberries with a fork and stir them into the batter. Then using a spatula, carefully fold in the remaining 1 ½ cups of blueberries into the muffin batter.
- Now fill each muffin tin with batter. Using a cookie scoop makes this much quicker and easier! If you want short top muffins, fill each tin about ¾ full. If you prefer muffins with high tops, fill the tins all the way.
- For the topping: mix together 3 teaspoons of sugar and ½ teaspoon cinnamon, then sprinkle it on top of the batter.
- Place the tins in the oven and bake for 25 to 30 minutes. The exact baking time will vary depending on your oven. The blueberry muffins will be done once the tops are golden brown and a toothpick inserted in the middle comes out clean.
- Once finished, carefully remove the muffins tins from the oven. Then remove the muffins from the tins, and place them on a cooling rack. Allow them to cool for about 20 minutes before serving.
- Now all that’s left is to serve and enjoy!
Store any leftover muffins in an uncovered container. This will prevent them from being too moist the next day.
More Muffin Recipes
If you liked these muffins, then I’m sure you’ll love these:
Printable Blueberry Muffin Recipe
With crunchy top and moist tender insides, these homemade blueberry muffins are sure to become a family favorite!
- ¾ cup sugar
- ½ cup butter softened
- 1 tsp vanilla extract
- 2 eggs
- 2 cups flour all purpose
- ½ tsp salt
- 2 tsps baking soda
- ½ cup milk
- 2 cups blueberries rinsed, drained, and picked over
- 3 tsp sugar
- ½ tsp cinnamon
Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin or line with cupcake liners.
Make sure berries are completely dry then toss in a little bit of flour. This will keep them from sinking and turning batter purple.
In a medium bowl, cream together the butter and sugar until light and airy.
Add in the eggs, one at a time, making sure to beat well after each addition.
Add in vanilla extract, mix well.
In a separate mixing bowl, sift together the flour, salt, and baking powder, then slowly add it into the creamed mixture alternating with the milk. Flour mixture, milk, flour mixture, milk, flour mixture.
Next, crush 1/2 cup of blueberries with a fork, and stir them into the batter.
Then, using a spatula, gently fold the remaining 1 1/2 cups of blueberries into the muffin batter.
Fill each muffin tin with batter. For shorter muffins, fill tins about 3/4 full. For muffins with a higher top, fill tins all the way.
In a small bowl, mix together 3 teaspoons of white sugar and the 1/2 teaspoon of cinnamon, then sprinkle on top of the muffin batter.
Place the tins in the oven and bake at 375 degrees for about 30-35 minutes. Muffins are finished when the tops are golden brown and a toothpick inserted in the middle comes out dry.
Remove from oven, then carefully remove each muffin from the tin and let cool for at least 30 minutes on a cooling rack.