Easy Blueberry Muffins (Simple + Classic)
Easy Blueberry Muffins are tender, delectable, and classic, bursting with berries and easy to make for a yummy breakfast or snack!
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If you enjoy tasty muffins, you'll also love scrumptious Orange Muffins, healthy Blender Applesauce Muffins, and flavorful Carrot Cake Muffins!
Everyone needs a classic yet easy blueberry muffin recipe in their arsenal. So today I'm sharing my favorite...it's quick, it's simple, it's delicious!
There's nothing fancy about these Easy Blueberry Muffins. No cinnamon swirl or praline topping to set them apart. No citrus zest or sticky glaze to put them over the top. But what they are is good. Just plain GOOD!
Whether you're thinking these Easy Blueberry Muffins would make a great breakfast on-the-go, or you're craving them to make a Saturday morning special, or you're baking them up to round out a brunch...this recipe is for you!
Ingredients
It only takes a handful of basic, common ingredients to whip up a batch of Easy Blueberry Muffins:
- Flour. You can make this recipe using all-purpose white flour or whole wheat pastry flour for a more wholesome option. Whole wheat pastry flour (not regular whole wheat flour) bakes up with a lighter taste and texture -- more akin to that of white flour -- while being 100% whole wheat.
- Sugar. Granulated.
- Baking powder. For a nice rise.
- Salt. I like to use fine sea salt.
- Butter. Unsalted, at room temperature.
- Eggs. At room temperature.
- Milk. Whole milk, low-fat milk, or an unsweetened plant-based milk (such as almond milk) will all work.
- Pure vanilla extract.
- Blueberries. Fresh or frozen. If using frozen blueberries, just don't thaw them first or their juice will your muffins gray. 😉
- Coarse sparkling sugar. For sprinkling on top of the muffins. Sparkling sugar is optional but recommended! I happen to think it's a special touch that makes these Easy Blueberry Muffins pretty and gives them a nice crunch.
How to Make Easy Blueberry Muffins
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
In just a few simple steps, you'll be enjoying a batch of fresh, homemade, Easy Blueberry Muffins!
- Preheat the oven to 400°F. Line 18 muffin cups with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Work in the softened butter using an electric mixer or fork. This technique (known as reverse creaming ) blends the butter into the dry ingredients before adding the sugar and wet ingredients, resulting in a tender, more delicate crumb.
- Blend in the eggs, milk, and vanilla until all of the ingredients are incorporated, but be careful not to overbeat.
- Gently fold the blueberries into the muffin batter.
- Use a cookie scoop to divide the batter between the prepared muffin tins, filling each cup ⅔ to ¾ full. You should get 16 to 18 muffins out of this batter. Sprinkle the top of each muffin with sparkling sugar.
- Bake for 15 to 20 minutes or until the muffins just test done with a toothpick, taking care not to overbake them.
- After a few minutes, remove your Easy Blueberry Muffins from the pans and allow them to cool on a wire rack.
...OR eat 'em warm from the oven with a pat of salted butter! 😉
This easy blueberry muffin recipe is simple, yes, but the results are pure, muffin-y goodness. And y'all know I like a good muffin!
After all, who could resist such a delicate, lightly sweetened treat, studded with sweet-tart berries and oozing with deep purple juice (which has always begged the question...are blueberries really blue)?
And who could resist such a no-fuss, easy blueberry muffin recipe with straightforward ingredients that can be whipped up -- in one bowl -- in a matter of minutes?
Not me, that's for sure.
Easy Blueberry Muffins are quintessential for a reason. And as this recipe proves, sometimes classic really is best!
Easy Blueberry Muffins (Simple + Classic)
Video
Ingredients
- 3 cups flour, all-purpose white flour OR whole wheat pastry flour
- 1 cup sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 cup milk, at room temperature
- 1 teaspoon vanilla
- 2 cups blueberries, fresh OR frozen
- coarse sparkling sugar, for sprinkling on top (optional)
Instructions
- Preheat oven to 400°F. Line 16 to 18 muffin cups with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, and vanilla until all ingredients are incorporated, but do not overbeat. Gently fold in the blueberries.
- Scoop batter into prepared muffin tins, filling each cup ⅔ to ¾ full. You should get 16 to 18 muffins out of this batter. If desired, sprinkle the top of each muffin with sparkling sugar.
- Bake for 15 to 20 minutes or until muffins just test done with a toothpick, taking care not to overbake. Remove muffins from pans and cool on a wire rack, or eat warm out of the oven with a pat of salted butter.
Notes
- I've had good results baking this recipe with white flour or whole wheat pastry flour. You may also use a combination of half white flour and half regular whole wheat flour (if you don't have whole wheat pastry flour).
- I always like to make sure that the eggs and milk are at room temperature so that they don't chill the butter and cause little lumps when I mix them in.
- If you use frozen blueberries, don't thaw them first. Doing so will just make them all mushy.
- This recipe comes together quickly in the bowl of a stand mixer, but you can also mix it by hand in a bowl if you prefer.
Nutrition
Originally published on September 5, 2013, and updated on January 26, 2022, and January 17, 2024.
SOOOO gooood.
THANKS
My family recently moved to Arctic northern Quebec because my husband got a job teaching in an Inuit school. There are these fantastic little berries that grow wild *everywhere* here, which are called crowberries. They are about the size of a blueberry, but very tart. I was looking for a simple blueberry muffin recipe to try them in, and came across yours. It is absolutely perfect! The crowberries sweeten when baked and make a fantastic muffin!! Thanks for the recipe!!
You're very welcome, Kristina...crowberries sound amazing, and I'm so glad that you were able to enjoy them in these muffins! 🙂
these look yummy !!!
Thanks, Sam...hope you enjoy them if you have a chance to try them! 🙂
Love these muffins. My 2 year old is gluten free so I substituted gl flour for the flour in the recipe and xylitol for the sugar. But they were yummy. Thank you so much for sharing. And if you have anymore recipes please post them. Your recipes are soo good.
Hi Eliza! I'm so happy that y'all enjoyed these muffins and that they turned out great with your substitutions! 🙂 I definitely have lots more recipes shared where this one came from -- ha. 😉 I typically post three new recipes a week at FiveHeartHome.com, and there's a menu bar at the top and a search box towards the top of the right sidebar in case you're looking for any specific recipes. Enjoy!
Would it be possible to use honey in place of the sugar (or maybe at least do 1/2 the sugar with honey)? If so, how much honey do you think you'd need? I try to limit my white sugar intake but I would love to make these muffins!
Hi Jessica! I love using natural sweeteners, but I haven't tried substituting honey for the sugar in this particular recipe, so I can't say for sure if it would work. There's a chance that the texture or rise of the muffins could be affected, but I'm guessing that the swap would work just fine with a few tweaks. If you want to try the substitute, you can use 3/4 cup of honey for the same level of sweetness as 1 cup of sugar (or you could even use 1/2 cup honey if you don't mind your muffins turning out a little less sweet). And if using honey, I'd probably cut back on the milk just a bit to make sure your batter isn't too wet...you can always add more milk back, if necessary. Hope this works out if you decide to try it! But if not, I do have a banana muffin recipe on my site that already uses honey: https://www.fivehearthome.com/2014/01/22/healthy-whole-wheat-honey-banana-muffins/. 😉 Good luck!
Thanks for the quick reply! I'll definitely give it a try and come back to say how it turned out!!