Who doesn't love sweet, fluffy, and incredibly moist Blueberry Muffins?! I sure do...especially with my morning cup of coffee!
This homemade blueberry muffin recipe is a breakfast staple in our home and is gobbled up by hungry little children here at least once a week. (Along with my delicious Homemade Cinnamon Rolls - yum!)
They are bursting with fresh blueberry flavor, a hint of lemon, and are topped with cinnamon brown sugar sweetness. These are seriously the best blueberry muffins you will ever make from scratch!
If you love breakfast food as much as I do, you'll also want to try my buttery Homemade Biscuits and my Leftover Mashed Potato Pancakes! Yum!
There’s something about baking that is so relaxing. Here are some more bread recipes you will want to try: Homemade Butter Bread, Honey Wheat Bread, and the Best Dinner Rolls!
Ingredients
This easy blueberry muffin recipe uses basic ingredients you probably already have on hand or can easily find at your local grocery store. (For measurements, please scroll down to the recipe card below.)
- Blueberries - the star of the show! Fresh blueberries work best for this muffin recipe but frozen can be used as well. If using frozen, be sure not to thaw them before use or they will bleed into the batter.
- Flour - the only flour tested for this recipe is all-purpose flour. (Please share your experience with me if you have successfully used other types of flour for this recipe!)
- Sugar - both granulated and brown sugar are used to create a rich sweetness and a tender crumb.
- Buttermilk - One of my favorite ingredients to cook with - especially for muffins! It gives flavor and texture like no other!
- Eggs - give structure to the muffins so that they don't fall apart in your hands.
- Baking powder - for rise and fluffiness!
- Butter and oil - make the muffins extra soft and fluffy.
- Flavorings - cinnamon, lemon juice, and salt.
How to Make Blueberry Muffins
Here are the steps and process images for how to make this blueberry muffin recipe. (More detailed instructions are in the recipe card below.)
- Start by whisking the flour, baking powder, and seasonings together in a medium mixing bowl.
- Toss the blueberries in the dry ingredients until coated and then set aside. (This will ensure the blueberries will stay evenly distributed while baking and not sink to the bottom.)
- Beat the butter and sugar together until light and creamy.
- It should still look grainy close-up.
- Mix in the rest of the wet ingredients, one at a time, until completely incorporated and smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined. Don't overmix or the muffins could turn out tough.
- Evenly spoon the batter into a greased 12-cup muffin pan.
- Add extra blueberries on top if you'd like. This makes them extra pretty.
- Make the sweet topping by mixing cinnamon and brown sugar together in a small bowl.
- Sprinkle the cinnamon brown sugar mixture on top of the muffin batter.
- Bake the muffins and then allow them to cool for at least 5 minutes before serving.
- Serve and enjoy!
Ingredient Substitutions
- Fresh blueberries - can be substituted with frozen. Be sure not to thaw them before use or they will bleed into the muffin batter.
- Buttermilk - No buttermilk on hand? No problem! Simply stir 1 ½ teaspoons of white vinegar or lemon juice into ½ cup of milk and let sit for at least 5 minutes before use.
- Lemon Juice - can be substituted with orange juice.
Equipment Used for this Recipe
You need either a handheld mixer or a stand mixer fitted with a paddle attachment to cream the butter and sugar together. If you don't have an electric mixer, you can do this by hand using a spatula or wooden spoon for about 10 minutes.
I use a standard 12-cup muffin pan for this recipe but you can also use the jumbo or mini muffin pans as well. Be sure to watch the muffins closely as they cook since the bake-time will change.
Also, I use non-stick cooking spray to ensure my muffins come out clean after baking but for faster clean-up, you can use muffin liners as well.
Storage
Place baked and cooled muffins into an airtight container or plastic bag and store them at room temperature for up to 3 days or in the freezer for up to 3 months.
From frozen, thaw in the refrigerator or on the counter before serving, and then wrap in a damp paper towel and microwave for 20 seconds.
Other Recipes You'll Love!
- Easy Homemade Biscuits
- Homemade Cinnamon Rolls
- Leftover Mashed Potato Pancakes
- Easy-Peel Hard-Boiled Eggs
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Homemade Butter Bread
- Honey Wheat Bread
- The Best Dinner Rolls
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Be sure to check out my how-to video in the recipe card below!
Moist Blueberry Muffins
Recommended Equipment
Ingredients
For the Dry Ingredient Bowl
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups (1 pint) fresh blueberries
For the Wet Ingredient Bowl
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- ½ cup buttermilk
- ½ cup vegetable or canola oil
- 1 Tablespoon lemon juice
For the Topping
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, whisk together flour, baking powder, cinnamon, and salt. Add blueberries and gently toss with a spatula until coated. Set aside.
- Add softened butter, granulated sugar, and brown sugar to a large mixing bowl. Using an electric mixer, beat them together until light and creamy, about 4 minutes. (The mixture should still look grainy up close.) Mix in eggs, one at a time, beating well after each addition. Mix in buttermilk, oil, and lemon juice until combined.
- Gently fold dry ingredients into the wet ingredients until just combined and no flour patches remain (don’t overmix).
- Spoon batter into a well-greased 12-cup muffin pan, filling each to the top. Add extra blueberries on top, if desired.
- In a small bowl, stir brown sugar and cinnamon together. Evenly sprinkle on top of muffin batter.
- Bake at 350°F for 20-24 minutes until a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool for 5 minutes before serving. Enjoy!
Notes
Substitutions
- Fresh blueberries can be substituted with frozen. Be sure not to thaw them before use or they will bleed into the batter.
- Buttermilk - No buttermilk on hand? No problem! Simply stir 1 ½ teaspoons of white vinegar or lemon juice into ½ cup of milk and let sit for at least 5 minutes before use.
- Lemon Juice can be substituted with orange juice.
Storage
Place baked and cooled muffins in an airtight container or plastic bag and store them at room temperature for up to 3 days or in the freezer for up to 3 months. From frozen, thaw in the refrigerator or on the counter before serving, and then wrap in a damp paper towel and microwave for 20 seconds.VIDEO
Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
FAQ About This Recipe:
Fresh blueberries are best for muffins, but frozen blueberries can be used as well. If using frozen, make sure you don't thaw the blueberries before using or they will bleed into your batter.
Make sure you place baked and cooled muffins in an airtight container or a plastic bag before storing them. This will keep them moist and prevent them from drying out.
Muffins usually have a denser texture while cupcakes are lighter and fluffier. Also, cupcakes have frosting on top while muffins do not.
Julie
These look sooooo delicious and just like the blueberry muffins my granny use to make. I can't wait to try them! If they're anything like your pumpkin cupcakes, then I know they'll be the best I've ever tried!
Ranch Style Kitchen
Wow, thank you so much! That is quite a compliment! I hope you enjoy them and thank you so much for your sweet comment!
Carly
I made this muffin recipe this morning for breakfast and they were so delicious! My whole family gobbled them up. Will be making them again very soon. Thank you so much for sharing this recipe!
Ranch Style Kitchen
I’m so glad y’all liked them! Thank you so much for trying my recipe and for this sweet comment!
Lindsay
So good! I have never made muffins before that were so soft and fluffy! The recipe was really easy to follow also. I will be making these again real soon! Thanks for sharing!
Ranch Style Kitchen
Awesome! I’m so glad y'all enjoyed the blueberry muffins! Thank you so much for your comment!