Looking for a delicious way to use up fresh blueberries after blueberry picking or stocking up during a sale? Whip up a quick and easy batch of the best blueberry muffin recipe!

Nothing is better tan taking a bite of a tender blueberry muffin, fresh from the oven. The warm blueberries explode with flavor!

I love making a double batch, and then freezing them for a quick and easy breakfast on busy morning! 

Best Blueberry Muffin Recipe

I love homemade muffin recipes, because they call for pantry staples that I usually have n hand, making for the perfect recipes for impromptu baking.

Generally, I prefer using fresh blueberries when I make blueberry muffins, but you can also use frozen blueberries.

This Blueberry Muffin Recipe: 

• Yield: 12

• Prep Time: 5 minutes

• Cook Time: 15-20 minutes

Blueberry Muffin Recipe Ingredients

Base:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup oil, vegetable or canola
• 1 egg, lightly beaten
• 1/3 cup milk
• 1 cup blueberries, fresh or frozen

How to make the Best Blueberry Muffins

Step 1

Preheat oven to 400 degrees F.

Step 2

Place liner in muffin tin.

Step 3

Whisk together dry ingredients, reserve 1-2 tablespoons of dry mixture.

Step 4

Pour oil into a 1 cup glass measuring cup. 

Step 5

Beat egg and add to oil.

Step 6

Fill measuring cup to the 1 cup mark with milk. 

Step 7

Beat until well combined.

Step 8

Add wet ingredients to dry ingredients and stir until well combined, but don’t over mix. 

Step 9

Add berries to bowl and sprinkle with reserved dry mixture, toss to coat.

Step 10

Gently fold berries into batter.

Step 11

Divide batter into muffin tin, fill.

Step 12

Bake at 400 degrees F for 15-20 or until a toothpick inserted in the center comes out clean.

Step 13

Serve warm or room temperature.

Step 14

Store leftovers in airtight container.

Prevent Blueberries from Sinking in Muffins

There are two easy ways to keep your blueberries from all sinking to the bottom of your muffins while baking. The first is to coat the blueberries with a light coating of flour before adding them to the muffin batter (usually 1-2 tablespoons of flour will do). The second way to keep your blueberries from sinking in the muffin batter is to fill your muffin cups 1/3rd the way full of batter BEFORE you add the blueberries. This will give your blueberry muffins a little buffer at the bottom and keep all those blueberries from clumping together at the bottom of your muffin.

Gluten Free Homemade Blueberry Muffin Recipe

While there are a few yummy gluten free blueberry muffin box mixes out there, nothing beasts homemade muffins! 

It is so easy to convert this to a gluten free blueberry muffin recipe. All you have to do, is swap out the regular flour listed above for gluten free all-purpose flour.

Double check all of your ingredients, just to make sure they are free of gluten/ weren’t manufactured in a facility that handles wheat or gluten, to prevent cross-contamination.

Storing This Easy Blueberry Muffin Recipe

First, let your baked blueberry muffins cool completely and then store in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. You can also freeze your baked blueberry muffins for up to 6 months.

Homemade Blueberry Muffin Recipe Freezing & Thawing

Whenever I bake a big batch of blueberry muffins, I usually freeze most of them.

Muffins can thaw on the counter, but I like to microwave them for 5-10 seconds to warm them up and get that fresh-baked feel!

Freezing your muffins is a great way to make them last longer.

Blueberry Muffin Recipe FAQ

Should you crush blueberries for muffins?

Uncommonly, people crush blueberries to add to a blueberry muffin batter but it is not my favorite way to make them. When you add crushed berries to the batter, the color of the batter takes on a bright purple color throughout and you eliminate the texture and contrast that I love in a blueberry muffin that happens when you bite into the fluffy blueberry muffin with a plump blueberry.

What does tossing blueberries in flour do?

Coating the blueberries with a light layer of flour will keep them from sinking through the batter as they bake. It gives the berries a little traction to stay put where they land in the baking pan.

What is the secret to moist muffins?

To keep muffins moist, make sure you don’t omit the oil. You also want to be careful not to over-mix the batter and be sure not to over bake. Once baked, leave them for a few minutes in the muffin tin before placing them on a cooling rack.

What makes a muffin light and fluffy?

To keep your muffins moist while making, start with room temperature ingredients and be sure not to over mix the batter.

Can I use frozen blueberries in muffins?

Yes, in fact I do this all the time. When my blueberries are frozen I treat them like a dry ingredient by adding them as the last dry ingredient before mixing in the wet ingredients and it works great.

Yield: 12 Muffins

Homemade Blueberry Muffin Recipe

Print

This blueberry muffin recipe is the best way to use up those extra blueberries that seem to accumulate over the summer, thanks to berry picking and and the farmers market!

Prep Time 5 minutes

Cook Time 20 minutes 15 seconds

Total Time 25 minutes 15 seconds

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup oil, vegetable or canola
• 1 egg, lightly beaten
• ⅓ cup milk
• 1 cup blueberries, fresh or frozen

Instructions

1. Preheat oven to 400 degrees F.
2. Place liner in muffin tin.
3. Whisk together dry ingredients, reserve 1-2 tablespoons of dry mixture.
4. Pour oil into a 1 cup glass measuring cup.
5. Beat egg and add to oil.
6. Fill measuring cup to the 1 cup mark with milk.
7. Beat until well combined.
8. Add wet ingredients to dry ingredients and stir until well combined, but don’t over mix.
9. Add berries to bowl and sprinkle with reserved dry mixture, toss to coat.
10. Gently fold berries into batter.
11. Divide batter into muffin tin, fill ⅔ full.
12. Bake at 400 degrees F for 15-20 or until a toothpick inserted in the center comes out clean.
13. Serve warm or room temperature.
14. Store leftovers in airtight container.

 

Easy Muffin Recipes

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Do you like to add a streusel topping to your blueberry muffin recipe?