on Feb 14, 2011, Updated Oct 13, 2023 74 Comments When you’re ready for classic and delicious breakfast favorites, these muffins are amazing! They are regulars in my house, along with my French Toast or Buttermilk Pancakes, as well as many other recipes I think you’ll love too!
Blueberry Muffins
Blueberry Muffins have always been one of my family’s favorite muffin recipes! And I love how quick and easy this recipe is to make for breakfast, brunch, or snack. They make the perfect grab-and-go item on busy mornings but also make a wonderful treat for a more leisurely breakfast with a cup of coffee or tea.
Why I Love this Recipe:
Easy. Made in a few simple steps and mixed in one bowl! Then, they are baked to perfection! Delicious. This recipe makes a scrumptious, bakery-style blueberry muffin that my family loves! Grab and Go! The perfect grab-and-go item for breakfast, brunch, or a yummy treat!
How to Make the Best Blueberry Muffins
Ingredients
butter – you’ll want your butter to be at room temperature for easy mixing. You may also want to use butter for buttering and flouring your muffin tin, or you can use a baker’s spray. flour – I use all-purpose flour in these muffins. You can also use a blend of whole wheat flour if you prefer. Gluten-free flours also work well. Note that changing of flour in this recipe will change the texture of the baked muffin. baking powder – baking powder is used to help the muffins rise as they are baking. salt – a little salt helps to enhance the flavor in baking, and the same is true for these blueberry muffins. blueberries – I love to use fresh blueberries in this muffin recipe. You can also use dried blueberries or frozen blueberries if you prefer. Read my tips for using frozen blueberries in your muffins below. sugar – I use granulated sugar for these muffins, but you can also use raw cane sugar, coconut sugar, or your favorite baking sugar substitute, such as Splenda. eggs – I use two large eggs in this recipe. vanilla extract – I love to use my easy homemade vanilla extract in my baking. It is so simple to make (tip: it is an easy and delicious gift, too!). You can also use your favorite vanilla extract or an equal amount of vanilla bean paste. milk – you can use whole or low-fat milk, your favorite plant-based milk substitute (I love to use my homemade oat milk), or another dairy-free option if needed. grated orange rind – the orange rind is optional, but it does add so much flavor to these muffins. If you do not have oranges, you can also use lemons. A hint of citrus sparks up the flavor of the blueberries!
Optional Ingredients
As I mentioned, I find that these muffins are even more delicious with a bit of freshly grated orange rind. The fresh citrus pairs perfectly with the blueberries and make the flavors of the muffin even more delicious! I’ve included a short list of optional mix-ins that you might like to include:
2 tablespoons lemon zest 1/2 teaspoon ground cinnamon 1/4 cup slivered almonds
Optional Crumb Topping for Muffins
From time to time, I also like to add a bakery-style crumb topping to my muffins. Here’s how I do that.
1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1 tablespoon butter
Optional: a pinch of ground cinnamon In a small bowl, add the brown sugar, flour, and cinnamon, if using. Cut in the butter with a fork or pastry blender until well combined. Divide the crumb topping among the muffins and bake according to the original recipe instructions.
Step-by-Step Instructions
Preheat. Preheat oven to 375º F. You’ll want a well-balanced heat in your oven so that your muffins rise rapidly and the inside is cooked perfectly when the outside of the muffin is golden brown. Prep. Prep your muffin pan by spraying the cups of the pan with baking spray or by buttering and lightly flouring each cup of the muffin pan. Whisk dry ingredients. Whisk together the dry ingredients: flour, baking powder, and salt. Prep blueberries. Toss blueberries in flour to coat them to prevent them from sinking as baking. Mix ingredients. Cream together the butter and sugar. Add eggs, one at a time, followed by the vanilla extract. Stir in the flour mixture and then add the milk until just combined. Fold in the blueberries and any optional mix-ins. Spoon muffin batter into the prepared muffin pan. Top each with sugar, or use the optional crumb topping recipe I’ve included in this post. Bake and serve. Bake until golden brown. Cool before serving.
Storage Tips
To make ahead. Once your muffins have cooled completely, they should be stored at room temperature for up to 3 – 4 days. To prevent this, rinse your frozen blueberries in a colander with cold water until the water runs noticeably clearer. It will just take a few moments but will make an appetizing and attractive difference in the appearance of your final baked goods. To store. Place your cooled muffins in a container lined with paper towels on the bottom. To freeze. You can also freeze your muffins by placing the cooled muffins into freezer-safe containers and then freezing them for up to 3 months. To serve, simply remove from the freezer and allow to thaw completely before serving.
More Muffin Recipes We Love
Cranberry Orange Muffins Cornbread Muffins Cinnamon Apple Muffins Pumpkin Muffins Apple Cider Donut Muffins More Muffin Recipes Here’s my Blueberry Muffins recipe. I think you’ll love it. Enjoy!Robyn xo
