These homemade blueberry muffins bake up tender with golden tops and juicy berries in every bite. A quick, gentle mix keeps the crumb soft, and a short rest while the oven heats gives the batter time to hydrate.
Prep: 15 minutes · Bake: 18 to 22 minutes · Total: about 40 minutes · Yield: 12 muffins
Why this recipe works
A simple wet-and-dry mixing method avoids developing too much gluten. Folding berries in at the end protects their shape, and measuring flour by spooning it into the cup helps keep the muffins tender.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 large egg, room temperature
- 3/4 cup milk
- 1/3 cup neutral oil or melted butter, cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 teaspoon lemon zest, optional
- 1 tablespoon coarse sugar for the tops, optional
How to Make Homemade Blueberry Muffins (Soft, Tall & Bakery-Style)
- Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the wells.
- Whisk flour, sugar, baking powder, and salt in a large bowl. In a second bowl, whisk the egg, milk, oil, and vanilla until combined.
- Pour the wet mixture into the dry ingredients. Fold with a spatula just until no dry pockets remain; a few small lumps are fine.
- Fold in the blueberries gently. If using frozen berries, add them straight from the freezer and avoid overmixing to limit streaking.
- Divide batter among the muffin cups, filling each about three-quarters full. Sprinkle with coarse sugar if desired.
- Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out without wet batter. Cool in the pan for 5 minutes, then move to a rack.
Tips, Variations & Storage
Store completely cooled muffins in a covered container at room temperature for up to 2 days, or freeze for up to 2 months. For another relaxed breakfast, pair them with our Fluffy Buttermilk Pancakes.
Estimated Nutrition
Approximate values per serving; estimates vary with ingredient brands, portions, and substitutions.
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 33 g |
| Protein | 4 g |
| Total fat | 8 g |
| Saturated fat | 1 g |
| Fiber | 1 g |
| Total sugars | 17 g |
| Sodium | 190 mg |
Nutrition information is an estimate for general reference and is not a substitute for individualized nutrition advice.
Homemade Blueberry Muffins
Ingredients
Method
- Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the wells.
- Whisk flour, sugar, baking powder, and salt in a large bowl. In a second bowl, whisk the egg, milk, oil, and vanilla until combined.
- Pour the wet mixture into the dry ingredients. Fold with a spatula just until no dry pockets remain; a few small lumps are fine.
- Fold in the blueberries gently. If using frozen berries, add them straight from the freezer and avoid overmixing to limit streaking.
- Divide batter among the muffin cups, filling each about three-quarters full. Sprinkle with coarse sugar if desired.
- Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out without wet batter. Cool in the pan for 5 minutes, then move to a rack.
