Homemade Blueberry Muffins Recipe (+ Video)
These soft, delicious blueberry muffins are super easy and perfect for breakfast, a snack, or an after-school treat. Filled with blueberries and jaggery, they’re irresistible.
Sometimes I like to bake a batch of muffins and have them on hand for a grab-and-go breakfast or after-school snack. These blueberry muffins are always a hit, but my family also loves apple, lemon poppy seed or banana crumb muffins.
Snacks for Any Occasion
There is something comforting about baking muffins in the oven. The sweet smell all over the house made me laugh! ! Especially if they have blueberries in them, like in today’s recipe.
These fluffy, moist blueberry muffins are the most delicious breakfast. Put them on the side with some eggs and bacon and you’re done.
I’m dying for these warm and delicious straight out of the oven, especially with a nice layer of butter in the center. I even like to have an afternoon pick-me-up (or two!) or a late night snack before bed. Honestly, they are delicious any time of day!
How to Make Blueberry Muffins
You’re in luck because blueberries are officially in season (approximately from May to August)!
For this recipe, you’ll need 2 cups fresh blueberries (washed and drained). You’ll also need to sprinkle the jaggery over the muffin batter before putting it in the oven.
Can I use frozen blueberries? Yes! Be sure to rinse the frozen berries a few times. The water will start out dark blue and then turn light purple/red. Pat dry carefully. This will help the muffins bake blue/green.
wet ingredients. To make muffins, whisk regular sugar and butter in a bowl until smooth and combined. Add eggs one at a time, then add vanilla.
dry ingredients. Combine your dry ingredients in a separate bowl. Then add the dry ingredients to the wet ingredients a little at a time. As you do this, alternate adding your ½ cup of milk. Then your batter is ready to eat blueberries!
blueberry. Take ½ cup blueberries and mash with a fork. Mix them with your batter. Then take another 1 cup and ½ cup blueberries and mix into the batter.
bake. Pour batter into muffin tins, sprinkle with jaggery and bake at 375 degrees for about 30 minutes.
The result is the perfect soft muffins filled with blueberries – a family favorite!
Muffin Baking Tips:
- Don’t overmix! You want to be careful when you add wet ingredients to dry ingredients. Keep away from the electric mixer or the muffins will become thick and hard.
- Batter Thickness: If your batter is too runny, add flour a tablespoon at a time. If too thick, add milk 1 tablespoon at a time until the batter is the desired consistency. It’s okay if the batter has a few lumps – they will bake.
- Mini Muffins: Following the recipe as directed, pour the batter into mini muffin tins. Reduce bake time to about 9-11 minutes.
- Sinking Blueberries: Toss the berries into 2 tablespoons of flour before adding to the mixture, this will keep them from sinking to the bottom. Or try adding 1 tablespoon of plain batter to a muffin tin, then fold blueberries into the remaining batter. Finish filling muffin tins and bake.
optional crumb topping
In a bowl add ½ c sugar, 1.3 c flour, 1 ½ tsp cinnamon. Toss with a fork and spread over muffins. Bake as directed.
storage and freezing
In general, most foods should be stored in airtight containers. However, because these muffins are a “quick” bread that doesn’t have the slightest airflow, they tend to get a little soggy. I recommend covering them lightly with plastic wrap to allow some moisture to evaporate while keeping the muffins soft and fresh.
- Room temperature: let cool, cover and store for 2-3 days
- Refrigerator: cool, covered, for up to a week
freezing. You can store blueberry muffins in the refrigerator for a quick snack any day. After the muffins have cooled, place them in an airtight container, label and freeze for up to 3 months. How to eat: Thaw and cook in the microwave for 20-30 seconds.
These are the best homemade blueberry muffins. You can’t go wrong with them! We hope you give it a try and let us know what you think. Not only are they great for breakfast, but they’re also great as a snack or an after-school treat!
For more blueberry recipes, check out:
For more muffin recipes, check out:
Prep time 15 minutes
Cook Time 30 minutes
Cooldown 30 minutes
Total time 45 minutes
Serving Size 12
Calories 264 kcal
by Lil’ Luna
- 1/2 cup softened butter
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 2 cups blueberries washed and drained
- 1/8 cup jaggery
Preheat oven to 375.
Add butter and sugar to a medium bowl and beat until smooth. Add each egg one at a time, mixing in between. Mix in vanilla.
In a separate bowl, sift flour, salt and baking powder. Add to sugar mixture, a little at a time, alternating with ½ cup milk.
Crush ½ cup blueberries with a fork and add to the batter. Fold in the remaining blueberries.
Divide the batter into a lined 12-cup muffin tin. Sprinkle the top with sugar and bake at 375 degrees for about 30 minutes.
Remove from muffin tin and cool for at least 30 minutes.
Tried and real finds:
- Difficulty: easy
- How Much It Feeds: 12 Muffins
- Any changes made: Use ⅛ cup jaggery instead of standard sugar
- Any suggestions for next time: none