These easy homemade blueberry muffins are soft, fluffy, and bursting with fresh blueberry flavor!
Made with simple ingredients, this foolproof recipe creates bakery-style muffins with golden tops and juicy berries in every bite.
Looking for more fresh fruit inspired recipes? Check out my Strawberry Tiramisu or Greek Orange Cookies (Koulourakia).
HOW DO I MAKE MY HOMEMADE BLUEBERRY MUFFINS MOIST?
Here are my 3 baking tips to ensure moist homemade blueberry muffins.
- Use oil instead of butter – I use avocado oil, but vegetable oil works as well.
- Don’t over mix the batter – the trick is to gently mix the dry and wet ingredients together until just combined. If the batter gets over mixed the muffins can come out dense and grainy.
- Bake at a high temperature to help retain moisture – we bake at 400 F.
WHAT INGREDIENTS DO I NEED TO MAKE HOMEMADE BLUEBERRY MUFFINS?
All-purpose flour – Spoon and level to measure accurately, ensuring a light and fluffy muffin texture.
Granulated sugar – Adds the right amount of sweetness without overpowering the blueberries.
Baking powder – Provides lift for soft, domed muffin tops.
Fine sea salt – Balances the flavors and enhances the sweetness.
Avocado oil or vegetable oil – Keeps the muffins moist and tender.
Egg – Helps bind the ingredients together for a perfect crumb.
Milk – I use lactose free milk to make this recipe completely dairy free but whole milk or any other dairy free milk alternative will work.
Vanilla extract – Enhances the flavor with a warm, aromatic touch.
Fresh blueberries – The star ingredient! If using frozen blueberries, add them while still frozen to prevent excess bleeding.
HOW TO MAKE EASY HOMEMADE BLUEBERRY MUFFINS
Step 1 – Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners to prevent sticking.
Step 2 – In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Step 3 – In a separate measuring jug, whisk together the oil, egg, vanilla extract, and milk until smooth.
Step 4 – Pour the wet ingredients into the dry ingredients and stir gently until just combined (a few lumps are okay). Be careful not to over mix (the batter will be thick).
Step 5 – Gently fold in the blueberries, distributing them evenly throughout the batter.
Step 6 – Divide the batter between 8-9 muffin cups, filling each to the top for bakery-style muffins with oversized tops.
Step 7 – Bake for 15-20 minutes or until the tops are golden and a toothpick inserted into the center comes out with crumbs, not wet batter. Transfer the muffins to a cooling rack and let them sit for at least 10 minutes.
TIPS FOR THE BEST HOMEMADE BLUEBERRY MUFFINS
- Don’t overmix the batter – This keeps the muffins light and fluffy.
- Use fresh or frozen blueberries – If using frozen, do not thaw before adding them.
- Fill muffin cups to the top – For bakery-style muffins with tall, domed tops.
- Let them cool – This helps the flavors settle and prevents crumbling when removing them from the liners.
WHAT TO SERVE WITH HOMEMADE BLUEBERRY MUFFINS
These easy homemade blueberry muffins pair perfectly with:
- A warm cup of coffee or tea.
- Greek yogurt and honey for a balanced breakfast.
- A side of scrambled eggs for added protein.
STORING AND FREEZING INSTRUCTIONS
Store at room temperature: in an airtight container for up to 3 days.
Refrigerate for longer freshness: up to 1 week.
Freeze for up to 3 months: wrap muffins individually in plastic wrap and store in a freezer-safe bag.
RECOMMENDED TOOLS
RECIPE FAQ’S
You can toss blueberries in a small amount of flour to prevent them from sinking, but this isn’t necessary for this recipe since the batter is thick enough to hold them in place.
Yes! If using frozen blueberries, add them straight from the freezer. Do not thaw, or they will bleed into the batter.
Over mixing the batter can result in dense muffins. Stir until just combined and avoid overworking the flour.
Did you make this? Please RATE THE RECIPE below!
Easy Homemade Blueberry Muffins
Equipment
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/3 cup avocado or vegetable oil
- 1 egg
- 1/3 cup milk or nondairy milk
- 1.5 tsp vanilla extract
- 8 oz fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate measuring jug, whisk together the oil, egg, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (a few lumps are okay). Be careful not to over mix (the batter will be thick).
- Gently fold in the blueberries, distributing them evenly throughout the batter.
- Divide the batter between 8-9 muffin cups, filling each to the top for bakery-style muffins with oversized tops.
- Bake for 15-20 minutes or until the tops are golden and a toothpick inserted into the center comes out with crumbs, not wet batter. Transfer the muffins to a cooling rack and let them sit for at least 10 minutes.
Notes
- If using frozen blueberries, add them in while frozen (do not thaw).
- You can toss blueberries in a small amount of flour to prevent them from sinking, but this isn’t necessary for this recipe since the batter is thick enough to hold them in place.
- If you prefer a sugar-coated top, you can add some granulated sugar to the tops of the muffins before baking.
- Store muffins for 3 days at room temp or 7 days in the fridge.
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