Dessert

Blueberry Muffins Recipe

ByMatteo Rossi December 28, 2025December 28, 2025

Introduction

These blueberry muffins are a delightful treat, perfect for breakfast or a snack. Made with fresh or frozen blueberries and a tender crumb, they are simple to prepare and sure to please the whole family.

A close-up of several golden brown blueberry muffins with a sugar-crystal topping. The muffins have a soft, slightly bumpy top layer scattered with dark purple blueberries that burst through the surface. The base of each muffin is wrapped in a ridged light brown paper liner. They are arranged closely together on a white plate with small brown speckles, against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil (or melted butter)
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh or frozen blueberries
Optional: 1 tablespoon sugar (for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Step 3: In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and milk until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy. Gently fold in the blueberries, being careful not to break them.
Step 5: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If desired, sprinkle a little sugar on top of each muffin for added sweetness and crunch. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
Step 6: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the batter before baking.
Substitute half the all-purpose flour with whole wheat flour for a nuttier texture.
Use frozen blueberries without thawing to prevent the batter from turning purple.
Try adding a handful of chopped nuts or a streusel topping for added crunch.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm muffins in the microwave for 15-20 seconds or in a 350°F (175°C) oven for about 5 minutes.

How to Serve

A close-up view of six golden brown blueberry muffins stacked on a white plate with speckled texture, each muffin showing a soft, slightly dome-shaped top with deep purple blueberry clusters embedded throughout, and a light dusting of coarse sugar crystals on top giving a sparkling effect; the muffin cups are light brown with fine ridges, and the background is a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them directly to the batter without thawing to avoid discoloring the batter.

How do I prevent the muffins from being too dry?

Be careful not to overmix the batter and avoid overbaking. Remove the muffins from the oven as soon as a toothpick comes out clean for the best texture.