This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.
These Blueberry Muffins have a tender, buttermilk crumb, are full of blueberry flavor, and are topped with a crunchy sugary topping. Start your day off right with a batch of the best blueberry muffins!
Easy Blueberry Muffins
Serve this blueberry muffin recipe for breakfast with Ham & Potato Breakfast Casserole or Bacon & Spinach Breakfast Pizza.
Ingredients
You need just NINE everyday ingredients to make this delicious blueberry muffin recipe.
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Blueberries – You can use fresh or frozen, whichever you have on hand.
- Sugar – Granulated white sugar.
- Flour – All purpose flour. I haven’t tested these with other varieties yet.
- Baking Soda – For rise, to make the muffins light & fluffy.
- Salt – For balance.
- Egg – One large egg.
- Buttermilk – If you don’t have buttermilk, I have a hack for you below.
- Butter – I use unsalted – melted & cooled.
- Turbinado Sugar – If you don’t have turbinado (“sugar in the raw”) sugar, you can substitute brown sugar.
How to make blueberry muffins from scratch
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below
- First, mix your fresh or frozen blueberries with 1/2 cup of sugar in a small bowl.
- Then, in a large bowl, whisk together the flour, baking soda, salt, and remaining sugar.
- Next, whisk together the egg, buttermilk, and melted butter in another small bowl.
- Then, make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.
- Finally, fold in the blueberries gently.
- Portion out the batter into a 12-well muffin tin.
- Sprinkle the top of each muffin with turbinado sugar.
- Bake at 400 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.
Can blueberry muffins be frozen?
Yes, blueberry muffins can be frozen! This recipe makes a small batch (12 muffins), but if you need to freeze them, muffins freeze beautifully and can last 2-3 months in the freezer.
Are muffins healthy?
Some muffins are healthy! These homemade blueberry muffins have approximately 174 calories per muffin. But they have fruit so….they’re good for you, right?? Right…
How to make muffins moist
Using buttermilk in these easy blueberry muffins helps to make a really moist crumb.
FAQs
You can use frozen or fresh blueberries in these muffins. I almost always have frozen blueberries on hand in my freezer – they’re often cheaper than fresh and because they’re frozen at the peak of freshness, you don’t have to wait for them to be in season.
Blueberry muffins bake up rather quickly – just 20 minutes at 400 degrees F.
If you don’t have buttermilk on hand, you can make some with this hack – to a 1 cup measuring cup, add 1 Tablespoon white vinegar or lemon juice then add milk to the 1 cup mark. Let it stand for 5-10 minutes, until it curdles. That’s it – buttermilk!
Need more ways to use blueberries? Try these:
Blueberry Muffins
Ingredients
- 1 cup blueberries fresh or frozen
- ¾ cup granulated white sugar divided
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup buttermilk
- ¼ cup butter melted & cooled
- Turbinado sugar
Instructions
- Preheat your oven to 400 degrees and line a muffin tin with wrappers. Set aside.
- In a small bowl, toss together the blueberries with 1/2 cup of the sugar.
- In a large bowl, whisk together the flour, baking soda, salt, and remaining sugar (1/4 cup).
- In another small bowl, add the egg, buttermilk, and melted butter and whisk together.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir until mixed.
- Gently fold in blueberries.
- Use a cookie scoop to portion out the batter evenly between the 12 muffin wells. Sprinkle the top of each with turbinado sugar.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and enjoy!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!This post first appeared on Bakerish.
As I don’t use cup measures and live in the UK wondered if it would be possible to do a conversion toggle for either grams or pounds?
I could then try and make some of your delicious sounding recipes
A conversion toggle would be amazing, but I don’t think it’s that simple on my end. I’ll look into it though! In the meantime, here’s a conversion chart that might help https://bakingamoment.com/weight-conversions-for-baking/
In the directions to says to add the egg with the buttermilk, melted butter and to whisk it together, but the actual recipe never says how many eggs to use
It’s 1 large egg.