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BEST Blueberry Muffins

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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!

blueberry muffin on white plate surrounded by fresh blueberries

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Serve this blueberry muffin recipe for breakfast with Ham & Potato Breakfast Casserole or Bacon & Spinach Breakfast Pizza.

mixing bowl with ingredients for blueberry muffins

INGREDIENTS TO MAKE BLUEBERRY MUFFINS

You need just NINE everyday ingredients to make this delicious blueberry muffin recipe.

  • 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.

close up of blueberries tossed in sugar

HOW DO YOU MAKE BLUEBERRY MUFFINS FROM SCRATCH

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.

blueberry muffins in muffin pan

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.

bowl full of blueberry muffins

CAN YOU USE FROZEN BLUEBERRIES IN MUFFINS

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.

HOW LONG TO BAKE BLUEBERRY MUFFINS

Blueberry muffins bake up rather quickly – just 20 minutes at 400 degrees.

WHAT CAN I USE IF I DON’T HAVE BUTTERMILK

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 muffin on a white plate with blueberries in background

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HOW TO MAKE BLUEBERRY MUFFINS

Blueberry Muffins

Melissa Williams | Persnickety Plates
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 these easy blueberry muffins!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 174 kcal

Ingredients
  

  • 1 cup blueberries fresh or frozen
  • 3/4 cup sugar divided
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 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

Serving: 1gCalories: 174kcalCarbohydrates: 30gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 11mgSodium: 167mgPotassium: 52mgSugar: 14gVitamin A: 150IUVitamin C: 1.2mgCalcium: 22mgIron: 1mg

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.

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This post first appeared on Bakerish.

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  1. Angie says

    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

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