These Blueberry Muffins are crumbly, sweet, and bursting with sweet blueberry morsels! They’re great for breakfast and snacks!
They not only fill your kitchen with a delicious aroma, but they will fill your soul with a mouthful of homey goodness. These blueberry muffins are simply heavenly and make a great grab and go breakfast! For some more tasty blueberry goodness try our Lemon Blueberry Bread, Blueberry Crumble Muffins, and Blueberry Peach Cornmeal Pancakes.
Our Favorite Blueberry Muffins
During the week we grab a yogurt, banana and a bar for breakfast, but Saturday we love to go all out!
And by go all out I’m talking bacon, eggs, waffles or pancakes, fruit and occasionally muffins. We both LOVE breakfast so we tend to go a little crazy and recently I made a small batch of muffins.
I wanted to use a lemon I had sitting on my counter and remembered I had blueberries stashed away in the freezer. I thought these little gems would be perfect. They’re my favorite blueberry muffins!
I’ve kind of reworked the recipe each time I’ve made them until I finally was satisfied with the result. Now they’re just how I like them- soft, sweet and bursting with berries.
How to Make Blueberry Muffins
BLUEBERRIES: You can use either fresh or frozen blueberries. Fresh blueberries would be a great option, if they’re in season. If not, frozen blueberries are a great option. You don’t need to thaw them before baking. The extra water will come out as steam when they are being baked in the oven. They may bleed a little bit more, but it won’t ruin your muffin batter, just make it a little bit more colorful.
- Stop them from sinking? Toss the blueberries in some flour to stop them from sinking. You should probably include that in the flour that’s asked for in the recipe, since it’s still being incorporated in the muffins. The flour will give it some stability and allow your blueberries to be suspended in the muffins, rather than sinking and making a blue bottomed muffin.
WET INGREDIENTS. To start, lightly beat the sugar, oil, and butter together. Add the vanilla and lemon zest. I like to use lemon zest when I make blueberry baked goods, I think it really compliments the sweetness and tartness of the blueberries. Orange or lime zest would be a great too! Once it’s been creamed add the eggs one at a time and mix until combined.
COMBINE. Whisk together the dry ingredients in a separate mixing bowl. Alternate adding the dry ingredients and buttermilk to sugar mixture. Be careful not to overmix or you’ll have dense dry muffins. It’s ok if the batter is a bit lumpy or if there are small streaks of flour visible. Now comes the fun part. Gently fold in the blueberries by hand.
FILL MUFFIN TINS. Scoop the batter into the prepared pan. When making muffins or cupcakes I like to use my large #20 scoop, which is about 3½ tablespoons. That way it fills the liner ¾ of the way full, making these muffins tall and beautifully domed.
BAKE. Sprinkle with coarse sanding sugar and toss in the oven to bake at 350 degrees for 24-30 minutes. These muffins take a few minutes longer to bake than a boxed mix, so be patient because they’re definitely worth the wait. Allow them to cool for 10 minutes before enjoying.
I hope you’ll give these muffins a try! They’re definitely my favorite by far! Soft, sweet and full of blueberries that will burst in your mouth with each bite! Delicious!!!
How to keep them moist? You can keep them moist by storing them well. Don’t leave them uncovered for too long or they will dry out. You can also consider adding sour cream or greek yogurt to your batter for added moisture. A stickier batter will yield a muffin with more moisture, as opposed to an already dry batter.
Muffin Topping? You can top the muffin batter with a crumble or streusel topping. Make a simple streusel and gently press it atop each muffin before baking it. You can otherwise top the muffins with sugar, specifically turbinado sugar. This will give it the best texture, rather than just using plain old granulated sugar.
How to know when they are done? You could do the spring test, where you gently press the top of the muffin and if it springs back then they’re ready. A moist and fully cooked muffin shouldn’t sound hollow or be jiggly in the middle. It will be springy and be golden brown around the edges.
Variations / Additions
Just a few ways to change up these muffins…
- Lemon: add in ½ teaspoon of lemon juice and 1 tablespoon of lemon zest
- Banana: 2 ripe and mashed bananas for more moisture and the banana flavor
- Healthier versions:
- Oatmeal: mix in about ¾ cup of old fashioned oats to get more fiber as well as increase the health level of the muffins
- Gluten free: you can use gluten free flour or almond flour
- Vegan: use soy milk and a different type of binder than eggs, such as applesauce.
- Zucchini: incorporate 1 cup of shredded zucchini(excess water squeezed out)
- Keto: use almond flour, gluten free baking powder, and almond milk to make these keto.
- Shortcut recipes:
- Substitute the bisquick for the flour and baking powder that you would normally use. Still incorporate sugar!
- More moist muffins:
- Buttermilk: add buttermilk for more moisture
- Cream cheese: You can make a blueberry cheesecake muffin by having a simple cream cheese mixture that you put on top of your batter before baking. The cream cheese will melt down into the batter and create a deliciously moist muffin!
How to Store + Freeze
Storing / freezing? Right after baking them don’t store them in a covered container or else they will be too moist. Store uncovered for the first day and keep an eye on them so that they don’t dry out. It really is based on the humidity and temperature of your kitchen. Starting the second day you will probably be fine to store them in a covered tupperware container. They will last for about 5 days!
You can freeze these muffins for up to 3 months. Let them thaw on the counter for 3-4 hours before eating so that they can get to room temperature.
- Crispy tops while storing: The best way to store muffins is in a tupperware container is with a paper towel lined bottom. The only way to ensure the tops stay crispy is to leave them just on the counter, but that risks the rest of them drying out. Another way to make sure of a crispy muffin top is to bake them with the turbinado sugar like I suggested earlier.
More Blueberry Muffins:
- Lemon Blueberry Bread
- Blueberry almond bundt cake
- Blueberry peach cornmeal pancakes
- Blueberry crisp
- Blueberry almond cream cheese danish
Blueberry Muffin Recipe
- 1 1/2 cup all purpose flour
- 1/2 cup cake flour
- 1 cup sugar
- 1/4 cup vegetable oil - or coconut oil
- 4 tbsp butter - melted
- 3/4 cup buttermilk
- 2 eggs
- 1/2 tsp salt
- 1 tbsp baking powder
- 11/2 tsp vanilla extract
- zest of 2 lemons
- 1 1/4 cup blueberries - fresh or frozen
- 3 tbsp coarse sugar - optional topping
- Preheat oven to 350 degrees. Prepare 12 standard muffin cups with liners.
- In the bowl of a stand mixer, lightly beat together oil, butter, vanilla, lemon zest, eggs and milk.
- In a separate bowl, whisk together flour, sugar, baking powder and salt.
- With mixing speed on low, slowly add dry ingredients. Mix until combined.
- Remove bowl from stand, gently fold in blueberries. Scoop batter into prepared muffin cups, filling 2/3 of the way full. Sprinkle with sanding sugar.
- Place into oven and bake for 24-30 minutes or until golden brown. Remove from oven and let cool in pan for 10 minutes. Place muffins on wire rack to cool completely.
-The coarse sanding sugar on the top is completely optional, but I think it's what makes these muffins so good!