Easy Homemade Blueberry Muffins

Soft, fluffy, and bursting with sweet blueberries, these Easy Homemade Blueberry Muffins are everything you want in a cozy morning treat. Baked golden with just the right hint of vanilla and a tender crumb, they’re perfect fresh out of the oven or packed for a midday pick-me-up. Whether you’re serving them for brunch, breakfast on-the-go, or just because—it’s comfort you can hold in your hand.

Jump To Recipe

There’s something undeniably comforting about the smell of blueberry muffins baking in the oven. It’s a scent that takes me right back to quiet mornings in my Nana’s kitchen—windows overlooking her pond fogged with warmth, butter softening on the counter, and that first bite of a fresh-from-the-oven muffin that melts in your mouth. My grandmother was an avid gardener, and each summer you would find us in her blueberry patch, mostly picking blueberries for these muffins – “one for the bowl, three for me” as we would say.

These Easy Homemade Blueberry Muffins are the kind of recipe you’ll want to pass down, as they have been in my family from my grandmother. They’re simple, reliable, and bursting with flavor in every bite. I’ve made these for early breakfasts, holiday brunches, and even as sweet little gifts wrapped in parchment and twine. The best part? You can whip them up with pantry staples, and they’re just as delicious with fresh blueberries as they are with frozen ones.

These muffins are soft and moist on the inside, lightly golden on top, and never too sweet—making them perfect for everything from breakfast to an afternoon treat. Oh, and don’t skip my favorite touch: a little sprinkle of sugar and a few extra berries right on top before baking. Trust me.

Tips & Variations

Want to give these blueberry muffins a little extra personality? Here are a few of my favorite ways to dress them up, customize the flavor, or make them even more special:

🍋 Craving a Lemony Twist?

Blueberries and lemon are a match made in baking heaven. If you’re looking to brighten up the flavor, add 1 teaspoon of fresh lemon zest to the batter. It adds a subtle citrus note that lifts the sweetness and makes the muffins feel just a little more sophisticated. For even more lemon flavor, try adding a few drops of lemon extract or a light drizzle of lemon glaze on top after baking.

✨ For a Crunchy, Bakery-Style Top

If you love those muffins with golden, sugary tops that sparkle and crunch, this trick’s for you. Mix 1 tablespoon of coarse sugar (like turbinado or raw sugar) with a pinch of ground cinnamon, then sprinkle it generously over each muffin before baking. As the muffins rise, the sugar forms a crisp, caramelized crust that gives each bite a little extra texture and sweetness—just like your favorite bakery.

❄️ Make-Ahead & Freezer-Friendly

One of the best parts about these homemade blueberry muffins? They freeze like a dream. Once they’ve cooled completely, place them in a single layer in an airtight container or freezer bag. You can freeze them for up to 2 months without losing flavor or texture. To enjoy, simply thaw overnight in the fridge, or warm them in the microwave for 20–30 seconds. You can also reheat them in a low oven (about 300°F) for 10 minutes to restore that just-baked feel. Great for meal prepping, school lunches, or surprise guests!

Ingredients

All-Purpose Flour: This is the structure of your muffin—your canvas. It gives just the right density to keep the muffins soft but not too crumbly.

Sugar: A modest amount, just enough to sweeten the batter and balance the tartness of the blueberries without overpowering them.

Baking Powder: A key ingredient in any simple muffin recipe, baking powder gives your muffins that light, fluffy rise.

Salt: Just enough to enhance flavor and balance the sweetness—salt is the quiet hero of most baked goods.

Egg: Adds structure and richness to the muffins.

Milk: Moisture! Milk helps bind the ingredients while keeping the batter smooth and pour-able. You can use whole or 2%, or even a dairy-free option if needed.

Vegetable Oil: Oil adds richness and ensures that your muffins stay moist for days. (Butter lovers, you can sub melted butter—but oil gives a lighter crumb.)

Fresh or Frozen Blueberries: The star of the show! Frozen berries work great, but when they’re in season, fresh blueberries make the muffins extra vibrant.

(Optional) Extra sugar and blueberries for topping: A few berries and a sprinkle of sugar on top before baking gives these muffins a beautiful finish and a sweet little crunch.

Directions

Step 1: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tray with paper liners or lightly grease with non-stick spray.

Step 2: Mix the dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Sifting helps remove lumps and makes for a fluffier muffin. Once combined, create a small well in the center of the flour mixture.

Step 3: Combine the wet ingredients: In a separate bowl, whisk together the beaten egg, milk, and vegetable oil until smooth.

Step 4: Bring it all together: Pour the wet mixture into the well of the dry ingredients. Gently stir just until the dry ingredients are moistened. Avoid overmixing—this can make the muffins tough instead of tender.

Step 5: Fold in the blueberries: Gently stir in the blueberries, just enough to distribute them throughout the batter. If using frozen berries, toss them lightly in flour beforehand to prevent them from sinking.

Step 6: Fill the muffin tins: Spoon the batter evenly into the 12 muffin cups. I like to top each one with an extra blueberry or two and a light sprinkle of sugar for a sweet, crunchy top.

Step 7: Bake for 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Cool & Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with a pat of butter—or enjoy them as they are!

Can I use frozen blueberries instead of fresh?

Absolutely! This recipe works beautifully with fresh or frozen blueberries. No need to thaw frozen berries—just toss them in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins.

How do I keep the blueberries from sinking?

To keep blueberries evenly distributed, lightly coat them in 1–2 teaspoons of flour before mixing them into the batter. This helps them cling to the batter and stay suspended as the muffins bake.

Can I make these muffins dairy-free?

Yes! You can easily make these dairy-free blueberry muffins by swapping the milk with any plant-based alternative like almond, oat, or soy milk. Just be sure to use unsweetened varieties to avoid changing the flavor.

Can I substitute butter for the vegetable oil?

You can! Use the same amount—⅓ cup melted butter—if you prefer a richer flavor. Just note that muffins made with butter tend to be a little denser, while oil keeps them extra moist.

How do I store leftover muffins?

Store cooled muffins in an airtight container at room temperature for up to 2 days, refrigerate them for up to a week, or freeze for up to 2 months. Reheat slightly before serving for that just-baked feel.

Why did my muffins turn out dense?

The most common culprit is overmixing the batter. Stir just until the dry ingredients are moistened—lumps are okay! Overmixing develops the gluten in the flour, which can lead to heavy, dense muffins instead of light, fluffy ones.

Can I turn this into a blueberry loaf instead of muffins?

Definitely! Pour the batter into a greased 8×4” loaf pan and bake at 350°F for about 45–55 minutes, or until a toothpick inserted in the center comes out clean. It makes a lovely breakfast loaf.

Be sure to let me know what you think in the comments! Don’t forget to subscribe to stay in the know about new recipes and cooking tips!