The Best Blueberry Muffins – Soft, Moist, and Bursting with Berries!

Is there anything better than a warm, homemade blueberry muffin straight from the oven? These blueberry muffins are everything you want—soft, fluffy, and packed with juicy blueberries in every bite. Whether you’re making them for breakfast, a quick snack, or a sweet treat to go with your coffee, this recipe is a must-try!

And the best part? They come together with simple pantry ingredients in just a few steps. I can’t wait for you to try them!

Why You’ll Love These Blueberry Muffins

• Moist & fluffy – Thanks to the perfect balance of milk, oil, and eggs, these muffins have a soft, tender crumb.
• Packed with blueberries – Every bite is bursting with juicy, sweet-tart blueberries!
• Easy to make – No mixer needed, just a few simple ingredients and a bowl.
• Perfect for meal prep – Make a batch and enjoy them all week long!

What Do These Muffins Taste Like?

Imagine biting into a soft, buttery muffin with a slightly crisp top and an explosion of sweet blueberries in every bite. The touch of vanilla adds warmth, and the sugar creates a delicate sweetness that isn’t overpowering. These muffins taste like comfort, nostalgia, and pure happiness!

Ingredients You’ll Need

• 1 ½ cups all-purpose flour – The base of the muffins, giving them structure.
• ¾ cup granulated sugar – Adds just the right amount of sweetness.
• 2 tsp baking powder – Helps the muffins rise and stay fluffy.
• ½ tsp salt – Enhances the flavors.
• ½ cup milk – Keeps the muffins moist.
• ⅓ cup vegetable oil – Makes them extra soft and tender.
• 1 large egg – Helps bind everything together.
• 1 tsp vanilla extract – Adds a lovely depth of flavor.
• 1 ½ cups fresh or frozen blueberries – The star ingredient! If using frozen, don’t thaw them first.

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk or spoon
• Muffin tin
• Paper liners or non-stick spray
• Measuring cups and spoons
• Spatula

Can I Make Ingredient Swaps?

Absolutely! Here are some great substitutions:

• Flour – Swap all-purpose flour for whole wheat flour for a heartier texture.
• Sugar – Use brown sugar for a deeper flavor.
• Milk – Almond milk, oat milk, or buttermilk work well.
• Oil – Melted butter can be used instead for a richer flavor.
• Blueberries – Swap with raspberries or chopped strawberries for a fun twist!

How to Make Blueberry Muffins

1. Preheat & Prep

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Mix the Wet Ingredients

In a separate bowl, whisk the milk, oil, egg, and vanilla extract until well combined.

4. Combine Wet & Dry

Gently stir the wet ingredients into the dry ingredients. Mix until just combined—don’t overmix! The batter should be lumpy.

5. Fold in the Blueberries

Gently fold in the blueberries, being careful not to crush them. If using frozen, keep them coated in a little flour to prevent them from sinking.

6. Fill the Muffin Cups

Scoop the batter into the muffin tin, filling each cup about ¾ full.

7. Bake!

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool & Enjoy

Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. Enjoy warm or at room temperature!

What to Serve with Blueberry Muffins

These muffins are delightful on their own, but here are some tasty pairings:

• A hot cup of coffee or tea – A classic combo!
• Greek yogurt and honey – For a balanced breakfast.
• A smear of butter or cream cheese – Adds a rich, creamy texture.
• A smoothie or fruit salad – For a refreshing side.

Pro Tips for the Best Blueberry Muffins

• Don’t overmix – Overmixing leads to dense muffins. Stir just until combined.
• Toss blueberries in flour – This prevents them from sinking to the bottom.
• Use room temperature ingredients – Helps create a smoother batter.
• Adjust sweetness – Sprinkle a little sugar on top before baking for a slightly crisp top.

How to Store Blueberry Muffins

Room Temperature

Keep them in an airtight container at room temperature for up to 3 days.

Refrigerator

Store in the fridge for up to 1 week, though they may dry out slightly.

Freezer

Wrap muffins individually and freeze for up to 3 months. To reheat, microwave for 20–30 seconds or bake at 300°F (150°C) for 10 minutes.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! Just add them straight to the batter without thawing.

How do I make my muffins extra fluffy?

Use room temperature ingredients and don’t overmix the batter.

Can I make mini muffins?

Definitely! Bake at 375°F (190°C) for 10–12 minutes.

Why did my muffins turn purple?

Overmixing frozen blueberries can cause the color to bleed into the batter. Fold them in gently!

The Perfect Blueberry Muffins—Ready for You to Try!

These homemade blueberry muffins are soft, moist, and filled with juicy blueberries in every bite. Whether you enjoy them fresh out of the oven or save them for a quick grab-and-go breakfast, they’re guaranteed to be a hit!

If you try this recipe, I’d love to hear what you think! Leave a comment, rate the recipe, or tag me on Pinterest with your delicious creations. Happy baking!

More Delicious Recipes to Try!

• Cheesy Garlic Scalloped Potatoes – The creamiest, cheesiest side dish ever!
• Perfectly Fluffy Raisin Scones – Buttery, flaky, and absolutely delightful with tea!
• Moist and Delicious Pineapple Cake – A tropical treat that’s unbelievably soft and flavorful!

Enjoy your baking adventure! 🫐💙

Print