Blueberry Muffins are the ultimate bakery style breakfast treat. With a bright and happy taste, golden on the outside, tender in the middle.
Making Muffins from scratch are filling, sweet, and feel like a real indulgence. For more favorite muffin recipes, try our Banana Bread Muffins, and Carrot Muffins.
Sabrina’s Blueberry Muffin Recipe
Moist Blueberry Muffins are a classic café style breakfast you can easily make at home with this simple, delicious recipe. You’ll love their soft, fluffy texture and bright flavor from juicy blueberries, a hint of lemon, and a touch of cinnamon, and if you’re wondering whether you can use frozen blueberries, the answer is just below.
Recipe Card
Ingredients
- 1/2 cup unsalted butter , softened
- 1 1/4 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 12 ounces blueberries , fresh (about 2 cups)
- 2 tablespoons flour , to toss with blueberries
- 1/4 cup coarse sugar crystals
Instructions
- Preheat the oven to 375. Line a 12 cup muffin tin with cupcake liners.
- Add butter to a stand mixer on medium speed and cream until fluffy, about 2 minutes.
- Add in sugar and beat until fluffy, another 1 minute.
- Add in eggs and vanilla extract and lemon zest, beating until well combined, 30 seconds.
- Sift together flour, salt, cinnamon and baking powder.
- Add in dry ingredients on low speed until just combined.
- Add in milk on low speed until just combined.
- Toss blueberries with 2 tablespoons flour and fold them into the batter gently.
- Use an ice cream scoop to add muffin batter to the lined muffin tin almost all the way full.
- Sprinkle with coarse sanding sugar crystals.
- Bake for 20-22 minutes.
Nutrition
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Table of contents
Chef’s Note
Although I used fresh berries in this recipe, you can also use frozen. You don’t even need to thaw them. Just toss in the 2 tablespoons of flour and add them to the batter. Then bake as usual.
Can this be made ahead of time?
While Blueberry Muffins taste best fresh from the oven, yes you can make these ahead of time to enjoy later. Make sure to eat within two days of baking if storing at room temperature.
How to Store
- Serve: After making from scratch, I’d let them cool for a few minutes before serving because they’ll be very hot at the center.
- Store: For the freshest flavor, store in a ziplock bag or another airtight container at room temperature. They’ll stay good for 2 days.
- Freeze: To keep this awesome recipe longer, you can freeze for up to 3 months.
Frequent Questions
When you make these from scratch, they should have a perfectly moist and tender crumb. If yours are dry or dense, there could be a few reasons. One is that you’re over baking them. Make sure you take them out as soon as they’re cooked to the center. It could also be that your oven temperature is too hot. If you notice a lot of your recipes drying out, check that your oven temperature reading is correct. It could be that it’s a few degrees hotter than the temperature gage is reading.
The other common problem is over mixing. If you spend too much time mixing the flour in the batter, it creates an excess of gluten which creates dense muffins.
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Good recipes.
Thanks Connie! And thanks for the five star review 🙂