This bakery-style Blueberry Muffins recipe is a family favorite! The muffins are dotted with plump berries and have crunchy sugar on top.
Of all the muffins I could make, blueberry is the most requested with pumpkin coming in as a close second. Plump summer blueberries are perfect for baking! But frozen ones make delicious muffins as well and can be used the rest of the year when blueberries aren’t in season.
Table of contents
Blueberry Muffin Ingredients
This is a basic muffin recipe with blueberries added in. You can use this same recipe with other fruits or stir in your favorite baking chips. Scroll down for the complete recipe with ingredient measurements.
- Buttermilk: Choose whole buttermilk for the best results. If you need a buttermilk substitute, put 1 tablespoon of lemon juice into a liquid measuring cup and fill the rest with whole milk. Stir to combine and allow the milk to sour for 5 minutes.
- Eggs: The eggs provide fat, flavor, structure, and additional moisture to the muffins.
- Butter: We choose to use butter as the oil in this recipe for the added flavor. You can also use vegetable oil or a combination of oil and butter.
- Vanilla: Choose pure vanilla extract over imitation vanilla for the best flavor.
- Flour: The all-purpose flour is the main ingredient and it provides the structure and gives the muffins their shape.
- Granulated sugar: These muffins are sweetened with granulated sugar.
- Leavener: We used a combination of baking powder and baking soda as leaveners.
- Salt: A little salt makes a big difference in flavor.
- Blueberries: We used fresh blueberries because they are in season. If you want to use frozen blueberries, do not that them before adding them to the batter.
- Coarse Sugar: A sprinkle of coarse sugar on top of the muffins brings them to the next level!
How To Make Blueberry Muffins
It is really easy to make muffins with blueberries! The most important thing to remember is to only mix the batter until moistened. Scroll down for the printable recipe card and complete instructions.
- Wet Ingredients: Beat the wet ingredients until they are combined.
- Dry Ingredients: Add the dry ingredients and only mix until just combined.
- Blueberries: Fold the blueberries in by hand but do not overmix.
- Pan: Fill the prepared muffin pan with batter and sprinkle the tops with coarse sugar.
- Bake: Start by baking the muffins at a higher temperature for five minutes before lowering the temperature for the remaining time.
- Cool: Allow the muffins to cool in the pan briefly and then on a wire rack fully.
- Our bakery-style Banana Muffins are dotted with chocolate chips and have crunchy sugar on top! You get all the goodness of banana bread in a muffin form!
- This moist Pumpkin Muffins recipe is full of warm spices and plenty of chocolate chips. I often make a double batch because don’t won’t last long!
- Pina Colada Muffins have a delicious combination of pineapple and coconut. They are the perfect way to get a little taste of summer all year long!
- These Pumpkin Cream Cheese Muffins are soft and moist with just the right amount of chocolate chips. You’ll love the cream cheese layer on top!
Frequently Asked Questions About Muffins with Blueberries
The secret to moist muffins is using full-fat ingredients (buttermilk, butter, and eggs), not over-mixing (only stir until combined), and as with most recipes, do not overbake them.
Both frozen and fresh blueberries work great for making muffins. During the off-season, frozen blueberries are often superior in quality to fresh and you do NOT need to thaw them first.
You do not need to coat the blueberries in flour for this recipe.
Want more recipes with blueberries? Try these next:
Classic Blueberry Pie is made with plump berries and a homemade crust. Enjoy a slice with a scoop of vanilla ice cream or a dollop of whipped cream on top!
You can make our Blueberry Cobbler recipe with fresh, frozen, or even canned blueberries. We love eating it warm with ice cream on top.
Blueberry Pretzel Salad is a dessert salad with a creamy filling, glazed pretzels, and plump blueberries. The combination is irresistible!
This Blueberry Cheesecake Dessert recipe is a family tradition. It has a graham cracker crust, an airy cheesecake canter, and with blueberry pie filling, and cool whip on top.
- 1 cup whole buttermilk
- 2 large eggs
- ¼ cup butter melted
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon coarse sugar
- Preheat the oven to 425˚F. Put buttermilk, eggs, melted butter, and vanilla in a bowl. Beat until combined.
- Add the flour, granulated sugar, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.
- Fold in the blueberries.
- Fill 12 lined muffin tin cups. Sprinkle with coarse sugar.
- Bake at 425˚F for 5 minutes. Then, leaving the pan in the oven, turn it down to 350˚F and continue baking the muffins for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
Anna Bunn says
I was looking for a comfort desert and saw this recipe- so glad I used it! They were super easy and quick to make and turned out really good. I really liked having the sugar on top, makes a big difference! Also they’ don’t get dried out after a few days which I was happy about