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    Home » Dessert » Muffins » Blueberry Muffins

    Blueberry Muffins

    Published: Jul 28, 2022 · Modified: May 9, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This bakery-style Blueberry Muffins recipe is a family favorite! The muffins are dotted with plump berries and have crunchy sugar on top.

    a muffin tin with muffins in it

    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
      • Wet Ingredients
      • Dry Ingredients
    • How To Make Blueberry Muffins
    • Frequently Asked Questions About Muffins with Blueberries
    • Want more recipes with blueberries? Try these next:
    ingredients in glass bowls on a countertop

    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.

    Wet Ingredients

    • 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.

    Dry Ingredients

    • 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!
    muffins in a pan

    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.
    blueberry muffins on a cooling rack

    Similar Recipes

    • 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!
    blueberry muffins cooling in a muffin pan

    Frequently Asked Questions About Muffins with Blueberries

    What is the secret to moist muffins?

    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.

    Are frozen or fresh blueberries better for muffins?

    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.

    Should I coat blueberries in flour for muffins?

    You do not need to coat the blueberries in flour for this recipe.

    a blueberry muffin with a bite out of it

    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.

    twelve blueberry muffins in a pan

    Blueberry Muffins

    This bakery-style Blueberry Muffins recipe is a family favorite! The muffins are dotted with plump berries and have crunchy sugar on top.
    5 from 1 vote
    ↑ Click stars to rate!
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    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
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    Equipment

    KitchenAid Hand Mixer
    Nonstick Muffin Pan

    Ingredients

    • 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

    Instructions

    • Preheat the oven to 425˚F. Put buttermilk, eggs, melted butter, and vanilla in a bowl. Beat until combined.
      hands using a mixer to mix ingredients
    • Add the flour, granulated sugar, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.
      hands using a mixer to stir muffin batter ingredients
    • Fold in the blueberries.
      hands stirring blueberries into muffin batter
    • Fill 12 lined muffin tin cups. Sprinkle with coarse sugar.
      a hand using a scoop to place muffin batter into the muffin pan
    • 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.
      twelve muffins in a muffin tin
    • Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
      a hand setting a muffin down on a cooling rack

    Video

    Notes

    Store muffins in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or in the freezer for 2-3 months.

    Nutrition

    Serving: 1muffin | Calories: 211kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 295mg | Fiber: 1g | Sugar: 20g
    Course: Muffins
    Cuisine: American
    Author: Tonia Larson

    More Muffins

    • chocolate chip banana muffins on a rack
      Banana Muffins
    • a closeup of pumpkin muffins on a cooling rack
      Pumpkin Muffins
    • Pumpkin Cream Cheese Muffins with Chocolate Chips
      Pumpkin Cream Cheese Muffins With Chocolate Chips
    • Pina Colada Muffin Recipe
      Pina Colada Muffins Recipe

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

    1. Anna Bunn says

      January 1, 2023 at 11:55 pm

      5 stars
      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

      Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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