If you’re looking for a true crowd-pleaser that combines simplicity with a burst of fresh fruit flavor, this Homemade Blueberry Muffins Recipe is exactly what you need. These muffins are soft, moist, and generously studded with juicy blueberries that give every bite a delicious pop. Whether for breakfast, brunch, or a snack, these muffins bring warmth and comfort straight from your oven to your table, making them a perfect go-to recipe you’ll want to make over and over again.
Ingredients You’ll Need
The magic of this Homemade Blueberry Muffins Recipe lies in its straightforward, pantry-friendly ingredients. Each item plays a vital role, whether it’s the flour giving structure, the sugar adding sweetness, or the buttermilk lending a tender crumb. Let’s dive into what you’ll need to whip up these delightful muffins:
- 3 cups all-purpose flour (360 grams): The foundation that provides structure and chewiness to your muffins.
- 1 ½ cups granulated sugar: Adds sweetness to balance the tartness of the berries.
- 3 tsp baking powder: This is the leavening agent that makes your muffins rise perfectly fluffy.
- ½ tsp salt: Enhances and rounds out all the flavors in the batter.
- ¼ tsp nutmeg or cinnamon: A touch of warm spice to complement the blueberries beautifully.
- 2 large eggs: Help bind everything together and add richness to the batter.
- ¾ cup buttermilk: Makes the muffins tender and moist, with a slight tang.
- ½ cup vegetable oil: Keeps the muffins soft and fresh longer.
- 2 tsp vanilla extract: Elevates the flavor with its sweet, aromatic notes.
- 2 cups fresh blueberries (or frozen, do not thaw): The star ingredient, bursting with juicy, fruity goodness inside the muffins.
- ½ cup blueberries: Extra berries for topping, making your muffins look as delightful as they taste.
- Sanding sugar: Adds a satisfying crunch and sparkle on top, for that bakery-finish.
How to Make Homemade Blueberry Muffins Recipe
Step 1: Prepare the Dry Ingredients
Start by combining the all-purpose flour, granulated sugar, baking powder, salt, and your choice of nutmeg or cinnamon in a bowl. Give it a good stir with a spoon to evenly distribute the leavening and spices, ensuring your muffins will rise with an even texture and a hint of warmth in every bite.
Step 2: Mix the Wet Ingredients
In a larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. This blend creates the rich, moist base that will make your muffins irresistibly tender and flavorful.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, folding until just combined to avoid over-mixing, which can lead to dense muffins. Then, gently fold in the blueberries, being careful to keep them intact so they don’t bleed into the batter but instead provide delightful bursts of flavor throughout.
Step 4: Rest the Batter and Preheat the Oven
Cover the bowl with a towel and let the batter rest for 15 minutes. This short resting period helps the dry ingredients absorb the liquids fully and improves the texture. Meanwhile, preheat your oven to 425ºF to get it ready for baking.
Step 5: Prepare the Muffin Pan
For muffins with those irresistible bakery-style tops, line a 12-count muffin pan with liners in every other well (six liners total). Fill each liner to the brim with batter. Smooth the tops gently with a butter knife if needed for a neat finish.
Step 6: Add Toppings
Press the remaining ½ cup of blueberries onto the top of each muffin, then sprinkle with sanding sugar. This topping not only looks beautiful but creates a delightful crunch contrast when baked.
Step 7: Bake Your Muffins
Place the muffin pan in the center of the oven and bake at 425ºF for 7 minutes to get a great rise. Then, without removing the muffins, lower the temperature to 350ºF and bake for another 22-25 minutes until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan before removing. Repeat these steps with the remaining batter for fresh batches.
How to Serve Homemade Blueberry Muffins Recipe
Garnishes
To take your Homemade Blueberry Muffins Recipe to the next level, consider garnishing with a light dusting of powdered sugar or a drizzle of lemon glaze. Fresh mint leaves or a dollop of whipped cream can add a touch of elegance for brunch or a special treat.
Side Dishes
These muffins pair wonderfully with a hot cup of coffee, tea, or a glass of cold milk. For a fuller breakfast, serve them alongside scrambled eggs or yogurt parfaits with granola and additional fresh fruit for a colorful and satisfying spread.
Creative Ways to Present
Try layering a basket with colorful linen napkins and serving the muffins warm, fresh from the oven. You can also slice them in half and create mini blueberry muffin sandwiches with cream cheese or mascarpone for a delightful twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover homemade blueberry muffins store best in an airtight container at room temperature for up to two days. This keeps them moist and soft, ready to enjoy throughout the day.
Freezing
If you want to make these muffins ahead, freeze them individually wrapped in plastic wrap and placed in a freezer-safe bag. They’ll keep well for up to three months, making them an excellent make-ahead snack or breakfast option.
Reheating
To bring frozen muffins back to life, microwave them for 20-30 seconds or warm them in a preheated oven at 350ºF for about 10 minutes. This quick reheating method restores their fresh-baked warmth and softness.
FAQs
Can I use frozen blueberries for this Homemade Blueberry Muffins Recipe?
Absolutely! Just be sure to use frozen blueberries directly from the freezer without thawing to prevent the batter from turning blue and watery. This keeps the muffins tender and evenly textured.
What is the purpose of resting the batter before baking?
Resting the batter for 15 minutes allows the flour to fully hydrate and the leavening agents to start working, resulting in a fluffier, more tender muffin crumb once baked.
Why does the recipe call for sanding sugar on top?
Sanding sugar adds a lovely crunch and sparkle to the muffin tops, mimicking the look and texture of bakery-style muffins, making them more visually appealing and enjoyable to eat.
Can I substitute buttermilk in this recipe?
If you don’t have buttermilk, you can make a simple substitute by adding ¾ cup milk plus 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This mimics buttermilk’s acidity for tender muffins.
How do I know when the muffins are fully baked?
Insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached. If there’s wet batter, the muffins need more time in the oven.
Final Thoughts
There’s nothing quite like pulling a batch of warm, fluffy blueberry muffins from the oven, and this Homemade Blueberry Muffins Recipe makes that joy easy and delicious. Whether you’re baking for family, friends, or just yourself, these muffins are guaranteed to bring smiles and maybe even a little happy dance in the kitchen. Give them a try—you’ll be amazed at how quickly they disappear!
Print
Homemade Blueberry Muffins Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
This homemade blueberry muffins recipe yields bakery-style muffins with a tender crumb and a soft, juicy burst of fresh blueberries in every bite. The batter rests before baking to ensure fluffy muffins with beautifully domed tops, complemented by a sprinkle of sanding sugar for a delicate crunch. Perfect for breakfast or a sweet snack, these muffins balance sweetness with a hint of cinnamon or nutmeg.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg or cinnamon
Wet Ingredients
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
Fruit & Toppings
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- ½ cup blueberries (for topping)
- Sanding sugar (for sprinkling)
Instructions
- Prepare dry ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon until thoroughly mixed and set aside.
- Mix wet ingredients: In a larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract using a spatula to ensure everything is well blended.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the muffins tender. Then gently fold in the 2 cups of blueberries using a spatula.
- Rest the batter and preheat oven: Cover the bowl with a towel and let the batter rest for 15 minutes. Meanwhile, preheat the oven to 425ºF (218ºC), which will help create a strong initial rise.
- Prepare muffin pan: Line a 12-count muffin pan with 6 muffin liners, filling every other muffin well. Fill these liners to the top with batter. Use a butter knife to smooth the tops for an even finish.
- Add toppings: Press the remaining ½ cup of blueberries onto the surface of the filled muffin liners. Sprinkle them evenly with sanding sugar for a subtle sparkle and crunch.
- Bake: Place one muffin pan in the center of the preheated oven and bake for 7 minutes at 425ºF to set the muffin tops. Then lower the oven temperature to 350ºF (177ºC) without removing the muffins and continue baking for an additional 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and repeat: Allow the muffins to cool in the pan before removing. Repeat the baking process with the remaining batter, reheating the oven to 425ºF before baking the next batch.
Notes
- Use frozen blueberries directly without thawing to prevent the batter from turning blue and watery.
- Resting the batter before baking enhances muffin rise and texture.
- Filling every other muffin well creates bakery-style domed tops.
- You can swap nutmeg with cinnamon based on preference for subtle flavor variations.
- Sanding sugar adds a decorative, sweet crunch on top.
- Make sure not to overmix the batter to avoid tough muffins.
- Allow muffins to cool slightly in the pan for easier removal and better setting.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
