Muffins are a quick, easy and delicious way to start your morning! You can have them for breakfast or as an afternoon snack. They’re also great for when you need something sweet but don’t want to prepare a huge meal. Blueberry muffins are one of the most popular flavors – they’re not only tasty, but they’re super moist too! This recipe is simple and takes less than 45 minutes from start to finish so it’s perfect if you need something fast and easy that will still fill up your tummy.
Muffins are a great way to use up all that blueberry season has to offer, but you can totally use frozen berries as well (tips below). These muffins are just as easy as any other muffin you make but with the added flavor of fresh/frozen blueberries and a buttery, moist crumb.
The best part about these is they can be made in one bowl so cleanup is quick and easy!
Frozen Blueberries
Blueberries are a delicious and healthy way to start the day. They’re also perfect for muffins! Here’s how you can use frozen blueberries in your favorite baking recipe:
Yes, you will need to thaw blueberries before baking them in muffins.
With this tip from a professional chef, you can make your baked goods even better! Make sure the berries are completely defrosted and drain any excess water by patting them with paper towels or letting it drip through cheesecloth. This way they won’t get too wet when mixed into other ingredients like flour or sugar which would lead to soggy muffin tops that stick to the pan instead of rising up nice and fluffy as expected.
However, if you are pressed for time, you can simply add them as is, but you do risk having a soggier muffin top.
Ingredients
- Fresh or Frozen Blueberries – You will need one and a half cups or berries. While fresh is best, frozen works too! See note below.
- Granulated sugar – To sweeten these muffins.
- Baking powder – This will help the muffins to rise.
- Eggs – A binder to help the muffins bake up.
- Butter – This creates a rich, pound-cake like muffin.
- Milk – We use whole milk for these which adds to the richness.
- Flour – All-purpose flour is used as the base flour.
- Salt – To enhance the flavors.
- Vanilla extract – Adds a nice flavor to the muffins and is optional.
- Sanding sugar – Often used to finish baked goods. This provides a nice texture and appearance.
Directions
- First, whisk together butter and sugar until light.
- Next, add in eggs one at a time to create the perfect texture for your baked goods.
- Then mix flour into egg mixture before adding milk and vanilla extract as well as baking powder.
- Finally, fold in berries so they are evenly distributed throughout dough.
- Fill cupcake wrappers 3/4 way full with batter.
- Bake for 30-35 for jumbo muffins or 20-22 minutes for standard-sized muffins. Muffins will be golden-brown, firm, and a toothpick inserted into the center of the muffin comes out clean.
Storing
Freezer
One common way to store items such as muffins is in a freezer. To do so, wrap the individual baked and cooled muffins with plastic wrap and then put them into an airtight container before freezing for up to 3 months.
If you want your blueberry muffin fresh when it’s time to eat again, just defrost at room temperature or microwave on low power until thawed enough that they are easy enough be eaten without cooking from scratch.
Room Temperature
The best way to store blueberry muffins is in a sealed container or bag, which can be placed on the countertop at room temperature for up to four days. These are also so good heated with butter so feel free to enjoy them that way on the last day!
More Blueberry Recipes
- Blueberry Nutmeg Muffins
- Blueberry Yogurt Muffins
- 4 Ingredient Baked Blueberry Banana Cups
- Blueberry Scones
Bakery Style Jumbo Blueberry Muffins
Equipment
- Jumbo muffin tin
- Oven
- Whisk
- mixing spoon
- large mixing bowl
- Ice cream scooper
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- 2 large eggs
- 8 tablespoons butter unsalted, room temperature
- 1 cup whole milk
- 1½ cups frozen blueberries can also use fresh
- ⅞ teaspoon salt (pinch)
- 1 teaspoon sanding sugar
Instructions
- Preheat oven to 400° F. (you will be reducing the heat before baking). Line a muffin tin with cupcake wrappers.
- Add flour, baking powder, and salt to a mixing bowl and whisk.
- Add in the sugar, eggs, butter, and milk. Mix until there are no flour streaks. Fold in the thawed, patted dry blueberries.
- Using an ice cream scooper, fill batter ¾ of the way in the cupcake papers. Sprinkle sanding sugar over each muffin.
- Reduce oven to 375° F. as soon as you put the muffin tin in the oven. The initial oven blast temperature helps the muffin tops to rise. Bake for 30-35 minutes (20-22 if making standard-sized muffins). The muffins will be golden brown, feel firm, and a toothpick inserted into the center of the muffin will come out clean.
- Allow muffins to cool before removing them from the pan.
Oh yum! I just added blueberries to my grocery list. You have me craving them now. I wish we lived closer these would be so good with coffee and great conversation. Sharing like crazy so others drool like I did haha :)
This is a really good blueberry muffin recipe. I will have to make it. Thanks for sharing a really easy and delicious recipe. Great for breakfast.
My son loves them, but doesn’t like blueberries so we used chocolate chips. I think they would have been better with the blueberries!
One tip, Amy, if you list the ingredients in the order they are put in, it makes the recipe even easier to follow.
Thanks for the tip!
Muffins are awesome! The recipe not so much. I followed the actual printed recipe as written and got into trouble. As instructed, I added the butter, milk, eggs, etc. all at once to the flour mixture but couldn’t get the butter to mix in properly. I had to discard the whole thing and start over. Then I found different (better) instructions in the body of the post. That worked perfectly when I creamed the butter and sugar first, etc. So, these are five star muffins but the recipe itself needs to be rewritten for amateur bakers such as myself, please.