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These Blueberry Muffins are made from scratch with fresh blueberries! They are tart and sweet and buttery. You’ll love how easy they are to make.
The Best Blueberry Muffins
These Blueberry Muffins are a year round favorite at our house! I love using fresh blueberries, but if those aren’t available, frozen blueberries also work great. These muffins can be a breakfast all by themselves or a perfect side for when you’re in the mood for a big Sunday or holiday brunch. Everything is better when made from scratch. This easy blueberry muffins recipe takes just a little more effort than a box mix, but the difference in taste is worth it!
Blueberries are so good for you!
Blueberries are not only sweet and juicy, they are full of nutrients. Here are just some of the health benefits of blueberries to keep in mind next time you enjoy a blueberry muffin:
- Blueberries are high in fiber.
- Blueberries contain more antioxidants than any other fruit or vegetable. Antioxidants protect us from free radicals that damage cell structure and contribute to disease and aging.
- Blueberries are high in Vitamin C, Vitamin K, and Manganese.
- Studies show that blueberries may contribute to lower blood pressure.
- Along with lowering blood pressure, blueberries may help prevent heart disease.
Ingredients in Blueberry Muffins
- Butter – Make sure your butter is softened, but not melted before using. The best way to do this is to set the butter out for 20-30 minutes before making the batter.
- Sugar – This blueberry muffin recipe calls for ¾ cup of white sugar. If you are wanting a sweeter muffin, you can add another ½ cup of sugar to the batter.
- Buttermilk – Using buttermilk will make your muffins so moist and give them a bit of a tart flavor. This complements the sweetness nicely.
- Eggs – The eggs in this recipe act as a binder and make the muffins nice and fluffy.
- Vanilla – Vanilla is used to add sweetness and flavor.
- Flour – Flour is the base of this recipe. We used white all-purpose flour in these muffins.
- Baking Powder & Baking Soda – These act as the leavening agent in this recipe. Your muffins won’t rise without them!
- Salt – A pinch of salt will bring out the flavors in the muffin and balance the sweetness.
- Fresh or Frozen Blueberries – Blueberries are the star of the show in these muffins! If you are using frozen blueberries, then make sure to thaw them and drain the juices off before adding to your batter.
- Muffin Cups or Cupcake Liners – To make cleanup a little easier, use paper liners in your muffin pan. If you don’t have any paper liners on hand, then grease each muffin cup generously with butter or cooking spray.
- First, gather your ingredients and preheat the oven to 375. Make sure your butter is soft. If you are using frozen berries, then make sure to thaw them and drain off the liquid. If you have time, then bring the eggs and buttermilk to room temperature as well. This step isn’t necessary, however it will make for a smoother batter.
- Using a stand mixer or large mixing bowl with a hand mixer, beat the butter and sugar together until the mixture is light and fluffy. This should take about 2-3 minutes on medium speed. You can use a whisk attachment, but the paddle attachment is better.
- Then, one at a time, beat each egg into the batter. Stir until each egg is fully incorporated into the batter.
- Then add the vanilla. Stir to combine.
- Next, in a separate bowl sift together the flour, baking powder, baking soda, and salt.
- Then, add half of the dry ingredients and half of the buttermilk to the original batter. Mix until just combined. Then add the other half of the dry ingredients and buttermilk. Again, mix until just combined. Do not over-mix.
- Line a muffin pan with paper liners, or grease with cooking spray. Spoon equal amounts of batter into each muffin cup. I like to use a melon baller or cookie dough scoop to ensure even distribution of batter.
- At this point I like to sprinkle a few more blueberries on top of each cup of batter. This ensures a couple of blueberries will be visible at the top of each blueberry muffin.
- Bake for 25 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. When cool enough to touch, remove from the pan and place on a wire rack. Let cool completely before eating.
- Muffins can be stored in freezer bags or an airtight container for a few days after baking.
Pass the Blueberries, Please
If you’re looking for more great blueberry taste after these muffins, check out some of these great options.
- Blueberry Jello Salad is a fun variation on a traditional Jello salad. You’ll be the hit of the potluck gathering with this one for sure!
- Blueberry Cream Cheese Coffee Cake is perfect for Sunday brunch, or anytime you want something extra yummy.
- Whole Wheat Blueberry Pancakes are wholesome, delicious and easy to make in a blender!
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How to Make The Best Blueberry Muffins
The Best Blueberry Muffins
- Preheat oven to 375 degrees. Beat the butter and sugar together until the mixture is light and fluffy.
- Add in eggs one at a time, mixing completely between each addition. Then add the vanilla.
- In separate bowl, sift together flour, baking powder, baking soda and salt.
- Add half of the buttermilk and half of the dry ingredients to the wet ingredients and mix until combined. Add the other half of the buttermilk and dry ingredients. Mix until just blended.
- Gently fold in blueberries. Spoon into prepared muffin tins filling each cup ¾ full. Sprinkle extra blueberries on top of each muffin if desired.
- Bake for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.