The Best Blueberry Muffins

5 from 5 votes

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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.

Three blueberry muffins stacked up on a table

The Best Blueberry Muffins

Muffins are great kid-friendly recipe to have on hand for an easy breakfast or after school snack. This is also an easy recipe for kids learning to bake.

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!

An opened blueberry muffin

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.
Muffin batter scooped into cupcake liners and topped with blueberries


  1. 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.
  2. 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.
  3. Then, one at a time, beat each egg into the batter. Stir until each egg is fully incorporated into the batter.
  4. Then add the vanilla. Stir to combine.
  5. Next, in a separate bowl sift together the flour, baking powder, baking soda, and salt.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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More Delicious Muffin Recipes:

How to Make The Best Blueberry Muffins

Three blueberry muffins stacked up on a table

The Best Blueberry Muffins

5 from 5 votes
These Blueberry Muffins are made from scratch with fresh blueberries! They are tart and sweet and buttery.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12



  • Preheat oven to 375 degrees. Beat the butter and sugar together until the mixture is light and fluffy.
    Butter and sugar creamed together in a mixing bowl
  • Add in eggs one at a time, mixing completely between each addition. Then add the vanilla.
    Butter, sugar, and eggs mixed together
  • In separate bowl, sift together flour, baking powder, baking soda and salt.
    Flour sifted into a glass bowl
  • 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.
    Muffin batter in a mixing bowl
  • Gently fold in blueberries. Spoon into prepared muffin tins filling each cup ¾ full. Sprinkle extra blueberries on top of each muffin if desired.
    Muffin batter scooped into cupcake liners and topped with blueberries
  • Bake for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
    Baked blueberry muffins in a muffin tin

Nutrition Information

Calories: 308kcalCarbohydrates: 48gProtein: 6gFat: 11gSaturated Fat: 6gCholesterol: 53mgSodium: 241mgPotassium: 159mgFiber: 1gSugar: 22gVitamin A: 349IUVitamin C: 2mgCalcium: 65mgIron: 1mg

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Elise Donovan

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  1. 5 stars
    They were delicious, I used a whole wheat flour I had to hand, followed all your directions…just perfect!
    Thank you for sharing 🙂

  2. 5 stars
    These blueberry muffins are so good! They are easy to make and are absolutely everything you want in a homemade blueberry muffin recipe!

  3. Garbage instructions. Mixing wet ingredients together will not work. Looked like a tub of curdle garbage after 10 min of mixing.

    1. I am sorry you had this experience. You should only be mixing the ingredients until they are just combined. Mixing them for 10 minutes will alter the texture of the ingredients and mess up the recipe. 1-2 minutes should be sufficient. Hope this helps!

  4. I just made these but I do have one question . are they supposed to be jumbo muffins or regular sized muffins ? because I got 12 regular sized muffins from the mix , I made these for my son because 1) we’re trying to eat healthier and 2) he loves blueberry muffins . 🙂

  5. Yum! Just made these and they are delicious! Have been looking around for ages for a good blueberry muffin recipe. I also dusted the frozen berries in flour so they wouldn’t sink to the bottom and it seemed to work 🙂

  6. I made these muffins for the first time for my son who has a swim meet in the morning. They are SOOOO yummy!! But, all of my blueberries sunk to the bottom of the muffins. I have heard that if you dust walnuts in flour before you make banana bread that will prevent them from sinking. I wonder if this could work with blueberries as well? Great recipe! Thank you!

    1. Glad you like them! I usually make these with fresh blueberries, but I have had that happen before when using large frozen berries, probably because they are heavier. I have never tried dusting in flour. Let me know if that works!

    2. Put some of the blueberries in the flour before and stir it a bit. They won’t sink. I do this all the time 🙂