Quick and Easy Blueberry Muffins
This recipe for easy blueberry muffins is amazing and will show you how to bake light, fluffy muffins loaded with blueberries right at home. With simple ingredients and an easy-to-follow method, you’ll be enjoying these delicious muffins in under 30 minutes!
Table of Contents
Make these easy blueberry muffins at home for a bakery-quality treat the whole family will love. With a moist, fluffy interior packed with blueberries, these muffins are irresistibly good and surprisingly easy to make!
If you love Blueberry Pie or Lemon Blueberry Poppy Seed Bread you’ll also love this delicious baked good that’s perfect as a snack – or even for breakfast!
This recipe comes from the random vintage recipes I purchase at sales I visit. It comes from a collection of Great American recipes. Another great one from this collection is the Texas Brownies.
Why I Love This Recipe
- Quick and Easy: This recipe is a snap to put together. With just a few steps, you’ll have a batch of delicious muffins in under 30 minutes!
- Tasty: These muffins are light, fluffy, and moist on the inside, making them a tasty treat any time of day.
- Classic Flavors: The combination of sweet blueberries and a hint of sugar creates a classic flavor that’s hard to resist.
- Budget-Friendly: With simple, everyday ingredients, this recipe is easy on the wallet without sacrificing flavor.
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Key Ingredients
- All-purpose flour: The base of our muffin recipe, it provides structure and texture to our muffins.
- Baking powder: This ingredient is crucial for giving our muffins a light and fluffy texture. It helps the muffins rise beautifully in the oven.
- Salt: A pinch of salt enhances the overall flavor of the muffins, making the sweetness of the blueberries and sugar really pop.
- Sugar: Not only does sugar sweeten our muffins, but it also helps to give them a golden-brown color.
- Butter: Melt your butter before adding it to the mix. It adds a rich, buttery flavor to the muffins and helps to keep them moist.
- Egg: An essential binder in our recipe, the egg holds all the ingredients together and also contributes to the muffin’s texture.
- Milk: Milk adds moisture to our muffins, ensuring they’re not dry. It also helps to activate the baking powder.
- Blueberries: Whether you choose fresh or frozen, blueberries add a burst of fruity flavor to every bite. They also give our muffins a beautiful color, flavor, and texture.
Equipment
- Muffin Tin – A muffin tin is essential for this recipe to shape and bake the muffins. Ensure you have one that can accommodate at least 10 muffins.
- Large Bowl – You’ll need a large bowl to mix together the dry ingredients, and another one for the wet ingredients.
- Wire Whisk – A wire whisk is handy for combining the flour, baking powder, salt, and sugar, as well as for mixing the melted butter, egg, and milk.
- Paper Liners – Paper liners are used to line the muffin tin, making it easier to remove the muffins after baking and reducing cleanup time.
- Cooling Rack – Once the muffins are baked, a wire rack is necessary to let them cool down properly before serving.
How to Make Easy Blueberry Muffins
Preparation
Before you start, preheat your oven to 400˚ F. Grab your muffin tin and line it with paper liners. This preparation step is crucial as it ensures your muffins won’t stick to the tin.
Step 1 – Mix Dry Ingredients
In a large bowl, whisk together your dry ingredients. This includes the flour, baking powder, salt, and sugar. This step is important to ensure that these ingredients are well mixed and will distribute evenly throughout your muffins, contributing to their texture and flavor.
Step 2 – Mix Wet Ingredients and Combine
In a separate bowl, whisk together the melted butter, egg, and milk. These are your wet ingredients. Once they’re well combined, pour them over your dry ingredients. Stir until just combined, but don’t worry if there are lumps. This is normal in easy muffin recipes.
Step 3 – Add Blueberries
Now, fold in the blueberries gently. This step is crucial to ensure that the blueberries are evenly distributed throughout the batter and don’t get crushed.
Step 4 – Fill Muffin Tin
Next, divide your batter into the 10 prepared muffin cups in your muffin tin. Each cup should be about two-thirds full to allow for the muffins to rise.
Step 5 – Bake
Pop your muffin tin in the preheated oven. Bake at 400˚ F for 18 – 22 minutes. You’ll know they’re done when they’re golden brown and a toothpick inserted into the center comes out clean.
Step 6 – Cool and Serve
Once baked, remove the muffins from the tin and let them cool on a cooling rack. This step is important as it stops the cooking process and allows the muffins to firm up. Once cooled, serve them warm and enjoy!
Expert Tip
To ensure the best texture and flavor in your easy muffin recipes, remember not to overmix the batter. Overmix, and you risk ending up with tough muffins. Just stir until the dry and wet ingredients are combined, and don’t worry about a few lumps.
Recipe Variations
- Streusel Top: For that bakery-style goodness, sprinkle your muffins with a cinnamon and brown sugar mixture before baking. This adds a sweet crunch that complements the soft texture of the muffins.
- Extra Blueberries: If you’re a fan of blueberries, feel free to add an extra 1/2 cup to the batter. This will give your muffins a more intense blueberry flavor.
- Lemon Zest: Add the zest of one lemon into the batter for a bright, vibrant pop of flavor. Lemon and blueberries are a classic combination that you’re sure to love.
What to Serve With
- For a delicious breakfast treat, serve your blueberry muffins along with a hot cup of coffee. The balance of flavors from the sweetness of the muffins and the bitterness of the coffee will go beautifully together.
- Looking for a savory contrast? Pair these muffins with a plate of crispy bacon and fluffy scrambled eggs. The savory, salty flavors of the bacon and eggs balance out the sweetness of the muffins, for a delicious brunch!
- Hosting a tea party? These blueberry muffins are the perfect accompaniment to a variety of teas. It’ll go great with strong Earl Grey or a more delicate chamomile tea.
- Need a quick snack on the go? These muffins are just the ticket. Simply pop them out of the muffin tin, wrap them in a napkin, and you’re good to go.
Recipe FAQs
Yes, you absolutely can! For this recipe, I chose to use fresh blueberries and gently folded them in to keep them from bursting into the batter. However, you can use frozen blueberries. Add about 2-3 minutes to your bake time when using frozen berries.
The flavor of these muffins is already great, but if you want to add an extra touch, you can sprinkle a little sugar on top before baking. This will give a nice sweet crunch to the texture.
Don’t worry if your batter is slightly lumpy. It’s important not to overmix the batter as it can result in tough muffins. A few lumps are perfectly fine and will disappear during baking.
Storing and Reheating
- Store: If you have leftover muffins, store them in an airtight container at room temperature. They will maintain their flavor and texture for up to 3 days.
- Freeze: You can easily freeze blueberry muffins after they’ve cooled. Simply place them in a freezer-safe bag or container. They can be stored this way for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen muffins, let them thaw at room temperature or warm them up in the microwave for a quick treat.
- Reheating Instructions: To reheat your muffins, place them in a preheated oven at 350°F for about 10 minutes. Alternatively, you can warm them in the microwave for 15-20 seconds.
More Muffin Recipes You’ll Enjoy
Serving Size
- What to Expect: This easy muffin recipe yields about 10 delicious blueberry muffins, each filled with a burst of flavor and a perfect texture.
- How to Scale: If you want to make more than ten muffins, you can double the recipe and follow the instructions as directed. Just ensure your muffin tin has enough space for the extra batter. If not, you can bake in two batches to achieve the same tasty results.
Quick and Easy Blueberry Muffins
Ingredients
- 1 1/2 Cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 Cup sugar
- 4 Tablespoons butter melted
- 1 large egg beaten
- 3/4 Cup plus 2 Tablespoons milk
- 1 Cup blueberries fresh or frozen
Instructions
- Preheat oven to 400˚ F and line a muffin pan with paper muffin cups.
- Whisk together the flour, baking powder, salt, and sugar in a large bowl.
- In a separate bowl, whisk together the melted butter, egg, and milk. Pour the wet ingredients over the dry ingredients. Stir until just combined. There will be lumps. Fold in the blueberries gently.
- Divide batter into 10 muffin cups. Bake at 400˚ F for 18 – 22 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the pan and let cool on a cooling rack. Serve warm.
Worst blueberry muffin recipe I’ve tried. Zero flavor, like cardboard.
Sorry they weren’t your favorite – to each their own when it comes to recipes. 🙂
is the dough meant to be really thick?