The Best Blueberry Muffin Recipe Ever! Soft, fluffy and filled with juicy fresh blueberries, learn how to make these Homemade Bakery Blueberry Muffins and enjoy for breakfast, dessert, or as a sweet snack.

You guys, I take my muffin-making very seriously. Among my favorites are these Raspberry Banana White Chocolate Chip Muffins, these Blackberry and Orange Muffins with Dark Chocolate, and of course, these classic Homemade Bakery Blueberry Muffins. Perfectly soft and fluffy, this easy blueberry muffin recipe is my family’s favorite and works as both an easy breakfast, sweet snack, or delicious dessert.

What’s in Blueberry Muffins?

The ingredients don’t have to be complicated,

Butter is my preferred fat source for this muffin recipe. You’ll find that many blueberry muffin recipes are made with oil, but I like using butter for its flavor. Feel free to use canola oil in place of the butter if that’s all you have on hand.

Sugar is a must-have for classic, bakery-style blueberry muffins. I used granulated (or white) sugar, but feel free to swap for a different sugar like coconut sugar or brown sugar (or a combination). You’ll also see that I sprinkled granulated sugar over the top of my muffins before baking. This makes for a really nice crackly top.

Salt, vanilla extract, and lemon zest all add flavor and help highlight other flavors. The lemon zest is a somewhat personal addition but a hugely popular addition. If you love lemon, I highly recommend doubling the total amount of lemon zest called for in this recipe.

Eggs are necessary to provide structure to your rising muffins. For best results, allow your eggs to come to room temperature before adding to your batter. If you cannot eat eggs, substitute with a “flax” egg. Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons hot water. Allow mixture to rest for a few minutes, allowing the mixture to thicken.

All-purpose flour was used to make these muffins. Feel free to use whole wheat flour or a combination of whole wheat flour and all-purpose flour. Can this blueberry muffin recipe be made with gluten-free flour? Absolutely. However, gluten-free baking is not my specialty so I urge you to keep in mind that changing the flour may change the overall texture of your muffins.

Baking powder to help make these beauties rise.

Milk of any kind (cow milk, soy milk, almond milk, etc).

Blueberries are a must in this particular muffin recipe. Fresh or frozen blueberries will work in this recipe, but I much prefer fresh blueberries- especially when they are sweet and in season. If using frozen blueberries, add them to the batter when they are still frozen.

How to make Blueberry Muffins

Made with simple ingredients, there’s no tricks or complicated instructions to get bakery-style muffins right at home.

Tools you’ll need to make these muffins include a mixer (hand mixer or stand mixer), measuring cups and spoons, a 12 cup standard muffin tin or a 6 cup jumbo muffin tin, and a citrus zester.

To get started, preheat oven to 425 degrees F and decide if you want smaller muffins or larger, jumbo-size muffins. You can either line your muffin tin with cupcake liners or spray with non-stick cooking spray.

Next, beat your butter and sugar in the bowl of your stand mixer or using a hand mixer. If your butter is still cold, microwave for approximately 10 seconds, or until your butter just starts to soften. There is no need to fully melt the butter. Beat the butter and sugar until light and fluffy (this takes a couple of minutes so be patient).

After the sugar and butter are light and fluffy, mix in your zested lemon. If you like a stronger lemon flavor, add more lemon zest. If you hate lemon, leave it out.

Next, add the eggs, one at a time, beating well after each addition. For best results, allow a little extra time to bring your eggs to room temperature. Also, crack your eggs into a small bowl before adding to the mixer. There is nothing worse than cracking an egg directly into your stand mixer (as it’s going) and accidentally dropping in a giant piece of eggshell. Once the eggs have been added, mix in the vanilla.

Meanwhile, in a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt. No – sifting is not necessary.

Finally, combine the dry mixture to the creamed mixture, alternating each addition of the dry mixture with milk. Mix in between each addition just until almost combined. Do not overmix.

Before mixing in the blueberries, toss the blueberries with 1-2 teaspoons of all-purpose flour. Gently fold blueberries into the muffin batter.

Fill muffin liners with the prepared batter. Sprinkle the tops of the muffins with sugar, if desired and bake at 425 degrees F for 5 minutes before reducing temperature to 375 degrees F and baking for an additional 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Remove muffins from the tin and allow to cool before serving.

Tips and Tricks

Having made so many different muffin recipes over the years I’ve learned a thing or two about making them.

You can make this recipe with fresh or frozen blueberries. If you choose to use frozen blueberries, do not thaw before folding into the muffin batter.
Your batter should be thick, sticky, and easy to scoop. If it’s runny, dry, or extra thick, somethings not right. If you find that your batter is too dry, add additional milk, one tablespoon at a time. If your batter is too runny, add additional flour, one tablespoon at a time. Keep in mind, however, that this may “mess” with the fluffiness and consistency of your muffins, but at least you won’t have to start all over.
For best results, bring the butter, eggs, and milk to room temperature. This allows the batter to mix together easily and evenly.
You don’t have to use muffin liners, so don’t let them stop you from making this recipe. Instead, brush the inside of your muffin tin with melted butter or spray with non-stick cooking spray.
Mash some blueberries (optional). Now, I prefer to keep my blueberries completely separate from my batter – translation, I don’t like my berries mashed up and mixed with the batter. This is a personal choice. Some people (ahem, my husband) really love when I mash half the berries and mix them with the batter before folding in the whole blueberries.

Are blueberry muffins healthy?

Some recipes, yes. MOST recipes, no.

The truth is that most blueberry muffin recipes – especially the pre-packaged ones sold in bakeries and markets – are not healthy. Filled with excess oil and crazy amounts of sugar (not to mention preservatives and additives) there’s nothing really good about those guys.

This recipe, on the other hand – what about this recipe?

Well, I wouldn’t consider these blueberry muffins healthy. In fact, my husband and I ate them for dessert. HOWEVER, they’re made from ingredients I recognize and contain way less oil and sugar when compared to the other guys.

For a healthier blueberry muffin recipe, try my Blueberry Yogurt Oatmeal Muffins.

How to freeze muffins

Freezing muffins is a brilliant way to get fresh and delicious blueberry muffins year-round without breaking out your mixer or turning on your oven. First and foremost, allow your muffins to cool completely. Next, transfer your muffins to a freezer-friendly container or freezer-safe zip-lock bag and place them in the freezer – taking care not to smush them until frozen. Enjoy within 3 months.

To re-heat, transfer muffins to a microwave-safe dish and heat at 30-second intervals until heated through. You may also allow your frozen blueberry muffins to thaw in the refrigerator or on the countertop.

If you love this blueberry muffin recipe, you’ll go crazy for this Blackberry and Blueberry Galette with Rosemary or these Blueberry Scones with Lemon Glaze.

More blueberry recipes,