There is nothing quite like the joy of biting into a warm, fluffy muffin bursting with sweet, tangy berries, which is exactly why I adore my Homemade Blueberry Muffins Recipe. These muffins manage to strike the perfect balance of tender crumb and juicy blueberries, offering a delightful treat that feels like a big, comforting hug from the inside out. Whether you’re making them for a cozy breakfast, an afternoon snack, or a weekend brunch, this recipe is straightforward yet incredibly satisfying, highlighting the natural sweetness and vibrant color of fresh blueberries in every bite.
Ingredients You’ll Need
Simple ingredients are the secret weapon in this recipe—each one plays a key role in creating the soft, flavorful muffins you’ll love. From the all-purpose flour that forms the doughy base to the juicy fresh blueberries that pop with flavor, every component is essential for that perfect muffin experience.
- 3 cups all-purpose flour: Provides structure and a tender crumb for the muffins.
- 1 ½ cups granulated sugar: Adds sweetness and balances the tartness of the blueberries.
- 3 tsp baking powder: The leavening agent that helps the muffins rise beautifully.
- ½ tsp salt: Enhances all the other flavors while keeping things balanced.
- ¼ tsp nutmeg or cinnamon: Adds a warm hint of spice to elevate the flavor profile.
- 2 large eggs: Bind the ingredients and contribute to the muffins’ moist texture.
- ¾ cup buttermilk: Adds moisture and a slight tang that complements the blueberries.
- ½ cup vegetable oil: Keeps the muffins soft and tender without weighing them down.
- 2 tsp vanilla extract: Brings a subtle, aromatic sweetness to the batter.
- 2 cups fresh blueberries (can also use frozen, do not thaw): Bursting pockets of pure blueberry bliss inside the muffins.
- ½ cup blueberries: Used on top for that gorgeous bakery-style look and extra fruity bite.
- Sanding sugar: Sprinkled on top for a delightful crunch and sparkle.
How to Make Homemade Blueberry Muffins Recipe
Step 1: Prepare the Dry Ingredients
Begin by mixing together the all-purpose flour, granulated sugar, baking powder, salt, and your choice of nutmeg or cinnamon in a bowl. Stir them until they’re well combined; these dry ingredients create the foundation for light, fluffy muffins with just the right touch of spice.
Step 2: Mix the Wet Ingredients
In a larger bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. This mixture will bring moisture and richness to your muffin batter, ensuring they stay soft and tender once baked.
Step 3: Combine Wet and Dry Ingredients
Slowly add the dry ingredients into the wet, mixing gently just until combined. Be careful not to overmix—this keeps the muffins light and airy. Then, fold in the 2 cups of blueberries carefully so they remain whole and juicy throughout the batter.
Step 4: Rest and Preheat
Cover your bowl with a towel and let the batter rest for 15 minutes. This resting period is a simple trick to help your muffins have a perfect texture. While the batter rests, preheat your oven to a high temperature of 425ºF to set up for that classic muffin rise.
Step 5: Prepare the Muffin Pan
For those signature bakery-style muffin tops, line a 12-count muffin pan with liners in every other muffin well—this spacing allows the batter to rise into large, domed tops. Fill the liners all the way to the brim, then smooth the tops with a butter knife to create an even surface ready for topping.
Step 6: Add Toppings
Press the reserved ½ cup of blueberries gently on top of each muffin to create a vibrant, fruit-studded look. Finish the tops with a sprinkle of sanding sugar to give a sweet crunch and a sparkling finish once baked.
Step 7: Bake Your Homemade Blueberry Muffins Recipe
Bake the muffins in the preheated oven at 425ºF for 7 minutes to give them that initial rise and beautiful dome shape. After 7 minutes, lower the temperature to 350ºF without opening the oven door and bake for an additional 22 to 25 minutes. Baking slowly at this stage ensures a moist crumb and golden finish. Use a toothpick to check doneness—it should come out clean. Let the muffins cool in the pan before repeating with the remaining batter and resetting your oven temperature to 425ºF for the next batch.
How to Serve Homemade Blueberry Muffins Recipe
Garnishes
To elevate your muffins even more, a simple dusting of powdered sugar or a light drizzle of lemon glaze complements the blueberry flavor beautifully. Fresh mint leaves on the side add a fresh contrast and brighten the presentation.
Side Dishes
Serve these muffins alongside a creamy yogurt parfait or a fresh fruit salad for a balanced breakfast or brunch. A hot cup of tea or coffee pairs perfectly, helping to round out the flavors and make your meal feel extra special.
Creative Ways to Present
Try stacking the muffins with layers of whipped cream and fresh berries to create an impromptu dessert tower. Or serve them split open with a pat of butter or cream cheese for a cozy, indulgent treat that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your muffins in an airtight container at room temperature for up to two days. This maintains their softness and keeps those juicy blueberries fresh.
Freezing
If you want to make these homemade blueberry muffins recipe ahead, simply wrap them individually in plastic wrap and place in a freezer bag. They keep well frozen for up to three months without losing their flavor or texture.
Reheating
To enjoy a fresh-from-the-oven experience, reheat frozen muffins by unwrapping and placing them in a toaster oven or regular oven at 350ºF for about 10-15 minutes. You can also microwave a muffin for 20-30 seconds, though the oven method preserves the texture better.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure not to thaw the frozen blueberries before folding them into the batter to avoid turning it blue and watery. Using frozen berries straight from the freezer preserves their shape and flavor.
Why does the recipe call for resting the batter?
Resting allows the flour to fully hydrate and the baking powder to start its work, leading to muffins with a fluffier texture and better rise. It’s a small step that makes a big difference!
Can I substitute the buttermilk with regular milk?
You can, but to mimic buttermilk’s acidity, add 1 tablespoon of lemon juice or vinegar to ¾ cup of regular milk and let it sit for 5 minutes before using. This helps activate the baking powder and lends that slight tang.
What is sanding sugar and can I skip it?
Sanding sugar is a coarse sugar that adds crunch and sparkle to baked goods. If you don’t have any, you can sprinkle regular sugar or leave it off—it’s mainly for appearance and texture.
How do I prevent blueberries from sinking in the muffins?
Tossing blueberries with a little flour before adding them to the batter helps suspend them evenly throughout the muffins, preventing them from sinking to the bottom while baking.
Final Thoughts
Making this Homemade Blueberry Muffins Recipe is such a rewarding experience, especially when the house fills with that irresistible aroma and the muffins come out golden and bursting with berries. They’re truly a delight to share, and I encourage you to try this recipe soon—you might find yourself baking them again and again, just like me!
Print
Homemade Blueberry Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 large muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Homemade Blueberry Muffins recipe delivers tender, moist muffins bursting with fresh blueberries and topped with a crunchy sanding sugar crust. Perfect for breakfast or a sweet snack, these bakery-style muffins are easy to make with simple pantry staples and require a resting period for enhanced texture before baking.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg or cinnamon
Wet Ingredients
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
Fruit and Toppings
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- ½ cup blueberries (for topping)
- Sanding sugar (for sprinkling)
Instructions
- Prepare dry ingredients: In a mixing bowl, combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir thoroughly with a spoon to mix all dry ingredients evenly.
- Mix wet ingredients: In a larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until blended. Be careful not to overmix. Gently fold in the 2 cups of blueberries using a spatula, ensuring the batter remains thick.
- Rest and preheat oven: Cover the bowl with a towel and let the batter rest for 15 minutes. Meanwhile, preheat your oven to 425ºF (218ºC).
- Prepare muffin pan: Line a 12-count muffin pan with 6 muffin liners placed in every other well to create bakery-style large muffin tops. Fill each liner to the top with batter, smoothing the surface with a butter knife if the batter is lumpy.
- Add toppings: Press the remaining ½ cup blueberries gently on top of each muffin and sprinkle with sanding sugar to add a crunchy finish.
- Bake: Place the pan in the center rack of the oven and bake at 425ºF for 7 minutes. Then, without removing the muffins, reduce the oven temperature to 350ºF (177ºC) and bake for another 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat the process with remaining batter, remembering to reset the oven to 425ºF before each new batch.
Notes
- Do not thaw frozen blueberries if using; this helps prevent the muffins from turning purple and keeps the batter thick.
- Resting the batter allows the flour to hydrate fully, resulting in moister muffins.
- Using every other muffin cup and filling liners fully helps achieve bakery-style large tops.
- Sanding sugar gives muffins a pleasant crunch and sparkle on top, but can be omitted if unavailable.
- Ensure not to overmix the batter to avoid dense muffins; folding in blueberries gently preserves their shape and prevents color bleed.
