Blueberry Muffin Recipe

Last Updated on May 31, 2025 by becky

An easy blueberry muffin recipe made with pantry staples, plus plenty of ripe, juicy summer blueberries. The best homemade blueberry muffins for breakfast or brunch!

Why Make This Blueberry Muffin Recipe?

While I always have fun creating interesting muffin recipes, like chocolate chip pumpkin muffins or cranberry orange muffins, there are times when nothing beats the classics. And in my mind, the most classic of all muffin recipes is the blueberry muffin. You can buy a dozen from a local bakery, make them from a mix, or break open one of those plastic packages that they sell in the school cafeteria, but nothing tastes as good as a homemade blueberry muffin.

This easy blueberry muffin recipe comes together in under an hour, and works great when doubled or tripled for brunches, breakast meetings, or other gatherings. And you won’t need any fancy tools or equipment to make these muffins—just gather some fridge and pantry staples and a bowl of ripe, juicy summer blueberries, and you’re ready to bake!

Homemade Blueberry Muffin Recipe Ingredients

To make these blueberry muffins, start by gathering the following ingredients:

• All Purpose Flour – Or plain flour. In the US, I test with Gold Medal or Pillsbury all purpose flour; in the UK, I develop my recipes with McDougall’s plain flour in the red and white striped bag.
• Granulated Sugar – Granulated sugar provides sweetness, moisture, and structure, plus a pretty golden brown color.
  
• Baking Powder – Baking powder makes these blueberry muffins rise.
  
• Blueberries – Fresh, local blueberries work best in this muffin recipe. See my notes below.
• Kosher Salt – I test my recipes with Diamond Crystal kosher salt. You can use another brand of kosher salt, or substitute fine sea salt instead.

• Egg – Along with the baking powder, a large egg helps the muffins to rise.
• Vegetable Oil – Opt for vegetable oil, or another neutral oil such as canola or sunflower.
• Whole Milk – You can also use semi-skimmed, or your favorite plant milk, such as unsweetened soy or almond milk.
  
• Vanilla Extract – Opt for a good-quality vanilla extract. I like Nielsen-Massey pure vanilla extract.
• Demerara Sugar – A sprinkling of Demerara sugar gives these muffins their crackly, crunchy tops. Instead of Demerara, you can use Turbinado sugar (Sugar in the Raw), or omit the sugar for smooth, less sweet muffin tops

Which are the Best Blueberries to Use for Blueberry Muffins?

I tested this muffin recipe with both fresh and frozen blueberries, and I highly recommend going with fresh. They’re juicy and flavorful (especially from the farmer’s market at the height of blueberry season!) with a mouth-pleasing ‘pop’ that frozen berries can’t quite replicate.

Note: If you do opt to use frozen blueberries, do not thaw before adding to the batter.

Blueberry Muffin Recipe Tips and Tricks

Use silicone muffin liners. Silicone muffin liners make it easy to remove the muffins from the pan after baking. You can also use a silicone muffin pan, or disposable paper muffin liners. Do not bake the muffins in an unlined metal tin.

Take time to cool. Allow homemade blueberry muffins to cool briefly in the tin before transferring them to a wire rack, but do not cool all the way. If cooled completely in the tin, you may find that the Demerara sugar adheres to the metal and makes it difficult to remove the muffins without damaging the edges.

Make-Ahead and Storage Suggestions

Store leftover blueberry muffins in an airtight container at room temperature for up to 3 days.

To freeze: Remove silicone liners (if using paper, you can freeze the muffins in the liners) and place in an airtight container, layered between sheets of parchment. Freeze for up to 3 months. Thaw at room temperature.

Other muffin recipes you might enjoy:

Strawberry Muffins
Lemon Poppyseed Muffins
Chocolate Chip Pumpkin Muffins
Mixed Berry Muffins

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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