Blueberry Muffins Recipe

If you're craving a comforting treat that’s perfect for breakfast, brunch, or an afternoon pick-me-up, a Blueberry Muffins Recipe is just what you need. These muffins are bursting with juicy blueberries, topped with a sweet cinnamon-sugar crunch, and have the kind of tender crumb that feels like a warm hug. Whether you’re baking for family, friends, or just yourself, this recipe is simple and incredibly satisfying.

Jump to:

• In the Kitchen
• Ingredients at a Glance
• How to Make Blueberry Muffins Recipe
• Things to Remember
• Ways to Serve It
• Make-Ahead & Keeping Fresh
• Frequently Asked Questions
• Final Thoughts
• Full Printable Recipe

Ingredients at a Glance

Choosing quality ingredients really makes a difference with this Blueberry Muffins Recipe. Fresh berries, good butter, and real vanilla extract all contribute to the final flavor and texture you’ll love.

• All-Purpose Flour: Use fresh, unbleached flour for best rise and tender crumb.
• Fresh Blueberries: Look for firm, plump berries with a deep blue color for maximum juiciness.
• Unsalted Butter: Room temperature butter beats smoother and traps air for a fluffy texture.
• Sour Cream or Greek Yogurt: Adds tang and moisture—don’t substitute with milk alone.
• Brown Sugar: Light brown sugar brings a subtle molasses note perfect for the topping and batter.

How to Make Blueberry Muffins Recipe

Step 1 — Prep and Mix the Dry Ingredients

Start by preheating your oven to 375°F and lining your muffin tin with paper liners or spraying it lightly with nonstick baking spray. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Getting these combined well ensures that your muffins will rise evenly and have just the right texture.

Step 2 — Cream the Butter and Sugars

In a large bowl, beat the room temperature butter with both granulated and light brown sugar until the mixture is light and creamy. I love this part because you’ll see the batter lighten in color and fluff up — that’s when you know the air is incorporated, making your muffins nice and tender.

Step 3 — Add Wet Ingredients

Beat in the eggs, one at a time, mixing well after each addition so your batter stays smooth. Then stir in the sour cream (or Greek yogurt), milk, and vanilla extract until everything is just combined. Using room temperature eggs and dairy here helps everything come together beautifully without curdling.

Step 4 — Combine Wet and Dry, Then Fold in Blueberries

Gradually add the dry ingredients to the wet mixture in batches, mixing gently just until you see no dry flour streaks. This is key — overmixing can lead to dense muffins. Next, fold in the fresh blueberries carefully with a spatula, distributing them evenly without smashing the berries. This step preserves nice pockets of whole blueberry bursts.

Step 5 — Add Cinnamon Sugar Topping and Bake

Combine the light brown sugar and cinnamon in a small bowl for the topping. Spoon the muffin batter evenly into the prepared tin — about ¼ cup each — then sprinkle the cinnamon sugar mixture generously on top. This gives each muffin a toasty, lightly crisp finish. Bake for 18–20 minutes until the tops are golden and a toothpick inserted at the center comes out clean.

Step 6 — Cool and Enjoy

Let your muffins cool in the pan for about 5 minutes before transferring them to a wire rack or serving warm. These muffins are best enjoyed fresh, when the crumb is tender and the blueberries are still juicy, but they keep well too—more on that later.

Ways to Serve It

Finishing Touches

I usually like to brush a tiny bit of melted butter on warm muffins for a rich glow and sometimes add a light drizzle of honey or maple syrup for an extra touch of sweetness. This Blueberry Muffins Recipe shines on its own, but these little extras make them feel a bit more indulgent.

Plays Well With

Blueberry muffins pair wonderfully with a cup of good coffee or a mug of hot tea. For balanced texture, I love serving them alongside creamy yogurt or a smear of good-quality cream cheese. You’ll find these combos highlight the freshness of blueberries perfectly.

Simple Plating Upgrades

For casual occasions, just stack a few muffins on a pretty plate with a small bowl of jam or fruit preserves. For a special brunch, try arranging them on a tiered stand with fresh blueberries and lemon slices for color and brightness.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in a sealed container — they’ll stay good for about 4 days, though the crumb may firm up slightly.

Freezing Tips

This Blueberry Muffins Recipe freezes beautifully. Wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag. They keep well up to 3 months. To thaw, leave them at room temperature for an hour or overnight in the fridge.

Reheating Blueberry Muffins Recipe Without Drying Out

To bring muffins back to life, warm them gently in the microwave for 15–20 seconds with a damp paper towel to keep moisture in. You can also use a 325°F oven for 5–7 minutes or an air fryer at 300°F for 3–4 minutes. Be careful not to overheat, or you’ll lose that tender texture.

Final Thoughts

I’ve baked a lot of blueberry muffins, and this recipe strikes the perfect balance of ease, flavor, and texture every single time. When you make it, take your time folding in those berries and don’t skip the cinnamon sugar topping — it’s that little extra detail that takes these muffins from good to absolutely fantastic. I hope this Blueberry Muffins Recipe becomes a staple in your kitchen as it has in mine. Happy baking!

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