Moist, soft and delicious homemade blueberry muffins made from scratch with fresh or frozen blueberries. Super easy-to-make!
These blueberry muffins are not only bursting with blueberry flavor but they’re also soft, moist and fluffy. They really are the perfect breakfast or snack for just about any day of the week!
Sometimes you just want a sweet breakfast over a savory one, ya know? Eggs? Nah, not today. Today, we’re having muffins!
Plus, muffins are just great on the go. Ok, enough about that, let’s make some muffins!
How To Make Homemade Blueberry Muffins From Scratch
Make the batter. First things first, you mix the wet ingredients with the dry ingredients in a bowl.
Let the batter rest. Hear me out. You have to let it rest for 1 hour, covered, at room temperature if you want those pretty domed muffin tops. I KNOW. No one likes to wait. I’m definitely in that department. But when I see these pretties come out of the oven, I know they were totally worth the wait.
Transfer the batter into a prepared nonstick muffin pan. Preheat oven to 425 degrees F. Spray a 12 cup muffin tin with nonstick cooking spray. Divide batter evenly into the prepared muffin tin, filling each muffin cup almost to the top.
Bake the muffins at high temp and then reduce the temp. Place the muffin tin in the oven and immediately turn down the heat to 350 degrees F. The initial high heat activates the leaveners (baking soda/baking powder) to create those pretty domed muffins. Bake for 20 minutes or until toothpick inserted in the muffins comes out clean. Let cool for 5 minutes.
Can you use fresh blueberries in muffins?
Yes! You can use fresh or frozen blueberries in muffins. It’s a great way to use up any leftover blueberries you may have in the fridge.
How do you keep blueberries from sinking in muffins?
Tossing the blueberries in 1/2 tablespoon of all-purpose flour before adding them to the batter will keep them from sinking when they are in the oven.
How do you keep homemade blueberry muffins moist?
After letting the muffins cool completely, transfer them to an airtight container or resealable bag to keep them moist. After 2 days at room temperature, you can place the muffins in a freezer bag in the freezer for up to 2 months.
Can’t wait for you to make these homemade blueberry muffins!
- 1 cup granulated sugar
- 1/2 cup unsalted butter, 1 stick, melted
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups blueberries, tossed in 1/2 tablespoon flour
- Turbinado sugar for topping
- In a bowl, add sugar, butter, buttermilk, vanilla extract and eggs. Mix until all the ingredients are well combined.
- Add the flour, baking powder, baking soda and salt. Mix until *just* combined. Do not over mix or you risk them coming out too dense. Fold in blueberries.
- Cover the bowl with a kitchen towel and let the mixture rest for at least 1 hour. If you want to get those pretty domes, do not skip this step.
- Preheat oven to 425 degrees F. Spray a 12 cup muffin tin with nonstick cooking spray.
- Divide batter evenly into the prepared muffin tin, filling each muffin cup almost to the top.
- Place the muffin tin in the oven and immediately turn down the heat to 350 degrees F. The initial high heat activates the leaveners (baking soda/powder) to create those pretty domed muffins.
- Bake for 20 minutes or until tooth pick inserted in the muffins comes out clean. Let cool for 5 minutes then enjoy!