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Best-Ever Blueberry Muffins Recipe

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.—Elaine Clemens, Birch Run, Michigan
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 2-1/2 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 1-1/2 cups fresh blueberries


  • 1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries.
  • 2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the muffin comes out clean. Remove to a wire rack to cool. Yield: about 1 dozen.

Nutritional Facts

1 serving (1 each) equals 224 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 204 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Best-Ever Blueberry Muffins

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Reviewed Mar. 23, 2016

"These were delicious. Moist and flavorful. I did add a tsp. of vanilla but otherwise followed the recipe."

Reviewed Dec. 9, 2014

"I have had this recipe a long time and my whole family just loves these muffins. Simple, easy, and delicious. I always add vanilla to mine."

Reviewed Feb. 11, 2014

"These muffins are dry and tasteless."

Reviewed Dec. 8, 2013

"I doubled this recipe because I had a lot of buttermilk I needed to use up. I used the eggs, but substituted egg whites for half. I also used frozen blueberries because that's what I had on hand. I ended up adding an extra splash of buttermilk to my batter after I mixed everything, as I felt the batter was too stiff without it. The muffins were very good."

Reviewed Aug. 6, 2013

"Pick up my blueberry this morning made the muffins this afternoon great muffins eat two was so good with warm butter did not have the buttermilk on hand so i add one tablespoon of vinaigar with the my cup of milk for the buttermilk and it was good make me eighteen muffins i will make it again ."

Reviewed Jul. 8, 2013

"These really are the best ever muffins. The amount of berries is just right, and the texture is very pleasing. I did half wheat/half white flour, and added the juice and rind of 1 fresh lemon to enhance the flavor. Next time, I may add some chopped walnuts."

Reviewed Nov. 29, 2012

"I loved the ease of this recipe. It was not so sweet and even my diabetic husband could partake of this wonderful treat. This is definitely a "keeper" recipe. Also, I got 18 muffins out of this, instead of 12!"

Reviewed Nov. 12, 2011

"Wow! I absolutely hate trying muffin recipes, but this is great. The batter will be thick. I actually scooped it out with spoons like cookie dough (not quite that thick but almost). I had my doubts but baked them anyway. Husband and son loves them! Definitely a keeper!"

Reviewed Jun. 24, 2011

"These muffins are excellent. My son will be making this recipe to enter at a fair for a 4-H project."

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