Blueberry Muffin

Slightly sweet with tender interiors and crispy tops, muffins are a morning staple. They can be eaten on-the-go, as part of a filling sit-down breakfast or brunch, or as a snack with other lunch box ideas. While many muffin recipe ideas fit those qualifications, it’s hard to beat a classic bakery muffin studded with blueberries. And this is our best blueberry muffin recipe.

Buttermilk is a huge part of this muffin’s appeal. It keeps the crumb tender and adds a rich flavor to the batter. Juicy blueberries are the other stars of this muffin recipe. This is a great recipe to make with fresh blueberries, although frozen ones can be used if needed. It’s always a good idea to freeze a batch of these muffins, so you’ll have one around whenever you need a treat.

Ingredients for Blueberry Muffins

• All-purpose flour: Classic all-purpose flour is the perfect choice for muffins. Make sure you measure flour the right way (fluffing, filling and leveling) to avoid prevent your muffins from becoming dense or dry.
• Sugar: Standard granulated sugar is best for this recipe. It helps the muffins crisp up on top as they bake.
• Baking powder: Double-acting baking powder is activated when the wet and dry ingredients are mixed together. The oven’s heat creates more gas bubbles, helping the muffins to rise even more.
• Salt: A nice sprinkle of salt makes sweet flavors taste better. Don’t leave it out!
• Eggs: This blueberry muffin recipe calls for large eggs, so make sure you have the right size before starting.
• Buttermilk: Look for cultured buttermilk at the store, or swap it out for an easy-to-make buttermilk substitute. (Psst: Don’t worry about having some left over; we have lots of tasty uses for buttermilk.)
• Butter: Use salted or unsalted butter here. Either will work just fine.
• Blueberries: Big or small, fresh or frozen, blueberries taste delicious in muffin recipes. If you decide to use frozen berries in this recipe, check out the tips section for a hack to keep your batter from turning blue.

Directions

Step 1: Make the batter

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Preheat the oven to 400°F. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter. Stir the wet ingredients into the dry ingredients until they’re just moistened. Fold in blueberries.

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In a small bowl, combine the eggs, buttermilk and butter.

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Stir the wet ingredients into the dry ingredients until they’re just moistened.

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Fold in the blueberries.

Editor’s Tip: “Folding in” an ingredient means adding it with a scooping motion rather than a vigorous mixing motion. When I’m folding in the blueberries, I like to use a rubber spatula. Tilting the bowl slightly, run the spatula along the bottom of the bowl to gather up some batter. I do this a handful of times until the berries are evenly distributed.

Step 2: Bake the muffins

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Grease a muffin tin or line it with paper cups. Fill each cup three-fourths full with batter. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 24 minutes. Remove the muffins and transfer them to a wire rack to cool.

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Blueberry Muffin Variations

• Mix up the fruit: You can replace the blueberries with an equal amount of raspberries, blackberries, chopped strawberries or a mix of your favorite berries.
• Include citrus zest: Lemon, orange or lime zest can all contribute wonderful flavor to blueberry muffins.
• Sprinkle on streusel: Top the muffins with a cinnamon-laced streusel before baking them to add texture and flavor to the muffins. If you’ve never made it before, try using the topping recipe from this apple muffins recipe.
• Add an icing: For a delicious glaze with lots of tangy flavor, steal the icing from this lemon Bundt cake or this coconut pound cake with lime glaze. Wait until the muffins are completely cooled before drizzling on the icing, otherwise it will fall right off!

How to Store Blueberry Muffins

Once the muffins are cool, pop them into an airtight container. It’s best to store them on the counter in a cool spot out of direct sunlight. You can store them in the fridge, but they will dry out more quickly.

How long do blueberry muffins last?

Blueberry muffins last for up to a week when stored at room temperature. Keeping them in the fridge will buy you an extra day, but they won’t be as moist.

Can you freeze blueberry muffins?

You can freeze cooled muffins in freezer containers or carefully stacked in zippered freezer bags. Plan to use the muffins within two to three months. Thaw them on the counter for a few hours before enjoying them.

How do you reheat blueberry muffins?

You can warm up a blueberry muffin in the microwave, cooking it for a few seconds at a time until hot. Or, you can halve the muffin and heat it in a heavy pan or a griddle with a little butter to make the cut side nice and toasty. If the muffins are frozen, try warming them in the microwave on high for 20 to 30 seconds.

Blueberry Muffins Tips

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Can you use frozen blueberries for muffins?

Most blueberry muffin recipes can be made with fresh or frozen berries. To use frozen berries, don’t thaw them. Instead, quickly rinse the frozen berries, pat them dry and fold them into the muffin batter. The rinse will help keep the batter from turning blue.

How do you keep muffins moist?

Thanks to the inclusion of buttermilk, butter and juicy berries, these muffins are more likely to suffer from being too moist rather than from not being moist enough! To combat this, make sure to cool the muffins completely before storing them. Feel free to line your storage container with a paper towel before adding the muffins, as it will absorb excess moisture.

What can you serve with blueberry muffins?

Serve blueberry muffins as part of a breakfast spread alongside hearty egg dishes like mushroom asparagus quiche, fresh corn omelet or a plate of eggs Benedict with homemade hollandaise. If you’re going for a lighter meal, pair the muffins with lemon and coriander Greek yogurt, a fruit- and nut-studded breakfast parfait or an elegant sparkling fruit salad.