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Best-Ever Blueberry Muffins

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.
  • Makes
    about 1 dozen


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


  • Preheat oven to 400°. 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.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Nutrition Facts
1 each: 224 calories, 5g fat (3g saturated fat), 46mg cholesterol, 204mg sodium, 40g carbohydrate (19g sugars, 1g fiber), 5g protein.

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  • Stwenter
    Jan 14, 2021

    I love how the texture is more consistent with a scone than cake. Great flavor as well. I did what others did and added a teaspoon of vanilla. In addition, I added a sugar crumb since my blueberries were rather tart (which was why I was looking to bake them into something). Pour a small amount of sugar into a bowl, wet your fingers and fluff the sugar until it clumps and then sprinkle on top of the muffins. Don't get the sugar too wet or it will run. I will be making this again!

  • sheila
    Sep 1, 2020

    Made these this morning. Used half spelt and half whole wheat flour. Added 2 tsp vanilla. Didn't have buttermilk so used yogurt. The batter seemed stiff when mixing blueberries in, so added a bit of whole milk. Probably the most simple muffin recipe I've tried and hands down one of the best. Thank you Taste of Home!

  • GStaelens
    May 29, 2020

    No comment left

  • Gretta
    Apr 21, 2020

    I made two batches, one with vanilla and one without vanilla, not my favorite, something is missing, but I can't figure out what. Won't make them again.

  • chris
    Feb 16, 2020

    I have not made to many muffin recipes, but these were amazing. Best ever is right. Easy to put together, and so moist. I added closer to 2 cups blueberries and sprinkled a little granulated sugar on top to give them a sweet crunch on top. Will definitely make again.

  • Susan
    Mar 28, 2019

    I really like this recipe - it's my go-to recipe for blueberry muffins. The texture is more like a biscuit than a light, fluffy muffin, hence some people complain that it's dense. The taste is a nice balance - not too sweet, not too rich.....the blueberry flavour stands out and of course everything is better with buttermilk! Lol I just made a double batch this morning.

  • MamaTricia
    Jul 29, 2018

    This is a great recipe! They always turn out moist and dense. I always double the recipe and substitute chocolate chips and POOF! they're gone.

  • Lauren
    Aug 31, 2017

    Everyone loved them! They turned out really moist and bursting with lots of blueberries (I put in extra)! I did add a tsp of vanilla as the other reviews had suggested, and that really helped to give it depth of flavor. Also, I didn't have buttermilk on hand, so I used 3/4 cup plain yogurt with 1/4 cup milk, and that worked great. It turned out to make 14 muffins, and they were just right after 20 min in the oven. I will definitely make these again!

  • kbbradford
    Jul 30, 2017

    Made these today and everyone commented on how good they were. Filled my muffin tin very full for a large muffin then topped them with a glaze of confectioners sugar and lemon juice. This will be my go to muffin recipe forward. I am gonna try other fruits and chocolate chips for my grandson. Delish.

  • cherylmac
    Jan 16, 2017

    Best blueberry muffin recipe that I have ever tried