Homemade Blueberry Muffins

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Homemade blueberry muffins - just out of the oven, golden brown topped on a wood board with blueberries scattered around.

These homemade blueberry muffins are soft, fluffy, and bursting with fresh blueberries. This simple, family-favorite recipe comes together quickly in one bowl and works just as well with fresh or frozen berries.

Can You Freeze Blueberry Muffins?

Yes. Let the muffins cool completely, then wrap them tightly in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature and warm briefly in the microwave before serving.

Homemade Blueberry Muffins – Video

Youtube video

Homemade Blueberry Muffins

Course

Dessert

Prep Time

20 min.

Cook/bake time

16-18 min.

Servings

12

Here's What You'll Need

12-cup muffin pan
A large mixing bowl
A fork and a spatula
Muffin cup liners

INGREDIENTS

1 1/2 cups all-purpose flour
1/4 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons baking powder
1/3 cup unsalted butter (melted)
1/2 cup milk
1 egg
1 teaspoon vanilla extract
1 cups of blueberries (fresh or frozen)

Directions

1. Preheat the oven to 400°F.
2. In a large mixing bowl, add all of the ingredients (except the blueberries) starting with the dry ingredients first.
3. Use a fork to combine the ingredients well but don’t over mix.
4. Add the blueberries and fold them into the mix lightly using a spatula.
5. Fill each cupcake liner about 3/4 full and sprinkle a pinch of sugar on top (optional).
Blueberry muffins in muffin pan hot out of the oven.
6. Bake 16-18 minutes until brown on the top and baked in the middle. Watch carefully and don’t over bake. Test with your finger, if the muffins spring back a little, they’re done.

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