Easy Homemade Blueberry Muffins

Homemade Blueberry Muffins

I’ve had a different blueberry muffin that’s been a favorite for years. But I decided I don’t always have time for the blueberry crumble so I wanted to simplify and make a faster recipe. So a few months ago I created these and we’ve been making them all summer long with the delicious sweet blueberries in season. These easy blueberry muffins are fast to make, they don’t require a mixer, and they’re basically foolproof. And I should mention they are a generous sized muffin with towering domed muffin tops and beautiful golden brown edges. The best kind of muffins! Perfect for a weekend breakfast, a celebratory brunch or they could even pass for a tempting birthday treat. They are an excellent way to use up the blueberries in season!

Blueberry Muffin Recipe Ingredients and Substitutes

All-purpose flour: Note that the flour is scooped and top leveled to measure, rather than spoon and level. I haven’t yet tested these with gluten-free flour but if you do please let us know how it goes. Baking powder and baking soda: Both types of leaveners are used for fluffy muffins. Salt: Just use regular table salt. Unsalted butter: Salted butter will work here too, just decrease salt to 1/8 tsp. Granulated sugar: In a pinch brown sugar should work as well. Buttermilk: If needed you could try the substitute of 1 cup minus 1 Tbsp milk, mixed with 1 Tbsp white vinegar or lemon juice. Mix and rest 5 minutes. Vegetable oil: I’ve also used olive oil in place of vegetable oil. Canola oil works too. Eggs: For an egg substitute try flax egg. Vanilla extract: Real vanilla is best. Blueberries: Fresh blueberries are best here. Turbinado sugar: Sparkling sugar will work well too. You can omit this if preferred.)

How to Make Blueberry Muffins from Scratch

Can I use frozen blueberries for the muffins? Frozen blueberries will work as well. Just don’t thaw before folding them in or they’ll dye the batter. Do they freeze well? Yes homemade blueberry muffins freeze really well for up to 3 months. Do I have to use room temperature ingredients when making muffin batter? No room temperature ingredients aren’t a must, it just helps batter to blend a bit better and muffins rise a little higher. Can I make them smaller? Yes if you don’t want the tall muffin tops then try making 16 muffins, rather than 12. You can also use this recipe to make mini muffins, bake time will just be closer to 12 minutes. Will whole wheat flour work as a subsitute? If you’d like to include whole wheat flour I recommend using white whole wheat flour or wheat pastry flour, and substitute only 50% of the white flour (1 and 1/8 cups).

How to Store

Store muffins in an airtight container in the fridge up to 3 days.

Helpful Tips for the Best Muffins

Don’t over-mix the batter for fluffier muffins. Preheat oven before placing muffins in the oven or they won’t rise as high. Use room temperature ingredients for best results (if time allows). To boost flavor in the muffins try adding 1 Tbsp lemon zest, or 1 tsp cinnamon, or 1/2 tsp almond extract. They are best served the day the are prepared, bakery fresh style.