You only need one bowl for these quick and easy blueberry muffins. Bursting with blueberry flavor and the most moist and tender crumb. You’ll be whipping up baker worthy muffins in no-time thanks to this recipe.
These are amazing all on their own or served with one of my delicious coffee recipes. Our favorite? My Cinnamon Sugar Latte and Fruit Salad.
RECIPE FEATURES
- One Bowl Muffin Recipe: No mixer required and the cleanup is a breeze.
- Freezer Friendly- YES. You can freeze these muffins for up to 3 months. Although, we have never had ours stick around that long before they are all eaten.
- Family Favorite: I use the muffin as a base for all sort of mix-in’s.
I lean hard towards the savory side of breakfasts. Sweet items are a rare occurrence in our kitchen when it comes to breakfast. However, there are a few exceptions. I’ll bend over backwards for a good cinnamon waffle or muffin.
Especially quick and easy blueberry muffins like these! They mix up in a jiff and taste INCREDIBLE. The secret really is in the added citrus and sprinkle of sugar on top just before baking. Little bits of sugar goodness that pair beautifully with the burst of flavor from blueberries.
BEST BLUEBERRY MUFFINS INGREDIENTS
I tend to lean towards recipes that require minimal ingredients as well as basic pantry staples. In other words, items we always have on hand. This recipe is no exception. All of the ingredients are super simple, and most likely already in your pantry!
- Butter: Here’s a secret, I use salted butter in my baked goods. I know that unsalted butter is what is more common, and it will totally work in this recipe, but salted is what we buy for everyday use. Which means it is what we already have on hand.
- Sugar: Granulated sugar, or classic white sugar, is what you need for these muffins. There’s a little inside the muffin batter but also a sprinkle on top.
- Eggs: Large eggs work best in this recipe.
- Lemon Zest: A secret ingredient that really sends this recipe over the top. The slight bit of citrus helps boost the berry flavor.
- Buttermilk: This is key. Buttermilk helps break down the gluten and makes these so incredibly tender.
- Berries: Frozen or fresh will work in this recipe.
Kitchen Tip: No buttermilk? No problem! Add a tablespoon of white vinegar to the bottom of your measuring cup. Fill to the 1 cup line with milk. Let that sit for 5 minutes and use in the recipe as directed.
HOW TO MAKE BLUEBERRY MUFFINS WITH FROZEN BLUEBERRIES
- PREP: Preheat the oven to 375 degrees and line 1 regular muffin tin with paper liners, if using, or grease generously with butter.
- MAKE THE BATTER: Use a hand mixer or whisk for this recipe. Mixing by hand helps give you a moist and perfect muffin every single time.
- BAKE: Baking the oven at a lower temperature, most recipes call for 400 degrees or more, for a longer time gives you a beautiful crispy top with a soft and moist center.
HELPFUL TIPS FOR MAKING MUFFINS
Ready for my quick guide to muffin making? One day I will write a full post, but for now I’ll leave you with my tried and true tips for making perfect muffins every single time.
- Use room temperature ingredients. This helps everything mix together quickly and fully incorporate.
- Always mix muffins by hand. To get that light and fluffy texture you want to make sure you do not over mix the ingredients.
- Gently fold in the fruit. That way you won’t add too much moisture to the batter by squishing the fruit.
- Use a large scoop (affiliate) for even sizes.
FAQ
Muffins are super simple to make, and once you know a few quick tips, come out perfect every single time. The secret to a super moist muffin is to mix by hand. Overmixing the batter creates a tougher more dry muffin. Using a whisk or spatula keeps the dough perfectly moist.
Yes! We keep dried blueberries on hand for a quick snack, and they are perfect for baking. Soak dried blueberries in hot water for 10-15 minutes before adding to the batter. Drain well before mixing.
Check your leavening agent. Baking powder that has been open in the pantry for a while tends to go bad. Double check the expiration date and write down the date you open the can. Use the can within 6 months of opening.
Homemade muffins last 2 to 3 days if stored covered at room temperature.
The best way to store muffins is in a paper towel lined with paper towels. Keeping muffins stored securely on the counter will help keep them fresh for up to 3 days.
MORE MUST-TRY MUFFIN RECIPES
Muffins are a quick and easy breakfast recipe. Once you’ve mastered the basics the flavor options are endless. Here are a few of our all-time favorite muffin recipes:
- Easy Chocolate Chip Muffins
- Best EVER Pumpkin Muffins
- Favorite Nutella Swirl Muffins
- Banana Muffins with Chocolate Chips
- Bakery Style Lemon Poppy Seed Muffin Recipe
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Best Blueberry Muffins
Ingredients
- 1-3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter softened
- 3/4 cup sugar plus 1 tablespoon, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375 degrees. Line one 12 cup muffin tin with paper liners, or grease generously with butter, and set aside,
- Whisk together the flour, salt and baking powder in a medium measuring cup. Set aside.
- Combine the butter and 3/4 cup sugar in a mixing bowl. Whisk until fully combined and fluffy.
- Add the eggs, one at a time, mixing well between each addition to incorporate.
- Stir in the vanilla and lemon zest.
- Mix in the dry ingredients and buttermilk until the dough forms.
- Fold in the blueberries until just combined into the dough.
- Divide the batter evenly between the muffin cups.
- Sprinkle the tops of the muffins with the remaining 1 tablespoon of sugar.
- Bake 20 to 25 minutes, or until a toothpick comes out clean and the tops are lightly browned.
Notes
- Use room temperature ingredients. This helps everything mix together quickly and fully incorporate.
- Always mix muffins by hand. To get that light and fluffy texture you want to make sure you do not over mix the ingredients.
- Gently fold in the fruit. That way you won’t add too much moisture to the batter by squishing the fruit.
Nutrition
Equipment
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Comments & Reviews
Cindy says
Like would like these recipes they look yummy
Cindy says
@Cindy, thank u for sharing ur recipes I would like to see more of them