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blueberry muffins
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Blueberry Muffins

These blueberry muffins are soft, fluffy, and bursting with juicy blueberries in every bite. A simple and delicious homemade recipe that delivers bakery-style results, perfect for breakfast or a sweet snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour 240g
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 8 ounces blueberries
  • ¾ cup granulated sugar 170g
  • ½ cup unsalted butter melted (113g)
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup whole milk 180ml, room temperature
  • Coarse sugar for topping

Method
 

  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners to prevent sticking and ensure easy removal after baking.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This helps distribute the leavening evenly for a consistent rise.
  3. In a small bowl, add the blueberries and toss them gently with about a tablespoon of the dry flour mixture. This step helps keep the blueberries from sinking to the bottom of the muffins while baking.
  4. In a large mixing bowl, beat together the granulated sugar, melted butter, and eggs on medium speed until the mixture becomes light, smooth, and slightly fluffy (about 2 minutes). Then mix in the vanilla extract for added flavor.
  5. Gradually add the dry ingredients into the wet mixture in three parts, alternating with the milk. Mix gently after each addition until just combined. Avoid overmixing, as this can make the muffins dense instead of soft and fluffy.
  6. Carefully fold in the coated blueberries using a spatula, making sure not to break them. This keeps the muffins light while evenly distributing the berries.
  7. Divide the batter evenly among the muffin cups, filling each almost to the top for a tall, bakery-style muffin.
  8. Sprinkle a few extra blueberries on top and add coarse sugar if desired for a slightly crunchy, sweet topping.
  9. Bake in the preheated oven for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  10. Remove the muffins from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

  • Measure flour correctly
    Using too much flour is one of the main reasons muffins turn out dry or dense. From my experience, the best method is to use a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and level it off—never scoop directly.
  • Do not overmix the batter
    Mixing too much develops gluten, which can make your muffins tough instead of soft. Mix just until everything is combined for the best fluffy texture.
  • Use room temperature ingredients
    Eggs and milk at room temperature blend more easily into the batter, giving you a smoother and more even texture.
  • Toss blueberries in flour
    Coating the blueberries lightly with flour helps keep them evenly distributed and prevents them from sinking to the bottom while baking.
  • Check your oven temperature
    Every oven is different, so keep an eye on your muffins during baking. From my experience, even a small temperature difference can affect the final texture.
  • Add moisture if needed
    For extra moist muffins, you can place a small oven-safe dish with water inside the oven to create steam. This helps keep the muffins soft while baking.
  • Best enjoyed fresh
    These muffins taste best when fresh and slightly warm, but they can also be stored and reheated easily for later enjoyment.