These easy blueberry muffins mix up in minutes with fresh or frozen blueberries for the perfect breakfast or snack! They’re easy and delicious!
Blueberry muffins are one of my favourite kinds of muffin. And yet, I didn’t have a go to, easy blueberry muffin recipe until now.
I’ve tried a lot of recipes for them, but hadn’t found that one that was light and fluffy, filled with blueberries, and didn’t use a ton of sugar. I just can’t get behind a muffin recipe that uses a cup and a half of sugar for 12 muffins.
That’s not breakfast, that’s dessert. And I like my blueberry muffins for breakfast.
But I’m happy to say that I’ve finally got a winning recipe for easy blueberry muffins!
These mix up quickly, are full of blueberries, and they’re light and fluffy and delicious with just 2/3 cup of sugar.
Perfect for a snack, or as an on the go breakfast, you need to make these easy blueberry muffins!
How do I get muffins to rise higher?
A good way to get muffins to rise higher is to start off baking them at a high temperature for five minutes, and then lower the temperature to 350F until they are done.
This gives a good initial rise, but lowering the temperature after the first five minutes prevents them from browning too much before they are baked all the way through.
What happens if you stir muffins too much?
Stirring muffins too much will result in dense muffins. You want to make sure to only stir until the ingredients are just combined.
Over mixing your muffin batter will cause your muffins to be dense, and tunnels may form in the muffins during baking.
For soft, fluffy muffins, stir the batter as minimally as you can.
What is the best way to store muffins?
The best way to store these easy blueberry muffins is at room temperature in a loosely covered container. Placing a layer of paper towel below and above the muffins helps to absorb some of the moisture.
If you keep them in an airtight container, they won’t dry out as quickly, but you will end up with sticky tops.
I generally keep muffins loosely covered so they don’t get sticky, but they only last for about 3 days this way before they start to dry out. This isn’t a problem here because they never last that long anyways.
If you want your muffins to last a little longer at room temperature, keep them in an airtight container (for up to a week), but just know that the tops will get sticky.
A good way to freshen muffins up is to reheat them in the oven at 350F for about 5 minutes. This will re-crisp the top of the muffin and give it that fresh from the oven texture again.
How to make Easy Blueberry Muffins:
- Make sure not to over mix your muffin batter – stir until the ingredients are just combined.
- These blueberry muffins are great with a sprinkle of coarse sugar on top.
- I like to use an ice cream scoop to portion the muffin batter into the muffin tin. This helps with getting the muffins all the same size, and gives them a nice domed top.
- You can use fresh or frozen blueberries here. Frozen ones will bleed into the batter a bit, fold them in gently and with very little stirring to avoid a lot of colour in the batter.
Here are some more great muffin recipes for you:
- 21 Amazing Muffin Recipes
- Refrigerator Raisin Bran Muffins
- Pumpkin Oatmeal Muffins
- Peach Muffins with Crumb Topping
- Chocolate Banana Muffins
Easy Blueberry Muffins
These easy blueberry muffins mix up in minutes with fresh or frozen blueberries for the perfect breakfast or snack! Easy and delicious!
Ingredients
- 1 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 2/3 cup granulated sugar
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries (fresh or frozen), mixed with 1 tablespoon flour
Instructions
- Preheat the oven to 425 degrees F.
- Lightly spray a 12 cup muffin tin with non-stick cooking spray, or line it with paper liners, and set aside.
- In a medium bowl, whisk together the milk, sour cream, eggs, melted butter, sugar, and vanilla until smooth and well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Make a well in the centre of the dry ingredients, and pour in the wet ingredients.
- Stir until just combined.
- Gently fold in the flour coated blueberries.
- Divide the batter between the prepared muffin cups, filling them about 3/4 full.
- Bake for 5 minutes at 425F, and then reduce the oven temperature to 350F, and continue baking for another 16-18 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
- Let the muffins cool in the muffin tin for 5-10 minutes, before removing them to a wire rack to cool completely.
- Muffins will keep well in an airtight container at room temperature for 3-5 days, or can be frozen for up to 3 months.
Notes
If you are using frozen blueberries, do not defrost them before using them, stir them into the batter still frozen. The colour will bleed a little bit, just stir as little as possible to keep it to a minimum. If you don’t want any colour to mix into the batter, use fresh blueberries instead.
Tossing the berries with a bit of flour before adding them to the muffin batter helps to keep them from all sinking to the bottom.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 216Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 207mgCarbohydrates: 32gFiber: 1gSugar: 13gProtein: 4g
Nutrition Information is estimated based on ingredients used and may not be exact.
Joyce
Sunday 4th of December 2022
I like just about every recipe
I’m looking for your blueberry cake loaf ( yields2 ) uses yogurt
My grandchildren thinks it’s wonderful to cook with me. The blueberry and apple crumble loaf are favorites
Stacey
Monday 5th of December 2022
Thank you! I'm so glad you like the recipes! The only blueberry loaf I have is this one: Blueberry Chocolate Chip Banana Oat Bread, but it uses buttermilk, not yogurt, and only makes one loaf. These blueberry oatmeal muffins (Blueberry Oatmeal Muffins) use yogurt though, and I think it would bake well as a loaf. I would bake that recipe in a 9x5 loaf pan at 350F for 50-60 minutes if you wanted to try that. And here is the apple crumble loaf: Apple Bread with Crumb Topping