Blueberry Muffins Recipe: A Sweet & Fluffy Breakfast Treat
Blueberry Muffins are a delightful way to start the day! Soft, moist, and bursting with juicy blueberries, these muffins have a tender crumb and a perfectly golden top. Whether you enjoy them warm with a pat of butter or as a grab-and-go breakfast, they never disappoint. The balance of sweetness and fresh blueberry flavor makes them a crowd-pleaser. They pair beautifully with a hot cup of coffee or tea, making mornings extra special. Plus, they’re simple to whip up in just 30 minutes! These muffins are perfect for meal prep, brunch gatherings, or as an after-school snack for kids. The best part? You can customize them with different toppings and mix-ins to suit your taste.
Cooking Time ⏳
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
My Cooking Experience 👩🍳
With over 4 years of baking experience, I’ve perfected these muffins to be soft, moist, and full of fresh blueberry goodness. They’re bakery-quality but easy to make at home! I’ve tested different variations and techniques to achieve the perfect texture and flavor.
Ingredients 🛒
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter (melted)
- 2 large eggs
- 1 cup milk
- 1 1/2 cups fresh blueberries
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 1/2 cup sour cream (for extra moisture)
- 1 tbsp lemon juice (for a slight tang)
Instructions 🍽️
1. Prepare the Batter 🥄
Preheat the oven to 375°F (190°C) and line a muffin tin with liners. In a large bowl, whisk together flour, sugar, brown sugar, baking powder, salt, and cinnamon.
2. Mix Wet Ingredients 🥛
In another bowl, whisk melted butter, eggs, milk, vanilla extract, sour cream, and lemon juice until well combined. Slowly add the wet ingredients to the dry ingredients, stirring gently.
3. Fold in the Blueberries 🫐
Gently fold in the fresh blueberries, being careful not to overmix. Spoon the batter into the muffin liners, filling each about 3/4 full.
4. Bake & Cool 🔥
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later.
Variations 🔄
- Lemon Blueberry Muffins: Add 1 tsp lemon zest for extra freshness.
- Healthier Version: Substitute half of the flour with whole wheat flour.
- Crunchy Topping: Sprinkle sugar or streusel topping before baking.
- Chocolate Chip Muffins: Replace blueberries with chocolate chips for a dessert-like treat.
- Nutty Muffins: Add 1/4 cup chopped walnuts or almonds for extra crunch.
Equipment You’ll Need 🔪
- Mixing bowls
- Whisk
- Muffin tin & liners
- Wire rack
- Measuring cups & spoons
- Spatula
Why You’ll Love It ❤️
- Soft & Moist: Perfectly fluffy muffins every time.
- Bursting with Flavor: Juicy blueberries in every bite.
- Easy to Make: Simple ingredients and quick prep!
- Customizable: Add nuts, chocolate, or citrus for variety.
- Great for Meal Prep: Stays fresh for days and can be frozen for later.
Nutritional Information 📊
- Calories: ~180 per muffin
- Protein: 3g
- Carbs: 28g
- Fat: 7g
- Fiber: 1g
- Sugar: 12g
Storage & Freezing Tips ❄️
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps fresh for up to a week in the fridge.
- Freezing: Place muffins in a ziplock bag and freeze for up to 3 months. Reheat in the microwave for 30 seconds before serving.
Conclusion 🏁
These Blueberry Muffins are a must-try for breakfast or snacks. Light, fluffy, and filled with juicy blueberries, they’re a treat the whole family will love! With easy preparation and endless variations, they’ll become a staple in your kitchen. Bake a batch today and enjoy the deliciousness! 🫐🧁✨
Blueberry Muffins
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a muffin tin with liners. In a large bowl, whisk together flour, sugar, brown sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk melted butter, eggs, milk, vanilla extract, sour cream, and lemon juice until well combined. Slowly add the wet ingredients to the dry ingredients, stirring gently.
- Gently fold in the fresh blueberries, being careful not to overmix. Spoon the batter into the muffin liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later.
Notes
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps fresh for up to a week in the fridge.
- Freezing: Place muffins in a ziplock bag and freeze for up to 3 months. Reheat in the microwave for 30 seconds before serving.
