Classic Blueberry Muffins

There’s something undeniably comforting about biting into a warm, fluffy muffin bursting with juicy blueberries. These Classic Blueberry Muffins are exactly that – a timeless treat that’s perfect for breakfast, a snack, or even dessert. Made with simple pantry staples and fresh blueberries, this recipe delivers moist, tender muffins with a golden top and a sweet burst of berry goodness in every bite. Whether you’re an experienced baker or just starting out, these muffins are straightforward to make and impossible to resist.

Why This Recipe Is a Must-Try

What sets these Classic Blueberry Muffins apart is their perfect balance of flavors and textures. The combination of melted butter and milk creates a rich, tender crumb that feels indulgent yet wholesome. The fresh blueberries provide just the right amount of natural sweetness and a juicy pop that elevates every mouthful. Plus, this recipe uses baking powder for a light, airy rise and vanilla extract to add a subtle depth of flavor. If you love baking, these muffins are a great foundation to master before experimenting with more complex variations.

They’re also incredibly versatile, pairing beautifully with your morning coffee or tea, and make a delightful addition to any brunch spread. For those who enjoy boosting their baked goods with a touch of citrus, these muffins pair wonderfully with a bright twist like the Lemon Blueberry Zucchini Bread, adding a refreshing contrast to your blueberry indulgence.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

How To Make Classic Blueberry Muffins

Step 1: Preheat and Prepare

Begin by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with butter or non-stick spray to prevent sticking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Mixing the dry ingredients first ensures that the baking powder is evenly distributed, which helps the muffins rise uniformly.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the eggs until lightly beaten. Add the melted butter, milk, and vanilla extract, stirring until well combined. The melted butter adds richness and moisture, while the milk keeps the batter light.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula or wooden spoon just until combined; be careful not to overmix. Overmixing can develop gluten in the flour, resulting in tough muffins.

Step 5: Add Blueberries

Carefully fold in the fresh blueberries. Fresh berries work best here for their natural juiciness and flavor, but if you prefer, you can use frozen blueberries (do not thaw to avoid bleeding into the batter).

Step 6: Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This allows room for the muffins to rise without spilling over.

Step 7: Bake

Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Avoid opening the oven door frequently to maintain consistent heat.

Step 8: Cool and Enjoy

Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer to a wire rack to cool completely or enjoy warm for the best texture and flavor.

Expert Tips

• Use fresh, ripe blueberries: Fresh berries provide the best flavor and texture. If using frozen, add them directly to the batter without thawing to prevent color bleeding.
• Don’t overmix the batter: Stir until just combined to keep muffins tender and light.
• Melt the butter gently: Avoid overheating the butter to prevent cooking the eggs when you mix the wet ingredients.
• Room temperature ingredients: Using eggs and milk at room temperature helps the batter blend more smoothly.
• Customize the topping: Sprinkle coarse sugar or a crumb topping before baking for added texture and sweetness.
• Check for doneness: Use a toothpick or cake tester to ensure muffins are fully baked without drying out.

Variations and Customizations

• Lemon zest: Add 1 tablespoon of fresh lemon zest to the batter for a bright, citrus twist that complements the blueberries.
• Whole wheat flour: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Almond extract: Replace half the vanilla extract with almond extract for a subtle nutty aroma.
• Streusel topping: Make a crumbly topping with butter, brown sugar, and flour for extra crunch.
• Mix-ins: Add chopped nuts like walnuts or pecans for texture variation.

How to Store Leftovers

Classic Blueberry Muffins are best enjoyed fresh but can be stored for later enjoyment. Keep them in an airtight container at room temperature for up to 2 days. To extend freshness, store the muffins in the refrigerator for up to a week. When ready to eat, warm them briefly in the microwave or oven to regain that fresh-baked softness. For longer storage, freeze the muffins individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave briefly before serving.

FAQ

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. It’s best to add them to the batter straight from the freezer without thawing to prevent the batter from turning blue and becoming watery.

Can I substitute the butter with oil?

Absolutely! You can replace the melted butter with an equal amount of vegetable oil or canola oil. This will yield slightly different texture but still delicious, moist muffins.

How do I prevent blueberries from sinking to the bottom?

To keep blueberries from sinking, toss them in a tablespoon of flour before folding into the batter. This helps suspend them evenly throughout the muffins.

Can I make these muffins dairy-free?

Yes, swap the milk for any plant-based milk like almond, soy, or oat milk and use a dairy-free butter alternative. The muffins will remain tender and flavorful.

Conclusion

These Classic Blueberry Muffins are a simple yet delightful recipe that brings out the best in fresh blueberries and basic baking ingredients. Their tender crumb, balanced sweetness, and juicy bursts of berry flavor make them a crowd-pleaser for any occasion. With easy-to-follow steps and flexible variations, this recipe is an excellent addition to your baking repertoire. Whether you enjoy them fresh from the oven or warmed up with a cup of tea, these muffins are sure to become a favorite go-to treat.

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