Homemade Blueberry Muffins

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This recipe for Homemade Blueberry Muffins is so easy! It comes together in less than 30 minutes and makes the perfect breakfast treat or snack.

If you love all things blueberry like blueberry cobbler, blueberry coffee cake or blueberry cheesecake then you are going to adore these easy blueberry muffins! They are super tender, loaded with sweet bursting blueberries, and have a slightly crisp muffin top.

Blueberry Muffins piled together.

Homemade Blueberry Muffins


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Starting your day with a healthy breakfast (like Quinoa Frittatas) is a great idea. But it’s hard to pass up a delicious and decadent strawberry or blueberry muffin!

How To Make Blueberry Muffins

This homemade blueberry muffin recipe is so easy to follow! Only 3 steps needed for moist and delicious muffins1!

  1. Mix dry ingredients together. Whisk liquid ingredients together.
  2. Add liquid ingredients to the dry ingredients, then fold in blueberries. Don’t over mix.
  3. Fill muffin tins, then bake.

One blueberry muffin with a bite taken out of it being held

How To Store Blueberry Muffins

Storing muffins is simple! Be sure to allow them to cool completely, then store in one of the following ways:

  1. Placed in an airtight container.
  2. Placed into a plastic zippered bag.
  3. Wrap each with plastic wrap.

You can store muffins this way for 1-2 days on the counter, about 5 days in the fridge or about 3-4 months in the freezer.

I love to keep a healthy amount stocked in the freezer for an easy grab-n-go breakfast or afternoon snack!

Homemade Blueberry Muffins in a muffin tin

Tips For Success!

High Temperature – Cooking muffins at a high temperature helps them to rise high, which is what you want in a scrumptious muffin! Fill muffin tin wells almost all the way to the top.

Mix First – Be sure to mix the wet ingredients first before adding to the dry ingredients. You do not want to over mix the batter as this can produce a tougher crumb. We want to keep these muffins light and fluffy!

Fresh or Frozen – You can use either fresh or frozen blueberries in this recipe. Be aware that frozen blueberries tend to ‘bleed’ more than fresh ones do, but the taste will be the same.

Sugar Topping – Before popping your muffins in the oven, sprinkle the tops with sugar. This creates a crisp crust just like the muffins you get at a bakery.

Add Lemon – If you love lemon, substitute 2 tablespoons milk with 2 tablespoons lemon juice and add 2 teaspoons lemon zest.

Blueberry muffins in a muffin tin

More Delicious Recipes To Try!

Nutella Pumpkin Muffins – decadent!

Zucchini Bread – so easy to make!

Cranberry Orange Muffins – sweet-tart flavor!

Cinnamon Apple Bread – perfect for fall!

Lemon Poppy Seed Muffins – family favorite!

Blueberry muffins in a muffin tin
0 from 0 votes
Servings: 8 servings
Homemade Blueberry Muffins
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Author: Melanie
Course: Breakfast, Snack
Cuisine: American
Keyword: easy blueberry muffins, homemade blueberry muffins

These Homemade Blueberry Muffins are super tender, loaded with sweet bursting blueberries, and have a slightly crisp muffin top.

  • cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup whole milk
  • cup canola or vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 6 ounces blueberries
  • 2 teaspoons granulated sugar for topping
  1. Preheat oven to 400˚F and line a muffin tin with 8 paper liners.

  2. In a large bowl, whisk together flour, ¾ cup sugar, baking powder, salt and cinnamon.

  3. Measure liquid ingredients, whisk and add to the dry ingredients.

  4. Fold in blueberries and divide batter among 8 baking cups.

  5. Sprinkle the remaining 2 teaspoons sugar over the tops. Pour 1 tablespoon water into the empty wells for even baking.

  6. Bake for 17-20 minutes until toothpick comes out clean.

  7. Let cool in pan until cool enough to handle. Remove from pan and let cool completely on cooling rack.

Nutrition Information
Amount per serving (340g) — Calories: 276, Fat: 11g, Saturated Fat: 1g, Cholesterol: 22mg, Sodium: 89mg, Potassium: 170mg, Carbohydrates: 42g, Fiber: 1g, Sugar: 23g, Protein: 4g, Vitamin A: 66%, Vitamin C: 2%, Calcium: 68%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

REPIN this Easy Muffin Recipe

Blueberry Muffins piled together with writing



Homemade Blueberry Muffins in a muffin tin, with a title.
Blueberry Muffins in a muffin tin, and one homemade blueberry muffin being held under the title



Melanie is a Midwest girl currently living in Nebraska with her husband and daughters. She started rubbing elbows with her mom in the kitchen as soon as she discovered she could lick the bowl clean. She loves spending time in the kitchen creating healthy dinners and indulgent desserts for her family and friends. You can visit Melanie on her blog: Garnish & Glaze.

2 comments on “Homemade Blueberry Muffins”

  1. OMG Holly, why are you showing me these sweet sweet delicious things when I am trying to lose weight.

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