These blueberry muffins are a family-favorite! This blueberry muffin recipe produces extra buttery, soft and moist muffins. Bursting with juicy fresh or frozen blueberries and sky-high tops, these muffins are just like the ones you find at the bakery!
In This Post
Today's homemade blueberry muffins are large and LOADED with blueberries, easily able to stand up to those from a bakery.
Why You'll Love This Blueberry Muffin Recipe
- Easy– no mixer required!
- Bakery-style BIG– can be jumbo or standard muffins
- Extra buttery with a hint of vanilla and cinnamon
- Soft, moist and dense on the inside
- Loaded with juicy blueberries
- Sky-high tops topped with crunchy coarse sugar
Ingredients You Need
- Flour: This blueberry muffin recipe uses 3 cups of all-purpose flour producing a very thick batter to help keep the blueberries from sinking.
- Baking Powder & Baking Soda: Because of the heavy batter, a lot of leavener is needed to create a significant rise.
- Vanilla Extract: For flavor.
- Butter: Using melted butter adds extra fat, moisture, and flavor to the muffins.
- Sugar: Use a combination of granulated sugar and brown sugar to sweeten these muffins. The brown sugar adds wonderful flavor and moisture– if you don't it, you can replace it with additional granulate sugar.
- Eggs: Eggs not only bind the ingredients together, it also adds moisture.
- Yogurt: Adding yogurt (or sour cream) keeps the muffins moist.
- Milk: Milk adds additional moisture and helps lighten the crumb to ensure the muffin isn't too dense. Any milk will work, dairy or nondairy, though I recommend using whole milk.
How to Make Blueberry Muffins (3 Tips)
- Use a blueberry muffin recipe that produces a very thick muffin batter. This ensures that the muffins will rise instead of spreading and create a more dense muffin.
- Fill the muffin pan with muffin batter all the way to the top. It might look like the muffins will overflow, but I promise, they won't.
- Bake the blueberry muffins initially at high temperature. Then, keeping the muffins in the oven, lower the oven temperature. What does this do? The initial high temperature quickly lifts up the muffin tops (with the help of the leaveners.) Once the temperature is lowered, but not too much, the centers of muffins finish baking. Most muffin recipes out there recommend this but I make a *slight* tweak. Start at 425°F for 7 minutes, then reduce to 375°F for the remaining time (for both jumbo and standard muffins.)
How to Store Blueberry Muffins
These blueberry muffins can be stored in an airtight container either at room temperature or refrigerator for up to 1 week, or in the freezer in a airtight container or freezer safe bag for up to 3 months. When making standard muffins, I typically leave half at room temperature and freeze the other half.
More Favorite Muffin Recipes
- Chocolate Peanut Butter Banana Muffins
- Quick & Easy Banana Muffins
- Peanut Butter Banana Muffins
- Apple Banana Muffins
Favorite Blueberry Muffins
Description
These blueberry muffins are a family-favorite! This blueberry muffin recipe produces extra buttery, soft and moist muffins. Bursting with juicy fresh or frozen blueberries and sky-high tops, these muffins are just like the ones you find at the bakery!
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 10 Tablespoons unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- ½ cup dark or light brown sugar
- 2 large eggs, room temperature
- ½ cup plain Greek yogurt
- 1 ¼ cups whole milk
- 1 ½ teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- optional: coarse sugar for topping
Instructions
- Preheat the oven to 425°F. Generously grease two jumbo 6-count muffin pan (see recipe notes for standard muffins) with nonstick spray or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, whisk the melted butter, granulated sugar, brown sugar, and eggs together until combined. Then, whisk in the yogurt, milk and vanilla extract. Add the dry ingredients into the wet ingredients and fold together with a silicone spatula until completely combined. The batter will be thick. If there are large lumps, use a whisk– avoid overmixing. Then, gently fold in the blueberries (if desired for looks, keep a few separate to add to the tops before baking.)
- Divide the batter evenly into the muffin pan, filling all the way to the top. If desired, sprinkle with coarse sugar (highly recommend for the added crunch!) and remaining blueberries for looks. Bake at 425°F for 7 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 375°F and continue to bake for 19-20 minutes until the tops are lightly golden brown and the centers are set. The total bake time is about 26-27 minutes. Use a toothpick to stick into the center of a muffin to check for doneness– if it comes out clean or has a few moist crumbs, the muffins are done.
- Allow to cool for 10 minutes in the muffin pan before service. Leftover muffins will stay fresh at room temperature or in the refrigerator for 1 week.
Notes
- Make Ahead Instructions: Leftover muffins will stay fresh at room temperature or in the refrigerator for 1 week in an airtight container or bag.
- Freezing Instructions: The muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator or on the counter.
- Yogurt: I recommend using either full fat Greek yogurt or sour cream for best results.
- Milk: I like to use whole milk in this recipe because it adds added moisture. You can use any milk, dairy or nondairy, but keep in mind that the lower fat milk you use, the less moisture the muffins will have.
- Blueberries: This recipe works with fresh or frozen blueberries. If using frozen, do not thaw.
- Standard Size Muffins: For standard muffins baked in a 12-count muffin pan, the total bake time 17-18 minutes. Bake at 425°F for 7 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 375°F and continue to bake for 10-11 minutes until the tops are lightly golden brown and the centers are set. It will make about 14-15 muffins.
Nutrition
Calories: 493kcal | Carbohydrates: 76g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 501mg | Potassium: 195mg | Fiber: 2g | Sugar: 38g | Vitamin A: 588IU | Vitamin C: 4mg | Calcium: 152mg | Iron: 3mg
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Rick Stanley says
I would recommend using Wild Maine Blueberries for the best taste. Wymans Wild Maine Blueberries are available in most supermarkets. Much sweeter than the cultivated larger blueberries.
Christina says
Hi Rick. Thanks for the comment. I typically will grab what is on sale at the grocery store but I'll have to check to see if those are at my store the next time I'm there!
Anna says
Delicious muffins, but can you confirm this makes 6 jumbos? When I used my jumbo pans (3.5 inch and deep), the batter overfilled the muffin cups A LOT. During baking the batter ran over onto the cabling sheet placed underneath.
Christina says
Hi Anna, I'm glad you find the muffins delicious. I'm sorry to hear that they spilled over. Was each filled to the top and you first baked them at 425 to give them the initial lift? I made the recipe 3 times and only had a tiny bit of batter left over (enough to make a mini muffin.) I will re-test them when I'm back in the kitchen next week to triple check again since I'm sure my kids will want some muffins for the week.
Anna says
Thanks kindly for your reply. I followed the directions carefully including the time baking at 425. I will also make these again! I think they would make 9-12 jumbo muffins.
4 Ways to Yummy says
Can you substitute blackberries for the blueberries?
Christina says
Absolutely! You can actually substitute with any berries (or a mixture) if you'd like!
Carol says
Can I use this recipe to make as a loaf instead of muffins?
Christina says
You could, just make sure you don't fill the loaf pan more than 3/4 full. I'm unsure of the bake time for it.
Hilari says
Made these for my kids for back to school. I did them as mini muffins for breakfast or snack in the their lunch. They love them!