A gentle morning calls for something simple yet indulgent - golden, buttery blueberry muffins, fresh from the oven. With bursts of sweet berry nestled in each bite, they are a quiet joy to bake and an even greater joy to share. Follow our effortless homemade blueberry muffin recipe for a touch of homemade comfort.
Why You’ll Love This Easy Blueberry Muffin Recipe
- Quick & Simple: No complicated steps — just mix, pour, and bake!
- Fluffy Texture: These muffins have the perfect crumb — light and airy, with just the right amount of moisture.
- Fresh Ingredients: Made with fresh blueberries and pantry staples.
- Perfect for Any Time of Day: Whether for breakfast, a snack, or a sweet treat, these muffins are always a hit.
Ingredients (Serves 12):
- 150g softened butter
- 150g caster sugar
- 3 lightly beaten eggs
- 150ml whole milk
- 375g sifted plain flour
- 1 tsp baking powder
- ½ tsp salt
- 225g blueberries
Method:
- Preheat the oven to 200°C (180°C fan)/Gas 6. Line a 12-hole muffin tin with paper cases.
- With a stand mixer or an electric hand mixer, blend the butter and sugar until light, pale, and fluffy.
- Gently add the eggs, stirring well with each addition. Slowly pour in the milk, mixing gently as you proceed.
- Sift together the flour, baking powder, and salt.
- Carefully fold the dry ingredients into the wet mixture, being mindful not to overmix, as this can make the muffins dense. It’s okay if the batter is slightly lumpy.
- Gently fold in the blueberries, trying not to squash them.
- Spoon the batter into the muffin cases, filling each about two-thirds full.
- Bake for 18-20 minutes, or until the muffins are golden, spring back when touched, and a skewer comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for a couple of days, though they’re best enjoyed fresh out the oven whilst they are still warm.
Our top tips for Perfect Blueberry Muffins Every Time
- Don’t Overmix the Batter: Overmixing can cause your muffins to turn out dense. Stir until just combined!
- Fresh Blueberries Are Best: Fresh blueberries yield the best texture, but frozen can work in a pinch. Just be sure to coat them in flour to prevent streaking.
- Add a Crumb Topping: For a bakery-style finish, top your muffins with a crumbly sugar and butter mixture before baking.
- Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Simply reheat in the microwave for a few seconds for a fresh-from-the-oven taste.
Can I use frozen blueberries in this recipe?
Yes! Just make sure to toss them in a little flour to prevent them from sinking to the bottom.
Can I make these muffins ahead of time?
Absolutely! You can make the batter the night before and store it in the fridge, or bake the muffins in advance and store them for a few days.
How can I make these muffins healthier?
You can substitute whole wheat flour for a portion of the all-purpose flour and use a natural sweetener like honey or maple syrup instead of sugar. You can also add flax seeds or chia seeds for added nutrition.
There you have it! This easy blueberry muffin recipe is the perfect solution for a quick, delicious breakfast or snack. With just a handful of ingredients and a few simple steps, you can create a batch of muffins that are guaranteed to impress. Whether you're baking for yourself or sharing with family and friends, these muffins will always be a crowd-pleaser.
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