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Easy Blueberry Muffins are super quick and simple to make from scratch! These bakery-style muffins are bursting with fresh blueberries and are perfect for breakfast or brunch.
We love quick muffin recipes that are filled with juicy berries like our Banana Blueberry Muffins and our Raspberry Muffins that we love to top with our favorite Streusel Topping.
The Best Blueberry Muffins
Easy Blueberry Muffins are studded with plump, juicy blueberries and have a fluffy and tender texture with a hint of vanilla and cinnamon. They are super quick and simple to make from scratch and make a great breakfast, school lunch, or after school snack.
Can I use frozen blueberries in this recipe?
You can use frozen blueberries in this recipe! I recommend not thawing the frozen blueberries and to use only 1.5 cups instead of 2 cups. Frozen blueberries will bleed color into the batter so minimize stirring.
Tips for Making Easy Blueberry Muffins
- Use a measuring jug to measure the dry ingredients, this way you only have to clean one bowl!
- You can make these with fresh or frozen blueberries! If you use frozen, don’t thaw the blueberries and be extra gentle while folding in the berries because they are more prone to bleed into the batter.
- Don’t over-mix the batter! This is important for every muffin recipe. To ensure that your muffins are light and fluffy mix the dry ingredients with the wet ingredients until just barely combined and no more dry flour is visible.
- Don’t let the muffins cool in the muffin pan! Give them a couple of minutes to cool off in the pan, then remove them from the pan and transfer them to a cooling rack.
- These muffins keep moist and fresh for a few days covered at room temperature. I don’t put them in an airtight container because they tend to get soft and a bit soggy in there.
- You can freeze these muffins. Allow them to cool completely then put them in an airtight freezer bag and freeze for up to three months. Thaw them for a few hours or overnight on the counter.
- To make mini muffins bake them for 11-12 minutes at 350°F the entire time. Keep an eye on them while they are baking!
To make these into Lemon Blueberry Muffins
To make Lemon Blueberry Muffins add 1 tbsp finely grated lemon zest to the batter and 4 tbsp fresh lemon juice.
You can also add a Lemon Glaze: Mix 1/2 cup powdered sugar and 2-3 tsp of fresh lemon juice until you have a thick glaze. Drizzle over cooled muffins.
Looking for more Blueberry recipes?
- Blueberry Bread
- Blueberry Breakfast Cake
- Lemon Blueberry Bundt Cake
- Blueberry Cobbler from Tastes Better From Scratch
Tools I recommend for making this easy blueberry muffins recipe
Ice Cream Scoop: This scoop is perfect for portioning the muffins and quickly scooping without mixing the batter too much.
Muffin Tin: I love this muffin pan! It comes with a lid so it’s easy to transport baked muffins or cupcakes and it’s super easy to clean, everything slides right off.
Easy Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 Tbsp maple syrup, optional
- 1 tsp vanilla extract
- 3/4 cup milk
- 1/3 cup canola or vegetable oil
- 2 cups fresh blueberries
- 1 tbsp all-purpose flour
- 1 tbsp coarse sugar, optional
Instructions
- Preheat oven to 425°F (220°C) degrees. Line a 12-cup muffin pan with muffin liners or spray with baking. Set aside.
- In a medium bowl or measuring jug, combine flour, baking powder, cinnamon, and salt.
- In a large bowl, whisk together eggs and sugar until combined. Mix in maple syrup, vanilla extract, milk, and oil. Stir until combined.
- Fold dry ingredients into wet ingredients and mix everything together by hand until just combined. Avoid overmixing.
- Toss dry blueberries with 1 tbsp flour. Fold blueberries carefully into the batter.
- Use an ice cream scoop or spoon to scoop batter into prepared muffin pan. Fill the cups all the way to the top. Top with a sprinkle of coarse sugar.
- Bake at 425°F for 5 minutes. Then reduce oven temperature to 350°F (180°C) and continue to bake for 15-20 minutes until muffin tops are lightly golden and a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
I’m lactose and sugar used less sugar and almond milk 1/4 cup /water , so almond Milk wouldn’t take over flavor and also made with lactose free milk and turned out moist  and delicious . 2nd time love the recipe thank you
My daughter loves this recipe as do us all. Moist and delicious!!
Haven’t made scratch anything in a really long time. This was easy, unique and unbelievably great! I wasn’t sure about a couple of the ingredients but I followed it exactly and they were delicious!
great rec thank you!
Delicious! Remember to add the brown sugar. I forgot that step since the recipe said to add sugar, meaning both types, but I just interpreted it as white sugar. Will definitely be making again!
how did it taste without the brown sugar?
Absolutely delicious! Definitely a keeper. These muffins are so moist and just so easy to make. Thanks so much
Where do we put the brown sugar?? It never said
Sorry for the confusion, Lauren. All the sugar gets added in Step 3.
Just sweet enough and easy to make. I’ve made them twice-once with frozen berries and then again with fresh. The only difference is frozen berries bleed but they taste great anyway…
These came out great!! My only issue was overlooking the warning for over mixing. Other than that, my family loves them!!
Texture of muffins were perfect, this recipe does have extra blueberries but that makes them tastier. I reduced the recipe by a 1/4 cup sugar and they still came out great. Definitely the best blueberry fail proof recipe I’ve tried.