Bakeshop Blueberry Muffins

An easy blueberry muffin recipe makes even the busiest weekday mornings feel special, yet they're showy and sweet enough to star as part of your weekend brunch party menu.

This homemade blueberry muffin recipe calls for a mere 10 minutes of hands-on time—probably quicker than it would take to drive to your favorite bakery or coffee shop and back. Tack on 20 minutes or so in the oven and five minutes to cool, you'll have homemade blueberry muffins ready to devour in less than an hour.

Have you ever wondered, Can I use frozen blueberries for blueberry muffins recipes? This ultra-easy baking idea is proof that yes, you absolutely can—in fact it’s even designed with frozen berries in mind.

Ingredients for Homemade Blueberry Muffins

Home bakers will have most of these ingredients on hand, possibly even the frozen blueberries.

• All-purpose flour: Or your favorite gluten-free cup-for-cup flour if you're sharing these muffins with anyone who needs to avoid gluten.
• Sugar: You'll need 1 cup for the batter mixture and 4 teaspoons (1 tablespoon + 1 teaspoon) to sprinkle on top for a crunchy crown.
• Baking powder: This leavening agent is responsible for the texture and consistency of the baked muffins. As the muffins cook, the baking powder creates carbon dioxide gas bubbles. These air pockets help the muffins rise as they cook and result in light and tender results.
• Salt: Just a pinch helps balance out the sweetness of the berries and the sugar.
• Milk: A plant-based alternative also works.
• Vegetable oil: Some muffin recipes call for softened butter as the fat source. For this blueberry muffin recipe, we prefer the moistness neutral-tasting oil offers. Canola oil or safflower oil are suitable substitutes if you don't have vegetable oil.
• Eggs: The protein in a couple eggs provide necessary structure that allow the baking powder to work its lofty magic. Bonus: Eggs also add rich flavor.
• Frozen blueberries: Since fresh blueberries have a fairly short season—they’re at their best from June through August in most parts of the South—we tested and perfected this recipe with frozen berries. No need to thaw them before adding to the batter. If you’re worried about tinting your muffins a blue-green hue, dump the frozen berries into a colander, rinse them under cold water, then gently pat the berries dry with paper towels before folding the berries in very delicately. (P.S. If you’re lucky enough to have fresh blueberries, feel free to use them here instead. Also, here’s how to freeze fresh blueberries so you can make these muffins again any time of year.) 

How To Make Blueberry Muffins

All you need to whip up this easy homemade blueberry muffin recipe is two bowls—one small and one large—a spatula, a muffin tin, and those aforementioned ingredients. Oh yes, and an oven, of course.

• Step 1. Prepare: Preheat the oven to 400°F, and grease a muffin tin with cooking spray or butter. 
• Step 2. Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Using your spoon or whisk, make a well in the center of the dry mixture.
• Step 3. Add wet ingredients and berries: In a small bowl, stir together the milk, oil, and eggs. Pour the wet ingredients into the well in the center of the dry ingredients. Using a spatula, stir just until the dry ingredients are moistened. Fold in the frozen blueberries. Don’t fret if the batter is thick; it’s designed to be.
• Step 4. Scoop out batter: Using a measuring cup for even portions or a spoon or spatula to eyeball roughly-even muffins, transfer the batter into the 12 greased muffin cups, generously filling completely full. Sprinkle the batter evenly with the final 4 teaspoons of sugar.
• Step 5. Bake muffins: Bake the muffins for 20 to 25 minutes or until the tops are golden and a wooden pick inserted in the center comes out clean. Remove the muffins from the pan immediately, and cool on a wire rack for 5 minutes.

How To Serve Blueberry Muffins

Enjoy these blueberry muffins still warm from the oven, at room temperature, or reheated in the microwave for 15 seconds or so. Add a pat of butter, if desired.

To make the muffin part of a complete morning meal, pair it with a fruit salad or piece of fruit and scrambled eggs, fried eggs or hard-boiled eggs. Or add a platter of homemade blueberry muffins to a brunch buffet alongside a quiche or frittata and a yogurt parfait station.

How To Store Blueberry Muffins

Transfer any extra blueberry muffins to an airtight container and store at room temperature for up to 4 days, or in the refrigerator for up for 1 week.

To freeze, pop the muffins into a zip-top freezer bag, label with the recipe name and the date, and enjoy within 3 months. To reheat, thaw the muffins at room temperature overnight, then transfer to a sheet pan and bake at 300°F for 3 to 5 minutes or until warmed through.

More Classic Muffins

Muffins are excellent for quick, grab-and-go breakfasts and treats. Here are a few other favorites:

• Banana Muffins
• Apple Muffins
• Pumpkin Cream Cheese Swirl Muffins

Editorial contributions by Karla Walsh