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Perfect Blueberry Muffins: The Best Homemade Recipe with Juicy Berries

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These bakery-style blueberry muffins are incredibly moist, fluffy, and bursting with fresh blueberries. Made with simple ingredients in one bowl, they’re the perfect easy breakfast or snack that the whole family will love.

Ingredients

Scale

Dry Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract

Mix-ins:

  • 1½ cups (210g) fresh or frozen blueberries (do not thaw if frozen)

Topping:

  • 2 tablespoons coarse or sparkling sugar (optional)

Instructions

  1. Preheat and prepare: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease wells generously with cooking spray.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Set aside.
  3. Combine wet ingredients: In a medium bowl, whisk together the eggs until lightly beaten. Add the melted butter, buttermilk, and vanilla extract. Whisk until smooth and well combined.
  4. Create the batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until just combined. The batter should be slightly lumpy—do not overmix or your muffins will be tough. A few streaks of flour are okay.
  5. Add blueberries: Gently fold in the blueberries, being careful not to crush them. Reserve a few berries to press into the tops if desired.
  6. Fill muffin cups: Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups. Fill each cup about ¾ full (they should be quite full). Press a few extra berries on top if you like, and sprinkle with coarse sugar.
  7. Bake: Place the muffin tin in the preheated oven and immediately reduce the temperature to 375°F (190°C). Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
  8. Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. These are best served warm but are delicious at room temperature too.

Notes

  • Room temperature ingredients: Make sure your eggs and buttermilk are at room temperature for better incorporation and rise.
  • Don’t overmix: The key to tender muffins is minimal mixing. Stop as soon as you no longer see dry flour.
  • Temperature trick: Starting at a high temperature (425°F) then reducing creates those beautiful high domes.
  • Frozen berries: Do not thaw frozen blueberries—they’ll bleed too much color. Toss them in frozen.
  • Coating berries: For even distribution, you can toss blueberries with 1 tablespoon of flour before folding in.
  • Storage: Store in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week.

Nutrition

Find it online: https://focialy.com/blueberry-muffin-recipe/