These Easy Blueberry Muffins are fluffy, soft and bursting with juicy blueberries. A simple recipe for some insanely yummy muffins that are great for breakfast, snacks and lunches!
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This post was originally posted on 9/20/2020 and updated on 8/2/2023.
Why We Love These Blueberry Muffins
- A simple blueberry muffin recipe that yields light and fluffy muffins.
- This recipe requires only two bowls and no stand mixer, making clean up super easy.
- Special enough for a fancy brunch but simple enough for a quick breakfast on busy mornings.
- Fresh or frozen blueberries work great in this recipe.
- These muffins are freezer friendly so make a double or triple batch!
Blueberry Muffin Recipe Ingredients
- Pure Vanilla Extract
- Canola Oil
- Whole Wheat Flour
- Unbleached All Purpose Flour
- Baking Powder
- Course Sugar
- Buttermilk: You can use the milk of your choice if you prefer. Whole milk or almond milk are great options. However, you can also make your own buttermilk at home using lemon juice or vinegar and milk. I usually use lemon juice. Add 1 tablespoon of lemon juice or vinegar in a measuring glass and fill with milk to the 1 cup line. Let milk sit for at least 5 minutes. You'll notice the milk will look a little curdled after 5 minutes and that is exactly what you want!
- Pure Vanilla Extract: I recommend always using pure extracts. It will provide a more natural flavor rather than the imitation stuff which can leave an off putting after taste in your baked goods.
- Canola Oil: Any neutral oil can be used. Vegetable oil or grapeseed oil are good substitutes.
- Whole Wheat Flour and All Purpose Flour: You can substitute whole wheat flour with all purpose flour. You can even use all whole wheat flour, all purpose flour or white whole wheat flour. I personally like the half and half blend of the two flours, but you do what you like. You are the one eating them after all!
- Blueberries: Either fresh blueberries or frozen blueberries can be used with this recipe. If using frozen, no need to thaw them!
- Course Sugar: This is an optional ingredient. It gives a great crunch to the top of the muffins.
How to make your own buttermilk?
No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar in a measuring glass and fill with milk to the 1 cup line. Let milk sit for at least 5 minutes.
These delicious blueberry muffins are so simple and require no mixer. Simple recipes are my jam! They are the perfect muffins to serve as an afternoon snack to the kiddos too!
How to Make To Die For Blueberry Buttermilk Muffins
- First, preheat the oven to 350°F and line a muffin tin with paper muffin liners or grease well.
- Next, in a large bowl whisk together the eggs and sugar until smooth. Then whisk in the wet ingredients: buttermilk, vanilla extract then followed by the canola oil.
- After that, in another large mixing bowl whisk together the whole wheat flour, all purpose flour, baking powder and salt. Remove 1 tablespoon of the dry mix and set aside.
- Gradually add the dry ingredients into the wet. Stir together just until incorporated being careful not to over mix. Lumpy batter is good batter.
- Toss the blueberries with the dry mix that was set aside. Then gently fold in the blueberries.
- Now, fill the muffin cups ¾ full using a large scoop or ¼ cupful. You can add a few extra blueberries on top of the batter for an extra pretty presentation.
- Bake the muffins for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in pan for a couple minutes then remove and cool completely on wire rack or enjoy slightly warm.
This really is the best blueberry muffins recipe. It's going to be your go-to recipe during the blueberry season.
Once the muffins have completely cooled store them in an airtight container at room temperature. They will stay fresh for 3-4 days. To keep the muffins longer, simply freeze them.
How to Freeze Muffins
These muffins are freezer friendly, so make a double batch if you can. Place cooled muffins in a freezer safe air tight container or zip top freezer bag, label and date, then store in freezer up to 4 months. Thaw muffins on counter for a few hours before enjoying them.
Tips for Easy Homemade Blueberry Muffins
- Use room temperature ingredients. It helps create a smooth batter more quickly.
- Always fluff your flour, then spoon it into the measuring cup and level off. That way you won't add too much flour and you'll end up with fluffy muffins rather than dense ones.
- Do NOT over mix the batter, the muffins will be tough instead of tender. For best results mix just until the flour is incorporated.
- If using frozen blueberries, do NOT thaw them. Dust them with a tablespoon of the dry ingredients or a little flour and gently fold into batter.
- Use a scoop for filling muffin pan cups ¾ full. This helps keep everything even and will ensure even baking throughout.
FAQs on Quick and Easy Blueberry Muffins
To prevent the blueberries from sinking, toss them with a tablespoon of the mixed dry ingredients. Coating the blueberries will help them stay evenly distributed throughout the muffins.
The most important thing is to keep the blueberries in the freezer up until it is time to add them to the batter. Remove 1 tablespoon of the mixed dry ingredients and set it aside. Before adding the blueberries to the batter, toss them with the tablespoon of flour mix before folding them into the batter.
Either fresh of frozen can be used. Whichever you have on hand. Since blueberry muffins are baked immediately after the fruit in the muffin batter either fresh or frozen will work.
No need to thaw. Dust the berries with a bit of the mixed dry ingredients or all purpose flour and gently fold berries into the muffin batter.
Other Delicious Muffin Recipes:
- Peanut Butter Muffins
- Banana Nut Muffins
- Chocolate Zucchini Muffins
- Chocolate Chip Banana Bread Muffins
- Pumpkin Cream Cheese Muffins
- Applesauce Mini Muffins
- Healthy Double Chocolate Zucchini Muffins
- Strawberry Banana Muffins
- Peanut Butter Banana Chocolate Muffins
- Pumpkin Zucchini Muffins
Easy Blueberry Muffins
- Preheat oven to 350°F and line muffin pan with paper liners or grease well.
- In a large bowl, whisk together the eggs and sugar until smooth.
- Whisk in the buttermilk, vanilla extract and canola oil until well blended.
- In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder and salt. Scoop out 1 tablespoon of this mix and set aside.
- Gradually add the dry ingredients to the wet and stir just until combined being careful not to over mix.
- To prevent sinking and bleeding toss the blueberries with the 1 tablespoon of mix that is set aside.
- Gently fold the blueberries into the batter.
- Use a large scoop or ¼ cupful and fill muffin cups ¾ full.
- Bake 15-18 minutes and until a toothpick inserted in the center comes out clean.
- Let muffins cool in pan for 5 minutes then remove and cool completely.