In this post, I will be sharing my homemade blueberry muffins recipe!
My wild blueberries are ripening along the shoreline of the lake!! This made me think of making blueberry muffins. Yum!!
You can use wild or store-bought blueberries for this simple recipe.
These muffins are perfect for breakfast or as a sweet treat any time of day.
The muffins are made with fresh or frozen blueberries and a few simple ingredients.
They taste much better than store-bought muffins!! And are about as easy to make as a box of muffin mix!!
I’ll walk you through each step of the recipe so that you can make these muffins with confidence.
So let’s get started and learn how to make the best blueberry muffins you’ve ever had!
Where did Blueberry Muffins First Come From?
Blueberry muffins have become a popular baked good enjoyed around the world! Their origins can be traced back to North America. Blueberries are native to North America. Early settlers in the region were familiar with the fruit and began using it in foods they made.
The first known recipe for blueberry muffins was published in the late 19th century in a cookbook called “The Boston Cooking School Cookbook” by Fannie Farmer. This cookbook, first published in 1896, included a recipe for “Blueberry Cake” which is similar to modern-day blueberry muffins.
Ingredients in this Homemade Blueberry Muffins Recipe
Pick up some fresh or frozen blueberries the next time you go to the store! Use 1 1/2 cups of juicy blueberries in this simple recipe!
Everything else for this homemade blueberry muffins recipe is probably already in your fridge and pantry!!
Two cups flour make up the bulk of the dry ingredients for the homemade blueberry muffins recipe. Along with flour the base requires 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
Along with sweet blueberries additional sweetness of this homemade blueberry muffins recipe comes from 1 cup granulated sugar.
Plan a bit ahead or use the soften feature on your microwave to use 1/2 cup softened butter in the batter. You’ll use 2 large eggs and 1/2 cup milk to make these muffins soft and moist.
Additional flavor comes from 1 teaspoon vanilla extract!
Optional Ingredients: Fresh lemon zest and/or course sugar.
What Supplies do you Need to Make this Homemade Blueberry Muffins Recipe?
To make blueberry muffins using the recipe provided, you will need the following supplies:
Measuring cups and spoons:
These will help you accurately measure the ingredients.
You’ll need a medium bowl to combine the dry ingredients and a large mixing bowl to cream the butter and sugar and mix the batter.
Whisk or fork:
You can use a whisk or a fork to combine the dry ingredients and ensure they are well mixed.
Electric mixer or wooden spoon:
An electric mixer can be used to cream the butter and sugar. But you can also use a wooden spoon for this step.
Muffin tin and liners:
You’ll need a standard-sized muffin tin to bake the muffins. I love to use my mom’s old muffin tin to make my muffins! It’s so beautiful!!
This recipe makes about 12 standard-size muffins or 6-8 large muffins!! You can use a large muffin tin if you prefer big ol’ soft muffins!!
You can use paper liners or grease the cups with butter or cooking spray to prevent sticking.
This will be used to cool the muffins after baking.
This will be used to cool the muffins after baking.
To handle the hot muffin tin and remove it from the oven safely.
Making These Delicious Homemade Muffins!
It only takes a few minutes to mix up the moist batter to make this homemade blueberry muffins recipe!
Preheat your oven to 375°F (190°C).
Line a muffin tin with paper liners or grease the cups with butter or cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer. Or do this by hand with a wooden spoon.
Add the eggs one at a time. Beat well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients. Alternate with the milk.
Begin and end with the dry ingredients. Mix until just combined. Do not overmix! It can result in dense muffins instead of light fluffy muffins!!
Gently fold in the blueberries. Be careful not to crush them!
Spoon the batter into the prepared muffin tin. Fill each cup about two-thirds full.
You can add lemon zest for extra flavor or sprinkle some coarse sugar on top before baking for a sweet, crunchy topping.
Bake for approximately 18-20 minutes or until the muffins are golden brown. The muffins are done when a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
Once cooled, the blueberry muffins are ready to be enjoyed!
How to Store Leftover Blueberry Muffins
Whoever has leftover muffins, lol!! But if you do follow these steps to properly store any leftover homemade blueberry muffins and maintain their freshness…
Allow the muffins to cool completely before storing them. If you store them while they are still warm, condensation can form and make the muffins soggy.
Place the cooled muffins in an airtight container or a resealable plastic bag. Ensure the container is clean and dry to prevent moisture from affecting the muffins.
If the muffins are delicate or have a crumbly texture, you can individually wrap them in plastic wrap before placing them in the container. This will help maintain their shape.
Store the muffins at room temperature for up to 2-3 days. If you expect them to last longer, it is best to refrigerate or freeze them.
To refrigerate, place the airtight container in the refrigerator. They can stay fresh for up to 5-7 days when refrigerated. Before eating them allow the muffins to come to room temperature. Or warm them slightly in the microwave or oven for a few seconds!!
If you want to store the muffins for an extended period, freezing is the best option. Wrap each muffin individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
When you’re ready to eat the frozen muffins, thaw them at room temperature. Or warm them in the microwave or oven until heated through!
Remember…storing muffins for a long time may affect their texture and freshness. It’s best to consume them within a few days for the best taste and quality!
Enjoy your homemade blueberry muffins with a little butter or blueberry jam!
Homemade Blueberry Muffins Recipe
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- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ cups fresh or frozen blueberries
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer or do this by hand with a wooden spoon.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix, as it can result in dense muffins.
- Gently fold in the fresh blueberries. Be careful not to crush them.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for approximately 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and allow the muffins to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
- Once cooled, the blueberry muffins are ready to be enjoyed!
- Feel free to adjust the recipe to your liking. You can add lemon zest for extra flavor or sprinkle some coarse sugar on top before baking for a sweet, crunchy topping. Enjoy your homemade blueberry muffins!