The Best Blueberry Muffin Recipe (USA)

These blueberry muffins are the answer to your breakfast dreams—light, tender, and bursting with juicy berries in every bite. I've tested countless recipes over the years, and this one consistently produces bakery-worthy muffins that friends and family rave about.

Ingredients Overview

• Plain flour
• Caster sugar
• Unsalted butter
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt
• Blueberries
• Lemon zest (optional)
• Coarse sugar for topping (optional)

See the recipe card for quantities.

Step-by-Step Instructions

Step 1: Prep the Ingredients

Begin by preheating your oven to 190°C and line a 12-cup muffin tin with paper liners. This recipe works best when all ingredients are at room temperature, so if you've just taken your butter, eggs, or milk from the fridge, give them a bit of time to warm up. Room-temperature ingredients mix much more evenly, giving you a smoother batter and more uniform muffins.

Step 2: Mix the Dry Ingredients

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In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This simple step is actually quite crucial—it ensures these ingredients are evenly distributed throughout your batter, helping your muffins rise properly and preventing any unpleasant pockets of salt or baking powder.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat together the butter and sugar until the mixture becomes light and fluffy; this should take about 3 minutes with an electric mixer. Don't rush this step! Proper creaming incorporates air into the batter, which gives your muffins that lovely, tender crumb.

Once your butter and sugar are well-creamed, add the eggs one at a time, beating well after each addition. Finally, mix in the vanilla extract. Your batter should now look smooth and considerably lighter in colour.

Step 4: Combine Wet and Dry Ingredients

Now comes the delicate part—combining the remaining ingredients. Alternate adding the dry ingredients and milk to your butter mixture, starting and ending with the flour mixture. I typically add the flour in three parts and the milk in two (so it goes: flour, milk, flour, milk, flour).

The most important thing here is not to overmix. Stir just until the ingredients are combined—a few small lumps are perfectly fine. Overmixing develops the gluten in the flour, which can make your muffins tough rather than tender.

Step 5: Fold in the Blueberries

Using a rubber spatula, gently fold the blueberries into your batter. If you're using frozen blueberries, there's no need to thaw them first—in fact, keeping them frozen helps prevent them from bleeding colour into your batter.

A handy tip: toss your blueberries in a tablespoon of flour before adding them to the batter. This helps keep them suspended throughout the muffin rather than sinking to the bottom.

Step 6: Fill the Muffin Cups

Divide the batter evenly among your prepared muffin cups, filling each about ¾ full. An ice cream scoop works brilliantly for this job, ensuring each muffin is roughly the same size.

For a professional bakery finish, sprinkle a little coarse sugar over the top of each muffin. This creates a delightfully crunchy, sweet top that contrasts beautifully with the muffin beneath.

Step 7: Bake

Pop your muffin tin into the preheated oven and bake for 18-22 minutes. You'll know they're done when the tops are golden brown and a toothpick inserted into the centre of a muffin comes out clean or with just a few moist crumbs.

Keep an eye on your muffins towards the end of baking. If they seem to be browning too quickly but aren't quite done in the middle, you can tent them loosely with aluminium foil to prevent over-browning.

Hint: For extra-tall, bakery-style muffin tops, start baking at 220°C for the first 5 minutes, then reduce to 190°C for the remaining time. This initial high heat helps create that lovely domed top.

Substitutions

• Plain flour: You can use self-raising flour and simply leave out the baking powder for a similar result.
• Caster sugar: Granulated sugar works in a pinch, though the texture may be slightly different.
• Dairy-free: Use plant-based butter and your preferred plant milk to make these dairy-free.
• Gluten-free: A good-quality gluten-free flour blend can be substituted for the plain flour. Look for one that includes xanthan gum for the best texture.

Variations

• Lemon blueberry: Add the zest of one lemon to the batter for a lovely citrus note that complements the blueberries beautifully.
• Mixed berry: Replace half the blueberries with raspberries or blackberries for a mixed berry muffin.
• Streusel-topped: Mix 50g flour, 50g sugar, and 30g cold butter with your fingertips until crumbly, then sprinkle over muffins before baking for a delicious crumb topping.
• Blueberry and white chocolate: Add 100g of white chocolate chunks to the batter along with the blueberries for an extra indulgent treat.

Equipment

A standard 12-cup muffin tin works perfectly for this recipe.

An electric mixer (stand or handheld) makes the creaming process much easier, but you can also make these muffins by hand with a wooden spoon if needed.

A rubber spatula is essential for gently folding in the blueberries without crushing them or overworking the batter.

Storage

These muffins are at their absolute best on the day they're baked, particularly within the first few hours when the tops are still slightly crisp from the oven.

That said, they keep quite well in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge where they'll last up to 5 days, though the texture will change slightly and become more dense.

These muffins freeze well. Once completely cooled, wrap them individually in cling film and then place them in a freezer bag. They'll keep for up to 3 months. To defrost, simply leave at room temperature for a couple of hours, or for a fresh-baked taste, warm in a 160°C oven for about 5-10 minutes.

Top Tip

Don't overmix the batter! This is the cardinal rule of muffin-making. Once you add the flour, mix until it disappears into the batter. A few lumps are not only okay—they're actually desirable. Overmixing develops the gluten in the flour, resulting in tough, dense muffins rather than the light, tender treats we're aiming for.

Pairing

These blueberry muffins are wonderful on their own, but they also pair beautifully with:

• A pot of freshly brewed coffee or tea
• A dollop of clotted cream or lightly whipped cream
• Fresh fruit salad for a complete breakfast
• A smear of good-quality butter while the muffins are still warm
• Greek yoghurt with a drizzle of honey

📖 Recipe

The Best Blueberry Muffin Recipe

Fluffy, moist, and packed with juicy blueberries, they’re a classic treat that never goes out of style. Whether you enjoy them warm from the oven for breakfast or as an afternoon snack, blueberry muffins are the perfect blend of sweet and fruity.

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Prep TimePrep Time 10 minutes minutes

Cook TimeCook Time 22 minutes minutes

ServingsServings 12 muffins

Ingredients  

• 190 g plain flour (188g plain flour)
• 150 g caster sugar (150g)
• 115 g unsalted butter, softened (112g)
• 2 large eggs room temperature
• 120 g milk room temperature (125 ml)
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 225 g fresh or frozen blueberries (225g)
• Optional: 1 tablespoon lemon zest for brightness, coarse sugar for topping

Instructions 

Step 1: Prep the Ingredients

• Start by preheating your oven to 190°C and line a 12-cup muffin tin with paper liners. Set aside. Make sure all your ingredients—especially the butter, eggs, and milk—are at room temperature, as this will help create a smooth batter.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, and salt. This step ensures the dry ingredients are evenly distributed throughout the batter and helps the muffins rise properly.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 3 minutes. This step is key to creating a tender muffin, as it incorporates air into the batter. Once creamed, add the eggs one at a time, beating well after each addition, followed by the vanilla extract.

Step 4: Combine Wet and Dry Ingredients

• Next, alternate adding the milk and the dry flour mixture to the butter and sugar. Start with ⅓ of the dry ingredients, followed by half the milk, and repeat until all the ingredients are combined. Be careful not to overmix—stop as soon as the batter comes together to keep your muffins light and fluffy.

Step 5: Fold in the Blueberries

• Gently fold in the blueberries using a spatula. If you’re using frozen blueberries, there’s no need to thaw them beforehand. Just make sure to gently incorporate them so they don’t burst and turn your batter purple. If you like, you can also toss the blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the muffins.

Step 6: Fill the Muffin Cups

• Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. For a bakery-style touch, sprinkle the tops of the muffins with coarse sugar, which will create a deliciously sweet and crunchy top.

Step 7: Bake

• Place the muffin tin in the oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean. If your muffins are browning too quickly, you can lower the oven temperature slightly in the last few minutes of baking.

Notes

• Room temperature ingredients: using room temperature eggs, butter, and milk ensures the batter mixes smoothly and helps the muffins rise evenly.
• Avoid Overmixing: Overmixing the batter can result in dense, tough muffins. Be gentle when combining the wet and dry ingredients and stop as soon as the batter is just combined.