Best Blueberry Muffin Recipe


5 from 15 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

This BEST Blueberry Muffin Recipe is easy, delicious, and made in one bowl! Bakes beautiful, bakery-style blueberry muffins every time!

When you’re ready for classic and delicious breakfast favorites, these muffins are amazing! They are regulars in my house, along with my French Toast or Buttermilk Pancakes, as well as many other recipes I think you’ll love too!

Homemade blueberry muffins on a white platter.

Blueberry Muffins

Blueberry Muffins have always been one of my family’s favorite muffin recipes! And I love how quick and easy this recipe is to make for breakfast, brunch, or snack. They make the perfect grab-and-go item on busy mornings but also make a wonderful treat for a more leisurely breakfast with a cup of coffee or tea.

Why I Love this Recipe:

  • Easy. Made in a few simple steps and mixed in one bowl! Then, they are baked to perfection!
  • Delicious. This recipe makes a scrumptious, bakery-style blueberry muffin that my family loves!
  • Grab and Go! The perfect grab-and-go item for breakfast, brunch, or a yummy treat!

How to Make the Best Blueberry Muffins


  • butter – you’ll want your butter to be at room temperature for easy mixing. You may also want to use butter for buttering and flouring your muffin tin, or you can use a baker’s spray.
  • flour – I use all-purpose flour in these muffins. You can also use a blend of whole wheat flour if you prefer. Gluten-free flours also work well. Note that changing of flour in this recipe will change the texture of the baked muffin.
  • baking powder – baking powder is used to help the muffins rise as they are baking.
  • salt – a little salt helps to enhance the flavor in baking, and the same is true for these blueberry muffins.
  • blueberries – I love to use fresh blueberries in this muffin recipe. You can also use dried blueberries or frozen blueberries if you prefer. Read my tips for using frozen blueberries in your muffins below.
  • sugar – I use granulated sugar for these muffins, but you can also use raw cane sugar, coconut sugar, or your favorite baking sugar substitute, such as Splenda.
  • eggs – I use two large eggs in this recipe.
  • vanilla extract – I love to use my easy homemade vanilla extract in my baking. It is so simple to make (tip: it is an easy and delicious gift, too!). You can also use your favorite vanilla extract or an equal amount of vanilla bean paste.
  • milk – you can use whole or low-fat milk, your favorite plant-based milk substitute (I love to use my homemade oat milk), or another dairy-free option if needed.
  • grated orange rind – the orange rind is optional, but it does add so much flavor to these muffins. If you do not have oranges, you can also use lemons. A hint of citrus sparks up the flavor of the blueberries!
Blueberry muffin batter in a glass bowl with a wooden spoon on marble countertop.

Optional Ingredients

As I mentioned, I find that these muffins are even more delicious with a bit of freshly grated orange rind. The fresh citrus pairs perfectly with the blueberries and make the flavors of the muffin even more delicious! I’ve included a short list of optional mix-ins that you might like to include:

  • 2 tablespoons lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup slivered almonds

Optional Crumb Topping for Muffins

From time to time, I also like to add a bakery-style crumb topping to my muffins. Here’s how I do that.

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter

Optional: a pinch of ground cinnamon

In a small bowl, add the brown sugar, flour, and cinnamon, if using. Cut in the butter with a fork or pastry blender until well combined. Divide the crumb topping among the muffins and bake according to the original recipe instructions.

Muffin tin filled with muffin batter topped with sugar topping on a marble countertop.

How to Use Frozen Blueberries in Baking

While using frozen blueberries in a pie works wonderfully, it is a bit different from using them in baking muffins (or pancakes, bread, or cakes). The juices from the frozen blueberries can bleed into the batter, causing an off-color greenish hue to your finished baked goods.

To prevent this, rinse your frozen blueberries in a colander with cold water until the water runs noticeably clearer. It will just take a few moments but will make an appetizing and attractive difference in the appearance of your final baked goods.

Step-by-Step Instructions

  • Preheat. Preheat oven to 375º F. You’ll want a well-balanced heat in your oven so that your muffins rise rapidly and the inside is cooked perfectly when the outside of the muffin is golden brown.
  • Prep. Prep your muffin pan by spraying the cups of the pan with baking spray or by buttering and lightly flouring each cup of the muffin pan.
  • Whisk dry ingredients. Whisk together the dry ingredients: flour, baking powder, and salt.
  • Prep blueberries. Toss blueberries in flour to coat them to prevent them from sinking as baking.
  • Mix ingredients. Cream together the butter and sugar. Add eggs, one at a time, followed by the vanilla extract. Stir in the flour mixture and then add the milk until just combined. Fold in the blueberries and any optional mix-ins. Spoon muffin batter into the prepared muffin pan. Top each with sugar, or use the optional crumb topping recipe I’ve included in this post.
  • Bake and serve. Bake until golden brown. Cool before serving.
Baked muffins with sugar topping in a muffin tin set on a marble counter.

Storage Tips

To make ahead. Once your muffins have cooled completely, they should be stored at room temperature for up to 3 – 4 days.

To store. Place your cooled muffins in a container lined with paper towels on the bottom.

To freeze. You can also freeze your muffins by placing the cooled muffins into freezer-safe containers and then freezing them for up to 3 months. To serve, simply remove from the freezer and allow to thaw completely before serving.

Expert Tips for Best Blueberry Muffins

  1. Remember to prepare the muffin tin by greasing the muffin tin or using liners. You don’t want your muffins sticking.
  2. Do not overmix the batter. Overmixing can destroy the air in the muffins, making them tough instead of light and fluffy. Mix the batter til the ingredients are incorporated.
  3. Do not overfill the muffin tins. Fill each area no more than 3/4 full.
  4. Do not leave the muffins in the tin to cool for too long. Let the muffins cool for a couple of minutes or so in the muffin tin, then turn them out onto a cooling rack to finish cooling or serve them warm.
Close photograph of muffins filled with blueberries topped with sugar on a white platter.

Frequently Asked Questions

How to keep blueberries from sinking in baked goods?

To prevent your blueberries from sinking to the bottom of your blueberry muffins as they bake, simply toss them in a bit of all-purpose flour to coat them. Then, gently fold them into your muffin batter. The muffin will then bake into a beautiful muffin with blueberries throughout.

Can I use frozen blueberries in this recipe?

I prefer to use sweet, fresh blueberries in this recipe when in season. But I absolutely also love to use frozen blueberries when fresh blueberries are out of season. They have been frozen at peak freshness, making this recipe perfect to use year-round!

Do I need to thaw frozen blueberries before using them in muffins?

No, you do not need to thaw frozen blueberries before using them. Just follow the tips and recipe instructions for the best results.

More Muffin Recipes We Love

Cranberry Orange Muffins

Cornbread Muffins

Cinnamon Apple Muffins

Pumpkin Muffins

Apple Cider Donut Muffins

More Muffin Recipes

Baked homemade blueberry muffins on a white platter on a marble countertop.

Here’s my Blueberry Muffins recipe. I think you’ll love it.

Blueberry Muffin Recipe

5 from 15 votes
Blueberry Muffins Recipe – This BEST Blueberry Muffin Recipe is easy, delicious, and made in one bowl! Bakes beautiful, bakery-style blueberry muffins every time!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12


  • 1/2 cup (113 g) butter, room temperature, plus more for pan
  • 2 cups (240 g) all-purpose flour, plus more for pan
  • 1 1/2 teaspoons (6 g) baking powder
  • 1/2 teaspoon (1 g) kosher salt
  • 2 cups (296 g) fresh blueberries
  • 1 1/2 cups (297 g) sugar, plus more for topping
  • 2 large (100 g) eggs
  • 2 teaspoons (9 g) vanilla extract
  • 1/2 cup (113.5 g) milk
  • 2 tablespoons (12 g) grated orange rind, optional


  • Preheat oven to 375º F. Prepare muffin pan by buttering and lightly dusting with flour or by coating the cup of the muffin pan with a baking spray.
  • Whisk together flour, baking powder, and salt in a medium bowl. Set aside. Toss blueberries gently in 1 – 1 1/2 teaspoons flour. Set aside.
  • Cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Add in vanilla extract. 
  • Mix in the flour, mixing just until well-combined. Add the milk, mixing until just combined. Be careful not to overmix.
  • Fold in the blueberries and orange zest. Divide batter evenly among the prepared muffin cups.
  • Sprinkle tops of muffins with additional sugar for topping.
  • Bake until lightly golden brown and cake tester comes out clean when inserted in the middle, about 25 minutes. Allow to cool for just a few minutes in the muffin tin, then turn the muffins out onto a cooling rack and cool for about 10 minutes before serving.


Storage Tips

To make ahead. Once your muffins have cooled completely, they should be stored at room temperature for up to 3 – 4 days.
To store. Place your cooled muffins in a container lined with paper towels on the bottom.
To freeze. You can also freeze your muffins by placing the cooled muffins into freezer-safe containers and then freezing them for up to 3 months. To serve, simply remove from the freezer and allow to thaw completely before serving.


Serving: 1muffin | Calories: 276kcal | Carbohydrates: 45g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 183mg | Potassium: 118mg | Fiber: 1g | Sugar: 28g | Vitamin A: 315IU | Vitamin C: 2.4mg | Calcium: 45mg | Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 15 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. Sally Hodges says:

    5 stars
    Made these last night after purchasing blueberries and just could not handle eating them alone. I’ve always found excellent recipes on your web, Robyn, so I came directly here looking for a recipe. They have a much better taste than store box. We are thoroughly enjoying them. Thanks for sharing your recipes.

    1. Robyn Stone says:

      Thank you, Sally. I appreciate you letting me know how much you liked these muffins and that you have found other recipes here you enjoy.

  2. macy woodvine says:

    5 stars
    Wonderful easy recipes that are simply gorgeous!

    1. Robyn Stone says:

      I love that you find my recipes easy to make, Macy.

  3. Anna says:

    I could tell by the batter before baking them, they were going to be delightful. I was nervous that there were way too many blueberries (by appearance) that it wouldn’t bake well (too much steam from fruit sometimes), but it “Puffed up” quite wonderfully! Blueberry/muffin ratio was perfect once baked.

    1. Robyn Stone says:

      Thank you, Anna. I love these muffins that are full of blueberries and have that perfect blueberry muffin flavor. I’m happy that you found them delicious, too.

  4. Natalie says:

    5 stars
    Followed the recipe to the tee and had lovely blue berry muffins that the family enjoyed

    1. Robyn Stone says:

      Thanks, Natalie, I love that your family enjoyed these muffins.

  5. Lynn Sassounes says:

    5 stars
    This is the first time I am writing anything about recipes but the truth is, I absolutely love all your recipes. Keep up the great work & I am going to look for a cookbook by you as well,

    1. Robyn Stone says:

      Thanks so much, Lynn. I appreciate this. My cookbook is still available at Amazon if you interested.

  6. Kara says:

    How much sugar?

    1. Robyn Stone says:

      Kara, it’s 1 1/2 cups of sugar. Sorry you missed that in the Ingredients list. You can add a little more to sprinkle on for the topping. That is according to how much sugar you want on the topping. Hope you enjoy the muffins!

  7. Susan says:

    I have been making this exact recipe for 40yrs (handed down from my grandmother)… These muffins (with my addition of fresh lemon zest) are the best!