Blueberry Muffins Recipe – This easy, one bowl recipe makes the best blueberry muffins! Bursting with blueberries under a sparkling sugar topping!

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 a 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.

Closeup photograph of Blueberry Muffins on white platter

How to Make the Best Blueberry Muffins

Blueberry muffin batter in a glass bowl on marble countertop.

This easy recipe comes together quickly and bakes into a beautiful, bakery style blueberry muffin every time!


  • butter – you’ll want your butter to be room temperature for easy mixing. You may also want to use butter to butter and flour your muffin tin, or you can use a baker’s spray like baker’s joy.
  • flour – I use all-purpose flour in these muffins. You can also use a blend of whole wheat flour if you prefer.
  • baking powder – baking powder is used to help the muffins rise as they are baking.
  • salt
  • 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 or your favorite baking sugar substitute, such as Splenda.
  • eggs
  • 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, 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.

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, such as Baker’s Joy, or by buttering and lightly flouring each cup of the muffin pan.
  • Whisk dry ingredients. Whisk together the dry ingredients: flour, baking powder, 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 prepared muffin pan. Top each with sugar.
  • Bake and serve. Bake until golden brown. Allow to cool and then remove from the pan and serve.
Blueberry muffin batter in muffin pan on a marble counter

How to Keep Blueberries from Sinking?

To prevent your blueberries from sinking to the bottom of your blueberry muffins as they bake, simply toss the blueberries 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.

Baked blueberry muffin in muffin pan on a marble counter.

Can I Use Frozen Blueberries in My Blueberry Muffins?

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

How to Use Frozen Blueberries in Baking

While using frozen blueberries in a pie works wonderfully, it is a bit different to use them in baking muffins (or pancakes, breads, or cakes). The juices from the frozen blueberries can bleed into the batter causing a off-color greenish hue to your finished baked goods. To prevent this, I recommend rinsing your frozen blueberries in cold water until the water runs noticeably clearer. It will just take a few moments, but will make all the difference in the appearance of your final baked goods.

Optional Mix-Ins

For these blueberry muffins, I love to include freshly grated orange rind. The fresh citrus pairs perfectly with the blueberries and makes 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
Blueberry muffins on a white platter

How to Store Blueberry Muffins

Once your muffins have cooled completely, they should be stored at room temperature underneath a cake dome for 3 to 4 days.

Can You Freeze Blueberry Muffins?

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

More Muffin Recipes We Love

Cranberry Orange Muffins

Apple Cinnamon Muffins

Apple Cider Donut Muffins

More Muffin Recipes

Baked Blueberry Muffin on white platter

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

Blueberry Muffins on white platter

Blueberry Muffins

Blueberry Muffins Recipe – This easy, one bowl recipe makes the best blueberry muffins! Bursting with blueberries under a sparkling sugar topping!
5 from 9 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 12
Course Breakfast
Calories: 276kcal
Serving Size 1muffin
Cuisine American
Author: Robyn Stone


  • 1/2 cup butter room temperature, plus more for pan
  • 2 cups all-purpose flour plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1 1/2 cups sugar plus more for topping
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2 tablespoons 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, such as Baker’s Joy.
  • 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 about 10 minutes before serving.

Nutrition Information

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
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Robyn xo

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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55 Comments Leave a comment or review

  1. Hello Robyn,
    I would like to make a blue berry cake.. would the above ingredient list hold good?

  2. Well, this is my first ever recipe review altho I am an avid reader of reviews. -refuse to allow any produce go to waste – exactly 2 cups of blueberries in fridge and one, just one, large orange – and your recipe hits my mail box this morning. What are the chances of that coincidence!!! Husband is devouring as I write this and is smiling ear to ear!! Wonderful muffins and in our mid 70’s, I and hubby have had quite a few. Rate these at the very TOP!!! THANK YOU

    1. Cheryl, I am honored that you chose this recipe as your first review and thrilled that you and your husband are enjoying them. Thank you. xo

  3. I was amazed and so was my family at just how differently wonderful these muffins are. The flavor is vibrant. This is now or favorite muffin recipe.

  4. Awesome- I have never made blueberry muffins. Your recipe was easy to follow and they came out PERFECT!!! Delicious and beautiful!!! Thank you so much!

    1. Thank you, Joan. I’m so thrilled these turned out so well for your first time making blueberry muffins.

  5. I made these this AM They were great; used frozen berries. No problems. I would like to make these in a mini pan. I am diabetic and can only only eat half. a large one. Also do you think Baking Splenda will work. Thanks Mary Lou

    1. I haven’t tried these with baking Splenda, MaryLou, but I think it should work fine. Let me know how it works for you. Thanks.

  6. Hi Robyn!
    I have a question.
    I have a package of frozen wild Maine blueberries. Should I thaw them before adding to the batter or put them in frozen after coating in the dry mixture?

    1. Trish, you don’t thaw them before using. But you will need to toss the frozen blueberries in some all-purpose flour before adding to the batter so they won’t sink to the bottom of the muffins. Hope you enjoy!

  7. Robin, these are wonderfully tasty muffins. I have made them several times. The full recipe can be a bit sweet. My last batch I reduced sugar by 1/4C and added 1t of cinnamon, yummy. These are so soft and can last a while, but tend to disappear quickly, ha. Creaming the butter/sugar mix is critical, also covering the berries in flour to keep them in the mix is a needed step. Thanks, love your site too

  8. These blueberry muffins are the best I have ever tasted, so moist and the blueberries because they were floured were found throughout the muffin. Even my Grandson loved them!!!!!!!!!!!

  9. The best blueberry muffins I’ve ever tasted! I used a combination of lemon & orange zest, and sprinkled cinnamon mixed with raw sugar on top. I will never use another recipe!!!

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