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The BEST Blueberry Muffins Recipe is this easy, one-bowl recipe! Bakes beautiful, bakery-style blueberry muffins every time!

Homemade blueberry muffins on a white platter.
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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!

Ingredients in 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.

How to Make the Best Blueberry Muffins

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

Make Ahead and Storage Instructions

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

Storage instructions. Place your cooled muffins in a container lined with paper towels on the bottom.

Freezer instructions. 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.

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.

Baked muffins with sugar topping in a muffin tin set on a marble counter.

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!

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 all the difference in the appearance of your final baked goods.

Optional Mix-Ins for these Muffins

For these blueberry muffins, I love to include 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
  • ½ teaspoon ground cinnamon
  • ¼ cup slivered almonds
Close photograph of muffins filled with blueberries topped with sugar on a white platter.

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.

  • ⅓ 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.

More Muffin Recipes We Love

Cranberry Orange Muffins

Apple Cinnamon 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.

5 from 13 votes

Blueberry Muffins

Breakfast 30 mins

Blueberry Muffins on white platter
Prep Time 5 mins
Cook Time 25 mins
Servings 12
Course Breakfast
Cuisine American
Author Robyn Stone
Blueberry Muffins Recipe – The BEST Blueberry Muffin Recipe is this easy, one bowl recipe! Bakes beautiful, bakery-style blueberry muffins every time!


  • 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.
  • Whisk together flour, baking powder, and salt in a medium bowl. Set aside. Toss blueberries gently in 1 – 1 ½ 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.

Nutritional 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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Muffin Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 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!

    1. 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!

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

  3. 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. 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.