These are the best Homemade Blueberry Muffins! This quick one-bowl recipe yields moist and fluffy muffins studded with fresh blueberries and the most epic crunchy muffin top made possible with coarse turbinado sugar. Yields 12 muffins.
Yesterday I reshot my recipe for homemade blueberry muffins. The recipe has been on SS for 10 years now and the post desperately needed some updated photos. Ironically, my daughter informed me that it just so happened to be National Blueberry Muffin Day and I swear it was purely coincidence because I never keep up with food holidays.
However, there’s no wrong day to enjoy a homemade blueberry muffin.
This one-bowl recipe yields perfectly moist muffins with the most incredible crunchy sugar muffin top. The best way (in my opinion) to enjoy these is to split in half horizontally and spread liberally with salted butter.
To Make These Homemade Blueberry Muffins You Will Need:
- unsalted butter (melted) – Adds moisture, richness and flavor.
- granulated sugar (white) – For sweetening and flavor.
- milk – Lends moisture to the batter. You can use a milk of your choice here.
- eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
- baking soda – Creates a gas while baking which helps the muffins rise.
- fine salt – Use either sea salt or pink himalayan.
- unbleached all-purpose flour – The base to the muffin batter.
- blueberries (fresh) – Adds sweet and slightly floral flavor.
- turbinado sugar (aka sugar in the raw ) or sparkling sugar – Creates a crunchy sugary muffin top.
Preheat your oven to 375°.
Line 2 muffin pans with 12 liners (6 per pan) alternating the placement in ever other muffin cup. Set a side.
In a medium to large mixing bowl, measure and add 1 stick (1/2 cup) of melted (and cooled slightly) unsalted butter, 3/4 cup of sugar, 1/2 cup milk (room temperature), 2 eggs (also at room temperature) and 1-1/4 teaspoon vanilla extract.
Whisk to incorporate before measuring and adding 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.
Lastly add 2 cups unbleached all-purpose flour and 8 ounces (rinsed and drained) fresh blueberries.
Switch over to a rubber spatula and gradually mix everything until combined.
Perfection.
Divide the batter among the parchment liners. I use a scoop but you can also eyeball it.
Sprinkle 1-1/2 teaspoons of turbinado sugar over top of each one. This is what adds the delicious crunch and the necessary sparkle ;).
Bake on the middle rack of your preheated oven for 18 to 20 minutes. Rotate the pan(s) halfway through baking to ensure even baking.
The muffins are done when they spring back when touched or until a tester (aka toothpick) comes out with only a few crumbs attached.
These are the prettiest homemade blueberry muffins I ever did see! And they are loaded with juicy plump blueberries!
Forks are optional. Salted butter is a must.
How To Store Homemade Blueberry Muffins:
Allow the muffins to cool completely on a wire rack. Store in an air-tight container or resealable bag between layers of paper towel.
How Long Will Homemade Blueberry Muffins Last On the Counter?
If stored properly, muffins will last on the counter for 3 to 4 days or up to 7 days in the refrigerator although the moisture in the fridge (or humidity in the air, if storing at room temperature) may affect the sugar topping.
Can You Freeze Blueberry Muffins?
Yes! It’s best to freeze them once they have cooled completely (on a wire rack). Individually wrap each muffin in plastic wrap and then foil. Place in a freezer safe container or bag and label and date before storing in your freezer for up to 3 months.
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Enjoy! And if you give this Homemade Blueberry Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Homemade Blueberry Muffins
Ingredients
- 1/2 cup melted unsalted butter, cooled slightly (not hot!)
- 3/4 cup granulated white sugar
- 1/2 cup whole milk, or milk of choice at room temperature
- 2 large eggs, at room temperature
- 1¼ teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 cups unbleached all-purpose flour
- 8 ounces fresh blueberries
- 6 tablespoons turbinado sugar, aka sugar in the raw
Instructions
- Preheat your oven to 375° and line 2 muffin tins with 12 paper liners (6 per pan) alternating every other muffin slot.
- In a large bowl add melted butter, sugar, milk, eggs and vanilla. Whisk to incorporate.
- Next measure and add in baking powder, baking soda and salt.
- Lastly add in the flour and blueberries. Use a rubber spatula to gently fold the ingredients until incorporated.
- Divide the muffin batter among the 12 muffin liners. Sprinkle each one with 1½ teaspoons turbinado sugar.
- Bake the muffins on the middle rack of your preheated oven for 18 to 20 minutes OR until a tester comes out with only a few crumbs attached. To ensure even baking, rotating the pans halfway through.
- Let cool 10 minutes before serving. Delicious when spread with salted butter.
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Love your blueberry picking pictures, how awesome to have been able to make proper homemade muffins with handpicked blueberries!
Lovely, beautiful blog….can almost taste them…the only thing missing is seeking crumbs on little Miss M’s lips!!!
I wish we had a blueberry farm nearby – I imagine that freshly picked blueberries are wonderful! These muffins look divine – fluffy and beautiful!
Such a classic recipe for fresh blueberries! The picking excursion looks so fun, toO!
So fun! I wish I had somewhere to go pick some blueberries!!
These classic muffins are calling my name. They look incredible!
My mom and I love going to pick blueberries – makes me still feel like a kid! We always pick enough to last or at least hopefully last until the next year! Such a fun experience!! Thank you for the great recipe 🙂
What a fun day! Your girls are the best
Aww, what a super fun experience that must have been! I’d LOVE to go blueberry picking and wear a dress and frolic, but we’re, like, on the surface of the sun here in Austin. Lovely muffins! Thanks for sharing and have a great weekend!
Homemade blueberry muffins are so comforting, especially warm right out of the oven!
Your photos are amazing. Totally convinced me to go out and freshly pick blueberries (non-existent in Scottsdale but I’ll find a place) and have tiny hands make blueberry muffins for me 😉
Thank you Christina! 🙂
I agree that you photos are amazing. They made me so hungry and blueberry muffins are so comforting, especially at night with a hot drink
John
After seeing this post I have been trying to figure out when we could get out to Hazen’s. Well today with the 75 degree day was the perfect day! Just pulled the muffins out of the oven and can’t wait to try them. Thanks for the recipe and the great place to pick blueberries.
Oh you went to Hazen’s! So cool… I hope you enjoyed the muffins Cindi!
My hubby is a truck driver and is often bringing home fresh-off-the-farm produce. I work full-time so I am always looking for recipes that are simple AND perfect. These blueberry muffins meet all expectations. It was easy enough for my 5yo daughter to help me. She especially liked the photos to follow along with reading the recipe. They came out light, fluffy, and perfectly delicious!
Also, I love the blog. I feel like I am right there in the kitchen having a conversation with you. Thanks for sharing your talents with us!
Hi Anita! Your comment made my day! Thank you! And I love that you made and baked these with your five-year-old… such great moments being made! Have a great weekend!
These were amazing! What a great recipe.
Are there any other berries that would also work well? We seem to be nearing the end of blueberry season here in So Cal.
Oh! Good question. I’d try any berry! maybe just not ones with seeds?
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These are absolutely delicious! Thank you for sharing your recipe!
Winner!
My first time making blue berry muffins. They were lovely.
I’m so glad Andrea! 🙂
I took my brood blueberry picking this morning (first timers! ) and made these when we got home. AH-MAZING! And I had all the ingredients on hand, nothing exotic in them. Thanks for sharing!
I tried making these and they spilled over in the oven and burnt on the bottom of it and I was going to surprise my family with them but I ended up waking them up early in the morning :””( I did everything exactly like the recipe said ;-;
Hi Miranda! I’m sorry to hear these made a mess of your oven! That’s totally happened to me before and when I looked back I accidentally added too much of one of the leaveners. Maybe by accident that’s what happened here? I only suggest this because I’ve made these SO many times without an issue. Still though a messy oven is so not fun 🙁
Laurie…Just made these yesterday and they were delish! My family loved them. Thank you for sharing your recipe. (I even shared your recipe with my FB readers.) Have a great day.
I will be trying these. I have a question: most muffin recipes say to barely stir the ingredients, just until moistened. Supposedly to avoid toughening.
However you are mixing yours thoroughly. Do they come out tender and loose or does the mixing make them dense????
They certainly look yummy.
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Thank you so much for helping me bake these blueberry muffins. My mom is a really good cook and I am almost 14 and I wanted to bake something special as a surprise breakfast for my family. My mom, dad, and two little sisters enjoyed them very much. I couldnt have done it without the help from you and your daughters.
I just tried making these today, and they came out really nice – I had store blueberries, not nice freshly picked ones in season, so I took a little of the sugar and tossed it with them (maybe a tablespoon or so) since the off-season berries can sometimes be a bit less sweet.. I think I might leave off that extra little 1/4 tsp of vanilla next time. But the sugar in the raw on top was a great touch – adds a nice crispy crunch to the muffin! Thanks for this recipe, it will go into my “will bake them again:” file. 🙂
I loved you pictures and the adventure of picking your own berries. It’s probably been 4 decades or more since I did the same….maybe when I have grandchildren..? The measurement for the blueberry quantity, is it 2/3 C or 3/4 C as one prefers, or = 1.5 C total, which would be a lot of blueberries….I don’t bake much from scratch and don’t want to mess up this wonderful sounding recipe.
I am glad I finally saw that people and their families actually made them and have enjoyed them! They all said that your blueberry muffins are delicious! I had to scroll down a ways to see that people actually made them! I am glad that I saw about 5 people who have made and at these blueberry muffins of yours. I will def give these a try! Your batter looks awesome! with and without the blueberries!
Let me know if you make them and what you think of them Emily! <3
These blueberry muffins are fabulous!!!! I just made them for the second time for my family and EVERYONE LOVES THEM!!! My 2 year old was devouring one and even ate part of the paper wrapper without realizing it. lol! By far the best muffin recipe I ever used. Thanks Laurie!
BAHAHAHA! Chelsea you just made me laugh out loud! I’ve totally ate some of the paper before! Ohhhh welllls a little paper never hurt (fiber?) 😉
I’ve been making these every year since you published and our whole family looks forward to them and I love love baking them. Thank you for sharing such a fantastic recipe.
I’m so glad, Katie!
Thank you so much for this recipe! My 2 yr old just had an anaphylaxis reaction to nuts (his first and we had no idea), so I’m baking a batch of these to send to daycare with him so they can feeeze and pull one out as needed. My mama best heart thanks you for the reassurance this recipe offers!
Tried your recipe this morning with some fresh raspberries, and the muffins turned out wonderfully delicious. Thanks for the easy to follow recipe and directions!! My daughter’s first comment was, “Daddy, will you get me two more muffins please?” A great way to start the day.
That’s so great, James! Thanks for taking the time to make this recipe, I’m glad you and your daughter enjoyed them 🙂
Omg … these were the best muffins!! Thank you for this awesome recipe!!
Hi Carolyn! I’m so glad to hear you enjoyed them!
This has been my go to recipe for years! I’m wondering if you’ve ever frozen some? Or would you not recommend it? Thanks!