Inside: Impress your family with these amazingly easy blueberry muffins. My 4 simple tips are guaranteed to push your muffins over-the-top!
When it’s that time of year and you’re looking for yet another way to incorporate blueberries (and probably zucchini) into every dish you make, look no further than these amazingly delicious and oh-so-easy blueberry muffins.
Whether your berries are picked fresh from a local farm or from the freezer section at Costco, this recipe is just what you need to turn delicious seasonal fruit into mouth-watering muffins — perfect for breakfast, brunch, afternoon snacks, or even dessert.
This is a fun and easy recipe for little hands… especially if you let them munch on blueberries as they “help”.
Believe it or not, there was a time in my life when I didn’t like blueberries… until these muffins converted me.
Since then, I’ve made them regularly all year long as I always keep a stash of frozen blueberries on hand for smoothies, quick breads, french toast, and just eating as a snack.
Fun Blueberry Fact:
Did you know… blueberries rank extremely low on the glycemic index, making them a perfect treat for diabetics. (Thanks to my former English teacher for that tip.)
If you love blueberries or even just love a great muffin, you must add my easy blueberry muffin recipe to your menu plan this week.
BONUS TIP: Set your alarm 30 minutes earlier and surprise your family with fresh-from-the-oven blueberry muffins for breakfast. You’ll win “mom of the year” and enjoy a bit of quiet time while the muffins bake.
Win-Win!
Why You’ll Love This Recipe
It uses really simple, easy-to-find ingredients. In fact, I bet you have most of them in the house already!
The sour cream adds so much moisture — you’ll never have to worry about dry, flaky muffins with this recipe.
The honey is a great way to cut down on some of the refined sugar (although I have instructions for granulated sugar too).
It’s QUICK… need I say more!?!
Amazingly Easy Blueberry Muffins
When it's that time of year again and you're looking for yet another way to incorporate blueberries into every dish you make, look no further than these amazingly delicious and oh-so-easy blueberry muffins.
Ingredients
- 1/2 c. softened butter
- 1/2 c. honey (or white sugar)
- 1/2 c. milk
- 2 eggs, lightly beaten
- 1/4 c. brown sugar
- 1/4 c. plain Greek yogurt or sour cream
- 2 c. all-purpose flour
- 1 T. baking powder
- 1/2 t. salt
- 1 c. blueberries (or 1.5 c. if you really want lots of blueberries!)
- coarse turbinado sugar (optional)
Instructions
- Preheat oven to 375ºF
- Grease (or line with paper) 12 muffin cups
- In a medium mixing bowl, combine "wet" ingredients (butter, honey, milk, eggs, brown sugar, yogurt)
- Stir in flour, baking powder, and salt until just combined.
- Fold in blueberries -- it's OK if the batter is lumpy.
- Scoop batter into muffin cups until they are almost full.
- Sprinkle the tops of muffin batter with coarse sugar (optional).
- Bake in preheated oven for 20-23 minutes or until middles are set and tops are golden.
- Cool on wire rack
Notes
Learn how to substitute whole-grain flour in this recipe.
I usually use frozen blueberries -- if you use frozen, do NOT thaw them first.
Make one 9" loaf of bread instead of 12 muffins. Increase baking time to 40 minutes.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 231Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 53mgSodium 201mgCarbohydrates 34gFiber 1gSugar 17gProtein 4g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
More Easy Blueberry Recipes:
- Delicious Blueberry Buckle
- Blueberry Peach Pie (these 2 fruits are the perfect combination)
- Blueberry Stuffed French Toast
- Blueberry Oat Pancakes
- Berry Smoothies
- Berry Fruit Compote
- Triple Berry Jam (I use strawberries, raspberries, and blueberries)
4 tips for extra delicious blueberry muffins
This easy blueberry muffin recipe is my personal favorite, but even still, there are a few specific things I do to make them extra delicious withOUT any extra work.
1. Less mixing = lighter muffins.
I thoroughly mix the wet ingredients before adding the flour, baking powder, and salt so I don’t need to overmix once the flour is added. This helps create a lighter, fluffier muffin.
It’s OK if the batter is still a bit lumpy when you put it in the muffin cups, just try to break up any obvious flour clumps.
2. Frozen blueberries = less “blue” muffins.
In my experience, using still-frozen blueberries results in less runny blue color AND firmer berries in the finished muffins.
3. Full muffin cups = nice high muffins.
Most muffin recipes call for the cups to be filled only half-way to 3/4 full — but that produces flat muffins (at least in my opinion).
The batter for this recipe is quite thick, so I’ve had good luck filling the cups almost all the way full, which then creates a lovely high crown that looks extra appetizing.
4. Coarse sugar = yummy crunchy topping.
I love a good crunchy topping on my muffins but I rarely take the time to go through the extra steps to create a true “streusel topping”. Instead, I sprinkle a little coarse turbinado sugar on top and call it good!
It adds so much texture to the muffins with just a few seconds of extra work (and no extra dishes to wash!)
Do blueberry muffins freeze well?
I’m always asked about the “freezability” of my recipes — I get it, you want to maximize your efforts in the kitchen. Me too!
I have successfully frozen these muffins many times; however, I do think they taste quite a bit better fresh out of the oven.
Since they are so quick and easy to whip up, I often make them fresh and we eat all 12 in one day (sometimes for one meal!)
YUM!!
What are your favorite easy blueberry recipes?
Visit my virtual recipe box for more simple, delicious, family-friendly recipes!
janene says
Curious – did you pick your blueberries? I would love to be able to find a whole box.
Andrea says
No, I just buy them in 10 pound boxes from a roadside stand.
Picking would be fun if the weather cooperates 🙂
Patsy says
Dear Andrea, We’re eating this about 10 minutes from the oven. Hot. I doubled your recipe for 2 loaves. Delicious flavor, gorgeous texture. I will add even more berries next time. Mine were tart and perfect in this cake which is not overly sweet. I used regular sugar and dark brown sugar. Thank you. Patsy
Andrea says
yum — hot from the oven is THE BEST! Thanks for sharing your recipe “win”!
Chris says
I am making a new blueberry muffin recipe this morning. It also has 2 cups of flour but it has 1 c. of sugar (I’ll probably put less) and 1-1/4 c. sour cream and only 1 egg. I would like to make yours and compare them some time. My favorite way to make blueberries is my Mom’s buckle recipe and blueberry pancakes. Glad you’re back! : )
Andrea says
Hey Chris!
There are so many different variations — I’m sure they all taste pretty good 🙂
I will say that I’ve tried to cut back on the amount of sugar in our baked goods lately but I do feel that 1 full cup of sugar is WAY too much for 12 muffins. As for the sour cream/milk/eggs, I’ve seen various amounts in different recipes, but I like keeping my measurements similar so I can remember the recipes better — that’s the main reason I went with 1/2 c. 🙂
And yes, we LOOOOOOOOOOVE blueberry pancakes!
Chris says
Well, I just ate 2-1/2. They are very yummy! I think yours sound good with a little brown sugar also. This may be the first blueberry muffin I’ve made with sour cream.
Andrea says
haha — yay! I’m so glad you enjoyed the muffins!
Michelle says
My favorite blueberry recipe is a bowl of frozen blueberries. Something special about them!
Andrea says
haha — well that’s a great simple “recipe”!
debi korfker says
Wil made these tonight- with the blueberries we picked today- double batch!! we followed the advice of the commenter that suggested the lemon juice- nice addition! 🙂
Jeni says
I just made these and substituted 1/2 cup of lemon juice for 1/2 cup of milk. Soooo moist and a hint of lemon. Delicious!
Andrea says
wow — that sounds like a great combo!
Kim says
This has been my go-to muffin recipe for awhile now. It lives inside my cupboard door. I also make them with chocolate chips instead of blueberries, they freeze well and are great for school lunches/snacks.
Andrea says
yum! I was just thinking about making these muffins with chocolate chips because I know Nora would like them better with chocolate chips. Maybe I’ll need to do that tomorrow 🙂
Ashley says
Can you half this recipe?
Andrea says
yes definitely
Holly says
I just made these, with half frozen blueberries and half leftover fresh strawberries. They’re so tasty. Thanks, I’ve been looking for a good muffin recipe
Andrea says
Yay — glad you liked them — and yum for strawberries too! Thanks for sharing!
Carl says
Just made a half batch of these using frozen blueberries. I substituted applesauce for most of the oil (lower fat and still yummy!) and other than the fact that I forgot some of them in the oven and they got a bit overdone, they turned out great! Delicious and easy to whip up after the little one fell asleep. Thanks for the great recipe! 🙂
Sue@housepretty says
My go to recipe is a blueberry oatmeal muffin, since that flavor is my husband’s favorite. He is SO not a morning person. I try to have these muffins available in the freezer for him to grab quickly and eat while out and about during his work morning.
ann s says
blueberry oatmeal muffins sound lovely and filling – could you share your recipe?
Melinda says
Filling muffin cups can be a bit messy, but I solved this problem. Now I use my really nice metal scoop to fill them. No more batter on the pan or on the sides of the paper cups, plus all of the muffins come out the same size.
Thanks for the recipe. I’m going to try it this weekend!
Katy says
The first time I made blueberry muffins was at a church Youth Group function. We did not read the directions on the mix closely enough and didn’t drain the little can of blueberries that came with it…so our muffins ended up very, very blue. They still tasted great, and now it’s kind of a tradition to leave a little blueberry juice and tint the muffins 🙂
Angela says
Looks so yummy! In terms of the berries bleeding if you toss them in a small amount of flour (reserved from 4 cups) first they will bleed even less. A tip I learned from a raspberry muffin recipe.
Andrea says
Thanks for that tip Angela. I rarely ever bake raspberry muffins because of the bleeding — I’ll have to keep this in mind 🙂
Deb says
I always make a Blueberry Streusel coffee cake from an old cookbook from Colorado, it is so yummy.
Amy says
I love Taste of Home’s All-star Muffin Mix. You mix up a big batch of the dry mix to store for later. The recipe give suggestions (and measurements) for add in like blueberry, banana, apple carrot, etc. but the possibilities are endless! Super convienient recipe to have on hand for company or last minute addition to a meal.