
This is the easiest and the best blueberry muffins recipe ever! These muffins are moist, tender, fluffy with juicy blueberries and won’t taste dry. You can use fresh or frozen blueberries.
These are perfect for breakfast or afternoon snack. These muffins are made with basic ingredients that you probably have on hand right now.
You have to make this recipe asap! Once you try these blueberry muffins recipe, you will not want to make any other ones!

These Muffins Are
- perfect for breakfast
- easy to make
- moist and fluffy
- full of vanilla flavor
- absolutely delicious
- perfect to take away
Blueberry Muffins Ingredients
Wheat flour the base of these delicious blueberry muffins
Baking powder to lift them up
Brown & white sugar for a rich and sweet texture
Salt to balance all the flavors
Butter for a perfect amount of moisture
Milk you can use any milk you want
Eggs to keep it all together
Vanilla Exract for extra flavor
Blueberries feel free to use fresh or frozen blueberries

How To make Blueberry Muffins
Step 1 Preheat the oven
To start, preheat the oven to 195 ° C (383 F ) and line a 12- cup muffin tin with paper liners and set aside.
Step 2 Make the dough
In a large mixing bowl, whisk together all dry ingredients. Melt butter in a saucepan over low heat. In a separat medium-size mixing bowl, whisk together cooled melted butter, eggs, milk and vanilla. Gradually pour wet ingreidnts into dry ingredients stirring until combined. Place blueberries into small bowl. Coat with 1/2 tbsp flour. Fold in blueberries into the batter and stir to combine.
Step 3 Bake
Using a tablespoon, evenly divide the batter into the muffin liners, filling them 2/3 full. Bake For 20 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool.
Tips
- Be sure to bring milk and eggs to room temperature. Cold ingredients don’t bond.
- don’t over mix the batter. Mix went ingredients into dry ingredients just until combined.
- If you are not unsing liners, spray muffin tin with cooking spray to prevent sticking.
- If using frozen blueberries, toss them in about 1/2 tbsp of flour to keep them from sinking.


PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!
Check My Other Recipes
- Chocolate Thumbprint Cookies
- Christmas Reindeer Cookies
- Chocolate Crinkle Cookies
- Coffee Cake With Cappuccino Frosting
- Blueberry Swirl Cheesecake
Blueberry Muffins
Equipment
- no equipment required
Materials
- 240 g wheat flour 1 cup
- 2 tsp baking powder
- 80 g white sugar 3/8 cup
- 30 g brown sugar 2 tbsp
- pinch of salt
- 140 g butter 5/8 cup
- 140 ml milk 5/8 cup
- 2 eggs
- 166 g blueberries 3/4 cup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 195 ° C (383 F ) and line a 12- cup muffin tin with paper liners and set aside.
- In a large mixing bowl, whisk together all dry ingredients. Melt butter in a saucepan over low heat.
- In a separat medium-size mixing bowl, whisk together cooled melted butter, eggs, milk and vanilla. Gradually pour wet ingreidnts into dry ingredients stirring until combined.
- Place blueberries into small bowl. Coat with 1/2 tbsp flour. Fold in blueberries into the batter and stir to combine.
- Using a tablespoon, evenly divide the batter into the muffin liners, filling them 2/3 full.
- Bake for 20 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool.