The Best Blueberry Muffins Ever Recipe

I absolutely love these blueberry muffins because they deliver a burst of fresh flavor and an irresistible sugar sparkle. The one-bowl method makes everything so chill and straightforward, leaving me with more time to savor each moist bite. Every muffin is a sweet reminder that simplicity can be incredibly satisfying.

A photo of The Best Blueberry Muffins Ever Recipe

I love sharing my favorite recipes and The Best Blueberry Muffins Ever is one of my absolute favorites. I think its perfectly moist texture and tall sparkly crown make it a standout treat.

I mix everything in one bowl so its really simple and easy. I use 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt to give structure and a slight sweetness.

Then I add 1/3 cup melted butter, 1 large egg, 3/4 cup whole milk and 1 teaspoon vanilla extract for richness, along with 1 1/2 cups of fresh blueberries for that amazing burst of flavor. I sometimes add extra sugar on top for an added crunch.

Making these muffins is a breeze and they are great even when you are trying to eat healthier. They also work great as a homemade blueberry dessert or fun breakfast brunch recipes.

Why I Like this Recipe

I really love this recipe because it’s so straightforward and doesn’t demand a ton of fancy techniques. I like that you only need one bowl which means less mess, and that makes me feel like I can whip these up anytime I want. The muffins come out moist and light every time and I just love how the fresh blueberries burst with flavor in every bite. I also appreciate the little extra sugar on top that gives a cool, sparkly crunch – it makes every muffin feel special. Lastly, the troubleshooting tips make it less intimidating when I mess up, and that gives me confidence to try new tweaks every time.

Ingredients

Ingredients photo for The Best Blueberry Muffins Ever Recipe

  • All-purpose flour provides carbohydrates, structure, texture and a real basic base for muffins.
  • Granulated sugar makes muffins sweet and helps with browning while keeping them moist.
  • Fresh blueberries burst with antioxidants, add fiber and bring a vibrant flavor in every bite.
  • Whole milk adds creaminess, protein and healthy fats for a rich, smooth texture.
  • Egg works as a binder and adds richness, making each muffin moist and fluffy.
  • Melted butter infuses richness and moisture, upping the tenderness in every bite.
  • Vanilla extract deepens flavor with aromatic sweetness that really boosts the overall taste.
  • Baking powder helps the muffins rise, giving them a light and airy structure.
  • Salt enhances flavor balance by intensifying sweetness and cutting down any bitterness.

Ingredient Quantities

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup melted butter
  • 1 large egg
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • Extra sugar for topping (optional)

How to Make this

1. Preheat your oven to 400°F and line a muffin tin with paper liners so the muffins don’t stick.

2. In a large bowl, combine 2 cups of flour, 1/2 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon salt; mix ’em well.

3. In another bowl, whisk together 1 large egg, 3/4 cup whole milk, 1/3 cup melted butter, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry ingredients and mix gently ’til just combined, do not overmix or your muffins will turn dense.

5. Carefully fold in 1 1/2 cups of fresh blueberries, try not to mash ’em up too much.

6. Divide the batter evenly among the muffin cups, about 2/3 full each, so they have room to rise.

7. For a sparkly crown, sprinkle a little extra sugar on top of each muffin if you want.

8. Bake in your preheated oven for 20-25 minutes till a toothpick inserted in the center comes out clean.

9. Let the muffins cool in the pan for about 5 minutes then transfer them onto a cooling rack to cool completely.

10. Enjoy your muffins while they’re warm with a bit of butter or your favorite spread for a delightful treat!

Equipment Needed

1. Oven
2. Muffin tin
3. Paper muffin liners
4. Large mixing bowl for the dry ingredients
5. Another bowl for the wet ingredients
6. Whisk for beating the egg, milk, butter and vanilla together
7. Measuring cups and spoons to get the right amounts
8. Rubber spatula or spoon to gently mix and fold in the blueberries
9. Toothpick to check if the muffins are done
10. Cooling rack to let the muffins cool after baking

FAQ

  • Q: Can i use frozen blueberries instead of fresh ones?
    A: Yes you can use them, but its best to thaw and drain them first so your muffins don’t turn too soggy.
  • Q: How do i prevent the muffins from sinking in the middle?
    A: Make sure not to overmix your batter and keep your oven temperature exact so the muffins rise nicely without sinking.
  • Q: Can i substitute whole milk with another type of milk?
    A: Sure, you can use low fat or even non-dairy milk like almond milk, but these might change the flavor a bit.
  • Q: How long should i bake the muffins?
    A: They typically need about 20-25 minutes in a preheated 400°F oven, but its best to check with a toothpick; if it comes out clean they are done.
  • Q: Can i add extra sugar on top if i like them sweeter?
    A: Absolutely, sprinkle a little extra granulated sugar on top before baking for a nice crunchy finish and extra sweetness.

The Best Blueberry Muffins Ever Recipe Substitutions and Variations

  • All-purpose flour: You can try using whole wheat flour for a nuttier flavor but be prepared for a slightly denser texture.
  • Granulated sugar: Swap it out with brown sugar for a richer taste or even a bit of honey if you’re looking for a natural alternative.
  • Melted butter: You could use vegetable oil or coconut oil instead, which might make a difference in the overall flavor.
  • Whole milk: Almond milk, soy milk, or even oat milk works just fine if you want a dairy-free option.
  • Egg: If you’re avoiding eggs, use 1/4 cup unsweetened applesauce per egg to help bind everything together.

Pro Tips

• One thing to keep in mind is that it really helps if your egg and milk are at room temperature before mixing ’em in. It makes the batter mix together more evenly so you get muffins that are lighter and fluffier.

• When folding in the blueberries, be extra gentle so you don’t squish them too much. Overmixing here can turn your muffins blue all over and change the texture.

• Be careful not to overmix the wet and dry ingredients together. A few lumps in the batter is totally okay and it keeps your muffins from getting all dense and heavy.

• When baking, every oven can be a bit different. It’s a good idea to start checking with a toothpick a minute or two before the suggested time to make sure your muffins are baked just right.

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The Best Blueberry Muffins Ever Recipe

My favorite The Best Blueberry Muffins Ever Recipe

Equipment Needed:

1. Oven
2. Muffin tin
3. Paper muffin liners
4. Large mixing bowl for the dry ingredients
5. Another bowl for the wet ingredients
6. Whisk for beating the egg, milk, butter and vanilla together
7. Measuring cups and spoons to get the right amounts
8. Rubber spatula or spoon to gently mix and fold in the blueberries
9. Toothpick to check if the muffins are done
10. Cooling rack to let the muffins cool after baking

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup melted butter
  • 1 large egg
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • Extra sugar for topping (optional)

Instructions:

1. Preheat your oven to 400°F and line a muffin tin with paper liners so the muffins don’t stick.

2. In a large bowl, combine 2 cups of flour, 1/2 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon salt; mix ’em well.

3. In another bowl, whisk together 1 large egg, 3/4 cup whole milk, 1/3 cup melted butter, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry ingredients and mix gently ’til just combined, do not overmix or your muffins will turn dense.

5. Carefully fold in 1 1/2 cups of fresh blueberries, try not to mash ’em up too much.

6. Divide the batter evenly among the muffin cups, about 2/3 full each, so they have room to rise.

7. For a sparkly crown, sprinkle a little extra sugar on top of each muffin if you want.

8. Bake in your preheated oven for 20-25 minutes till a toothpick inserted in the center comes out clean.

9. Let the muffins cool in the pan for about 5 minutes then transfer them onto a cooling rack to cool completely.

10. Enjoy your muffins while they’re warm with a bit of butter or your favorite spread for a delightful treat!