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The Best Blueberry Muffins You’ll Ever Bake

Okay, so I have a confession: blueberry muffins have always been my ultimate comfort food. I can still picture my grandma’s kitchen—warm sunlight streaming in, the smell of sweet vanilla and fresh blueberries filling the air. Those muffins were always fluffy with a slight golden crust and pockets of juicy berries bursting in every bite. After years of tweaking and testing, I finally nailed a recipe that captures that same magic. These muffins are light, moist, and packed with blueberries—trust me, you’ll want a second (or third) right out of the oven. Plus, they’re so simple that even if you’re new to baking, you’ll feel like a pro making them in no time.

Quick Facts

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 – 1/2 cup milk (adjust for batter consistency)
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen, do not thaw)

How I Make It

Step 1:

First, preheat your oven to 400°F and line a 12-cup muffin tin with paper liners or grease it lightly. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Getting those dry ingredients evenly mixed is key for consistent muffins.

Step 2:

In another bowl, beat together the egg, oil, and vanilla extract. Then stir in the milk—start with 1/3 cup and add more if the batter feels too thick. You want a batter that’s a bit lumpy but easily dropped by spoonfuls.

Step 3:

Pour the wet ingredients into the dry and fold them together gently. Overmixing will make the muffins tough, so stop as soon as you see no more flour streaks. Finally, fold in the blueberries carefully to prevent breaking them up.

Step 4:

Divide the batter evenly among your muffin cups; they should be about 3/4 full. Here’s a little tip: if you’re using frozen blueberries, keep them frozen and toss them in the flour before folding in—that helps keep them from sinking.

Step 5:

Bake for 20–25 minutes until the tops are golden brown and a toothpick inserted comes out clean or with just a few moist crumbs. Right before the timer’s up, you’ll start to smell that sweet, slightly buttery aroma filling your kitchen—my favorite part!

Step 6:

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. Enjoy them warm, preferably with a pat of butter or a drizzle of honey.

Variations & Tips

Swap half of the blueberries for chopped strawberries or raspberries for a mixed berry twist.
Add a teaspoon of lemon zest to the batter for a fresh, bright flavor.
Top with a crumbly streusel made from brown sugar, butter, and flour before baking for extra crunch.
Use Greek yogurt instead of some milk to make the muffins extra moist and tangy.
Freeze leftovers in an airtight bag; just thaw and warm in the microwave for a quick breakfast.

How I Like to Serve It

These muffins are perfect for lazy weekend mornings, paired with a hot cup of coffee or tea. During blueberry season, I love to serve them outside on the porch, enjoying the sun with friends. They’re also great packed for a picnic or as a simple dessert after a family dinner.

Notes

Store muffins in an airtight container at room temperature for up to 3 days.
Reheat gently in the microwave for about 15 seconds to bring back that just-baked warmth.

Closing: Once you’ve tried this recipe, you’ll see why it’s become my go-to—the perfect balance of sweet, tender, and bursting with blueberries every time.