Craving a sweet, bakery-style treat for breakfast or snack time? This blueberry muffin recipe is your go-to for irresistibly moist, fluffy muffins bursting with juicy blueberries in every bite. Simple to make, these homemade muffins use staple ingredients
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✨ Why You’ll Love These Blueberry Muffins
Incredibly moist and soft with a tender crumb
Loaded with real blueberries—every bite is fruity!
Easy, one-bowl recipe—minimal mess
Done in under 30 minutes
Adaptable for gluten-free or vegan
📋 Ingredients for the Best Blueberry Muffin Recipe
1 1/2 cups all-purpose flour
3/4 cup sugar (plus extra for sprinkling)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup melted butter or vegetable oil
1/2 cup milk (or buttermilk for extra tenderness)
1/2 cup plain yogurt or sour cream (for moistness)
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups fresh or frozen blueberries (no need to thaw)
Zest of 1 lemon (optional, for extra brightness)
Coarse sugar for crunchy tops (optional)
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👩🍳 How to Make Blueberry Muffins – Step-by-Step
Step 1: Prep the Muffin Pan
Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with liners or lightly grease.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together melted butter (or oil), sugar, eggs, milk, yogurt, and vanilla extract until well blended.
Step 3: Add Dry Ingredients
Sprinkle flour, baking powder, baking soda, salt, and lemon zest over wet mixture. Gently fold until almost combined.
Step 4: Fold in Blueberries
Add blueberries and fold a few more times, just until batter is combined (don’t overmix!). Some lumps are fine.
Step 5: Fill & Top
Spoon batter into muffin cups, filling to the top for tall, bakery-style results. Sprinkle with a little sugar for a sparkling finish.
Step 6: Bake
Bake for 5 minutes at 400°F, then lower oven to 350°F (175°C) and bake another 13–15 minutes or until golden and a tester in the center comes out clean.
Step 7: Cool & Enjoy!
Let cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!
Pro Tip: Toss blueberries in a teaspoon of flour before adding to batter—this helps prevent them from sinking.
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🫐 Serving & Storage Tips
Pair with coffee or tea for a perfect breakfast or snack.
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for 1 week.
Freeze tightly wrapped muffins for up to 2 months. Thaw at room temp or microwave gently.
📝 Recipe Variations
Lemon Blueberry Muffins: Add extra lemon zest and a drizzle of lemon glaze.
Healthy Muffins: Use whole wheat flour and swap half the sugar for honey.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Vegan: Use plant-based milk, coconut oil, and flax eggs.
blueberry muffin recipe atglinks
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Share your blueberry muffin triumphs in the comments! What’s your favorite add-in or topping? Tag us on social with #BerryMuffinMagic to inspire others to bake these delicious, fluffy treats!
