Moist & Fluffy Blueberry Muffin Recipe | Easy Homemade Muffins

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

✨ 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)

👩🍳 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.

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💬 Did You Try These Muffins?

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!