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Fresh homemade blueberry muffins recipe cooling on a rack on a white marble counter

Blueberry Muffins Recipe

Moist, fluffy blueberry muffins recipe packed with fresh berries and bakery-style flavor in just 30 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour Plus 1 tablespoon for blueberries
  • ¾ cup granulated sugar
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup unsalted butter Melted, not hot
  • 1 large egg Room temperature
  • 1 cup buttermilk Or milk + lemon juice substitute
  • 1 teaspoon vanilla extract
  • 1 ½ cups blueberries Fresh or frozen, not thawed

Equipment

  • 1 Muffin pan Standard 12-cup nonstick recommended
  • 12 Paper liners Optional but helps with removal
  • 2 Mixing bowls One for wet, one for dry ingredients
  • 1 Rubber spatula For gentle folding
  • 1 Wire cooling rack Prevents soggy muffin bottoms
  • 1 Ice cream scoop Optional, for even batter distribution

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin pan with paper liners.
  2. Toss blueberries with 1 tablespoon of the flour and set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In a second bowl, whisk together butter, egg, buttermilk, and vanilla until combined.
  5. Pour wet mixture into dry and fold gently until just combined.
  6. Fold in the flour-coated blueberries gently—do not overmix.
  7. Fill muffin cups ⅔ full and bake for 22–25 minutes until golden and toothpick comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.