This classic blueberry muffin recipe has been in my family for at least three generations. These muffins are moist and bursting with delicious blueberries! It’s the perfect special breakfast treat for any time of year.
When I think of blueberry muffins, this recipe is exactly what comes to mind. With it’s wonderful flavor and texture, this recipe brings together delicious fresh blueberries and moist tasty muffin.
I bake these muffins whenever I can get a good batch of fresh blueberries. The flavor is absolutely amazing, and it is a huge crowd pleaser wherever I serve them.
If you enjoy baking homemade muffins, and love that old fashioned flavor, these are going to be one of your new favorites too!
Make sure to bookmark or pin this recipe so you can find it the next time you want to bake homemade blueberry muffins.
When greasing your muffin pan cups, be certain to grease the bottoms and the sides, all the way to the top of each cup. You can also use cupcake wrappers for this recipe. When I know these muffins with be eaten on the go, I like to go with wrappers.Muffin Tip
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How to Make Homemade Blueberry Muffins from Scratch
While I will make this recipe anytime I can get some blueberries, I make them all the time when blueberries are in season locally.
We live a short drive from a U-Pick blueberry farm and we go a few times every season. And while I bake a lot of different great blueberry treats, I always make multiple batches of these blueberries.
Since this recipe has been around so long, I’ve been enjoying these muffins since I was young. And it’s amazing being able to share the experience of picking blueberries and baking with my own children.
And even though this is a homemade, “from scratch” recipe, it’s super quick and easy to make. Preparation time is just a few minutes and bake time is right around a half an hour.
As far as equipment is concerned, all you need is a couple mixing bowls, a 12 cup muffin pan, and a hand mixer.
Actually, you don’t even need the mixer. You can blend your ingredients by hand, but the mixer does make it a quicker job.
You will be using 2 1/2 cups total of blueberries for your muffins. Be sure to measure out 2 cups of blueberries and a separate measurement of a half cup. The half cup will be mashed and the two cups will be stirred in whole.Muffin Tip
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Blueberry Muffin Ingredients
Not only is this recipe quick and easy, it also only calls for common baking ingredients. In fact, most will find they already have everything they need on hand.
- Blueberries (separated into two measurements)
- Unbleached All-Purpose Flour
- Granulated Sugar
- Butter (softened)
- Baking Powder
- Vanilla Extract
Blueberries: For authentic old fashioned muffins, you have to go with fresh blueberries. The flavor is unmatched and most locales will be able to get decent blueberries through much of the year. You can use frozen blueberries for this recipe in a pinch, but definitely go with fresh if at all possible.
Flour: Unbleached flour produces a better final structure for your muffins. There are both bleached and unbleached versions of all-purpose flour available. While you can use bleached flour in a pinch, you will get much better results from unbleached.
Eggs: Eggs are a binder as well as providing structure and flavor to our muffins. Be sure to beat your eggs before mixing into your other ingredients.
Milk: Another binder and texture enhances, whole fat milk is what you should use. The higher butterfat content is key to getting that classic flavor and texture. In a pinch, you can use 2% if that’s all you have on hand. But I don’t recommend going with a lower fat milk than that.
Reserve a small amount of flour to add to your 2 cups of blueberries. I usually eye ball it, but no need to go overboard.Muffin Tip
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Simple Recipe Instructions
You’re only a few short steps away from popping your muffins in the oven! So, once you have your equipment and ingredients gathered, it’s time to get baking.
Note: If you’re going with cupcake wrappers for your muffins, you don’t need to grease your muffin pan cups.
Step 1: Preheat your oven to 375 degrees.
Step 2: Grease each cup in your muffin pan. Grease bottom and the entire sides of each cup.
Step 3: In one of your mixing bowls, add your butter and mix until creamed.
Step 4: Add your sugar gradually to your butter while mixing. Blend until your mixture is fluffy.
Step 5: Blend in beaten eggs.
Step 6: In second mixing bowl, stir together your dry ingredients.
Note: Reserve a small amount of flour to add to your 2 cups of blueberries later.
Step 7: Gradually mix your dry mixture and milk into your butter mixture. Alternating between the two. Mix until well combined.
Step 8: Mash 1/2 cup of blueberries and stir them, along with your vanilla extract, into your muffin mixture. Be sure to stir by hand.
Step 9: Add reserved flour to 2 cups of blueberries and stir them into your batter.
Step 10: Fill each muffin cup with batter evenly. Your cups will be mostly full.
Note: You can also sprinkle a little granulated sugar and cinnamon on the tops, but it’s optional.
Step 11: Bake in preheated oven for 25-30 minutes. Your muffins are done baking when an inserted toothpick comes out clean.
Step 12: Cool and serve warm or room temperature.
Great recipe: Jordan Marsh’s blueberry muffins
Old Fashioned Blueberry Muffins
- 2 Mixing Bowls
- 1 12 Cup Muffin Pan
- 1 Mixer
- 2½ Cups Blueberries
- 2 Cups All-Purpose Flour
- ⅔ Cup Granulated Sugar
- 8 Tbs Butter softened
- 2 tsp Baking Powder
- 2 Large Eggs beaten
- ½ Cup Whole Milk
- ½ tsp Salt
- 1 tsp Vanilla Extract
- Preheat your oven to 375 degrees.
- Grease each cup in your muffin pan. Grease bottom and the entire sides of each cup.
- In one of your mixing bowls, add your butter and mix until creamed.
- Add your sugar gradually to your butter while mixing. Blend until your mixture is fluffy.
- Blend in beaten eggs.
- In second mixing bowl, stir together your dry ingredients.
- Note: Reserve a small amount of flour to add to your 2 cups of blueberries later.
- Gradually mix your dry mixture and milk into your butter mixture. Alternating between the two. Mix until well combined.
- Mash 1/2 cup of blueberries and stir them, along with your vanilla extract, into your muffin mixture. Be sure to stir by hand.
- Add reserved flour to 2 cups of blueberries and stir them into your batter.
- Fill each muffin cup with batter evenly. Your cups will be mostly full.
- Note: You can also sprinkle a little granulated sugar and cinnamon on the tops, but it's optional.
- Bake in preheated oven for 25-30 minutes. Your muffins are done baking when an inserted toothpick comes out clean.
- Cool and serve warm or room temperature.
Liv’s Blueberry Muffins Recipe Notes
- Once filling your muffin pan with batter, you can sprinkle the tops with a cinnamon sugar mixture.
- If you prefer, you can use cupcake liners instead of greasing your muffin pan cups.
- Your batter will fill your cups close to the top.
- Check your muffins at 12 minutes by inserting a toothpick into the middle of one muffin. Once it comes out clean, your muffins are done baking.
- Store your muffins at room temperature in an airtight container.