Blueberry Muffin Recipe
Soft, golden small-batch blueberry muffins with a tender crumb and juicy blueberries throughout.
Contains: Milk · Egg · Wheat
Contains milk, egg and wheat. Readers with food allergies should check the labels of packaged ingredients they use.
WHY IT WORKS
Why This Recipe Works
01
Tender Without Fuss
Melted butter, milk and egg give the muffins a soft, tender crumb without needing sour cream or other extra ingredients.
02
Mix Just Enough
Stirring only until the flour is almost incorporated helps keep the crumb light instead of tough.
03
Small Batch, Even Bake
Dividing the batter between six standard muffin wells gives a useful small batch that bakes evenly in an ordinary muffin pan.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the oven to 375°F. Line 6 wells of a standard 12-cup muffin pan with paper liners or lightly grease them with nonstick cooking spray.
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In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder and salt until evenly combined.
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In a second medium bowl, whisk the melted butter, whole milk, egg and vanilla extract until smooth and well combined.
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Pour the wet mixture into the dry ingredients. Stir with a flexible spatula just until only a few small streaks of flour remain, then gently fold in the blueberries. Do not overmix.
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Divide the batter evenly between the 6 prepared muffin wells, filling each about three-quarters full. Bake for 18 to 22 minutes, until the tops are lightly golden and spring back when gently pressed. A toothpick inserted away from a blueberry should come out clean or with a few moist crumbs.
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Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or let them cool completely before storing.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
The dry ingredients can be whisked together and covered up to 1 day ahead. Once the wet and dry mixtures are combined, bake the batter promptly so the baking powder can work effectively.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace1/4 US cup unsalted butter, melted and cooled slightly
With1/4 US cup unsalted plant-based butter, melted and cooled slightly
Replace55 grams (g) unsalted butter, melted and cooled slightly
With55 grams (g) unsalted plant-based butter, melted and cooled slightly
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace1/3 US cup whole milk
With1/3 US cup unsweetened neutral plant milk
Replace80 millilitres (ml) whole milk
With80 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Fresh or frozen blueberries both work. If using frozen berries, add them straight from the freezer and fold them in gently so they do not release too much color into the batter.
Useful Substitutions
Two-percent milk can replace whole milk with only a small change in richness. Frozen blueberries can replace fresh in the same quantity; do not thaw them first.
INGREDIENT QUALITY
Quality Note
For the lightest crumb, spoon the flour into the measuring cup and level it rather than packing it down. Fold the blueberries in only until evenly distributed.
SPEND LESS
Cost-Saving Tip
Frozen blueberries work well here and can be useful when fresh berries are expensive or out of season. Add them straight from the freezer rather than thawing them first.
COOKING TIPS
Tips
Measure Flour Lightly
Spoon flour into the measuring cup and level it rather than packing it down. Too much flour can make a small batch of muffins noticeably dry.
Mix Just Enough
Stop stirring as soon as the batter is combined. A few small streaks of flour before you fold in the blueberries are better than overmixing.
Fold in the Berries
Fold the blueberries through with a flexible spatula using as few strokes as possible so the fruit stays intact and the batter remains tender.
Cool Briefly in the Pan
Let the muffins stand in the pan for about 5 minutes, then move them to a wire rack so the bottoms do not become damp.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Keep completely cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
Freezing
Freeze completely cooled muffins in an airtight bag or container for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
Warm in the Oven
Warm muffins at 300°F for about 5 to 8 minutes, just until soft and warmed through.
Warm in the Microwave
Microwave one muffin for about 10 to 15 seconds, then add a few seconds at a time if needed. Avoid overheating, which can make the crumb rubbery.
ESTIMATED PER SERVING
Nutrition
1 muffin
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Blueberry Muffin FAQs
Can I use frozen blueberries?
Yes. Add frozen blueberries directly to the batter without thawing them first. The batter may pick up a few purple streaks, but the muffins will bake normally.
How do I keep blueberry muffins tender?
Measure the flour lightly and mix the batter only until combined. Overmeasuring flour or stirring too much can make muffins dense or dry.
How full should I fill the muffin wells?
Divide the batter evenly between six standard muffin wells, filling each about three-quarters full. The batter should sit below the top edge so it has room to rise.
Can I double this recipe?
Yes. Double every ingredient and bake 12 muffins in a standard 12-cup muffin pan. Keep the oven temperature the same and begin checking at the same time.
Why did my blueberries sink?
Very wet berries or a thin, overmixed batter can let fruit settle toward the bottom. Drain washed berries well and fold them into the batter gently just before filling the pan.
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