Best Ever Blueberry Muffins (Soft & Fluffy!)

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Created on August 17th, 2025 at 05:29 pm

Bursting with blueberries, ready in 35 minutes

These fresh blueberry muffins are everything you want in a breakfast treat—fluffy, buttery, and overflowing with juicy blueberries in every bite! 🫐 Whether you’re hosting brunch or looking for a quick weekday bake, this recipe is an effortless go-to. Ready in under 40 minutes, it’s the kind of recipe you’ll come back to again and again. With a moist crumb, optional crumb topping, and just the right sweetness, these muffins taste like they came from a bakery—without leaving your kitchen. If you’re searching for recipes to make with blueberries, this one’s a must-bake!

Best Blueberry Muffins With Fresh Berries

⏱️ Time Breakdown

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 12 muffins

📝 Ingredients List

For the Muffins:

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 cup buttermilk (or regular milk)
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

Optional Streusel Topping:

1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons unsalted butter, cubed

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter or non-stick spray.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Whisk wet ingredients: In a separate bowl, whisk melted butter, eggs, buttermilk, and vanilla until smooth.
Combine wet & dry: Pour the wet mixture into the dry and gently stir with a spatula until just combined. Don’t overmix—it’s okay if the batter is a little lumpy! 😊
Fold in blueberries: Gently fold in the blueberries, being careful not to crush them. If using frozen berries, toss them with a teaspoon of flour before mixing in.
(Optional) Make the streusel: Combine flour, sugar, and cubed butter in a small bowl. Use your fingers or a fork to mix into coarse crumbs.
Fill muffin tin: Divide the batter among muffin cups, filling each about ¾ full. Sprinkle streusel on top if using.
Bake: Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean. 🔥
Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm!

💡 Pro Tips

Make your own buttermilk: Combine 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit for 5 minutes.
Storage: Keep muffins in an airtight container at room temp for 3 days or in the fridge for up to 1 week.
Freezing: Freeze muffins for up to 3 months. Thaw overnight or reheat gently in the microwave.
Reheat trick: Wrap a muffin in a damp paper towel and microwave for 10–15 seconds for a fresh-out-the-oven feel. ✨

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 muffin	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.