Blueberry Muffins
This tried and true Blueberry Muffins recipe makes the softest, most tender, and moist muffins.
Loaded with fresh blueberries, these muffins are a great breakfast treat or an on-the-go snack. What I like best is that they are ready in about half an hour and require just staple fridge and pantry ingredients.
This recipe results in incredibly moist and tender muffins with a beautiful marbling effect.
My family loves all kinds of muffins, such as Banana Bread Muffins or Strawberry Streusel Muffins.
But this recipe is everybody’s favorite, and I make it several times throughout the summer.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BLUEBERRIES – I like fresh blueberries for this recipe. But if you can’t find them at the store, use frozen blueberries instead. Rinse the frozen berries briefly under cold water and transfer them onto a paper towel. Pat dry and use as you would fresh blueberries.
DRY INGREDIENTS – All-purpose flour works great for this recipe. Combine with baking powder, granulated sugar, and salt.
DAIRY – You’ll need unsalted butter, (whole) milk, and eggs.
ORANGE JUICE – This is my secret ingredient! It adds a hint of tangy citrus flavor without overpowering the blueberry flavor. Fresh orange juice is best, but bottled orange juice will do just fine.
VANILLA – A dash of pure vanilla extract helps to boost the flavors of all of the other ingredients. Think of vanilla as the ‘salt of baking.’ A little goes a long way.
How To Make Blueberry Muffins
Please check the printable recipe card below for more detailed instructions.
- Combine milk, butter, and orange juice in a small saucepan. Simmer on medium-low heat until the butter has just melted. Remove from heat and allow to cool for a few minutes.
- Transfer the mixture into a mixing bowl and whisk in one egg at a time.
- Sift flour into a separate mixing bowl. Add baking powder, salt, and sugar.
- Pour wet ingredients into the dry ingredients. Use an electric mixer and beat until well blended.
- Use a spatula to fold in blueberries into the batter. Fill each muffin tin with about ½ cup of batter.
- Place muffin tin on a medium rack and bake for 20-22 minutes at 400º Fahrenheit. Use a wooden toothpick to check for doneness.
Baking times can vary. Start checking your muffins after 20 minutes. If necessary, increase the baking time to two-minute intervals. Mine average about 22 minutes.
More Breakfast Recipes
Leftovers and Storage
STORE – The easiest method to store them is to use an airtight container. I’ve recently been obsessing over these containers.
Because the muffins are loaded with juicy blueberries, the muffins will stay moist for days. I always line my containers with a sheet of paper towel to absorb any excess moisture. Store the containers at room temperature in your pantry. Avoid storing Blueberry Muffins in the fridge. It will dry them out fast.
These muffins will stay fresh and taste great for 3 days. Any longer, and I’d recommend freezing the muffins.
FREEZE – If you freeze your muffins, allow the muffins to cool completely. Never freeze warm or hot food. Place the muffin pan in the freezer until the blueberry muffins are frozen. Transfer the muffins into a freezer-friendly ziplock bag. Squeeze out as much excess air as you can, and store in the freezer for up to 2-3 months.
TIP – Be sure to label the bags with the day you baked the muffins.
REHEAT – When it’s time to enjoy your frozen muffins, you can reheat them in the microwave. Or, instead, you can also thaw the muffins at room temperature. When I feel like having blueberry muffins for breakfast, I like to take them out the night before. And then let them thaw at room temperature overnight.
More Easy And Delicious Blueberry Treats
Blueberry Muffins
Ingredients
- 1 cup whole milk
- ½ cup butter unsalted, melted
- 3 tablespoons orange juice
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups flour all purpose
- 1 cup sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 cups blueberries
Instructions
- Combine milk, butter, vanilla, and orange juice in a small saucepan. Simmer on medium-low heat until the butter has just melted. Remove from heat and allow to cool for a few minutes.
- Transfer the mixture into a mixing bowl and whisk in one egg at a time
- Sift flour into a separate mixing bowl. Add baking powder, salt, and sugar.
- Combine wet ingredients and dry ingredients. Use an electric mixer and beat until well blended.
- Use a spatula to fold blueberries into the batter. Fill each muffin tin with about ½ cup of batter.
- Place muffin tin on medium rack and bake for 20-22 minutes at 400º Fahrenheit. Use a wooden toothpick to check for doneness.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Loved these muffins, they were delicious! The addition of orange juice really helps amp up the flavour from the blueberries!
Look at all that blueberry deliciousness! I could eat these up in no time.
OMG – i’m obsessed with blueberry muffins – this recipe is perfect!
I love how many blueberries you have packed in to these. They look amazing!
Oh bot, these do sound like the best ever! I love the abundance of blueberries and that I can freeze them. I’m definitely getting some of those liners you recommend, they look perfect for this!
These blueberry muffins look delicious! A perfect recipe for summer.