The Best Blueberry Muffins Recipe

The soft, sweet crumb and luscious blueberries make these Blueberry Muffins delicious! For optimal results, use room-temperature ingredients and fill muffin cups with batter.  

– 2 cups all-purpose flour (240g) – ▢2 teaspoons baking powder – ▢1 teaspoon salt – ▢8 ounces fresh blueberrie – ▢¾ cup granulated sugar (170g) – ▢½ cup unsalted butter melted (113g) – ▢2 large eggs room temperature – ▢2 teaspoons vanilla extract – ▢¾ cup whole milk room temperature (180ml) – ▢Coarse sugar for topping*


Heat to 400°F. Paper-line a 12-cup muffin pan. Mix flour, baking powder, and salt in a medium bowl and set aside.  

Step 1


Toss blueberries with a tablespoon of dry mixture in a small bowl. It will prevent them from sinking in the batter.  

Step 2

Mix the sugar, butter, and eggs in a large bowl on medium speed for 2 minutes until light and fluffy. Beat in vanilla.   

Step 3

Add the flour mixture to the butter mixture in three parts, alternating with half the milk. Mix in blueberries.   

Step 4

Divide batter among paper liners. (They'll fill.) Add more blueberries and coarse sugar or streusel if desired.  

Step 5

Bake for 20 minutes or until the tops are golden brown and a toothpick inserted into the centre comes out with moist crumbs. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.  

Step 6

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