Blueberry Muffins Recipe

These blueberry muffins are the kind you make once and then can’t stop making. Moist, fluffy, and golden on top, loaded with juicy berries — they come together in one bowl in about 30 minutes with no mixer needed. Just a good, reliable recipe you’ll use again and again.

If you enjoy baking with fresh produce, our Best Zucchini Bread is a must-try.

If you are a fan of quick breads, you must try our Easy Banana Bread as well.

They’re ideal for busy mornings. Bake a batch on Sunday and breakfast is sorted for the whole week — they keep well at room temperature and freeze brilliantly too. Kids love them warm from the oven, and they’re equally good as an afternoon snack with a cup of tea.

The recipe works with fresh or frozen blueberries and is straightforward to adapt — see the tips section below for a dairy-free version, a lemon twist, and a crunchy streusel topping. If you enjoy a simple bake, our apple muffins and gingerbread muffins follow the same method and are just as easy.

Ingredients

• 1½ cups all-purpose flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp salt
• ⅓ cup butter, melted (or coconut oil for dairy-free)
• 1 egg
• ½ cup milk (or any plant milk)
• 1 tsp vanilla extract
• 1 cup blueberries, fresh or frozen

Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper cases or grease lightly.
2. Mix the dry ingredients. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Mix the wet ingredients. In a separate bowl or jug, whisk together the melted butter, egg, milk, and vanilla until smooth.
4. Combine. Pour the wet mixture into the dry and stir gently until just no dry streaks remain. The batter will look lumpy — stop here. Overmixing makes muffins tough.
5. Fold in the blueberries with a spatula, turning gently to avoid crushing them.
6. Fill the cases about ¾ full.
7. Bake for 20–22 minutes until the tops are lightly golden and a skewer inserted in the centre comes out clean.
8. Cool for 5 minutes in the tin, then transfer to a wire rack.

Tips & Variations

Frozen blueberries: use straight from frozen. Toss in a teaspoon of flour before folding in — this stops them sinking and keeps the batter from turning blue.

Dairy-free: swap butter for melted coconut oil and use any plant milk. Flavour and texture stay very close to the original.

Lemon blueberry: stir in the finely grated zest of one lemon with the wet ingredients. The citrus note lifts the whole flavour considerably.

Streusel topping: rub together 3 tbsp flour, 2 tbsp sugar, and 1½ tbsp cold diced butter into a rough crumble. Scatter over the batter before baking for a crunchy, bakery-style finish.

Storage: airtight container at room temperature for 3 days, fridge for 5 days, or freeze individually for up to 3 months. Try our rhubarb muffins next if you’re working your way through seasonal fruit bakes.