This Easy Blueberry Muffins recipe is made from scratch and is so simple that you can whip up with traditional pantry staples in just 30 minutes. Imagine a weekend with fresh, tender muffins with a big cup of coffee before you head out on your day’s adventures.
These blueberry muffins are a bit sweet, a bit tart, and are a great way to start your mornings – especially since they’re freezer friendly!
🍽️ Why This Recipe Works
10 Minutes Prep | With just 10 minutes of prep you won’t have much hands-on time. I love how quick they are to prepare.
10 Ingredients | No need for a bunch of confusing or weird ingredients! You can whip up a batch and probably won’t even need to head to the store.
On-The-Go | Need something you want to eat in your car on the way to work? Grab a muffin. Need breakfast for your kiddo on the way to school? Muffins are always a hit! The list goes on and on!
The ingredients are things you probably have around the house. Let’s talk about a few of them:
Flour: We use all-purpose flour and it’s great. You may be able to use a gluten-free flour as long as it has xanthan gum too. I haven’t made them gluten-free so I can’t verify the texture of flavor, but it’s worth pursuing if you are sensitive.
Sugar: We use a combination of white sugar in the batter as well as some turbinado sugar on top. It makes the blueberry muffins sweet and delicious.
Blueberries: It’s best to use fresh, but frozen will work in a pinch. If using frozen, you will need to run them under cool water and drain before adding to the batter.
Step One: Add liners to a muffin tin and preheat the oven to 450 degrees.
Step Two: Combine the flour, sugar, baking soda, and salt in a bowl. Mix and set aside.
Step Three: In a separate bowl, mix the oil, eggs, buttermilk, and vanilla together. Slowly mix into the flour mixture and combine.
Step Four: Add batter to each of the muffin cups.
Step Five: Fold the blueberries into the rest of the batter and divide into the muffin tins. Add a little bit of turbinado sugar over each muffin.
Step Six: Bake at 450 for eight minutes, then lower temperature to 350 F for 22 – 25 minutes.
Step Seven: Take the muffins out of the oven and let them cool.
👩🍳 Expert Tips
Here are a few helpful tips before you start with this blueberry muffins recipe
- Substitute 2 tsp. baking powder if you don’t have baking soda
- Swap with your favorite berry if blueberries aren’t your thing
- Keep blueberries from sinking to the bottom using this genius “plain batter before berry batter” trick from Serious Eats, which is genius! They worked around that by adding a little bit of plain batter to the bottom of the liners, then mix in the blueberries with the remaining batter to scoop in. There are no blueberries sinking to the bottom of the muffin.
Yes! I actually popped our leftover muffins from this batch in the freezer to use for future breakfasts and snacks. I’m actually making a couple of extra batches today with leftover berries so I can use them up before they go bad and stock our freezer with breakfasts for a while!
Make a batch and allow them to cool. Then freeze them on a sheet pan for about 12 hours in the freezer. Remove from the freezer and wrap with Press and Seal and then place in a gallon Ziploc bag. They will freeze well double wrapped for a couple months.
Don’t skip the first step of freezing them on the sheet pan or they will stick to the Press and Seal! They’ll stay fresh in your freezer for about two to three months.
When you’re ready to enjoy a muffin from the freezer, just place it on a microwave-safe plate and microwave for about a minute. It makes the perfect easy breakfast.
Yep! Chopped strawberries, raspberries, or even blackberries are tasty options.
Nuts such as almonds, hazelnuts, or pecans are all yummy. Another idea is to add some fresh squeezed lemon juice. Sprinkle in some chocolate chips, for a more indulgent muffin.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Blueberry Muffins Recipe
- 2½ cups All Purpose Flour
- 1 cup Sugar
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup Canola Oil
- 2 Eggs
- 1 cup Buttermilk
- 1 tsp. Vanilla Extract
- 2 Cups Blueberries
- Turbinado Sugar to taste, optional
- Preheat oven to 450F. Add 12 liners to muffin tin, set aside.
- In a large bowl, add flour, sugar, baking soda and salt. Mix well. Set aside.
- In a medium bowl, add canola oil, eggs, buttermilk and vanilla extract. Mix well. Pour into large bowl over dry ingredients. Mix until well combined, being sure to not over mix.
- Place a heaping spoonful of batter into each of the 12 lined muffin cups, set aside.
- Gently fold blueberries into remaining batter. Divide remaining batter evenly between each cup, filling to the top, being sure to not overfill. Lightly sprinkle turbinado sugar over each muffin before baking.
- Bake at 450F for 8 minutes, then reduce heat to 350F for 22 to 25 minutes, or until tops are firm, muffins are lightly golden brown and a toothpick comes out clean.
- Remove from oven, allow to cool before enjoying.
Make a batch and allow to cool. Then freeze them on a sheet pan for about 12 hours in the freezer. Remove from the freezer and wrap with Press and Seal and then place in a gallon zip lock bag. They will freeze well double wrapped for a couple months.
Don’t skip the first step of freezing them on the sheet pan or they will stick to the press and seal! They’ll stay fresh in your freezer for about two to three months.
When you’re ready to enjoy a muffin from the freezer, just place a blueberry muffin on a microwave-safe plate and microwave for about a minute. It makes the perfect easy breakfast.
This is a sponsored conversation written by me on behalf of Danone. The opinions and text are all mine.