Blueberry Muffins Recipe

Overview

These blueberry muffins are tender in the center with lightly golden edges and a gently crisp top. The batter is mixed by hand, so you can have a batch ready for the oven without using a mixer.

Use fresh blueberries when they are in season or frozen blueberries straight from the freezer. The key to a light texture is mixing only until the flour disappears; a few small lumps in the batter are fine.

Ingredients

• 2 cups (250 g) all-purpose flour, plus 1 teaspoon for tossing the berries
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, melted and cooled for 5 minutes
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature if possible
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) whole milk
• 1 1/2 cups (225 g) fresh or frozen blueberries
• 1 tablespoon coarse or granulated sugar, optional, for topping

How to make it

1. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners, or grease the cups lightly. If using frozen blueberries, keep them frozen; thawed berries release more liquid into the batter.

2. Whisk the 2 cups flour, baking powder, and salt in a medium bowl. In a separate large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, whisking after each addition, then whisk in the vanilla and milk.

3. Add the dry ingredients to the wet ingredients. Fold with a spatula just until no dry streaks remain. The batter should look thick and slightly lumpy rather than smooth.

4. Toss the blueberries with the remaining 1 teaspoon flour. Fold them gently into the batter, using only a few strokes so the berries do not break apart. If using frozen blueberries, the batter may become streaked with purple; this is normal.

5. Divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full. Sprinkle the tops with the optional 1 tablespoon sugar for a lightly crunchy crust.

6. Bake for 20–24 minutes, rotating the pan once after about 12 minutes. The muffins are ready when the tops are golden, the centers spring back lightly when pressed, and a toothpick inserted into the center comes out with a few moist crumbs or blueberry juice but no wet batter.

7. Leave the muffins in the pan for 5 minutes, then transfer them to a wire rack. Let them cool for at least 15 minutes before serving so the crumb can finish setting.

Expert tips

• Measure flour by spooning it into a dry measuring cup and leveling it, or weigh 250 g. Too much flour can make the muffins dense.
• Do not beat the batter after adding the flour. Overmixing develops a tougher texture and can produce tunnels inside the muffins.
• For taller muffin tops, chill the filled pan for 15 minutes before baking. This is optional, but it helps the batter hold its shape as it enters the hot oven.
• If using large frozen blueberries, fold them in while frozen and expect the muffins to need 2–4 extra minutes in the oven.
• If the tops brown before the centers are done, loosely cover the pan with foil for the final few minutes.
• If the muffins are dense, the usual causes are overmixing, too much flour, or baking powder that no longer lifts the batter effectively. If they sink, they may be underbaked or filled with too much wet fruit.
• Whole milk gives the richest texture. You can substitute 2% milk, but avoid replacing it with water. Plain yogurt or buttermilk can replace the milk in the same quantity; the batter will be slightly thicker and more tangy.

Serving and storage

Serve the muffins warm or at room temperature, plain or with butter. Store completely cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed freezer bag for up to 3 months.

Thaw frozen muffins at room temperature, or warm one in the microwave for about 20–30 seconds. Do not seal muffins while they are still warm, because trapped steam can make the tops sticky and the crumb soggy.

Frequently asked questions

Can I use frozen blueberries in this blueberry muffins recipe?

Yes. Add frozen blueberries directly to the batter without thawing them. Toss them with the teaspoon of flour, fold them in gently, and allow a few extra minutes of baking if the centers are still wet.

Why did my blueberry muffins turn out dense?

Dense muffins usually result from overmixing, measuring too much flour, or using baking powder that has lost its strength. Fold the batter only until the dry ingredients disappear, and check doneness with a toothpick before removing the pan.

How do I stop blueberries from sinking?

Toss the blueberries with the reserved teaspoon of flour before folding them into the thick batter. Avoid adding extra liquid, and do not overfill the muffin cups.

Can I make these muffins without paper liners?

Yes. Grease the muffin cups thoroughly with butter or neutral oil before adding the batter. Let the muffins cool in the pan for 5 minutes, then loosen the edges gently and transfer them to a rack.