Blueberry Breakfast Muffins

Name: Blueberry Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; Zest of 1 lemon; 2 cups fresh or frozen blueberries

Highlighted under: Sweet Bakehouse

I absolutely love starting my day with a freshly baked blueberry muffin. The sweet smell of blueberries and vanilla fills my kitchen, making it feel warm and inviting. These muffins are moist, fluffy, and bursting with flavor, which is why I always bake a double batch. They’re perfect for those busy mornings when I need something quick to grab and go, yet they also make a delightful addition to a leisurely brunch. Trust me, once you try this recipe, you’ll want to make them every week!

Created by

Jasmine Porter

Last updated on 2026-02-15T07:21:36.226Z

When I first tried baking blueberry muffins, I was amazed by how easy and rewarding it felt to create something so delicious from scratch. I experimented with adding lemon zest to the batter, and it elevated the flavor in a way I never expected. Now, I always include it in my recipe to give the muffins a refreshing twist that perfectly complements the blueberries.

Another tip I learned is to freeze the blueberries for a few minutes before adding them to the batter. This helps prevent them from sinking to the bottom and ensures that every bite is filled with juicy blueberries. Simple techniques like these can truly make your muffins stand out!

Why You'll Love These Muffins
Bursting with fresh blueberries that provide a natural sweetness
Tender crumb with a hint of citrus for an extra zing
Quick and easy to prepare, perfect for any morning routine

Achieving the Perfect Muffin Texture

The key to moist, fluffy blueberry muffins lies in the balance of ingredients. The combination of all-purpose flour and the right amount of sugar creates a tender crumb that retains moisture. Make sure not to overmix the batter after combining the wet and dry ingredients, as this can result in dense, chewy muffins. A few lumps in the batter are perfectly fine and will help keep the muffins light and airy.

When incorporating the melted butter, it’s important that it’s not too hot; otherwise, it can cook the eggs in the mixture. Let the butter cool slightly before adding it to the wet ingredients. This ensures that the eggs maintain their integrity, contributing to the overall structure of the muffins.

Blueberry Considerations

For optimal flavor, using fresh blueberries is preferable, but frozen blueberries work well, too. If using frozen, do not thaw them before adding to the batter. This helps prevent the batter from turning blue and ensures that they remain plump and juicy during baking. If you want to prevent the blueberries from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter.

Blueberries can vary in sweetness, so feel free to adjust the sugar in the recipe based on your taste preference. If you find your blueberries are tart, increasing the sugar slightly will help balance their flavor. On the other hand, if your blueberries are super sweet, you might consider reducing the sugar to keep the muffins from becoming overly sweet.

Ingredients

Muffin Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups fresh or frozen blueberries

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the melted butter, milk, eggs, vanilla extract, and lemon zest until smooth.

Unite Mixtures

Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.

Add Blueberries

Gently fold the blueberries into the batter, ensuring they are evenly distributed.

Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cavity about two-thirds full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!

Pro Tips

For extra flavor, try adding a crumb topping before baking or swap some of the white sugar for brown sugar.

Storing and Freezing

These blueberry muffins can be stored at room temperature for up to 3 days, wrapped in a paper towel or placed in an airtight container. If you want to keep them fresh for a longer period, consider freezing them. Allow the muffins to cool completely, then wrap each muffin individually in plastic wrap and place them inside a freezer bag for up to 3 months. When you’re ready to enjoy, simply thaw them overnight in the refrigerator or pop them in the microwave for a quick reheating.

To maintain their fluffy texture, reheat muffins in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes. This will restore their warmth and freshness, making them taste like they just came out of the oven.

Serving Suggestions

Blueberry muffins are delightful on their own, but you can elevate your breakfast or brunch experience by serving them with a dollop of whipped cream or a spread of cream cheese. Adding fresh lemon curd or a light glaze can also enhance the flavor and add a lovely touch. For an interactive brunch, serve the muffins alongside a fruit platter or yogurt for a delightful mix-and-match option.

If you’re feeling adventurous, consider adding a streusel topping. Mixing flour, sugar, and softened butter creates a crumbly topping that adds a sweet crunch to the muffins. Just sprinkle it on top before baking for an extra layer of texture and flavor.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work perfectly in this recipe. Just toss them in a little flour to help prevent them from sinking.

→ How do I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

→ Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and ensure your other ingredients are also gluten-free.

→ What if I don't have lemon zest?

If you don't have lemon zest, you can omit it or substitute with orange zest or a tablespoon of lemon juice for some brightness.