Blueberry Muffins: A quick and easy recipe for the classic! Moist, tender, and bursting with juicy blueberries.
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Blueberry Muffins

A quick and easy recipe for the classic! Moist, tender, and bursting with juicy blueberries.
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Servings: 15 -16 muffins


  • 2 and ½ cups + 2 Tablespoons all-purpose flour divided
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • ½ cup 1 stick unsalted butter, melted
  • 2 large eggs room temperature*
  • 1 cup buttermilk**
  • 1 teaspoon vanilla extract
  • 1 and ½ cups frozen blueberries do not thaw***
  • Coarse sugar for sprinkling optional


  • Preheat oven to 400ºF. Spray 16 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.
  • In a large bowl, toss together 2 and 1/2 cups of the flour, baking powder, baking soda, and salt. Set aside.
  • In a medium size bowl, whisk together the brown sugar, granulated sugar, and butter until smooth. Add the eggs, buttermilk, and vanilla extract and whisk again until everything is combined.
  • Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Set aside.
  • In a medium size bowl or a colander over the sink, toss the blueberries in the remaining 2 Tablespoons of flour. Carefully fold the blueberries into the muffin batter, being aware the purple color will spread a bit.
  • Spoon batter equally into prepared muffin pans. Place additional blueberries in the tops of the muffins if desired. Sprinkle each muffin with coarse sugar, if using. Bake muffins for 5 minutes, then reduce heat to 350ºF and bake for an additional 15-17 minutes until tops start to brown and a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.


*It is always a good rule of thumb to use room temperature eggs when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.
**If you don't have buttermilk, you can easily make your own: add 1 Tablespoon of white vinegar or lemon juice to a measuring cup, then add milk (any kind) to bring the liquid level to 1 cup. Stir it around, allow to sit for 5 minutes, then use in place of buttermilk.
***You may also use fresh blueberries or a combination of fresh and frozen.