Best Homemade Blueberry Muffins

three stacked blueberry muffins with white flowers around.

Best Homemade Blueberry Muffins

Skip the bakery line and bake these blueberry muffins at home! Our simple recipe uses pantry staples and requires minimal cleanup (only one-bowl!). Packed with fresh blueberries, these muffins perfectly achieve that bakery-style height and a fluffy, tender crumb! SO. GOOD.

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: muffins

Calories: 209kcal

Ingredients

1¾ cups all purpose flour
¾ cup granulated sugar
1¾ teaspoon baking powder
⅔ teaspoon salt
⅔ cup whole milk room temperature
2 large eggs room temperature
3½ Tablespoons vegetable oil
3½ Tablespoons unsalted butter melted
¾ teaspoon vanilla extract
1¼ cups fresh blueberries

Instructions

Heat oven to 350℉ (175℃).
Line muffin tin with paper liners, or spray with cooking spray. Set aside.
Combine flour, sugar, baking powder, and salt in a large bowl.
Whisk to combine.
Add milk, eggs, vegetable oil, butter, and vanilla.
Whisk until combined, but not smooth.
Fold in blueberries.
Use a 3 Tablespoon scoop to portion batter into prepared pan.
Bake for 25 minutes, or until golden brown.

Notes

Storing Your Bakery-Style Blueberry Muffins:

Freshly baked muffins are hard to resist, but chances are you won't devour them all in one sitting! Here's how to store your delicious blueberry muffins to keep them moist and flavorful for days:

In the Refrigerator:
Once the muffins have completely cooled, store them in an airtight container or zip-top bag in the refrigerator for up to a week.

Freezing:

These muffins freeze beautifully! This is a great option if you want to enjoy them throughout the week or make a big batch for busy mornings.

Remember, let your muffins cool completely. Then, wrap them individually in plastic wrap or store them in a single layer in a freezer-safe container with parchment paper separating the layers.

Frozen muffins will keep for up to 3 months.

Success Tips for Bakery-Worthy Blueberry Muffins:

These muffins are designed to be easy and foolproof, but a few simple tips can guarantee bakery-style perfection:

Measure Accurately: Baking is a science! Using accurate measuring cups and spoons (or a kitchen scale!) will ensure the right proportions of ingredients for a perfect texture.
Fresh is Best (but Frozen Works!): Fresh blueberries will yield the best flavor, as well as texture. However, frozen blueberries work just fine! Just remember not to thaw them before adding them to the batter.
Don't Over-mix: Over-mixing is the enemy of fluffy muffins. Mix the batter just until the dry and wet ingredients are combined.
Gently Fold in the Blueberries: Once you've mixed the batter, use a spatula to gently fold in the blueberries until they are evenly distributed. Avoid stirring them too much to prevent both the blueberries from bursting and over-mixing the batter.
Fill Those Muffin Cups!: Aim to fill your muffin cups almost to the brim (about ¾ full!) for those beautiful bakery-style domes.
Temperature Matters: Double-check your oven temperature with an oven thermometer to ensure it's accurate. An inaccurate temperature can affect the baking time and texture of your muffins! Also, be sure to check the temperature of your ingredients. The eggs and milk shouldn't be cold when added to the batter, as this will solidify the butter. We found that having our ingredients at room temperature (about 70℉, 21℃) work best for this recipe and ensures the perfect mix.
Let Them Cool: Let your muffins cool completely on a wire rack before serving. This allows for the best flavor!

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