Like a true blue friend, this homemade blueberry muffin recipe never lets you down! Packed with wild blueberries for maximum flavor, and turning a beautiful shade of blue-violet as they are mixed, these moist blueberry muffins are soft, fluffy, and reliably delicious every time.
Whether you enjoy them fresh from the oven or save a batch for later, these easy blueberry muffins are bound to become a staple in your kitchen. And they are great with a latte.
Jump to RecipeWhy You’ll Love This Recipe
✔️ Wild Blueberries – Wild blueberries = more flavor! These muffins are bursting with juicy goodness.
✔️ Beautiful Color – Thanks to all those frozen berries, the batter turns a lovely shade of blue violet.
✔️ Moist & Tender – The perfect soft crumb keeps these muffins fresh for days.
Ingredients & Why They Work
Here’s what you need to make the best blueberry muffins from scratch:
- Frozen wild blueberries are tiny and have an intense, sweet-tart flavor that regular blueberries just can’t match. Plus, they give the muffins their signature blue violet hue. And you can get them year round. Win, win, win.
- Flour, baking powder, and baking soda are the base ingredients for a perfect rise and fluffy texture.
- Sugar (but not too much) sweetens the muffins while helping to keep them moist.
- Butter adds rich flavor, but try subbing with vegetable oil to make it a vegan recipe.
- Eggs provide structure and moisture.
- Buttermilk or yogurt adds richness and keeps the muffins soft.
- Vanilla extract– Enhances the flavor of the blueberries.
- Kosher salt enhances flavor and keeps the muffins from going stale too quickly.
How to Make the Best Blueberry Muffins
1. Preheat & Prep– Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Cream the Butter & Sugar– In a stand mixer, cream the butter and sugar until light in color.
3. Add Wet Ingredients– Add the eggs, melted butter, milk, vanilla, salt, and baking powder, and mix until homogenous.
4. Add the Flour– Gently stir in the flour. Don’t overmix! A few streaks of flour are okay.
5. Fold in the Blueberries– Gently stir in the blueberries until evenly distributed. The batter will have streaks of blue-violet.
6. Scoop & Bake– Fill muffin cups with a #12 scoop or approximately 5 tablespoons. Bake for about 30 minutes, or until a toothpick comes out clean.
7. Cool & Enjoy– Transfer the muffins to a wire rack to cool.
The Secret to That Gorgeous Blue Color
If you’re surprised by the purple-blue batter, don’t worry—that’s exactly what we want! Blueberries are mostly water, and water expands when frozen, which pops the cells of the blueberry skins. This means that frozen blueberries readily release their juices, tinting the batter a beautiful shade of blue-violet.
Growing up, my mom would make the Betty Crocker boxed blueberry muffins, which came with a can of blueberries floating in their blue juices. Maybe it’s nostalgia, but I love it and consider it to be essential to the best blueberry muffins.
Want less color bleed?
Toss the blueberries in a teaspoon of flour before folding them in. But honestly, that naturally blue muffin color is part of what makes this recipe extra special!
Serving & Storage Tips
• Best enjoyed fresh, but these muffins stay moist for several days. I love to make them on the weekend and enjoy them for breakfast throughout the week.
• To freeze:Let muffins cool completely, then store in a freezer-safe bag for up to 3 months. Reheat in the microwave for 20-30 seconds.
Variations & Customizations
• Lemon Blueberry Muffins– Add the zest of 1 lemon for a citrusy twist.
• Cinnamon Sugar Topping– Sprinkle with a mix of cinnamon and sugar before baking for a crunchy bakery-style top.
• Gluten-Free Version– Swap the flour for a 1:1 gluten-free blend.
Final Thoughts
These True Blue Blueberry Muffins are a tried-and-true classic—soft, packed with flavor, and as reliable as your favorite recipe should be. Bake a batch and see for yourself why they’ll quickly become your favorite homemade blueberry muffins recipe!
Have you made these muffins? Let me know in the comments!
True Blue Blueberry Muffins Recipe
Equipment
- 1 #12 Portion Scoop (2.7 oz)
- 12 Cupcake Liners
- 1 Muffin Pan
- 1 Stand Mixer
- 1 Wire Rack
Ingredients
- 1/2 Cup unsalted butter softened
- 1 Cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp Kosher salt
- 2 tsp baking powder
- 1/2 Cup whole milk
- 2 Cups all-purpose flour
- 2 Cups frozen wild blueberries
Instructions
- Preheat the oven to 375°F. Line a muffin tin with liners.
- Cream the butter and sugar until fluffy.
- Add the eggs, vanilla, salt, baking powder, and milk, and mix until smooth.
- Add the flour and mix until no white streaks remain. Do not over mix.
- Add the frozen blueberries and mix until evenly incorporated. The batter will be purple – this is expected and delicious.
- Fill the muffin liners with batter using a #12 scoop or approximately 5 tablespoons.
- Bake for 30 minutes or until a toothpick comes out clean.
Notes
- Wild blueberriesare the best choice for these muffins—they have a more intense flavor and natural sweetness. Each berry is smaller—about the size of a pea—which allows for even distribution and more blueberry per bite.
- Expect a purple batter! The natural blueberry juices mix into the batter, giving these muffins a beautiful blue hue. This is completely normal (and delicious).
- For smaller, cupcake sized muffins, use a #16 scoop and bake for few minutes less. You’ll get about 16 muffins without muffin tops.
