Classic Tender Blueberry Muffins (Printable)

Soft, tender muffins bursting with juicy blueberries, perfect for any time of day.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/2 cup vegetable oil (or melted butter)
09 - 1 teaspoon vanilla extract

→ Fruit

10 - 1 1/2 cups fresh or frozen blueberries

→ Optional Topping

11 - 2 tablespoons coarse sugar

# How To Make:

01 - Set oven to 375°F and prepare a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk eggs, whole milk, vegetable oil, and vanilla extract until fully combined.
04 - Pour wet mixture into dry ingredients and stir gently until just combined; avoid overmixing to maintain tenderness.
05 - Carefully fold fresh or frozen blueberries into the batter to distribute evenly without breaking them.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle coarse sugar on top if desired.
07 - Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in under 40 minutes, so you can surprise yourself with homemade muffins on a weekday morning.
  • The tender crumb stays moist for days, which means no stale, dense muffin regrets.
  • Frozen blueberries work just as well as fresh, so you're never stuck waiting for the perfect berries.
02 -
  • Frozen blueberries straight from the freezer won't bleed purple into your batter, while thawed berries will turn everything blue-grey (I learned this by making the grey version first).
  • The moment you stop stirring the wet and dry ingredients together is more important than how long you stir—lumps in the batter actually make tender muffins, so welcome them.
03 -
  • Room temperature ingredients mix more smoothly and create a more tender crumb than cold eggs straight from the fridge.
  • If your kitchen is very warm, chill the batter for 15 minutes before baking—it helps the muffins rise evenly without spreading too much.

Go Back