Irresistible Blueberry Muffins Recipe in 35 Minutes

There’s nothing quite like the smell of fresh blueberry muffins wafting through the kitchen on a lazy weekend morning. I’ve been baking these little bursts of joy since I was tall enough to reach the counter – my mom would let me stir the batter while she preheated the oven. After years of testing (and eating!) dozens of variations, I’ve perfected this easy blueberry muffin recipe that delivers tender, moist results every time. The secret? A simple batter that lets those juicy blueberries shine, plus a few tricks I’ve picked up from years of happy baking mishaps. Trust me, once you try these, you’ll never go back to store-bought again!

Why You’ll Love These Blueberry Muffins

Oh my goodness, where do I even start with these beauties? Here’s why these blueberry muffins will become your new go-to:

• Crazy easy: Just two bowls and a spoon – no fancy mixer needed!
• Morning magic: Warm from the oven in under 35 minutes flat
• Perfect texture: So tender they practically melt in your mouth
• Bursting with berries: Every bite packs juicy blueberry goodness
• Crowd-pleaser: Equally loved by kids and grown-ups alike

Seriously, once that sweet, buttery aroma hits your kitchen, you’ll understand the obsession.

Ingredients for Blueberry Muffins

Gather these simple staples – you probably have most in your pantry right now! I always use:

• 2 cups all-purpose flour – spooned and leveled for perfect measurement
• 1/2 cup sugar – granulated works great, but brown sugar adds lovely depth
• 1 tbsp baking powder – our rising hero (check it’s fresh!)
• 1/2 tsp salt – just enough to balance the sweetness
• 1 cup milk – whole milk makes them extra rich, but any works
• 1/4 cup vegetable oil – or melted butter if you’re feeling indulgent
• 1 egg – room temp blends smoother
• 1 cup fresh blueberries – frozen work too (no thawing needed!)

See? Nothing fussy – just honest ingredients that make magic together.

Equipment You’ll Need

No fancy gadgets required here – just the basics from your kitchen arsenal! Here’s what I grab:

• 2 mixing bowls – one for dry, one for wet ingredients
• Whisk – or a fork in a pinch!
• 12-cup muffin tin – standard size works perfectly
• Measuring cups and spoons – for those perfect proportions

Optional but nice: Muffin liners make cleanup a breeze, and an ice cream scoop helps portion the batter evenly. That’s it – you’re all set to bake up some happiness!

How to Make Blueberry Muffins

Alright, let’s get these beauties in the oven! I promise it’s easier than you think. Just follow these simple steps and you’ll have perfect blueberry muffins before you know it. The key is not to overthink it – muffins are meant to be easy and forgiving!

Mixing the Dry Ingredients

First things first – grab your largest bowl and whisk together the flour, sugar, baking powder, and salt. Really get in there and mix it well so there are no sneaky clumps of baking powder hiding in the corners. This is your dry ingredient foundation, and we want it perfectly blended!

Combining Wet Ingredients

Now for the wet team! In another bowl, whisk together the milk, oil, and egg until it’s completely smooth and silky. Pro tip: Use room-temperature ingredients here – cold milk and eggs can make the batter lumpy. The mixture should look like golden sunshine when it’s ready!

Folding in Blueberries

Here comes the fun part! Pour the wet ingredients into the dry and stir just until combined – a few lumps are totally fine. Then gently fold in those gorgeous blueberries. I mean really gently – we want to keep them whole so they burst with juice when baked. If using frozen berries, toss them in flour first to prevent sinking!

Baking Blueberry Muffins

Divide the batter into your prepared muffin tin (fill each cup about 2/3 full) and pop them in your preheated 375°F oven. Bake for 20-25 minutes until they’re golden and a toothpick comes out clean. The hardest part? Waiting those agonizing 5 minutes before digging in!

Tips for Perfect Blueberry Muffins

After burning through more muffin batches than I can count (some glorious successes, some hilarious failures), I’ve learned a few secrets that make all the difference:

• The stir-and-stop rule: Mix just until the flour disappears – overworking the batter makes tough muffins! A few lumps are actually good.
• Temperature matters: Room-temp eggs and milk blend smoother and help the batter rise evenly. Cold ingredients can create dense spots.
• Berry protection: Toss frozen blueberries in a spoonful of flour first – it keeps them from sinking to the bottom.
• Sweetness check: Taste a blueberry – if they’re tart, add an extra tablespoon of sugar to balance the flavors.
• Oven watch: Every oven lies! Start checking at 18 minutes – they’re done when the tops spring back to a gentle touch.

Trust me, these little tricks turn good muffins into knock-your-socks-off muffins!

Serving Suggestions for Blueberry Muffins

Oh, the possibilities! My absolute favorite way to enjoy these blueberry muffins? Warm from the oven with a generous smear of butter that melts into all those little nooks. But honestly, they’re perfect with just about anything – dunked in your morning coffee, paired with afternoon tea, or even topped with a dollop of jam for extra fruity goodness. Sometimes I’ll go wild and dust them with powdered sugar when company’s coming – makes them look fancy with zero effort!

Storing and Reheating Blueberry Muffins

Here’s the good news – these blueberry muffins stay delicious for days! Just pop them in an airtight container at room temperature for 2-3 days (if they last that long). For longer storage, the fridge buys you an extra week, though I prefer freezing – wrap each one individually and they’ll stay perfect for months. To revive that just-baked magic, 10 seconds in the microwave does the trick, or 5 minutes in a 350°F oven for that crisp-top revival. Honestly though? They rarely make it past day two in my house!

Blueberry Muffins Nutritional Information

Let’s be real – we’re not eating blueberry muffins for their diet qualities! But for those curious, here’s the scoop per muffin (based on my exact recipe): about 180 calories, 6g fat, 28g carbs (with 1g fiber and 10g sugar), and 3g protein. Remember, actual counts can vary slightly based on your specific ingredients and berry size. Now go enjoy that muffin guilt-free – life’s too short not to!

the perfect easy breakfast or snack. If you love quick baked treats, you’ll also enjoy our Energy Boost Chocolate Muffins or our cozy Cinnamon Sugar French Toast Muffins. We’d love to see your baking results—share them with our community on Facebook! Find more morning inspiration in our full breakfast recipes collection Print