These old fashioned blueberry muffins are soft, moist, fluffy and so delicious. They are just like grandma's and make a great breakfast or snack . You can make this recipe (see notes) with fresh, frozen or dried blueberries, or our personal favorite: double blueberry.
Looking for a great additional brunch or breakfast idea? Be sure to check out our Veggie Quiche recipe.
- flour - regular all purpose flour
- sugar - granulated sugar
- baking powder - to make them nice and fluffy
- salt - table salt
- milk - I used 2%, but any milk should work fine here.
- egg - a large egg
- butter - I used salted butter for this recipe
- blueberries- fresh, frozen or dried- see notes
See recipe card for quanitites.
Why You'll Love This Recipe
- Quick and Easy To Make - these old fashioned blueberry muffins are simple and fast to make. The directions are easy to read and follow and come together quickly.
- Moist and Fluffy - these are the fluffiest muffins ever! They are soft and moist and keep you coming back for more.
- Great For Entertaining - hosting a brunch or sending breakfast to someone? These are perfect. They are beautiful and keep well, making them great to take to someone else.
- Kid Friendly - we love how kid friendly these are. Kids love to eat them, of course, but they are also a great recipe to make with little ones. My older kids can make them on their own too!
- Not too sweet yet full of flavor - These have a considerable amount less sugar than most blueberry muffins. You would never know though! They are full of flavor and have the perfect amount of sweetness and are so light, with the blueberries popping.
These are pretty straightforward and simple to make. Start by washing and drying the blueberries if using fresh. For frozen: either complete thaw in a sieve letting the juice drip out or wait and add them at the very end.
Using frozen blueberries will likely turn the muffins a little purple at least here and there.
Next, combine the flour, sugar, salt and baking powder together in a medium sized bowl. Whisk lightly and set to the side. In a different bowl add the milk, eggs and melted butter and whisk.
Using the bowl of dry ingredients, create a well in the middle by pushing the dry ingredients to the side. Pour the liquid mixture into the well and mix by folding. Fold using a fork or rubber spatula. I prefer to use a fork. Start from the bottom and fold up and over the top. Be very careful not to over mix.
Over mixing will cause tough, pointy muffins. Folding slowly and carefully will prevent over mixing.
While there are still a few flour clumps and wet areas, add the blueberries and finish combining by folding. See this video for a visual on how to fold muffin mix! Do not worry about getting every last bit of flour mixed in or they will be over mixed. In the picture below you can see how it isn't mixed smooth and looks like it should still be mixed- this is how it should look!
Pour into a lined muffin tin. I recently bought this one and I absolutely love it! It bakes easily and is so easy to clean! Bake at 375* F for 18-25 minutes. The muffins will be just starting to turn golden. A toothpick inserted into the middle should come out clean and the tops should spring back when lightly touched. And enjoy!
They really are old fashioned like grandmas!
- Don't over mix - be so careful not to over mix the batter once you add the dry ingredients! Mix using a folding motion and if you think it's mixed, stop mixing, don't keep going to make sure.
- Don't wait to add the blueberries - As I was testing this recipe, I found that mixing the batter perfectly then adding the blueberries made them a little less soft and more tough. Make sure to mix in the blueberries before the batter is fully mixed for the lightest, fluffiest muffins.
- Eat Fresh or Microwave - these are best hot and fresh from the oven and for the first day stay soft and fluffy. If it's day 2 or 3 and they aren't as soft, microwave them for 6-10 seconds and enjoy!
- Dairy Free - substitute the regular milk for almond milk at a 1:1 ratio and use ¼ cup plant based butter instead of butter.
- Gluten Free - substitute 1 ½ cups all-purpose gluten free flour for the all purpose flour for a gluten free version
- Dried Blueberries - these can be made with dried blueberries instead of fresh. You won't get that burst of blueberry, but they are still delicious. Substitute at 1:1
- Blueberry Coffee Cake Muffins - mix ¼ cup brown sugar, 3 Tablespoons all purpose flour, 1 teaspoon cinnamon and 2 Tablespoons firm butter together in a small bowl then spread on top of the muffins before baking.
- Double Blueberry Muffins - Exactly as it says, simply double the blueberries (2 cups) for these!
- Mini Old Fashioned Blueberry Muffins - bake in a mini muffin tin and bake 11-15 minutes. The edges should just start to turn golden, an inserted toothpick should come out clean and the tops should spring back when lightly touched.
- Lemon Blueberry Muffins - add 1 ½ teaspoons lemon zest to the wet ingredients. Instead of ¾ cup milk use ½ cup milk and ¼ cup lemon juice.
- Triple Berry - use ½ cup blueberries, ½ cup raspberries and ½ cup blackberries to make a yummy triple berry muffin.
Yes! Freezing is a great way to preserve blueberry muffins. We recommend freezing them as soon as they have cooled to room temperature. You want them as fresh as possible, but not warm when you stick them in the freezer. Freeze for up to 2 months. Allow to thaw to room temperature, then microwave for 6-10 seconds to warm up, if desired.
Fresh are better, but you can absolutely use frozen. To use frozen, you can put them in completely frozen, or let them thaw and drain in a sieve for about an hour before use. If you use frozen blueberries, your muffins are likely to turn purple as you will be stirring in purple juice from the berries.
Store blueberries in an airtight container for up to 3 days. They will last longer before going bad, but will be dry and crumbly. Reheat in the microwave for 6-10 seconds to soften them back up. Store in the freezer for up to 2 months.
Old Fashioned Blueberry Muffins
- 1 ¾ cups all- purpose flour
- ⅓ cup granulated sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup milk
- 1 egg
- ¼ cup butter melted
- 1 cup blueberries fresh or frozen
- Preheat oven to 375* F.
- Wash and dry blueberries if using fresh. If using frozen, don't get out until adding to batter.
- Combine the flour, sugar, salt and baking powder together in a medium sized bowl. Whisk and set to the side.
- In a different bowl add the milk, eggs and melted butter and whisk.
- Make a well in the middle of the bowl of dry ingredients by pushing the dry ingredients to the edges. Pour the liquid mixture into the welland mix by folding. Fold using a fork or rubber spatula. Start from the bottom and fold up and over the top.
- After folding a few times, when there are still flour clumps and wet clumps, add the blueberries and continue folding. Be very careful not to over mix. Over mixing will cause tough, pointy muffins. Folding slowly and carefully will prevent over mixing. There should be little flecks of flour left. See photos above to check for consistency and texture.
- Pour batter into a lined muffin tin. Bake at 375* F for 18-25 minutes. The muffins will be just starting to turn golden. A toothpick inserted into the middle should come out clean and muffins should spring back when lightly touched.