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.
- baking powder
- blueberries- fresh, frozen or dried- see notes
See recipe card for quanitites.
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 grandma's!
- Dairy Free- substitute the regular milk for almond milk at a 1:1 ratio and use ¼ cup vegetable oil instead of butter.
- Gluten Free- substitute 1 ½ cups almond flour for the all purpose flour for a gluten free version
- 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.
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.