These easy, old fashioned blueberry muffins are the best! 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.
Delicious! I'm not a fan of muffin recipes that call for a large amount of sugar. This is a fabulous recipe, not too sweet which allows the flavor of the blueberries to really pop! I used 1-½ cups of fresh blueberries, topped with the coffee cake option and baked these for 18 minutes. Will make next time using the lemon zest and juice.
-Marla
Why This Recipe is the Best
There is less sugar in these muffins than a lot of muffins made today. This allows the flavor of the blueberries to pop. They have that delicious old fashioned texture: they are soft and fluffy just like grandma used to make.
If you love a good muffin, check out our Easy Homemade Apple Muffins and our Summer Squash Lemon Poppyseed Muffins.
Key Ingredients
Below is a list of the key ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- baking powder - to make them nice and fluffy with that old fashioned texture. We tested this recipe many times to get the perfect amount to keep them moist and tender and give them volume and fluffiness.
- milk - I used 2%, but any milk should work fine here.
- blueberries- We tested these with fresh, frozen and dried- see the notes section fo the recipe card for more information.
See recipe card for quanitites.
How to Make the best Blueberry Muffins
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.
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. 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!
For another fun blueberry recipe, check out or Lemon Blueberry Cookies.
Helpful Hints
Don't over mix - to make them the best, 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!
Recipe
Old Fashioned Blueberry Muffins
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
Nutrition
Storing and Freezing Blueberry Muffins
Store in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 8-15 seconds before eating.
Freeze fresh leftovers in the freezer for up to 2 months. Allow to come to room temperature then reheat for a few seconds in the microwave, if desired.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- 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.
FAQ
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.
We prefer to use fresh blueberries for muffins. Frozen can be used and taste great. If using frozen we recommend you mix them in while they are fresh out of the freezer. Frozen blueberries that are at all thawed will leave a lot of blueberry juice behind, dying your muffins purple.
Blueberry cupcakes tend to be sweeter and have more of a cake-like texture. They are made differently too. Blueberry muffins have the dry ingredients gently folded into the wet ingredients, helping give them their signature texture.
JC says
The texture of these blueberry muffins was absolutely perfect Wow. Fluffy and soft and moist. Excited to make again. They really have that great old fashioned like grandma's thing going on. Thanks so much for the recipe.
Joan Bulley says
I am anxious o try these muffins.
What is 1/2 cube of butter?
Nicole says
Hi Joan! A 1/2 cube butter is 4 Tablespoons. Let us know how you like them 🙂
Joan says
So sorry, Nicole,
I think I just deleted your response. Can you please text me again?
Your recipe is very similar to my moms. It brings back memories.
Thank you so much
Beth says
I have made these several times. They are a tried and true family favorite. Thanks for the great recipe.
Nicole says
My family loves these old fashioned blueberry muffins and requests them often. They're really easy to make and are perfect for breakfast on a Sunday morning.
Shanika Graham-White says
Muffins are my weakness! Especially blueberry. LOVED the recipe!
Toni says
Really amazing muffins! My whole family enjoyed it! Old fashioned blueberry muffins that remind me of the ones my grandma made. Can't wait to make it again!
Marla says
Delicious! I'm not a fan of muffin recipes that call for a large amount of sugar. This is a fabulous recipe, not too sweet which allows the flavor of the blueberries to really pop! I used 1-1/2 cups of fresh blueberries, topped with the coffee cake option and baked these for 18 minutes. Will make next time using the lemon zest and juice.
Nicole says
Marla, we are so glad you enjoyed this recipe! We too like muffins that have less sugar to let the flavor pop. We hope you check out some of our other muffin recipes like Apple and Banana Pumpkin.
Susan says
Great recipe! They came out perfect! Thank you!