What You’ll Love About This Recipe
These homemade blueberry muffins are perfect for breakfast, snacks, or anytime you’re craving something sweet. You’ll love how easy they are to make, and the results are absolutely delicious.
- Simple ingredients: You probably already have most of the items in your pantry, making it a quick recipe to whip up.
- Fresh, juicy blueberries: Bursting with flavor in every bite, these muffins are packed with goodness.
- Soft and fluffy texture: The perfect balance of moistness and lightness that makes them irresistible.
Recipe
These homemade blueberry muffins are a classic treat, perfect for breakfast or a snack. They are moist, fluffy, and packed with juicy blueberries, making them a family favorite.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions:
- Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- In a separate bowl, mix oil, egg, milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes:
- If using frozen blueberries, do not thaw them before adding to the batter.
- For an extra touch, sprinkle the tops with coarse sugar before baking.
Equipment:
- Muffin tin
- Paper liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Time:
Prep time: 10 minutes
Cooking time: 20-25 minutes
Cuisine:
American
Serving:
Makes 12 muffins
Nutrition
Blueberry muffins are a delicious treat, but it’s good to be mindful of their nutritional content. Here’s the breakdown per serving:
| Nutrition | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Fat | 8g |
| Carbs | 34g |
| Protein | 4g |
| Sugar | 18g |
| Fiber | 1g |
What To Serve With It
I love serving my homemade blueberry muffins with a fresh fruit salad; it adds a light, invigorating touch that balances the sweetness. A dollop of whipped butter on the side makes them extra rich and indulgent without overpowering the berries. Pairing these two sides creates a breakfast or snack that feels both simple and special.
Fresh Fruit Salad
When you’re whipping up a batch of homemade blueberry muffins, pairing them with a fresh fruit salad can really elevate the whole experience. I love tossing together juicy watermelon, tangy pineapple, and sweet strawberries—it’s like a burst of sunshine on the plate. Adding a sprinkle of mint or a squeeze of lime gives it a fresh zing that complements the muffins perfectly. It’s light, invigorating, and balances the richness of the muffins without stealing the spotlight. Plus, it’s so simple to make, and you can customize it with whatever fruits are in season. It’s a match made in brunch heaven!
Whipped Butter Pairing
There’s something downright irresistible about creamy whipped butter—it’s light, fluffy, and practically begs to be spread on something delicious. I love slathering it on warm blueberry muffins, where it melts just enough to soak into the crumb. For extra flavor, try mixing in a drizzle of honey or a pinch of cinnamon. It’s also fantastic on toasted English muffins or crusty bread, letting the butter’s richness shine. If you’re feeling fancy, top it with a sprinkle of sea salt for a sweet-and-salty bite. Trust me, once you try it, you’ll never go back to plain butter again!
