Fluffy bakery style Blueberry Muffins are worth waking up for! Chock full of plump juicy blueberries, these buttery soft muffins are easy to make and the whole family will love them!
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Why these Muffins are Best
We love those big bakery style blueberry muffins. You know the ones. With big fluffy tops that almost spill over the muffin cup and lots and lots of whole blueberries. A good blueberry muffin is a thing of beauty.
What to do when you’re hankering for a really excellent muffin but can’t get to the bakery? Make them yourself!
Homemade blueberry muffins are easy to make, requiring just a couple more steps than those boxed mixes with the freeze-dried blueberries.
- Easy to make
- Fresh and fluffy
- Jumbo size like a bakery
- Packed with blueberries
Using whole fresh or frozen blueberries in homemade muffins makes a world of difference! I like the balance of slightly tart blueberry flavor with the sweet and moist muffin.
It’s hard to think of a more universally loved breakfast pastry than Blueberry Muffins!
This is one of my most frequently made–and requested–muffin recipes!
Thanks to Jordan Marsh for this one!
- Butter. Some muffin recipes call for oil, but we love the melt in your mouth crumb texture from butter! Use our tips and tricks on how to soften butter quickly. Using unsalted butter allows us to control the salt in our recipes, and we always choose kosher salt in our baking.
- Sugar. The granulated sugar makes these muffins sweet and tender. Add a sprinkle on top to give that crackly finish!
- Blueberries. Whether you use fresh or frozen is your call. Just be sure to not over mix them in the batter or it will turn BLUE!
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
Add a sprinkle of homemade vanilla sugar on top for an incredible flavor!
Step by Step Instructions
Just a few simple steps and you’ll have a batch of blueberry muffins in no time for breakfast TODAY.
- Preheat oven. You’ll start baking the muffins at 425, and then following the recipe, you’ll lower the temperature immediately after putting them in the oven.
- Combine wet ingredients: butter and sugar creamed together, then add eggs and vanilla extract.
- Add dry ingredients while alternating with milk. About 3 additions of each to slowly combine just until blended.
- Remove 1 cup of batter. To the remaining batter, add blueberries, with one or two strokes.
- Spoon into muffin tin. Top with remaining batter.
- Bake. ENJOY!
These muffins are buttery and moist enough to enjoy “naked.” That said, if you want to add a pat of butter to a warm muffin, I won’t stop you! However you enjoy your blueberry muffins, I hope you find them as scrumptious as we do.
Tips and Tricks
- Do NOT over mix the batter! The more you work the batter here, the more you’ll develop the gluten (protein) in the flour. Those gluten proteins give structure to our yeast breads but will make your muffins dense and tough. You want to mix the batter until all the ingredients are just barely combined. (A few small lumps here and there are just fine.)
- Sugar on top. Sprinkling sugar on top of each muffin cup before baking gives the muffins that beautiful sugary crust I love so much.
- Toss the blueberries with flour. Mixing the frozen berries with a bit of flour first helps keep them from sinking to the bottom of your muffins. The flour allows the berries to stay suspended in the airy muffins so you get juicy berries in each bite.
- Don’t over bake. 35 minutes in the oven was just perfect for these in my oven. If your oven runs hot, check the muffins after 25 to 30 minutes. A toothpick inserted in the center should come out clean (or with a few crumbs). Over baked muffins are dry, tough and no fun at all!
- Use frozen or fresh blueberries. I used frozen wild blueberries however fresh would work too. Avoid using freeze dried or canned berries in this recipe.
Make your own Muffin Liners
No jumbo muffin liners? No problem. You can make your own at home with parchment paper. Here’s how:
- Cut 6”x6” squares of parchment paper.
- Using your fingers, press the parchment paper square firmly into the jumbo muffin well, creasing and shaping the paper as you go.
- You can also use a glass that fits the size of the well to help press the parchment paper in place.
- You may get a little batter on the pointed tips of the parchment, but the beauty of parchment paper is that, after the batter has been baked, it easily flakes off the parchment leaving you with a beautiful muffin presentation.
Keep in an airtight container at room temperature for up to 3 days for best flavor.
Yes! After cooling, slide muffins into a ziploc freezer bag or airtight freezer safe container and store for up to 3 months.
If blueberry muffins are frozen, thaw and reheat in the microwave at 50% power for 30-60 seconds.
Depending on the recipe, blueberry muffins can be healthy breakfast. My recipe is from scratch, so you know what’s in the batter, although with sugar, flour, and butter I wouldn’t consider these muffins to be healthy.
More Breakfast Recipes
- Lemon Poppy Seed Muffins
- Chocolate Zucchini Muffins
- Blueberry Zucchini Muffins
- Pumpkin Muffins
- Zucchini Bread
- Blueberry Cheesecake Bars
- ½ cup unsalted butter softened
- 1 cup plus 2 Tbsp granulated sugar divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups plus 1 Tablespoon all-purpose flour divided
- ½ teaspoon kosher salt
- 2 teaspoon baking powder
- ½ cup milk
- 1 ½ cup frozen wild blueberries
- Preheat oven to 425 degrees. Line JUMBO muffin cups with paper liners. Set aside.
- In large mixing bowl, cream butter with 1 cup of sugar, about 2 minutes. Add in eggs, one at a time, beating well after each addition.
- Beat in vanilla extract.
- Add 2 cups flour, salt, baking powder slowly by hand, while alternating with additions of milk (I did about 3 additions).
- Remove about 1 cup of the batter and set aside. In a small bowl, combine frozen berries with remaining 1 Tbsp of flour, to lightly coat the berries.
- With one or two strokes, fold berries into batter (DO NOT OVER MIX).
- Using a large cookie scoop, divide batter among the 6 muffin cups. To with blueberry free batter that was set aside. Press a few extra blueberries into the top of the muffin if desired.
- Sprinkle the tops of each muffin with the extra sugar.
- Place muffins in the oven and close the door. Immediately turn oven temperature down to 350 degrees. Bake for 35 minutes. Remove and cool completely on wire rack.
- DO NOT OVERMIX the blueberries into the batter or it will turn purple
- Turning the temperature down immediately allows the muffins to get a good rise initially!
- Fresh blueberries can be used, I try to use the smallest blueberries for this recipe for even baking.
- The extra sugar on tops is optional, but creates a delicious crunch on top!
- If baking regular sized muffins, divide batter by 12 cups and bake for 20-25 minutes.
- *Recipe adapted from Jordan Marsh
Packed with wild blueberries and covered with a sprinkling of sugar, these Jordan Marsh Blueberry Muffins are even better than the ones you love from your neighborhood bakery.