★★★★★

Blueberry Muffins

Fluffy bakery style Blueberry Muffins are worth waking up for! Chock full of plump juicy blueberries, these muffins are the perfect way to start the day. 

Blueberry muffins in white paper wrappers on a black wire rack.

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! 

Sure, you could make muffins from one of those boxed mixes and they’d taste just fine, but why settle for “just fine” when you can have “jaw droppingly delicious”?

Homemade blueberry muffins are easy to make, requiring just a couple more steps than those boxed mixes with the freeze-dried 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! 

Jumbo blueberry muffins in a metal baking tin.

I packed these muffins with frozen wild blueberries and baked them in JUMBO muffin cups for that authentic fresh-from-the-bakery-counter style.

This is one of my most frequently made–and requested–muffin recipes!

Thanks to Jordan Marsh for this one!

How to Make Blueberry Muffins

STEP 1. Line the cups of your JUMBO muffin tin with paper liners and set aside. Preheat your oven to 425 degrees F. 

STEP 2. 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.

STEP 3. In a small bowl, combine the frozen berries with 1 Tbsp of flour, to lightly coat the berries. With one or two strokes, fold berries into batter taking care not to over mix. 

STEP 4. Using a large cookie scoop, divide batter among the 6 muffin cups. Top with the 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.

STEP 5. 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.

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.

Bakery Style

Over my years of muffin baking, I’ve found a few keys for getting that amazing taste and texture that the best bakeries give their muffins. 

6 jumbo blueberry muffins on a black wire cooling rack.

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. 
Blueberry muffins stacked on a beaded silver cake platter.

How to Store

When I make these jumbo muffins, there’s just enough for everyone in my family to enjoy them for breakfast or alongside our brunch.

If you do have leftovers (or want to make these ahead of time) they keep best wrapped tightly in plastic wrap or in an airtight container. 

These muffins freeze wonderfully, too! You can make a batch over the weekend then stick them in the freezer in individual freezer bags for on-the-go weekday meals.

Thaw and reheat a frozen muffin in the microwave for 30 – 60 seconds. 

Blueberry muffins on a cooling rack.

More Breakfast Recipes

Yield: 6 jumbo muffins

Blueberry Muffins

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Packed with wild blueberries and covered with a sprinkling of sugar, these Blueberry Muffins are even better than the ones you love from your neighborhood bakery. 

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup plus 2 Tbsp granulated sugar, divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups plus 1 Tbsp all-purpose flour, divided
  • 1/2 tsp kosher salt
  • 2 tsp baking powder
  • 1/2 cup milk
  • 1 1/2 cup frozen wild blueberries

Instructions

  1. Preheat oven to 425 degrees. Line JUMBO muffin cups with paper liners. Set aside.
  2. 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.
  3. Beat in vanilla extract.
  4. Add 2 cups flour, salt, baking powder slowly by hand, while alternating with additions of milk (I did about 3 additions).
  5. 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.
  6. With one or two strokes, fold berries into batter (DO NOT OVER MIX).
  7. 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.
  8. Sprinkle the tops of each muffin with the extra sugar.
  9. 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.

Notes

  • 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

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 214Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 104mgSodium: 394mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe originally published December 8, 2011. Photos updated January 2020.

Packed with wild blueberries and covered with a sprinkling of sugar, these Blueberry Muffins are even better than the ones you love from your neighborhood bakery. 

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 2, 2020

Comments & Reviews

  1. Made these yesterday morning. I used all butter since i did not have Crisco and used frozen berries…sooooo good!
    Thank you much Miss Aimee!

  2. I was a swimmer back in the day too! And let me tell you, my life revolved around swimming. I could never go to any sleepovers since swim meets were always Sat-Sun or sometimes Thurs-Sun on the big competitions and I could never hang out with my friends after school because of swim practice. I was very resentful of my mom at the time but now I’m glad I went through it all. Now these muffins look amazing! I love those plump, juicy blueberries!

    1. My daughter is quite funny…we try to talk HER into taking a day off, relaxing, sleeping in, whatever….she hates to miss practice! Crazy Crazy swim life!

  3. Genius to add pudding to the muffin mix!!! I will have to try these…my kids love muffins for breakfast!!!

    And I just adore all your baking too:-)

  4. I love a little sports routine ritual. My kids just started obsessing over muffins. This is a perfect recipe for me to try out on them. Just need to grab some blueberries. Dying over how many great Christmas cookies and treats you have. I am bookmarking a ton. Happy holidays!

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