Easy Blueberry Muffin Recipe – Quick Baking with Fresh Berries

Last Updated on 2 months by Neha Deshmukh

Easy Blueberry Muffin Recipe – Quick Baking With Fresh Berries

Hey everyone! If you’re anything like me, there’s just something incredibly comforting about a warm, fluffy muffin fresh from the oven. And honestly, is there anything better than a blueberry muffin? This recipe is a total lifesaver – quick, easy, and always a crowd-pleaser. I first made these when my niece came to visit, and they disappeared in minutes! Let’s get baking, shall we?

Why You’ll Love This Recipe

These blueberry muffins are perfect for a quick breakfast, a delightful afternoon snack, or even a simple dessert. They’re wonderfully moist, bursting with juicy blueberries, and come together in under 30 minutes. Plus, the recipe is super adaptable – I’ll share some fun variations later on! It’s a fantastic recipe for beginner bakers, but seasoned pros will appreciate the simplicity too.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• ¾ cup (150g) all-purpose flour or bread flour
• ½ teaspoon (2.5ml) baking soda
• 2 tablespoons (25g) granulated sugar
• 1 tablespoon (15ml) unsalted butter, melted
• 2 beaten egg
• ½ teaspoon (2.5ml) vanilla extract
• 3 tablespoons (45ml) milk
• ¼ cup (30g) fresh blueberries

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

Flour Options: All-Purpose vs. Bread Flour

You can use either all-purpose flour or bread flour for this recipe. All-purpose is what I usually reach for, but bread flour will give you a slightly chewier, more structured muffin.

The Importance of Fresh Blueberries

Fresh blueberries really are best here. They hold their shape better during baking and give you those lovely bursts of juicy flavor. If you absolutely have to use frozen, don’t thaw them – just toss them in frozen!

Using Real Vanilla Extract

Please, please, please use real vanilla extract if you can! It makes such a difference in the overall flavor. That little bottle is worth the investment.

Ingredient Substitutions

• Sugar: You can swap the granulated sugar for coconut sugar for a slightly healthier option.
• Milk: Any kind of milk works – dairy, almond, soy, oat… whatever you have on hand!
• Butter: Vegetable oil can be used in place of melted butter, but the flavour won’t be quite as rich.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 375°F (190°C). This is important – a properly heated oven is key to a good rise.
2. In a mixing bowl, whisk together the flour, baking soda, and sugar. Just give it a good whisk to make sure everything is evenly distributed.
3. In a separate bowl, combine the melted butter, beaten egg, vanilla extract, and milk. Whisk until everything is nicely combined.
4. Now, pour the wet ingredients into the dry ingredients. Gently mix until just combined. Don’t overmix! A few lumps are okay. Overmixing develops the gluten and can lead to tough muffins.
5. Gently fold in the blueberries. Be careful not to crush them!
6. Line a muffin tray with 4 liners (or spray with baking spray). Divide the batter evenly among the liners.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
8. Let them cool in the tray for about 3 minutes before transferring them to a wire rack to cool completely (if you can resist!).

Expert Tips

Want to take your muffin game to the next level? Here are a few of my go-to tips:

Achieving the Perfect Muffin Dome

For a beautiful, high muffin dome, don’t overmix the batter! And make sure your baking soda is fresh.

Preventing Sinking Muffins

Sinking muffins are usually caused by too much liquid or not enough structure. Make sure you’re measuring your ingredients accurately and don’t overmix.

Ensuring Even Baking

Rotate the muffin tray halfway through baking to ensure even browning.

Variations

This recipe is a fantastic base for all sorts of fun variations!

Vegan Blueberry Muffins

Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use plant-based milk and butter.

Gluten-Free Blueberry Muffins

Use a gluten-free all-purpose flour blend. I like one that already contains xanthan gum.

Spice Level Adaptations (Lemon & Cardamom)

Add the zest of one lemon and ½ teaspoon of ground cardamom to the dry ingredients for a bright, fragrant twist. My grandmother used to make these, and they were divine!

Festival Adaptations (Adding a Festive Glaze for Diwali/Christmas)

For Diwali, drizzle with a cardamom-infused sugar glaze. For Christmas, a simple powdered sugar glaze with a sprinkle of edible glitter is perfect!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a dollop of yogurt or a smear of cream cheese. A cup of chai or coffee is the perfect accompaniment.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 2 months.

FAQs

Let’s answer some common questions!

What type of flour is best for blueberry muffins?

All-purpose flour works great, but bread flour will give you a slightly chewier texture.

Can I use frozen blueberries instead of fresh?

Yes, you can! Just don’t thaw them before adding them to the batter.

How do I know when the muffins are done?

A toothpick inserted into the center should come out clean, and the muffins should be golden brown.

Can I make the batter ahead of time?

You can, but the muffins will be best if baked immediately. If you do make the batter ahead, store it in the refrigerator for no more than 24 hours.

How can I prevent the blueberries from sinking to the bottom?

Gently fold in the blueberries and don’t overmix the batter. You can also lightly toss the blueberries in a tablespoon of flour before adding them to the batter.

Enjoy your baking! I hope these muffins bring a little bit of joy to your day. Let me know in the comments how they turn out!