Are you searching for moist and fluffy blueberry muffins bursting with flavorful blueberries?! Look no further! These best ever homemade blueberry muffins are so amazingly light and tasty, they’ll have you coming back for more!
These blueberry muffins from scratch turn out amazing using fresh or frozen blueberries!
If you are using frozen blueberries, keep them in the freezer until you are ready to fold them in. Otherwise, they’ll turn your whole batter purple (but will still taste amazing!).
EASY BLUEBERRY MUFFINS RECIPE
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PRINTABLE RECIPE AT BOTTOM OF POST
Preheat oven to 350F. Line muffin tins with baking cups. In a medium bowl, mix flour, baking soda, and salt. Set aside.
In a large bowl, mix together the butter and sugar with a fork until mixture is smooth. Add the egg and vanilla to the butter mixture, and mix until well combined.
Slowly incorporate the flour mixture into the butter mixture, stirring with a fork. Add the milk and mix until smooth. Fold in blueberries.
Fill baking cups 3/4 way full for rounded muffins, or all the way up to the top for over-sized deli style muffins. Bake in preheated oven for 22 minutes or until done.
Better option: Use a silicone muffin pan, or even a disposable one if you’re taking these to an event.
Cool for 5 minutes and transfer to a wire rack.
*When baking cups are filled all the way to the top, this recipe will yield 2 dozen homemade blueberry muffins*
Being a Mom, I absolutely LOVE these easy blueberry muffins! Not just for me, but for my kiddos. This recipe does not even require a hand mixer, so bring on your little bakers!

BEST EVER HOMEMADE BLUEBERRY MUFFINS
Ingredients
- 3 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, room temperature
- 1 3/4 cup sugar
- 2 eggs, room temperature
- 2 tsp vanilla
- 1 1/2 cups milk
- 2 cups blueberries
Instructions
- Preheat oven to 350F. Line muffin tins with baking cups.
- In a medium bowl, mix flour, baking soda and salt. Set aside.
- In a large bowl, mix together the butter and sugar with a fork until mixture is smooth.
- Add the egg and vanilla to the butter mixture, and mix until well combined.
- Slowly incorporate the flour mixture into the butter mixture, stirring with a fork. Add the milk and mix until smooth. Fold in blueberries.
- Fill baking cups 3/4 way full for rounded muffins, or all the way up to the top for over-sized deli style muffins.
- Bake in preheated oven for 22 minutes or until done. Cool for 5 minutes and transfer to a wire rack.
This recipe was submitted to Mommy Moment by Heidi.
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Lynda Herst
Saturday 25th of July 2020
How do you store these muffins. They are really good and very moist. Half I put in the freezer but the other half I wanted to share.
Jody @ Mommy Moment
Tuesday 28th of July 2020
I put them in a tupperware container on the counter for up to 2 days, or freeze them. I agree, they are delicious!
Stephanie
Tuesday 19th of June 2018
It says bake 22 minutes or until done in a regular muffin pan. How would the time alger in a 24 ct mini muffin pan?
Jody @ Mommy Moment
Tuesday 19th of June 2018
Stephanie, I have not baked these muffins in mini muffin pans myself, but I would guess they would take about 12 minutes - 15 minutes.
Lauren
Saturday 27th of January 2018
This may be a silly question but I don’t bake a lot... just wondering - when you say to mix with a fork, is that every time? As in no electric mixer for this recipe? Thank you!!
Jody @ Mommy Moment
Saturday 27th of January 2018
It is not a silly question. You do not want to over mix the batter which is why it works well with a fork.
Paola
Sunday 14th of January 2018
Can I use chocolate chips instead?
Jody @ Mommy Moment
Monday 15th of January 2018
I'm not sure as I have not tested the recipe with chocolate chips. If you do try it, let us know how it goes.
lily juan
Monday 6th of November 2017
can i use baking powder instead of baking soda. i would really love to bake it but sometimes it's difficult to get baking soda in this place. thanks.
Jody @ Mommy Moment
Monday 6th of November 2017
Yes, I would give it a try. Let us know how it works for you!