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!

Yield: 2 dozen

BEST EVER HOMEMADE BLUEBERRY MUFFINS

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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

1. Preheat oven to 350F. Line muffin tins with baking cups.
2. In a medium bowl, mix flour, baking soda and salt. Set aside.
3. In a large bowl, mix together the butter and sugar with a fork until mixture is smooth.
4. Add the egg and vanilla to the butter mixture, and mix until well combined.
5. Slowly incorporate the flour mixture into the butter mixture, stirring with a fork. Add the milk and mix until smooth. Fold in blueberries.
6. Fill baking cups 3/4 way full for rounded muffins, or all the way up to the top for over-sized deli style muffins.
7. 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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