This old-fashioned blueberry muffin recipe is a delicious hit around here and perfect for using fresh or frozen blueberries. Made from scratch, these muffins are fluffy and tasty.
Blueberry muffins from scratch
Making blueberry muffins from scratch is both fun and easy. I say it’s fun simply because it’s a tad magical watching the whole process from start to finish and watching it turn into nicely domed muffins with fluffy centers, sweet tops, and tangy bursting blueberries inside.
This recipe uses butter in the batter for an even richer flavor and even though that means you have to take an extra minute or two to cream it, the time is well worth it. I have several blueberry muffin recipes on this site and this one is one of my favorites simply because it’s easy to make because I already have everything on hand.
You’re going to love this large batch of blueberry muffins whether they’re a breakfast or a snack, this recipe is perfect any time of the day. And best eaten a few at a time because one is never enough, especially when they’re warm.
Ingredients for blueberry muffins
- Granulated sugar
- Baking powder
What you’ll need to make this recipe
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Tips for making Grandma’s old fashioned blueberry muffins
So there are a few things worthy of noting in this recipe to make sure that it turns out perfectly.
One is the higher baking temperature. Cooking our muffins at a higher temperature will cause them to puff up more as they bake and give you a higher dome at the top so that they don’t sink or fall flat.
Another thing to note is that you shouldn’t overwork the batter. The flour is added last and added gently until just mixed in so that it doesn’t overwork the gluten. When the gluten in the flour is overworked it will result in a heavier and gummier texture and no one wants a rubbery blueberry muffin.
You can use fresh or frozen blueberries in this recipe and there is no need to thaw the blueberries beforehand. Simply fold them gently into the batter so that they don’t become smushed.
FAQ’s about fluffy blueberry muffins
Freezing blueberry muffins is really easy and can be a great way to enjoy your favorite muffin months later. Once the muffins have cooled completely, place the blueberry muffins in an airtight container or in a Ziploc baggie for up to 2 months.
You can keep your blueberry muffins stored in an airtight container or gallon-sized Ziploc bag at room temperature. Do not store the muffins until after they have cooled completely to avoid creating condensation within the bag as this may shorten the lifespan.
If stored in an airtight container at room temperature you can expect your muffins to last about a day or two. You can extend the shelflife to one week if you keep them stored in the same manner but in the fridge. Freezing them will allow them to stay good for 2 months.
How to make old fashioned blueberry muffins
Preheat the oven to 400 degrees F and line a muffin tray with paper liners.
Cream together the butter and sugar in a large mixing bowl until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Add in the milk and the vanilla and then mix again.
Gently fold in your blueberries.
Use a medium-sized scoop to fill the muffin cup 2/3rds of the way full. Top with additional blueberries.
Bake for 20 minutes or until a toothpick can be inserted and come out clean.
Remove from pan and let them cool on a wire rack.
More great blueberry recipes to try
- Blueberry Cream Cheese Babka
- Cake Mix Blueberry Muffins
- Blueberry Sour Cream Coffee Cake
- Blueberry Buttermilk Muffins
- Glazed Blueberry Cream Cheese Scones
- Blueberry Muffin in a Mug
Old Fashioned Blueberry Muffins
- 1/2 cup butter softened
- 1 2/3 cup granulated sugar
- 3 large eggs
- 1 1/4 cup milk
- 1 tsp vanilla
- 1/4 tsp salt
- 4 tsp baking powder
- 3 cups flour
- 1 heaping cup blueberries (plus 1/4 cup for topping)
- Preheat your oven to 400 degrees F and line a muffin pan with paper liners.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Add in the milk and vanilla and mix again until well blended.
- Using a whisk or large rubber spatula stir in the baking powder, salt, and flour until no flour streaks remain. Be careful not to overwork the batter.
- Gently fold in the blueberries.
- Use a medium-sized cookie scoop or an ice cream scooper to fill each muffin cup 2/3rd of the way full. Top with some additional blueberries.
- Bake in the oven for 20 minutes or until a toothpick can be inserted and come out clean.
- Remove the blueberry muffins from the pan and let them cool on a wire rack.