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.
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.
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.
Why This Recipe Works
- We use REAL butter. This recipe uses butter in the batter (instead of cooking oil) 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.
- Great any time of the day. 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.
- Simple ingredients and steps. Following basic steps, we make these muffins with pantry staple ingredients. You may have all or most of them in your home already!
Butter- Use a stick of softened butter for a deliciously rich and flavorful muffin.
Granulated sugar- This will make the muffins more tender and sweet.
Eggs- Use eggs as a binder to hold the muffins together.
Flour- This is the gluten structure and base of the muffin recipe.
Milk- Using milk to moisten the batter will make it richer and more flavorful.
Salt- This is a natural flavor enhancer.
Baking powder- Use baking powder to help your muffins rise up nicely as they bake.
Vanilla- This is a flavor enhancer.
Blueberries- You can use fresh or frozen blueberries for this recipe depending on what is in season or is the easiest to find.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make old fashioned blueberry muffins with these simple step-by-step instructions:
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.
Use a whisk or large rubber spatula to stir in the baking powder, salt, and flour until no flour streaks remain. Do not overwork the batter.
Gently fold in your blueberries.
Use a medium-sized scoop to fill the muffin cup ⅔rds 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 the pan and let them cool on a wire rack.
🍴 Recipe Tips
So there are a few things worthy of noting in this recipe to make sure that it turns out perfectly. Following along will ensure that Grandma's old fashioned blueberry muffins stay fluffy, moist, and perfect in every bite.
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.
Freezing these fluffy 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 shelf life 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.
More great blueberry recipes to try
- Blueberry Cream Cheese Babka
- Blueberry Sour Cream Coffee Cake
- Glazed Blueberry Cream Cheese Scones
- Blueberry Muffin in a Mug
Old Fashioned Blueberry Muffins
- ½ cup Butter, softened ($0.75)
- 1 ⅔ cup Granulated sugar ($0.36)
- 3 large Eggs ($0.24)
- 1 ¼ cup Milk ($0.27)
- 1 teaspoon Vanilla extract ($0.02)
- ¼ teaspoon Salt ($0.02)
- 4 teaspoons Baking powder ($0.04)
- 3 cups All purpose flour ($0.24)
- 1 heaping cup Blueberries (plus ¼ cup for topping) ($2.24)
- 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 ⅔rd 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.
- Cooking our muffins at a higher temp is what gives up the nice domed look so that they don't turn out flat.
- Do not overwork the batter. Be gentle and just mix until moistened and combined. Overworking the batter will result in developing the glutens which makes the muffins gummy and rubbery.
- You can use fresh or frozen blueberries. If using frozen, do not thaw.
- Freezing. You can freeze your cooled muffins for up to 3 months in an airtight container. Just thaw before serving.
- Storage. These muffins will keep for up to a day or two in an airtight container at room temp. they taste best when fresh and warm from the oven.