These Old Fashioned Blueberry Muffins are a delicious hit around here and perfect for using fresh or frozen blueberries. Made from scratch, these muffins are fluffy and tasty.
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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.
For more blueberry muffin recipes, make sure to check out our Eggless Blueberry Muffins, Small Batch Blueberry Muffins, and Cake Mix Blueberry Muffins.
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💛 Why You'll Love This Recipe
- Made with real butter. Butter is used in the batter instead of oil for a richer flavor. It does take an extra minute or two to cream, but it is absolutely worth it. We also use this method in our Easy Vanilla Muffins.
- Perfect any time of day. This large batch of blueberry muffins works just as well for breakfast as it does for snacks. They are especially hard to resist when served warm.
- Simple ingredients and steps. Made with pantry staples and straightforward steps, you may already have everything you need on hand.
🛒 Ingredients
Butter- Use a stick of softened butter for a deliciously rich and flavorful muffin.
Milk- Using milk to moisten the batter will make it richer and more flavorful.
Baking powder- Use baking powder to help your muffins rise up nicely as they bake.
Blueberries. Fresh or frozen both work well, depending on what is in season or easiest to find. Use any extras in our Blueberry Muffin in a Mug or Blueberry Sour Cream Coffee Cake.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use frozen blueberries if needed. Frozen berries are often cheaper than fresh and work just as well in muffins without affecting texture or flavor.
Buy berries in season. When blueberries are on sale, stock up and freeze them so you can bake year-round at a lower cost.
Skip paper liners if needed. Greasing the muffin pan directly works fine and saves a little extra on supplies.
🥄 Instructions for Old Fashioned Blueberry Muffins
Step 1: Preheat the oven to 400 degrees F and line a muffin tray with paper liners.
Step 2: Cream together the butter and sugar in a large mixing bowl until light and fluffy.
Step 3: Add in the eggs, one at a time, beating well after each addition.
Step 4: Add in the milk and the vanilla, and then mix again.
Step 5: 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.
Step 6: Gently fold in your blueberries.
Step 7: Use a medium-sized scoop to fill the muffin cup ⅔rds of the way full. Top with additional blueberries.
Step 8: Bake for 20 minutes or until a toothpick can be inserted and come out clean.
Step 9: Remove from the pan and let them cool on a wire rack.
👩🏻🍳 Expert Tips
- Bake hot for tall tops. Starting at a higher baking temperature helps the muffins rise with a nice domed top and prevents them from sinking.
- Do not overmix. Stir just until combined, especially after adding the flour. Overmixing can lead to dense, gummy muffins.
- Fresh or frozen berries both work. Use blueberries straight from the freezer if needed and gently fold them into the batter to avoid crushing them.
❄️ Storage, Reheating & Make Ahead
Storage: Store muffins at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm muffins in the microwave for 10-15 seconds or in the oven at 300°F until heated through.
Make Ahead: Muffins freeze well for up to 2 months. Thaw at room temperature or reheat straight from the freezer.
🥗 Side Dishes or Pairing Ideas
These Old Fashioned Blueberry Muffins pair well with fresh fruit, yogurt, scrambled eggs, or a simple breakfast casserole. They're also great alongside coffee, tea, or a glass of milk.
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❓ Recipe FAQs
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.
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🐝 If you tried these Old Fashioned Blueberry Muffins, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Old Fashioned Blueberry Muffins
Ingredients
- ½ cup unsalted butter, softened - ($0.99)
- 1 ⅔ cup granulated sugar - ($0.60)
- 3 large eggs - ($0.45)
- 1 ¼ cup milk - ($0.25)
- 1 teaspoon vanilla extract - ($0.03)
- 4 teaspoons baking powder - ($0.20)
- ¼ teaspoon salt - ($0.01)
- 3 cups all-purpose flour - ($0.52)
- 1 heaping cup blueberries, plus ¼ cup for topping - ($2.24)
Instructions
- Prep: Preheat the oven to 400°F and line a muffin pan with paper liners.
- Cream: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Eggs: Add the eggs one at a time, beating well after each addition.
- Liquids: Mix in the milk and vanilla extract until fully combined.
- Dry ingredients: Stir in the baking powder, salt, and flour until just combined and no flour streaks remain. Do not overmix.
- Blueberries: Gently fold in the blueberries.
- Fill: Use a medium cookie scoop or ice cream scoop to fill each muffin cup about ⅔ full. Top with additional blueberries.
- Bake: Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove muffins from the pan and cool on a wire rack.
Notes
- High temperature: Baking at a higher temperature helps create tall, domed muffins instead of flat tops.
- Mix gently: Overmixing develops gluten and can make muffins gummy or dense.
- Blueberries: Fresh or frozen blueberries both work. If using frozen, do not thaw before adding.
- Freezing: Cool completely, then freeze muffins in an airtight container for up to 3 months. Thaw before serving.
- Storage: Store in an airtight container at room temperature for 1 to 2 days. Muffins taste best fresh.
Nutritional Information
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