These classic Blueberry Muffins are moist, fluffy, and take 15 minutes to whip up! Made with fresh blueberries and topped with crunchy turbinado sugar, these muffins are a muffin-lovers dream come true!
I’ll be honest…I haven’t always really liked blueberry muffins…I know. Crazy, right? I’m usually more of a chocolate girl so my go-to would be chocolate chip muffins instead. But let me tell you, these blueberry muffins will turn any chocolate lover into a fruit lover really quickly.
A super simple ingredient list for these perfect, classic blueberry muffins.
- Unsalted Butter – adds moisture and provides a rich flavor.
- Buttermilk and Baking Powder – the acidity of the buttermilk combined with the baking powder is what really helps achieve that light and fluffy texture.
- Brown Sugar – I use dark brown sugar for a warmer flavor but light brown would work as well.
- Lemon Zest – provides a citrusy tang.
- Eggs – helps bind everything together.
- Vanilla Extract and Cinnamon – add warmth and flavor.
- All-Purpose Flour – our base for the muffin.
- Salt – enhances other flavors.
- Blueberries – use fresh, in-season blueberries for the best results.
- Turbinado or Sparkling Sugar – for topping. Adds a delicious, crunchy topping.
How to make blueberry muffins
15 minutes of prep time . . . This recipe couldn’t be any easier!
- Use a hand-mixer to cream together butter, sugar, and lemon zest.
- Mix in eggs, vanilla, and buttermilk.
- In a separate bowl, measure out your flour then remove one tablespoon. Toss that tablespoon with your blueberries.
- Mix flour, salt, cinnamon, and baking powder into the creamed mixture.
- Fold the flour-coated blueberries into the batter.
- Scoop your batter into your prepared muffin tin and sprinkle with sugar.
- Bake, cool for 30 minutes, then serve and enjoy!
What muffin tin to use
Keep in mind this will affect the cook time. Smaller muffins will need less time to cook and larger muffins will need more!
Can you use frozen blueberries?
You can! No need to defrost frozen blueberries beforehand; stir them in and bake as directed. Be sure to still toss the berries in flour to coat and prevent sticking and sinking to the bottom of the muffins.
Do you need to use muffin liners?
You can if you want to, but I grease my muffin with with cooking spray and it works fine!
How to prevent blueberries from sinking
Toss your blueberries in a little bit of flour to keep them from sinking.
The one tablespoon we remove from the two cups measured out in the recipe is used to coat the blueberries. This keeps the fruit from sinking to the bottom of the muffin tin.
Can you use non-dairy milk?
Buttermilk is naturally acidic which reacts with the baking powder to create an ultra light and fluffy texture. Because of that, I definitely recommend sticking to the original recipe.
If absolutely necessary, you can make a non-dairy buttermilk substitute:
- Milk and Vinegar: 1/2 cup buttermilk = 1/2 tbsp vinegar + your choice of non-dairy milk filled to 1/2 cup line
- Milk and Lemon Juice: 1/2 cup buttermilk = 1/2 tbsp lemon juice + your choice of non-dairy milk filled to 1/2 cup line
If you’re looking for a completely non-dairy version, try my vegan blueberry muffin recipe!
Are blueberry muffins healthy?
It really depends on the recipe. I would definitely consider this blueberry muffin recipe a treat. BUT, they are homemade, and you know exactly what’s going into them so they are definitely healthier than store-bought muffins!
- Toss blueberries in flour. This prevents the blueberries from sinking to the bottom of the tin as they bake.
- Use a cookie scoop to portion the batter. It’s easier and less messy!
- Don’t skip the turbinado sugar. When baked, this creates a crispy topping on the muffin that’s SO GOOD.
- Let your muffins cool before serving. I let mine cool for 30 minutes before digging in. This keeps the muffins from crumbling apart, because they’re so tender!
How to store blueberry muffins
Leftover blueberry muffins will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 1 week, or in the freezer for 3 months.
To reheat, microwave or bake until your muffins are heated through!
Equipment for this recipe
- 1/2 cup unsalted butter softened to room temperature
- 1 cup packed dark brown sugar
- 1 large lemon zested
- 2 large eggs room temperature
- 1/2 tablespoon vanilla extract
- 1/2 cup fat free buttermilk room temperature
- 2 cups all-purpose flour spoon and leveled (remove 1 tablespoon to toss blueberries with)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 2 (6 oz) containers blueberries washed, drained, and dried (2 cups or 1 pint)
- Turbinado or sparkling sugar for sprinkling
- Preheat oven to 375 degrees F and grease a standard non-stick 12 slot muffin tin with cooking spray. Set aside.
- Use a stand or hand mixer to cream the butter, sugar, and zest together for 2 minutes.
- Beat in eggs, vanilla, and buttermilk.
- Measure out the 2 cups of flour into a separate bowl and remove 1 tablespoon (this will be used to toss the blueberries with).
- Pour the flour (2 cups minus 1 tablespoon), salt, cinnamon, and baking powder into the creamed mixture.
- Mix until *just* combined.
- Gently toss the blueberries with the remaining 1 tablespoon of flour in a small bowl, then use a rubber spatula to gently fold them into the batter. Don’t overmix.
- Evenly scoop the batter into the prepared muffin tin.
- Sprinkle each muffin with 1/2 - 1 teaspoon turbinado or sparkling sugar.
- Bake in preheated oven for 20-35 minutes, or until an inserted toothpick comes out clean.
- Remove from the oven, and cool the muffins in the tin for about 30 minutes, before running a knife around the edges and removing them.
*Note: Nutrition information is estimated and varies based on products used.