Blueberry Breakfast Muffins

Name: Blueberry Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, melted; 1 cup milk; 2 large eggs; 1 tsp vanilla extract; 2 cups fresh blueberries; 1 tbsp sugar for topping

Highlighted under: Sweet Baking Favorites

I absolutely love starting my day with these blueberry breakfast muffins! They're not just delicious but also so easy to make. With bursts of juicy blueberries in every bite, I find them to be a delightful morning treat. The sweetness from the fruit combined with a hint of vanilla makes these muffins perfect alongside a cup of coffee or tea. I often whip up a batch on the weekends, freeze some for later, and enjoy them throughout the week. Trust me, you won't want to miss out on this recipe!

Created by

Lauren Mitchell

Last updated on 2026-02-10T22:17:36.390Z

When I first baked these blueberry muffins, I was pleasantly surprised by how simple the process was and how delightful the aroma filled my kitchen. I used fresh blueberries, and I think that's the key—the flavor becomes so much more vibrant when you use quality ingredients. The joy of pulling these warm muffins from the oven is just unbeatable!

I also discovered that adding a sprinkle of sugar on top right before baking creates a perfectly crunchy crust that complements the softness inside. It’s a small tip that makes a big difference, and my friends often ask for the recipe every time they come over!

Why You'll Love These Muffins
Bursting with fresh blueberries for a fruity kick
Easy to make and perfect for breakfast on-the-go
Delightful texture with a crispy top and soft inside

Perfecting Your Muffin Technique

When mixing the wet and dry ingredients, it's crucial to combine them until they're just mixed. Overmixing can lead to dense, tough muffins due to excessive gluten development. Aim for a batter that is slightly lumpy, indicating that you've properly preserved the lightness essential for fluffy muffins. The moistness from the blueberries will also contribute to the overall texture, so don't worry if there are a few visible lumps in your batter.

To achieve a beautifully golden top with a crispy texture, make sure your oven is fully preheated to 375°F (190°C) before placing the muffins in. This temperature allows for even baking and browning. If your muffins aren't browning well, consider checking your oven calibration or rotating the pan halfway through baking for even heat distribution.

Ingredient Insights

Using fresh blueberries is key to the flavor profile of these muffins. If fresh blueberries are unavailable, frozen ones can be a convenient substitute. However, I recommend adding them to the batter directly from the freezer to prevent them from bleeding into the batter and turning it a purple hue. Remember, using frozen blueberries may require a minute or two extra in baking time.

The role of unsalted butter is significant in this recipe as it not only serves as a fat for moisture but also contributes richness and flavor. If you're looking for a dairy-free version, you can substitute melted coconut oil or a plant-based butter alternative. Just ensure that these substitutes maintain the same consistency for optimum results.

Ingredients

Gather the following ingredients to make these delicious muffins:

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 tsp vanilla extract
2 cups fresh blueberries
1 tbsp sugar for topping

Make sure all ingredients are at room temperature for the best results!

Instructions

Follow these steps to bake your muffins:

Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.

Mix Dry Ingredients

In a large bowl, combine flour, sugar, baking powder, and salt. Whisk them together until well combined.

Combine Wet Ingredients

In another bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Add Blueberries

Gently fold in the fresh blueberries until evenly distributed throughout the batter.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle sugar on top of each muffin.

Bake

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade blueberry breakfast muffins warm or at room temperature!

Pro Tips

Make sure to use fresh blueberries for the best flavor
if using frozen ones, do not thaw them before mixing into the batter to prevent discoloration.

Make-Ahead and Storing Tips

These blueberry breakfast muffins freeze beautifully! Once they have completely cooled, place them in an airtight container or freezer bag, making sure to remove as much air as possible. They can stay frozen for up to three months. When you're ready to enjoy them, simply reheat in a microwave for about 30 seconds or in an oven at 350°F (175°C) for about 10-15 minutes, until warmed through.

If you plan to make a larger batch for meal prep, consider doubling the recipe. These muffins are great for breakfast on-the-go or as a mid-morning snack. You can also experiment by adding different fruits like raspberries or chopped apples, creating a variety of flavors to enjoy throughout the week.

Troubleshooting Common Issues

If you find that your muffins are consistently turning out too flat or dense, it might be a sign that your baking powder is no longer effective. Check the expiration date, and if it's past due, be sure to replace it for optimal rise and texture. Fresh baking powder is crucial for achieving that fluffy muffin consistency that we all love.

Should your muffins have an uneven rise or develop large air pockets, this could be due to uneven mixing of the batter. Always mix your dry and wet ingredients separately before combining, and use a gentle folding technique when incorporating blueberries. This not only ensures even distribution but also protects the integrity of the muffin structure.

Questions About Recipes

→ Can I substitute the all-purpose flour?

Yes, you can use whole wheat flour or a gluten-free blend, but the texture might vary slightly.

→ How do I store the muffins?

Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I make these muffins vegan?

Yes! Substitute the eggs with flax eggs and use non-dairy milk and vegan butter.

→ What can I add to these muffins for extra flavor?

Consider adding lemon zest, a pinch of cinnamon, or even some chopped nuts for added texture.