How to Make the Best Moist Blueberry Muffins at Home

This is the best recipe for blueberry muffins.

I’ve been baking for a long time, and I’ve learned that the best recipes are the ones that are easy to follow and always turn out great. This recipe for **easy homemade blueberry muffins** is precisely that. It has the right balance: a soft, moist crumb with delicious blueberries and a dash of vanilla. It’s a recipe that is easy for beginners to follow and will satisfy experienced bakers who want to make the ideal muffin. The trick is the way the ingredients are mixed and the ratio of the ingredients.

The amount of moisture is quite important, which is why we use whole milk and melted butter and don’t mix the mixture too much. When you combine too much, gluten forms, which makes muffins tough. We don’t want that! For the finest flavor, this recipe says to use fresh, high-quality blueberries. I’ll also give you suggestions on how to use frozen blueberries so you can enjoy these tasty muffins all year long. This is the **best muffin recipe** you’ll ever find.

Get Everything You Need to Make Tasty Blueberry Muffins

The best thing about these **easy blueberry muffins** is that they just need a few common cupboard items and blueberries, which are the main component. You can always have freshly baked muffins if you have these on hand.

• 2 cups of all-purpose flour: This is what makes our muffins soft.
• ¾ cup of granulated sugar: This is for sweetness and to help make a lovely golden crust.
• 2 teaspoons of baking powder: This is what makes the dough rise and gives it that nice lift.
• ½ teaspoon of salt: Brings out all the flavors and balances the sweetness.
• 1 large egg at room temperature: Binds the ingredients together and makes them richer. Eggs at room temperature mix better.
• 1 cup of milk (whole milk is best for moisture): Adds moisture and makes the crumb softer.
• ⅓ cup melted unsalted butter: This gives the muffins a rich flavor and helps keep them moist.
• 1 teaspoon of vanilla extract: Makes the overall flavor better.
• 1 ½ cups Fresh blueberries (or frozen, but not thawed): Are the stars of the show!

Check out Allrecipes’ page on eggs in baking for more information about baking ingredients.

How to Make Your Moist Blueberry Muffins: Step by Step

Baking should be a fun activity. These methods are designed to be simple and easy to follow, so you can make **moist blueberry muffins** every time.

1. Step 1: Get the oven and muffin tin ready

   Set your oven to 375°F (190°C) before you start. This makes sure that the oven is at the right temperature for muffins to rise evenly. To keep the muffins from sticking, line a 12-cup muffin tray with paper liners or grease it well.

2. Step 2: Mix the dry ingredients together.

   In a big bowl, mix together the salt, baking powder, all-purpose flour, and sugar. Whisking makes sure that the leavening agent and salt are evenly spread out, which makes sure that the muffins are always the same.

3. Step 3: Mix the wet ingredients together.

   In another medium dish, mix the egg, milk, melted butter, and vanilla extract together with a whisk until the mixture is smooth and well mixed.

4. Step 4: Mix the wet and dry things together.

   Put the moist stuff in the bowl with the dry stuff. Use a spatula or wooden spoon to mix until everything is *just combined*. Don’t combine too much! There is nothing wrong with having a few lumps in the batter. In fact, these are what make the blueberry muffins soft and moist. Mixing too much makes gluten, which makes muffins tougher.

5. Step 5: Add the blueberries slowly and gently.

   Gently mix in the blueberries. Do not thaw frozen blueberries before using them. Instead, combine them with about a tablespoon of the dry flour mixture before adding them to the batter. This coating keeps them from sinking to the bottom as they bake.

6. Step 6: Put the muffins in the cups

   Put the batter in the muffin cups that have already been prepared. Fill each cup about two-thirds of the way full so that the muffins have room to rise.

7. Step 7: Put the muffins in the oven.

   For 18 to 22 minutes, bake. When the tops of the muffins are golden brown and a toothpick inserted into the middle of one comes out clean, they are done. They should also bounce back a little when you touch them softly.

8. Step 8: Let the muffins cool.

   Before moving the muffins to a wire rack to cool fully, let them cool in the muffin tray for a few minutes. This keeps the bottoms from getting soggy.

How to Serve and Enjoy Your Homemade Blueberry Muffins

One of life’s basic joys is the smell of freshly baked **homemade blueberry muffins**. Here’s the best way to savor these tasty goodies.

• Warm with butter: A favorite for a reason! Enjoy them warm with a little bit of butter.
• Great for breakfast: A cup of coffee or tea with this will make your day start off well.
• Snack Time Delight: They are a great snack for when you’re on the run or in the middle of the day.
• With a glass of milk: This classic combination goes well with the blueberries’ sweetness.
• For dessert, serve with a dollop of whipped cream or a tablespoon of yogurt.

Check out our recipe for Fluffy Buttermilk Pancakes for another great breakfast idea!

Questions People Ask About Blueberry Muffins

Here are some questions we often get about how to make these yummy **moist blueberry muffins**:

• What makes these blueberry muffins so moist?
  The moisture in these blueberry muffins comes from a few key factors: using whole milk and melted butter contributes fat and richness, while not overmixing the batter prevents gluten development that can lead to dry muffins. Baking until a toothpick comes out with moist crumbs attached ensures they aren’t overdone. Additionally, fresh blueberries release some of their juice during baking, adding to the moisture.
• Can I use frozen blueberries in this recipe?
  Yes, you can definitely use frozen blueberries! For the best results and to prevent them from bleeding too much color into the batter, do not thaw them. Toss the frozen blueberries with a tablespoon of the dry flour mixture before gently folding them into the batter. This helps them stay suspended and prevents excessive sinking.
• How do I prevent my muffins from sinking in the middle?
  Muffins can sink if they are underbaked or if the oven temperature is too low. Ensure your oven is preheated accurately. Check for doneness with a toothpick – it should come out with moist crumbs attached, not wet batter. Also, avoid opening the oven door too frequently during the first 15-18 minutes of baking, as this can cause a temperature drop and lead to sinking.
• How long do blueberry muffins last?
  Moist blueberry muffins are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature. For slightly longer storage, you can refrigerate them for up to 5 days, though they might lose some of their tenderness. To reheat, warm them gently in a low oven or microwave.

Tips from the pros for the best blueberry muffins

Keep these professional ideas in mind to make sure your **easy homemade blueberry muffins** are always a hit:

• Don’t mix too much: This is the most important advice for making muffins that are soft. Mix the ingredients together until they are all mixed in.
• Use Ingredients at Room Temperature: Milk and eggs at room temperature mix better, which makes the batter smoother and the muffins bake more evenly.
• Toss Blueberries with Flour: Putting a spoonful of flour on blueberries (particularly frozen ones) keeps them from sinking to the bottom of the muffins.
• Correct Oven Temperature: Make sure your oven is hot enough before you use it. Using an oven thermometer can help you make sure it’s right.
• Don’t overbake your muffins: Keep an eye on them. If you bake something too long, it will be dry and crumbly. There should be wet crumbs on the toothpick when you take it out.
• Add a Sprinkle of Sugar: Before baking, sprinkle a little extra granulated sugar on top of the batter to make it a little crispy.

Our Easy Banana Bread recipe is great for anyone who wants to bake with fruit.