scratch blueberry muffin recipe

Written ByJenny Smyth Posted on
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The Best scratch blueberry muffin recipe

I’ve been making scratch blueberry muffins for years, and they’re always a hit with my family. There’s something special about the smell of fresh blueberries and the taste of warm muffins straight from the oven. I think it’s because these muffins are made from scratch, using simple ingredients that are easy to find in most grocery stores.

The process is also quite straightforward, which makes it perfect for busy home cooks like me. My kids love helping me mix the batter and watching them rise in the oven. And let’s not forget the health benefits – blueberries are packed with antioxidants and fiber, making these muffins a great breakfast or snack option.

Plus, they’re perfect for a family gathering or a quick breakfast on-the-go. I’ve experimented with different variations over the years, but this classic recipe remains a favorite. The secret to making these muffins so tender is to use buttermilk instead of regular milk, which gives them a subtle tanginess.

And don’t even get me started on the joy of biting into a still-warm muffin fresh from the oven – it’s pure bliss! The key technique is to not overmix the batter, which can result in tough muffins. Instead, gently fold in the wet and dry ingredients until just combined.

This ensures that the muffins stay light and fluffy inside while maintaining a crispy exterior. My family devours these muffins in no time, and I’m sure yours will too!

Classic Blueberry Muffins from Scratch

4.5 from 581 votes

Enjoy these homemade blueberry muffins, perfect for breakfast or a snack. They are moist, flavorful, and bursting with juicy blueberries.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12 muffinsCuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Muffins

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter, melted
1/2 cup milk
1 large egg
1 tsp vanilla extract
1 1/2 cups fresh blueberries

For the Streusel Topping

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup old-fashioned oats
1/4 tsp ground cinnamon
3 tbsp cold unsalted butter, cubed

👨‍🍳Directions

1Preheat oven to 400°F and line a muffin tin with 12 liners.
2In a medium bowl, combine flour, baking powder, baking soda, salt, and sugars.
Set aside.
3In a separate large bowl, whisk together melted butter, milk, egg, and vanilla extract.
4Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry spots remain.
5Fold in blueberries gently.
Avoid overmixing.
6Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7In a small bowl, mix flour, brown sugar, oats, and cinnamon for the streusel topping.
8Add the cold cubed butter and use your fingers to work it into the dry ingredients until crumbly.
9Sprinkle the streusel topping evenly over the muffins.
10Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
11Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

🔧Equipment

Muffin tin
Muffin liners
Mixing bowls
Whisk
Spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 35mg🧂Sodium: 300mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For an extra burst of flavor, add a lemon zest to the batter. You can also use frozen blueberries, but do not thaw them before adding to the batter.

This scratch blueberry muffin recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick breakfast on-the-go.

One of my favorite things about this recipe is how easily it adapts to storage and reheating ideas; simply store them at room temperature for up to 3 days or freeze them for up to 2 months.

When reheating, place them in the microwave for 20-30 seconds or bake at 350°F (175°C) for 5-7 minutes until warm through.

❓ Frequently Asked Questions About Blueberry Muffins from Scratch

Q: What is the difference between using fresh blueberries and frozen ones in this recipe?

A: Using fresh blueberries will give your muffins a more vibrant color and flavor compared to using frozen ones. However, if you’re short on time or prefer to use frozen berries, they’ll still yield delicious results. Just make sure to thaw them properly before adding them to the batter.

Q: Can I substitute other types of sugar for granulated sugar in this recipe?

A: Yes, you can experiment with other types of sugar like brown sugar or honey to give your muffins a unique flavor profile. Keep in mind that using brown sugar will add an extra layer of moisture due to its molasses content.

Q: How do I ensure my muffin tops don’t burn during baking?

A: To prevent burning, keep an eye on your muffins after 15 minutes of baking time and rotate the pan every 5 minutes thereafter. Also, consider placing a sheet of parchment paper on top of each row to protect them from overcooking.

Q: Can I make this recipe ahead of time or freeze it for later use?

A: Yes, you can prepare the batter up to 24 hours in advance by refrigerating it overnight before letting it come to room temperature before baking or freezing it for up to 3 months.

Q: Are there any variations on this recipe that I can try?

A: Feel free to get creative by adding other mix-ins like chopped nuts or chocolate chips to create unique flavor combinations.

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