muffins from scratch recipe

Written ByJenny Smyth Posted on
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The Best muffins from scratch recipe

Muffins from scratch are a staple in our household, and for good reason. They’re easy to make, delicious, and perfect for any occasion. Whether we’re having a quick breakfast on-the-go or entertaining guests for brunch, muffins are always a hit.

I’ve been making these muffins from scratch for years, and my kids love helping me in the kitchen. We’ve perfected the recipe over time, and I’m excited to share it with you today. I love that muffins are a versatile treat – you can top them with anything from sweet glazes to savory herbs.

The best part is that they’re made with simple ingredients and require no special equipment. Just mix, pour, and bake. It’s a recipe that’s perfect for beginners or experienced bakers alike.

As for the taste and feel of these muffins, they’re light and fluffy on the inside with a crunchy texture on the outside. The smell of freshly baked muffins wafting from the oven is one of my favorite scents in the world. One of the key techniques to making great muffins is using room temperature ingredients.

This ensures that your butter and eggs mix together smoothly, creating a tender crumb and preventing any unwanted lumps.

Classic Blueberry Muffins from Scratch

4.7 from 884 votes

Delicious and moist blueberry muffins made from scratch. Perfect for breakfast or a quick snack.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Wet Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups buttermilk

Dry Ingredients

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Add-ins

1 1/2 cups fresh blueberries

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line a muffin tin with parchment paper liners.
3In a large mixing bowl, combine the melted butter and sugar.
4Stir until well combined.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract and buttermilk.
Set aside.
7In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10Fold in the blueberries.
11Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
12Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
13Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

🔧Equipment

Mixing bowls
Whisk
Muffin tin
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 4g

📝Notes

Tips: For a tangy twist, substitute buttermilk with plain yogurt. You can also add a streusel topping for extra crunch. Ensure blueberries are tossed in a bit of flour before adding to the batter to prevent them from sinking.

These muffins are perfect for any occasion – whether it’s a quick breakfast on-the-go or entertaining guests for brunch.

We’ve perfected this recipe over time, and my kids love helping me in the kitchen.

One of my favorite things about these muffins is how well they freeze – simply place cooled muffins in an airtight container or freezer bag and store them in the freezer for up to 2 months.

❓ Frequently Asked Questions About Blueberry Muffins from Scratch

Q: What type of flour should I use for these muffins?

A: For this recipe, I recommend using all-purpose flour. It provides a neutral flavor and a light texture that pairs well with the sweetness of the sugar and fruit.

Q: Can I substitute milk with another liquid?

A: Yes, you can use buttermilk or almond milk as alternatives to regular milk. However, keep in mind that buttermilk will add a tangy flavor, while almond milk may affect the overall texture.

Q: How long do muffins stay fresh?

A: Muffins typically last for 3-5 days at room temperature or up to 5 days when stored in an airtight container in the fridge.

Q: Can I freeze these muffins?

A: Absolutely! Simply place cooled muffins in an airtight container or freezer bag and store them in the freezer for up to 2 months.

Q: Are these muffins suitable for dietary restrictions?

A: These muffins contain gluten from the all-purpose flour. If you need a gluten-free option, consider substituting with gluten-free flour or using almond meal as an alternative.

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