traditional blueberry muffin recipe

Written ByJenny Smyth Posted on
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The Best traditional blueberry muffin recipe

I’ve been making traditional blueberry muffins for years, and they’re always a hit with my family. The recipe comes from my grandmother, who learned it from her mother.

It’s a classic American recipe that’s been passed down through generations. The moment you take a bite, the sweetness of the blueberries and the tanginess of the buttermilk come together in perfect harmony.

It’s like a taste explosion in your mouth! The texture is also spot on – not too dense, not too light.

Just right. I love how the blueberries are evenly distributed throughout the muffin, so you get a burst of flavor with every bite.

My kids love helping me mix the batter and watching them rise in the oven. It’s a fun family activity that we always look forward to.

Plus, these muffins are perfect for any occasion – whether it’s a quick breakfast, a snack after school, or even as a dessert. They’re also relatively healthy compared to other baked goods, thanks to the use of whole wheat flour and fresh blueberries.

Traditional Blueberry Muffin Recipe

4.9 from 910 votes

A classic blueberry muffin recipe with a moist crumb and bursting blueberries. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Muffins

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh blueberries

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line a muffin tin with paper liners or grease it well.
3In a large bowl, combine flour, baking powder, baking soda, and salt.
4Mix well and set aside.
5In another bowl, cream together the softened butter and sugar until light and fluffy.
6This should take about 2 minutes with an electric mixer.
7Beat in the eggs, one at a time, mixing well after each addition.
8Stir in the vanilla extract.
9Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
10Begin and end with the dry ingredients.
11Mix just until combined.
12Be careful not to overmix.
13Gently fold in the blueberries.
14The batter will be thick.
15Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
16Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
17The tops should be golden brown.
18Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Muffin tin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 60mg🧂Sodium: 300mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: For a burst of flavor, try adding a lemon zest to the batter. If you want a more intense blueberry flavor, you can also add a spoon of blueberry jam to the batter.

I hope you enjoy this traditional blueberry muffin recipe as much as my family does. These muffins are perfect for any occasion, whether it’s a family gathering, a potluck, or a simple breakfast at home.

The combination of fresh blueberries and a light, fluffy batter makes them a crowd-pleaser. Store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months for longer storage.

Reheat them in the oven at 350°F (175°C) for about 10 minutes for that freshly baked taste.

❓ Frequently Asked Questions About Blueberry Muffin

Q: What type of flour is best to use for this recipe?

For this recipe, I prefer to use whole wheat flour as it provides more nutrients and fiber compared to all-purpose flour. However, if you only have all-purpose flour on hand, you can still make these muffins.

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