These quick and easy blueberry muffins are super tender, moist, and soft! They make a great dessert or a snack on the go. Check out this new and improved blueberry muffins recipe!
* This recipe was updated with new photos and a modified recipe. See the end of the post for details on what’s changed! 🙂
If I could live in a bakery, I would. No one test me!
But since I can’t, the next best thing is to bring the bakery home! I’m always looking for ways to make bakery staples at home, and since summer (aka blueberry season!) is right around the corner, I’ve been making these blueberry muffins. Non. Stop.
This recipe can be made using fresh or frozen blueberries. I had some fresh blueberries on hand so I used those. But if you are making frozen blueberry muffins, make sure you’re using unsweetened blueberries so you have more control over the sweetness. You also don’t need to defrost the blueberries. Simply fold them into your batter frozen.
Add a bit of crunch to this recipe by making these blueberry muffins with a sugar topping. Sprinkling about a 1/4 teaspoon of granulated sugar on each muffin, you get a nice caramelized topping that adds a nice flavor and crunchy texture!
You can also add the zest of one lemon to make lemon blueberry muffins. Lemon + blueberries = a perfect match!
If you liked these blueberry muffins, check out some of these other recipes!
Blueberry Muffins Recipe
- 1 cup sugar
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 & 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries * see notes
- Preheat your oven to 375°F. Line a 12 count muffin tin with paper cups, and set aside.
- In a large bowl, combiner your sugar, milk, oil, eggs, and vanilla extract. Whisk to combine.
- Add the flour, baking powder, cornstarch, and salt to the wet ingredients. Mix together until just incorporated. Take care not to over mix or the muffins can end up dense! Gently fold in your blueberries.
- Using 2 spoons or a large ice cream scoop, portion out the batter into 12, standard sized muffin tins. Bake in a preheated 375°F oven for 20 to 25 minutes, or until golden brown on top and a skewer inserted into the center comes out clean of any batter. Cool slightly before serving.
Changes made to this recipe:
The original recipe ingredient amounts were as follows:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/4 cup vegetable oil, or any neutral flavored oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 & 1/2 cup blueberries, fresh or frozen
The flour, milk, and vegetable oil amounts were increased to yield a taller bakery style blueberry muffin, with more dramatic muffin tops! Cornstarch was also added to the ingredients list to yield a more soft and tender muffin!
The method for combining the ingredients was also tweaked. The original recipe called for mixing dry ingredients and wet ingredients in separate bowls. The new recipe removes the need to dirty 2 bowls to make this a ONE BOWL blueberry muffin recipe!
The oven temperature was also updated from 350°F to a 375°F oven. This is to help avoid having the muffins dry out.
Although the old recipe is still pretty darn good, I think the new method and ingredient amounts make this the PERFECT blueberry muffin recipe!