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!

• banana muffins
• carrot muffins
• chocolate chunk muffins
• blueberry scones
• sour cream vanilla cupcakes
• funfetti cupcakes

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Blueberry Muffins Recipe

These quick and easy blueberry muffins are super tender, moist, and soft! They make a great dessert or a snack on the go.

Prep Time 10 minutes

Bake Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Ingredients

• 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

Instructions

• 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.

Notes

* Both fresh and frozen blueberries work perfectly here. If using frozen blueberries, add them to your batter while they’re fresh from the freezer. They tend to loose their shape if they’re defrosted before being mixed into the muffin batter. 

Freezing Instructions: To freeze blueberry muffins, place them into a large freezer bag. Push out as much air from the bag as possible and seal well. Freeze for up to 2 months.

Defrosting Instructions (oven): To defrost frozen blueberry muffins, set out at room temperature for a few hours or in the fridge overnight. Before serving, I recommend arranging them on a baking sheet and heating them in a 350°F oven for about 5 to 10 minutes to warm through. You can also defrost them in a 350°F oven for about 10 minutes.

Reheating (microwave): To warm muffins in the microwave, remove the paper wrapper (if used) and place on a microwave safe bowl. Heat on high heat for about 15 to 30 seconds. If still not warm, heat on 10 second intervals until warm.

Enjoy!

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!