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Perfect Blueberry Muffins

Baker Bettie Breads, Breakfast, Breakfast Breads, Muffins and Quick Bread Loafs, Sweets 43 Comments

An incredibly easy blueberry muffin recipe that creates light and delicate perfect blueberry muffins. Saturday morning never tasted so good! 

Perfect Blueberry Muffins- Baker Bettie

I posted a picture of these blueberry muffins on my instagram the other day and my sister commented, “Saturday mornings= blueberry muffins and Annie.” I haven’t thought about that in years.
Most Saturday mornings growing up we would make blueberry muffins. Sure it was the kind out of the box with the canned blueberries, but it was still so special. And yes, many of those Sundays would include watching Annie. We must have watched that movie, the original Carol Burnett version, hundreds of times. And I was terrified of Ms. Hannigan every single time. Same goes for Ursula during the hundreds of times I watched The Little Mermaid as a kid. I was a wimp.

Perfect Blueberry Muffins- Baker Bettie

It is definitely why blueberry muffins feel so nostalgic to me. It’s one of the only things I can remember helping make in the kitchen as a kid. And the spatula licking was definitely the best part.

But I’m telling you, making blueberry muffins from scratch is so worth it! These are amazingly simple to make and are the definition of hominess. Comfort, nostalgia, and home all wrapped up in a prefect little muffin package.

Perfect Blueberry Muffins- Baker Bettie

If you read my last post on The Muffin Method you already know the simple procedure for making perfectly light and fluffy muffins. But just in case you didn’t read it, let’s quickly review.

Step 1: Mix all dry ingredients together.

Step 2: Mix all wet ingredients together.

Step 3: Pour the wet into the dry and quickly fold together just until the flour is moistened. (Remember this is the crucial stage! The more you work the flour the more the glutens will develop. We want to minimize that to keep tender muffins)

Step 4: Scoop and bake.

Check out this video to see a demonstration! (and let’s just ignore how awkward I am?)

Perfect Blueberry Muffins- Baker Bettie

These blueberry muffins are the same base recipe as the plain muffins just with added blueberries, cinnamon, and lemon juice. The lemon juice, that is really what make these special. You really don’t taste a prominent lemon flavor but it just makes the blueberry flavor really pop. I highly suggest not leaving it out. I promise, it makes a difference!

Perfect Blueberry Muffins- Baker Bettie

Perfect Blueberry Muffins- Baker Bettie

Perfect Blueberry Muffins- Baker Bettie

Perfect Blueberry Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 8-10 large muffins
Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • ½ tsp kosher salt
  • 1 TBSP baking powder
  • ½ tsp cinnamon
  • 2 eggs, room temperature
  • 1 cup milk
  • ¼ cup oil
  • 1 tsp vanilla
  • juice of 1 lemon
  • 2 cups fresh or frozen blueberries
Instructions
  1. Preheat the oven to 400ºF.
  2. In a large bowl sift together all the dry ingredients: flour, sugar, salt, baking powder, and cinnamon. Give it a quick whisk to make sure it is all evenly combined.
  3. In a medium bowl, whisk together the wet ingredients: eggs, milk, oil, vanilla, and lemon juice.
  4. Pour all of the wet ingredients into the dry bowl. Using a rubber spatula, fold the mixture together a few times until the flour is just about worked in.
  5. Add the blueberries and fold in until the flour is just moistened. The batter will be lumpy!
  6. Heavily spray or line with paper liners a muffin tin. Use a scoop to fill muffin tins ¾ full.
  7. Bake at 400ºF for 15-20 minutes, until a toothpick inserted in the middle comes out clean.
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Comments 43

  1. Taylor

    These look phenomenal! I’m on the never-ending hunt for the best blueberry muffins. I’ll have to give these a shot this Saturday morning!

  2. Daphne

    Oh, if only home ec class had explained it so simply…My first attempt in years at muffins, and using the Muffin Method described worked wonderfully! I did not have milk so used 1 c of moist pumpkin puree (yep,it’s that time of year) instead of the milk. They were a hit!
    Last night after seeing the blueberry muffin post, I used the basic muffin recipe, substituting 1 c coffee for the milk (again no milk in the house), adding 1 1/2 c frozen blueberries (they are wild ones from around the farm, so are reallly small) and cinnamon (not sure how much sprinkled out of the jar) to the dry ingredients, another success. The texture was sooo light, but yes, the family wanted a bit more sweetness. Next time. Many Thanks!

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  4. BakerBettie

    I'm sorry it didn't work out for you Jill! Do you live somewhere very humid? Flour is very temperamental and just a slight variation in humidity or elevation can throw things off. If you do decide to try it again you might add a few extra TBSP of flour to see if that helps!

  5. Happy Baker

    These muffins are delicious! I live in Perth, Western Australia and it is 30 degrees Celsius outside . I had no problem with the heat or humidity and found them very moist and tasty! Thanks for the recipe I will use it again!

  6. Julie J.

    Mine were a little sticky….I didn’t have time to wait on my eggs to get to room temp due to all my little kiddos giving me the puppy dog eyes of hunger waiting on muffins! It wasn’t so bad it didn’t work ok and they still tasted yummy.
    Is there a trick to keep more of the blueberries away from the bottom of the tin cups? A lot of mine were bottom heavy in the berry dept leaving the tops kinda empty of fruit. Sad little empty tops! I did add a sprinkle of Sugar In The Raw on top before baking and it spread making a lovely sweet crust. By nap time, I had no muffins left, only little crumblies in the bottom of the container so thats a thumbs up in our home! Thanks for sharing!

    1. Jackie

      I put a tablespoon of the four mixture into the bowl of blueberries and mixed them so the flour would coat them all well. They were gently folded into the mixture after the batter was mixed, right before they went into the muffin tin. This is a trick I picked up from ATK and keeps the berries from sinking to the bottom before the batter sets up.

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  8. beachmom

    Just tried this recipe with blueberries and black berries and they were wonderful. My only problem with them was that they didn’t rise very well. Is there something I can do to get them to rise more and be a little more fluffy?

  9. Kate

    I made these today with my daughter, they came out great! The other kids and the husband loved them too. Thanks Baker Bettie
    Next I need a good cinnomin roll/sticky bun recipie

  10. Traci D. Haley

    I made these today and they are really good! I substituted buttermilk for the plain milk, and sprinkled turbinado sugar on top of them. Definitely a winner, though they are *not* muffins that raise very high, even if you fill the muffin cups a little more. But that does not make them taste bad at all! :) This recipe gets a permanent spot in my files.

  11. Bunnyswife

    I just discovered your site today, and this is the first recipe that I decided to try. My family loved them! My husband even asked me to put the rest of them in the freezer so that he wouldn’t eat them all. Thanks for sharing such a wonderful recipe. I look forward to baking even more great goodies from your site in the future!

  12. Jen

    Another Canadian trying this recipe and I LOVE it. I have been on the hunt for a blueberry muffin recipe and this one is perfect. My new go to recipe. Yum!

  13. Lucy Johnson

    Made these twice, very yummy! Added chocolate chips to a batch, and another a bit more lemon. 3yr old and husband ate them up :)

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      Baker Bettie

      I’m so glad that you and the family loved them Lucy! Makes my heart happy. My husband would definitely prefer chocolate chips over the blueberries. I probably need to do that for him soon!

  14. BakerBettie

    No Stephanie! You don't want self rising flour here. You want plain flour (also know as all-purpose flour)! Self rising flour already has salt and baking powder mixed in it. You don't want that for this recipe. I rarely, if ever, write recipes using it because I like to control how much salt and leavening are in the batter!

  15. BakerBettie

    Stephanie Ji, baking soda and baking powder are not interchangeable. If you DO have self rising flour you can substitute that for the flour and leave out the baking powder and the salt.

  16. Stephanie Ji

    BakerBettie the other day i was making another muffin recipe the other day but when i mixed my dry and wet ingredients, i ended up making a dough. i freaked out but i put it in the oven anyways but when i took it out the insides were still raw and the dough did not rise at all. i used just plain all purpose flour but i didn't put any baking powder in it. do you think that's the problem? or is it because i mixed it wrong. i had no idea muffin batter needs to be folded so i just kinda tried to stir it and stuff

  17. BakerBettie

    Stephanie Ji Yes, the baking powder would have definitely helped with the rise, but muffins shouldn't be a dough consistency either. It should be more of a batter. Sounds like the recipe was either bad, or your measured too much flour. Make sure you fluff up the flour and very lightly spoon it into your measuring cups and level it off. Don't pack it down at all! The steam from the liquid in your batter and the eggs will help with some of the rising, but baking powder definitely does a lot of the heavy lifting.

  18. BakerBettie

    You can. It's not quite the same, but you could reconstitute the blueberries by soaking them in warm water for a while before using them. Just make sure you drain them well.

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      Baker Bettie

      You can. And if you want to substitute it completely you should subtract 1/4 cup of flour. So 1 3/4 cup whole wheat flour. The rule of thumb is to subtract 2 TBSP per cup when substituting for whole wheat flour. I would suggest however, to only substitute half of the amount. It will give you a much butter texture. Whole wheat flour has both of the bran and germ in it and this can lead to a much heavier and rough texture to your baked good. I suggest using 1 cup ap flour, and 3/4 cup plus 2 TBSP whole wheat flour.

      Here is more information about flours and substituting them if you are interested http://bakerbettie.com/varieties-flour/

  20. Sarah

    These are in the oven right now, but I licked the bowl clean! I used half whole wheat and a smidgen less sugar to feel better for choosing this recipe over the healthier recipe ;)

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