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This homemade blueberry muffins recipe uses simple ingredients and fresh berries to make soft, lightly sweet muffins perfect for any time of day.
There’s something very comforting about a soft, homemade blueberry muffin. The fresh berries add just the right amount of sweetness, and their flavor pops through in every bite. This easy recipe comes together quickly with basic pantry ingredients, so you can have warm, tender muffins ready to enjoy in no time.
Why This Recipe Works
There are a lot of blueberry muffin recipes out there, but this one is simple and dependable. It makes a slightly smaller batch, and doesn’t require yogurt or buttermilk…just basic pantry ingredients. The muffins are soft, not too sweet, and full of fresh blueberry flavor. They’re perfect for breakfast, but just as good in the afternoon with a cup of coffee.
How To Make These Muffins
- Preheat oven to 400 degrees F.
- Prepare a muffin pan with liners or non stick spray. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Put blueberries in a small bowl. Add 1 heaping tablespoon of the flour/sugar mixture and toss. Set aside.
- With your fingers, break up the Crisco shortening into small pieces, and drop into the flour/sugar mixture.
- Lightly whisk together the milk, egg, and vanilla.
- Add the milk/egg mixture to the flour/sugar/Crisco mixture.
- With a large spatula or spoon, stir to combine. Make sure to get all the Crisco incorporated into the dry mixture.
- Gently fold in blueberries, making sure to scrape the bowl well.
- Drop heaping 2 inch scoops of batter into your prepared muffin pan vessels.
- Generously sprinkle tops of muffins with sanding sugar or regular granulated sugar.
- Fill any empty vessels halfway with water.
- Bake for 20 to 25 minutes. Muffins should be very light golden on top.
- Let cool in pan for 5 minutes. Transfer muffins to a cooling rack. Serve warm or muffins will keep in an airtight container for 2 days.
Tips + Tricks
- The amount of blueberries can be adjusted according to your taste. I don’t like it chuck full of berries, so I used about 1 and 1/2 cups. If you are a blueberry lover, than pack them in!
- You might think 400 degrees is too hot for muffins. It’s not. The higher temperature makes the muffins rise in the middle, and gives them a beautiful, domed top. Just make sure to watch them closely at the end so they don’t get too brown.
- Any type of berry can be substituted for the blueberries.
- To brighten the taste, add 1 heaping teaspoon of fresh lemon zest.
- Store these muffins in an airtight container at room temperature for up to 2 days. After that, place them in the refrigerator.
FAQ’s
Make Ahead Tip
If you want to serve these muffins for breakfast, fresh and hot from the oven, measure out all the ingredients the night before. It will take just a few minutes to mix up the batter and put the muffins in the oven.
Shop + Source
- Goldtouch muffin tin
- 2 inch scoop
- Tulip muffin cup wrappers
- Sanding sugar
- Large mixing bowl
- Pure vanilla extract
The Best Homemade Blueberry Muffins Recipe
Ingredients
- 2 cups all purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1/4 cup Crisco shortening
- 3/4 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 to 2 cups fresh blueberries (washed)
Instructions
- Preheat oven to 400 degrees F.
- Prepare a muffin pan with liners or non stick spray. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Put blueberries in a small bowl. Add 1 heaping tablespoon of the flour/sugar mixture and toss. Set aside.
- With your fingers, break the the Crisco shortening into small pieces and drop into the flour/sugar mixture.
- Lightly whisk together the milk, egg, and vanilla.
- Add the milk/egg mixture to the flour/sugar/Crisco mixture.
- With a large spatula or spoon, stir to combine. Make sure to get all the Crisco incorporated into the dry mixture.
- Gently fold in blueberries, making sure to scrape the bowl well.
- Drop heaping 2 inch scoops of batter into your prepared muffin pan vessels.
- Generously sprinkle tops of muffins with sanding sugar or regular granulated sugar.
- Fill any empty vessels halfway with water.
- Bake for 20 to 25 minutes. Muffins should be very light golden on top.
- Let cool in pan for 5 minutes. Transfer muffins to a cooling rack. Serve warm or muffins will keep in an airtight container for 2 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Good morning. I’m going to make these muffins, but am confused about using any empty vessel with water. Can you explain please? Thanks, Sue
Hi Sue – I’m referring to the empty spots on your muffin pan because the recipe only makes 9 muffins. (Assuming you are using a 12-muffin pan.) If you add a little bit of water to the empty spots, the muffins will bake more evenly. It’s not a necessary step, but it’s helpful.
Yes, this is a “best” recipe! Made them this week to take to friends. Followed your directions of tossing a tablespoon of flour/sugar mixture with the berries and put water in the empty muffin slots. Wondered how getting the muffins out would work but after the 5 minute cooling (with water in unused cups) but gentle loosening around edges and they lifted out intact. (Non stick pan and lightly sprayed.). Will be a “go to” recipe. Plan to order the tulip papers but for fun and not because a liner is necessary.
Hello Ann, What do you think would be the best substitution for Crisco? Thank you
The only substitutions would be butter, margarine, or applesauce. The best choice would probably be butter…but I have never tried it. It may slightly alter the texture…but again, I’m not sure. Let us know if you try it!
Ann, I used Coconut Oil. In addition I also used half vanilla and half almond extract. My husband said they were delicious! I made a tin mini muffins and 4 regular. I adjusted the temp for the mini to 375 degrees for about the same amount of time. Next time I may buy Crisco and ask hubby to decide which he prefers. I don’t eat flour or sugar. Thank you for your great blog! Have a fabulous day!
Hi, Ann! It’s your fan, Maureen from Long Island! My husband and I are going to make your muffins today with half blueberries and half raspberries! Thanks for the inspiration!!!! As always, your blog feels like home to me!
Ann, The muffins are very nice! The fruit was the star ingredient. Thanks again!
I just made these and they really are the best homemade blueberry muffins! They are tender and not overly sweet. I used 2 cups of berries but 1 1/2 would have been good too! Thanks Ann!
I made the wonderful blueberry muffins today. I had purchased the tulip paper cups too. My aunt said they were the best muffins she has ever had. I had been to our new farm market and purchased Amish butter to serve with them. The butter is supposed to be amazing and my aunt agreed with that too. I did just order 2 scoops from Amazon the large for muffins and cupcakes, and the small when I make cookies. I imagine it will make my life easier to have a consistency with batter. They looked so pretty in the tulip cups, and it makes cleanup a breeze.I must thank you for all your recipes, they are always well received. I love my 88 year old aunt to be happy so I imagine I will be making them again. I will try other fruits too.