The Best Homemade Blueberry Muffins Recipe

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This is the best homemade blueberry muffins recipe! Uses basic pantry ingredients and can be made into a coffee cake or quick bread.

fresh blueberries in pyrex bowl 2022

Here in the midwest, blueberry season is something to be savored. The berries are chunky, beautifully blue, and sweet. The berries used for this recipe were from Michigan, and they were some of the best blueberries I’ve ever had…and there was not one bad berry in the bunch.

batter for blueberry muffins recipe in pyrex bowl 2022

The Best Homemade Blueberry Muffins

I know that blueberry muffin recipes are a dime a dozen…and this one is probably very similar to what you already make. This particular recipe makes slightly less batter than most, and doesn’t call for yogurt or buttermilk, which you might not always have. My favorite thing about this blueberry muffins recipe is that it’s not overly sweet. These muffins are perfect for any time of day, not just breakfast.

homemade blueberry muffins recipe in tulip wrappers 2022

Blueberry Muffins Recipe Ingredients

  • Flour: the base for any baked item.
  • Sugar: adds just the right amount of sweetness.
  • Baking Powder: the leavening needed for the muffins to rise in the middle.
  • Salt: adds flavor and balances the other ingredients.
  • Crisco: guarantees a soft and fluffy muffin.
  • Milk: the liquid needed to create steam, so the batter will rise.
  • Egg: acts as a binding agent for the batter.
  • Pure Vanilla Extract: enhances the other flavors.
  • Blueberries: the perfect fruit for muffins!
homemade blueberry muffin on tulip wrapper 2022

Homemade Blueberry Muffins Recipe Tips

  • This homemade blueberry muffins recipe can be baked in an 8 x 8 pan, or doubled and baked in a 9 x 13 pan.
  • 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 1heaping 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.
muffin made from homemade blueberry muffins recipe

Can I substitute butter for the Crisco?

Yes! The texture may be slightly more dense, but it will still be wonderful. Use 1/4 cup unsalted butter as a substitute for 1/4 cup Crisco shortening.

How do you keep blueberries from sinking to the bottom of a muffin?

This blueberry muffins recipe includes a step where the flour mixture/dry ingredients is added to the blueberries. This helps keep the berries evenly distributed throughout the batter, so they won’t sink to the bottom.

Can you use frozen blueberries in muffins?

Yes! The rule of thumb when using frozen berries in baked goods is add them to the muffin batter when they are still frozen. Don’t thaw them, or you’ll have mushy berries in your muffins!

homemade blueberry muffins on plates 2022

What to serve with blueberry muffins?

Simple scrambled eggs with bacon on the side is a delicious choice, and so easy. This egg casserole would also be perfect.

Update June 2022: I just made this recipe as a coffee cake in an 8 x 8 Pyrex dish. I followed the ingredients exactly, and baked it in my convection oven at 350 degrees F for 50 minutes. It was delicious! Make sure to check the recipe card for a crumb topping to sprinkle on top of your coffee cake.

Make Ahead Tip

When I made this recipe into a coffee cake, I measured out all the ingredients the night before. In the morning, it took just a few minutes to mix up the batter and put the coffee cake in the oven. It was a big hit!

muffins made from blueberry muffins recipe

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Supplies to Make Homemade Blueberry Muffins

homemade blueberry muffins recipe with mint garnish 2022

More Muffin Recipes!

Strawberry Cream Cheese Muffins
Healthy All-Bran Muffins
Peach Pecan Muffins

blueberry muffin on plate with mint garnish fi

The Best Homemade Blueberry Muffins Recipe

This is the best homemade blueberry muffins recipe! Uses basic pantry ingredients and can be made into a coffee cake or quick bread.
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5 from 2 votes
Servings: 9 muffins
Author: Ann Drake
Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
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  • 2 cups All Purpose Flour
  • 3/4 cup Sugar
  • 2 1/2 teaspoons Baking Powder
  • 3/4 teaspoons salt
  • 1/4 cup Crisco
  • 3/4 cup Milk
  • 1 Egg
  • 1 teaspoon vanilla
  • 1 1/2 to 2 cups fresh blueberries (washed)


  • 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 Crisco up 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.


This recipe can be baked in an 8 x 8 pan. Temperature: 350 degrees F. Bake time: 45 – 50 minutes.
Optional topping for coffee cake: mix together 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup soft butter. Sprinkle over batter before baking. 


Calories: 251kcal | Carbohydrates: 43g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 327mg | Potassium: 87mg | Fiber: 1g | Sugar: 20g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg
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If you make these muffins and love them, I encourage you come back to leave a comment and a 5-star review. It would help me so much, and I would truly appreciate it. Thank you!

5 from 2 votes (1 rating without comment)

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Recipe Rating


  1. Annette Dalrymple says:

    5 stars
    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.

  2. Hello Ann, What do you think would be the best substitution for Crisco? Thank you

    1. Ann Drake says:

      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!

      1. 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!

  3. Hi Ann, Those muffins look delicious and beautiful my question is where do you find thise wrappers at?

    1. Ann Drake says:

      Hi Robin! The link to the wrappers is at the end of the post but here it is for your convenience: Thank you!

  4. Maureen Provost Ryan says:

    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!

    1. Maureen Provost Ryan says:

      Ann, The muffins are very nice! The fruit was the star ingredient. Thanks again!

  5. 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!

  6. Susan Cecere says:

    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.

  7. Dee Brownfield says:

    Hey Ann …. you are so right!!! The blueberry muffins are the best!! I never doubt you when you say something is good … ’cause you have always proved yourself! Thank you so much and have a great week-end!!

  8. Bev Peeler says:

    What is Crisco? We don’t have this in Australia

    1. Jennie Auld says:

      Just seen reply to this – we don’t have it in South Africa either. Use butter, margarine, applesauce or coconut oil.

  9. Mmmmn! Those look SO yummy! And I was just thinking about making some blueberry muffins with the Michigan blueberries that my daughter brought me this week. I’m going to use your recipe and bake up these babies tomorrow! Thanks for the recipe and for giving our Michigan blueberries some of the credit for their deliciousness.

  10. Mary Michelle says:

    Ann, the muffins look yummy and your pictures are gorgeous! Thanks for mentioning that you used Michigan blueberries; us Michiganders are proud of our state products. And your new logo is beautiful.

  11. The muffins look yummy, love blueberries.

  12. Good Morning, I sure will give this a try, if I can beat the birds to my Blueberries. This is the season where my friends and I exchange garden produce and recipes. With all the squash and cucumbers coming on this week, are kitchens are humming. I will add some of these to their baskets when they come, thank you!

  13. This blueberry muffin recipe sounds delicious. I’m going to try making them gluten free since that’s how I have to eat. Thanks so much for all of your wonderful recipes and home decorating ideas.

  14. I have fresh blueberries in the fridge right now… I think I’ll try this recipe! We were just at OSU orientation with my youngest daughter …. I had never been in Ohio before and I was thinking of you!
    Thanks Ann have a great day😊