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.
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Why This Recipe Works
There are plenty of blueberry muffin recipes to choose from, but this one is simple and dependable. It uses basic pantry ingredients and comes together easily, without the need for yogurt or buttermilk. The muffins bake up soft and tender, with just the right amount of sweetness and plenty of fresh blueberry flavor. They’re just as nice for breakfast as they are in the afternoon with a cup of coffee.
How To Make These Muffins
- Preheat oven to 400 degrees F.
- Prepare a muffin pan with tulip muffin liners. Set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Set aside.
- Put blueberries in a small bowl. Add 1 teaspoon of the flour/sugar mixture and toss. Set aside.
- In the bowl of a stand mixer, or a mixing bowl with a hand mixer, beat the Crisco, milk, egg, and vanilla.
- Add the dry ingredients to the wet ingredients in 2 increments, mixing well and scraping the bowl.
- Gently fold in the blueberries with a spatula.
- Using a 2 inch cookie scoop, divide the batter into the 12 lined muffin wells.
- Generously sprinkle tops of muffins with sanding sugar. (Optional)
- Bake for 6 minutes. Without opening the oven door, reduce the heat to 350 degrees F and bake for 15 minutes more. Muffins are done when a toothpick inserted in the center comes out clean. They should be light golden brown.
- Let cool in the pan for 5 minutes. Transfer muffins to a cooling rack. Serve warm or muffins will keep in an airtight container for 2 days.
Tips For The Best Homemade Blueberry Muffins
- Blueberries: The amount can be adjusted to taste. I use about 1½ cups so the muffins aren’t overly full. If you prefer more berries, feel free to add a bit extra.
- Oven temperature: The muffins start baking at 400 degrees to activate the leavening and help them rise with a domed top. The temperature is then reduced for the remainder of the baking time. Keep an eye on them toward the end so they don’t brown too much.
- Berry swaps: Other berries can be used in place of blueberries if needed.
- Lemon zest: For a brighter flavor, add 1 heaping teaspoon of fresh lemon zest to the batter.
- Storage: Store muffins in an airtight container at room temperature for up to two days. After that, refrigerate.
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.
The Best Homemade Blueberry Muffins Recipe
Ingredients
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoons salt
- 1/4 cup Crisco shortening
- 3/4 cup milk
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries (washed)
- sanding sugar (optional)
Instructions
- Preheat oven to 400 degrees F.
- Prepare a muffin pan with tulip muffin liners. Set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Set aside.
- Put blueberries in a small bowl. Add 1 teaspoon of the flour/sugar mixture and toss. Set aside.
- In the bowl of a stand mixer, or a mixing bowl with a hand mixer, beat the Crisco, milk, egg, and vanilla.
- Add the dry ingredients to the wet ingredients in 2 increments, mixing well and scraping the bowl.
- Gently fold in the blueberries with a spatula.
- Using a 2 inch cookie scoop, divide the batter into the 12 lined muffin wells.
- Generously sprinkle tops of muffins with sanding sugar. (Optional)
- Bake for 6 minutes. Without opening the oven door, reduce the heat to 350 degrees F and bake for 15 minutes more. Muffins are done when a toothpick inserted in the center comes out clean. They should be light golden brown.
- Let cool in the pan for 5 minutes. Transfer muffins to a cooling rack. Serve warm or muffins will keep in an airtight container for 2 days.
Notes
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!
Shop + Source
- Goldtouch muffin tin
- large cookie scoop
- Tulip muffin cup liners
- Sanding sugar
- Glass mixing bowl set (Mine is very old. This one is similar and has lids, which is an added bonus.)
- Pure vanilla extract
- For all my favorite kitchen items, visit the Kitchen section of my Amazon Shop.
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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.