This is the best homemade blueberry muffins recipe! Uses basic pantry ingredients and can be made into a coffee cake or quick bread.
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.
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.
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 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.
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!
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!
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Supplies to Make Homemade Blueberry Muffins
- Goldtouch muffin tin
- 2 inch scoop
- Tulip muffin cup wrappers
- Sanding sugar
- Large Pyrex bowl
- Pure vanilla extract
More Muffin Recipes!
The Best Homemade Blueberry Muffins Recipe
- 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.
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!