Blueberry muffins Recipe

Blueberry muffins Recipe

Blueberry muffins are a delicious and popular baked good that are perfect for breakfast or as a snack. They are made with a simple batter that typically includes flour, sugar, eggs, butter or oil, milk, and baking powder. Fresh or frozen blueberries are then folded into the batter to give the muffins their signature flavor and texture.

You can customize this recipe by adding different ingredients such as lemon zest or almond extract to give your muffins a unique flavor. You can also experiment with different types of flour, such as using whole wheat flour or adding oats for a heartier texture.

Overall, blueberries are a tasty and nutritious addition to your diet. They can be enjoyed fresh, frozen, or in a variety of recipes, including muffins, smoothies, and salads.

Health benefits of blueberry

  • Rich in antioxidants: Blueberries are a good source of antioxidants, which are compounds that can help protect your cells from damage caused by free radicals. This may help reduce the risk of chronic diseases such as cancer, heart disease, and Alzheimer’s disease.
  • Anti-inflammatory properties: Blueberries contain compounds called anthocyanins, which have anti-inflammatory properties. This may help reduce inflammation in the body and potentially lower the risk of chronic diseases.
  • Heart health: The antioxidants in blueberries may also be beneficial for heart health by helping to lower blood pressure, reducing LDL (“bad”) cholesterol, and improving the function of blood vessels.
  • Brain function: Some research suggests that blueberries may improve cognitive function and memory in older adults. This may be due to their antioxidant and anti-inflammatory properties.
  • Digestive health: Blueberries are a good source of dietary fiber, which can promote digestive health and regularity.

Ingredients for blueberry muffins

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Instructions for blueberry muffins

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter.
  5. Fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Serving suggestions

  • Breakfast: Blueberry muffins make a great breakfast food. Serve them warm with a cup of coffee or tea for a quick and easy breakfast on the go.
  • Brunch: Blueberry muffins are a perfect addition to a brunch spread. Serve them alongside other breakfast favorites like eggs, bacon, and fruit.
  • Snack: Blueberry muffins are a delicious and satisfying snack. Pack them in your lunchbox or enjoy them with a cup of tea in the afternoon.
  • Dessert: Blueberry muffins can also be served as a dessert. Top them with a dollop of whipped cream or a scoop of vanilla ice cream for a sweet treat.

Tips and variations


  1. Use fresh or frozen blueberries: You can use either fresh or frozen blueberries in your muffins. If using frozen, do not thaw them before adding them to the batter to prevent them from bleeding into the batter.
  2. Don’t overmix the batter: Overmixing the batter can result in tough and dry muffins. Mix the batter until just combined, being careful not to overmix.
  3. Use muffin liners: Using paper muffin liners makes for easy cleanup and helps prevent the muffins from sticking to the pan.
  4. Fill the muffin cups evenly: Use a cookie scoop or spoon to fill the muffin cups evenly to ensure that they bake evenly.
  5. Add a streusel topping: For a little extra sweetness and crunch, add a streusel topping made of butter, flour, and sugar.


  1. Lemon blueberry muffins: Add the zest of one lemon to the batter for a bright and citrusy flavor.
  2. Whole wheat blueberry muffins: Substitute half of the all-purpose flour with whole wheat flour for a heartier muffin.
  3. Almond blueberry muffins: Add 1/2 teaspoon of almond extract to the batter for a subtle almond flavor.
  4. Cream cheese blueberry muffins: Add a dollop of cream cheese to the center of the muffin batter before baking for a creamy surprise in the middle.
  5. Chocolate chip blueberry muffins: Add a handful of chocolate chips to the batter for a sweet and indulgent treat.


Q: How should I store blueberry muffins?

A: Blueberry muffins can be stored at room temperature in an airtight container for up to three days. Alternatively, you can freeze them for up to three months.

Q: Can I use frozen blueberries in my muffins?

A: Yes, you can use frozen blueberries in your muffins. Just be sure to not thaw them before adding them to the batter.

Q: Can I substitute other fruits for blueberries in my muffins?

A: Yes, you can substitute other fruits for blueberries in your muffins. Some good options include raspberries, blackberries, or chopped strawberries.

Q: How can I make my blueberry muffins healthier?

A: To make your blueberry muffins healthier, you can use whole wheat flour instead of all-purpose flour, reduce the amount of sugar in the recipe, and use applesauce or mashed bananas to replace some of the butter or oil.

Q: Can I make blueberry muffins vegan or gluten-free?

A: Yes, you can make blueberry muffins vegan by using plant-based milk and substituting flax eggs for regular eggs. You can also make gluten-free blueberry muffins by using a gluten-free flour blend.Here is a general overview of the nutrition content of a typical blueberry muffins:


  • Calories: 350-400 calories per muffin
  • Fat: 15-20 grams per muffin
  • Carbohydrates: 45-55 grams per muffin
  • Protein: 5-7 grams per muffin
  • Fiber: 1-3 grams per muffin
  • Sugar: 20-25 grams per muffin

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