The Best Homemade Blueberry Muffins
This classic recipe for homemade blueberry muffins is just the right balance of tart and sweet. It’s the perfect breakfast treat!
We’re deep into spring and warm summer weather is almost here! That means BERRIES will be in season soon. Shortcakes, pies, and cobblers…mmmm I love them ALL!
Summer blueberries make these muffins extra delicious, but the good news is you can still make them RIGHT NOW. If you have frozen blueberries, you can enjoy these today!
To make these homemade blueberry muffins, mix together a few basic pantry ingredients, flour, sugar, baking powder, salt, milk, and eggs. Then flavor with vanilla and add in some juicy blueberries. It’s just that easy!
For a healthier treat, you can use honey instead of sugar…
Vanilla scented muffins with tart blueberries are the ultimate breakfast treat! If you don’t want to use white sugar, you can substitute honey for the sugar in the recipe. Just make sure you reduce the milk to 1/4 cup. It makes a softer muffin with honey flavor, but it works! Both are delicious, let me know which homemade blueberry muffin recipe you try!
Classic Homemade Blueberry Muffins
Ingredients
- 2 cups all purpose flour + 1 tbs
- 3/4 cup sugar
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1/2 cup salted butter
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups blueberries fresh or frozen
Instructions
- Preheat your oven to 375 degrees. Line a muffin tin with liners or grease and flour your muffin tin.
- In a medium sized bowl melt the butter, then set aside.
- Whisk together the flour (reserve 1 tbs), sugar, salt, baking powder, and baking soda in a large bowl.
- In the bowl with the butter, whisk in the eggs, milk ,and vanilla.
- Gradually mix the wet ingredients into the dry ingredients.
- Toss the blueberries with the last tbs of flour, set aside.
- Once the batter is combined gently stir in the flour covered blueberries until they are just mixed in.
- Scoop the batter equally into 12 muffin liners.
- Bake for 25-30 minutes. They are done when a toothpick inserted in the middle of one of the muffins comes out clean.
- Set on a baking rack until cool.
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Want another great muffin recipe?
Try my Healthy Zucchini Carrot Muffins.
I’ve had these multiple times and they are always perfection! They make breakfast taste like it should.
Thanks Bekah!
I’ve had these multiple times and they are always perfection! The make breakfast taste like it should.