There may be thousands (millions?) of recipes for Blueberry Muffins out there, but in my opinion, this one is the best. Now I am biased, as it is my late Mom’s, but this recipe for Blueberry Muffins is so quick, easy and delicious there is nothing not to love! In fact, it only takes about ten minutes to mix together so even with baking time, you are only half an hour away from Blueberry Muffins fresh and warm from the oven.
Updated July 2025, new photographs coming soon!
Whether you have fresh, in-season blueberries on hand, or are pulling some out of the freezer for a mid-winter treat, this recipe for Blueberry Muffins does not disappoint. There are no complicated ingredients, in fact you probably have most of them on hand already.
Blueberries are incredibly good for you. However, like My Mom’s Old-Fashioned Jam Muffins, these Blueberry Muffins are not all that healthy beyond this main ingredient. This is because the recipes uses white flour (I’m working on a variation with healthier flours and more fibre.) My Mom’s Blueberry Muffins are slightly lower in sugar than some because Mom always said that blueberries were sweet all by themselves, so they didn’t need a lot of help.
If you are looking for a healthier muffin recipe, why not give my Mom’s Oatmeal Raisin Muffins, my Carrot Walnut Bran Muffins or my Banana and Flaxseed Muffins a try?
If Blueberry Muffins are what you are after though, you have come to the right place. Although I have tried other recipes, this is the one I always come back to, not only for sentimental reasons but also because they just taste so good!
Blueberry Muffins Recipe
Makes 10 to 12 large muffins
¼ cup butter, softened
½ cup sugar
1 egg
1 teaspoon vanilla
1 cup milk
1½ cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup fresh or frozen blueberries (if frozen, do not thaw)
Preheat the oven to 350°F (170°C or 160°C for fan ovens). Grease and flour or line a 12 cup muffin tin ready to bake the blueberry muffins.
Cream the butter and sugar. Beat in the egg. Add the vanilla and milk and mix thoroughly.
Sift together the flour, baking powder and salt. Stir in the blueberries.
Add the flour and blueberry mixture to the wet ingredients all at once, and stir just to mix. (Batter will be lumpy.)
Spoon into 10 to 12 large muffin cups. Bake for 20 to 25 minutes or until a skewer inserted into the Blueberry Muffins comes out clean, and the tops spring back when gently pressed.
Blueberry Muffins are lovely served warm from the oven, or you can cool them completely and store in an airtight container in the fridge. Bring back to room temperature (or warm briefly in the microwave) before eating. Best consumed within two days.
You can find more easy muffin recipes here.
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