Easy Homemade Blueberry Muffins Recipe

These easy Homemade Blueberry Muffins are tender, moist and packed with fresh juicy-sweet blueberries! Once you try this made-from-scratch Blueberry Muffins recipe, you'll never need to try another.
Course Dessert
Cuisine American
Keyword blueberry muffins
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Servings 18 muffins
Calories 153kcal
Author Alaina Bullock


  • 3/4 cup sugar
  • 1/2 cup butter softened
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup milk
  • 2 cups blueberries washed,driained and picked over
  • 3 tsp sugar for topping
  • 1/4 tsp cinnamon for topping


  • Preheating oven to 375 degrees F. Grease a standard 12 cup muffin tin or line with cupcake liners.
  • Using either a hand mixer and medium bowl, or the bowl of a stand mixer, cream together the butter and sugar.
  • Add in the eggs, one at a time, making sure to beat well after each addition. Then add the vanilla.
  • In a separate bowl, sift together the flour, baking powder, and salt. Then slowly add dry mixture into the creamed mixture, alternating with the milk.
  • Crush 1/2 cup of the blueberries with a fork, and mix them into the batter.
  • Make sure remaining whole blueberries are completely dry, then toss them in a little bit of flour. Then gently fold them into the muffin batter.
  • Fill each muffin tin with batter. Sprinkle the 3 tsp sugar combined with 1/4 tsp cinnamon on top of the muffin batter.
  • Bake at 375 degrees for about 30-35 minutes.
  • Remove from oven, then remove each muffin from the tin and let cool for at least 30 minutes on a cooling rack.


Serving: 1muffin | Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 121mg | Potassium: 99mg | Fiber: 1g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 1.6mg | Calcium: 39mg | Iron: 0.8mg