These homemade blueberry muffins are soft, fluffy, and filled with juicy blueberries in every bite. They are simple enough for a weekend breakfast, easy enough for meal prep, and just sweet enough to feel like a treat without going overboard.
This recipe uses a mix of all-purpose flour and whole wheat flour, plus applesauce to help keep the muffins tender. You can make them with fresh blueberries or frozen blueberries, and they bake up golden with that classic muffin top everyone reaches for first.
The trick is not overmixing the batter. A few lumps are fine. Actually, they are better than fine. They are your sign to stop stirring and let the oven do the rest.
Why You’ll Love These Blueberry Muffins
These muffins are easy to make with basic ingredients and no complicated steps.
They are soft and fluffy, with juicy blueberries throughout.
They work for breakfast, snacks, lunchboxes, brunch, or a make-ahead treat for the week. You can make them as jumbo muffins or standard muffins depending on the pan you have.
Ingredients You'll Need
You will need all-purpose flour, whole wheat flour, sugar, sea salt, baking powder, olive oil, milk or sour cream, one egg, applesauce, and blueberries.
Fresh blueberries work well, but frozen blueberries can also be used. If using frozen berries, do not thaw them fully before adding them to the batter, or they may bleed too much color into the muffins.
Tips for the Best Blueberry Muffins
Do no overmix the batter
Once the wet and dry ingredients are combined, stir just until you no longer see dry flour. Overmixing can make muffins dense instead of soft and tender. This is the step where I would rather undermix slightly than overmix. If the batter looks perfectly smooth, it has probably been stirred too much.
Toss the blueberries with flour
Coating the blueberries with a small amount of flour helps keep them from sinking to the bottom of the muffins.
Use sour cream for a richer muffin
Milk works well, but sour cream gives the muffins a slightly richer texture and a little tang that goes nicely with the blueberries.
Check with a toothpick
The muffins are done when the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Fresh vs frozen blueberries
Fresh blueberries are easy to use and hold their shape well. Rinse them, pat them completely dry, and toss them with a little flour before folding them into the batter.
Frozen blueberries also work. Add them while they are still mostly frozen and fold them in gently. The batter may streak slightly blue, but the muffins will still taste great.
Optional Add-Ins
A little lemon zest is a great addition if you want a brighter blueberry muffin. A small splash of lemon extract can also work, but go light so it does not overpower the berries.
You can also sprinkle coarse sugar on top before baking for a slightly crisp, bakery-style muffin top.
Storage
Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze the muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently before serving.
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Homemade Blueberry Muffins
- Total Time: 37 to 40 min
- Yield: 8 jumbo muffins 1x
Description
These homemade blueberry muffins are soft, fluffy, and packed with juicy blueberries. They are easy to make with simple ingredients and perfect for breakfast, brunch, snacks, or meal prep.
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup sugar
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ⅓ cup olive oil
- ⅓ cup milk or sour cream
- 1 large egg, lightly beaten
- ¼ cup applesauce
- 1 cup fresh blueberries
- 1 tablespoon flour, for tossing blueberries
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven to 400°F. Line a jumbo muffin tin with 8 liners or a standard muffin tin with 12 liners.
- Rinse the blueberries and pat them completely dry. Place them in a small bowl, toss with 1 tablespoon flour, and set aside.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, sea salt, and baking powder.
- In a separate bowl or measuring cup, whisk together the olive oil, milk or sour cream, egg, and applesauce until combined.
- Add the wet ingredients to the dry ingredients. Stir gently with a spatula or wooden spoon until the flour is just moistened. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups. If using coarse sugar, sprinkle a little over the tops.
- Bake on the center rack for 22 to 25 minutes for jumbo muffins, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Standard muffins may bake faster, so begin checking around 16 to 18 minutes.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool.
Notes
- For richer muffins, use sour cream instead of milk.
- Fresh or frozen blueberries can be used. If using frozen blueberries, add them while still mostly frozen and fold gently.
- Do not overmix the batter. Stir just until the flour disappears to keep the muffins soft and fluffy.
- A little lemon zest can be added to the batter for a brighter blueberry muffin.
- For standard muffins, this makes about 12 and may bake faster.
- Prep Time: 15 min
- Cook Time: 22 to 25 min
- Category: Breakfast
- Method: Baking
Other Amazing Muffin Recipes
- Carrot Cake Muffins - all the flavors of carrot cake in a muffin
- Double Chocolate Chip Muffins - for all you chocolate lovers out there
- Cranberry Banana Muffins - perfect around holiday time
BLUEBERRY MUFFINS
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Turned out good but the second time I added lemon zest and lemon extract and it made them extra tasty
thanks for giving them a try Ellie!
Turned out good but the second time I added lemon zest and lemon extract and it made them extra tasty
So good… but gonna add a smidge more sugar next time… I will make again