Easy Homemade Blueberry Muffin Recipe

There’s nothing quite like a freshly baked blueberry muffin and a cup of coffee to start off your morning.  Many people wonder why I even bother to make these from scratch, but it's quite surprising how easy they are to make right at home.

I tried a few different versions of this recipe and was never truly satisfied with the results. Some were to dry, and some weren’t very flavorful, but I tweaked a few different things and came up with this easy blueberry muffin recipe that anyone can make! Another bonus, the kids LOVE these, and they even like helping with the baking!

Here’s a few helpful tips to getting the perfect easy homemade blueberry muffins.

1. Fresh and plump berries are key. Look for blueberries that are firm and brightly colored. If you have a craving for blueberry muffins when blueberries are out of season, frozen blueberries can be an alternative. If using frozen blueberries, make sure they are thawed and patted dry before adding to your batter.
2. For light and fluffy muffins, be very careful not to overmix the batter. If the batter is stirred too much, the gluten will develop too much and result in a dry muffin – which no one wants.

Baking tips

1. Melt the butter for the batter first to allow it time to cool before adding it in. I read somewhere that if your butter is too warm and you add an egg to it, there’s a possibility it could scramble the egg (ew!). I have no idea if this is truthful or not, but I’m a better safe than sorry kind of person, so I always allow my melted butter to cool before using it.
2. Make the crumble topping next by combining melted butter, flour and brown sugar and set aside. This will allow the mixture to cool and make it easier to add to the top of the muffin batter.
3. Take your eggs and milk out of the refrigerator a little early to help them get to room temperature.

Easy Homemade Blueberry Muffin Recipe

Ingredients:

Muffin batter

• 2 cups all purpose flour (I use unbleached)
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk, room temperature
• ½ cup (1 stick) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon flour

Crumble topping

• 3 tablespoons unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/4 cup light brown sugar
• Pinch of salt

 Directions:

1. Preheat the oven to 350° F and grease a standard 12 muffin tin with butter or oil of your choice, or line with paper or silicone liners.
2. In a microwave safe bowl, melt ½ cup of butter for the muffin batter and set aside to cool.
3. Make the crumble topping: In a microwave safe bowl, melt 3 tablespoons butter and add 1/2 cup flour, 1/4 cup brown sugar, and pinch of salt and stir with a fork to combine. The mixture should have a crumbly texture. Set aside to cool.
4. In a large bowl, combine 2 cups flour, ½ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
5. Combine the cooled melted butter with ¾ cup whole milk, 1 teaspoon of vanilla, and 2 eggs.
6. Add the wet ingredients to the dry ingredient mixture and gently whisk together. Be careful not to overmix.
7. In a small bowl, toss 1 cup of blueberries with 1 tablespoon of flour to coat the blueberries.
8. Add the blueberries to the batter and mix gently together with a spoon.
9. Scoop the batter into the muffin tins (I use a large ice cream scoop) and then add the crumble topping to the top of each muffin.
10. Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
11. Transfer to a cooling rack and allow to cool for 20 minutes. Serve and enjoy!

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