This is the BEST Easy Blueberry muffins recipe ever - super easy, simple, and so much delicious blueberry flavor in muffins that won't taste dry, and can use frozen or dehydrated blueberries!
These easy blueberry muffins stay fresh longer and are nice and moist, with a perfect crumb.
Once you try these muffins, you will never want another blueberry muffin recipe again - they are so delicious and simple, they are instant family favorites!
This recipe is the best for jumbo muffins - they stay nice and moist and don't dry out.
If you love blueberries, be sure to visit my easy blueberry peach cobbler and blueberry dutch baby (oven pancakes) recipes as well!
Just Take Me To The Easy Blueberry Muffin Already!
If you want to skip my tips and tricks to perfect easy blueberry muffins, and get straight to the recipe, please scroll to the bottom of the page.
I get a lot of questions from readers about recipes and requests for additional information, so I try to put as much in my posts as possible.
How To Make Jumbo Blueberry Muffins
Once you know how to make jumbo blueberry muffins from scratch, you'll want to make them all the time!
These blueberry muffins are super simple - and crazy delicious.
You don’t need to worry about mixing wet ingredients and dry ingredients in separate bowls - you can dump them straight from a measuring cup into the muffin batter and mix!
Grease your muffin tins well even when you line with muffin liners.
What Blueberries to Use In Blueberry Muffins
If you're worried about what blueberries you can use in this recipe, I've designed it to work with whatever you have on hand.
This recipe is written assuming you're using fresh blueberries, but you can also use frozen or even dehydrated blueberries in this recipe, too!
No matter what type of blueberry you have, these will be the most delicious blueberry muffins ever!
Muffins with Frozen Blueberries
This recipe is best with fresh blueberries, but frozen blueberries can work in a pinch if thawed and drained of excess liquid.
Let your frozen blueberries thaw naturally in the refrigerator, and add to dish.
Make sure blueberries are not frozen at all when adding to recipe, after lightly smushing.
Muffins in photos used frozen blueberries - from fresh there will be bigger berry marks across the top of the muffins.
If you need a great jumbo muffin pan, click here.
Muffins with Dehydrated Blueberries
If you don't have frozen or fresh blueberries on hand, no worries - this recipe works fabulously with dehydrated blueberries.
While you can go on ahead and use them as-is, I like to sugar blanch my dehydrated blueberries when making blueberry muffins.
To blanch your blueberries, mix 1 cup sugar, 1 cup corn syrup, and 2 cups water in a saucepan on the stove and bring to a boil, stirring frequently to dissolve sugar into water.
Add dehydrated blueberries to saucepot and boil for 3 minutes, stirring to keep blueberries from burning on the bottom of the pan.
After 3 minutes, remove blueberries from blanching liquid. I like to use a fry basket or metal mesh colander.
Then go on ahead and use blueberries as called for in recipe below!
How Long to Bake Jumbo Blueberry Muffins
I prefer to preheat my oven to 400 degrees before putting my muffins in, so it is piping hot to help the muffins rise.
When it's time to put the muffins in the oven, reduce the heat to 375 degrees, and bake until golden brown on the sides and top.
Bake until toothpick inserted in the middle comes out clean for perfect doneness!
If you need a great jumbo muffin pan, click here.
Other Easy Breakfast Recipes You'll Love:
If you love these easy blueberry muffins, please be sure to check out some of my other favorite easy breakfast recipes that are sure to bring the whole family to the table!
Easy Chocolate Chip Muffins Recipe
Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole
The Best Easy Snickerdoodle Muffins
Easy Bakery Style Apple Turnovers Recipe
Double Chocolate Chunk Muffins
The Best Banana Chocolate Chip Bread Recipe
Recipe FAQ's
This recipe was formulated to work with frozen, dehydrated, and fresh blueberries. For evenly spaced blueberries that don't sink to the bottom and look professional, go for the dehydrated blueberries, soaked in syrup before baking. For fresh flavor and blueberries that pop with juicy flavor, pick fresh. For easy to work with berries that are extra sweet and don't sink to the bottom, opt for frozen.
Berries, especially fresh blueberries, sink quickly to the bottom of muffins. If using fresh berries, add to the batter in muffin cups to keep them evenly spaced and from sinking. Berries that are dehydrated or frozen won't sink as easily.
Muffins with fruit can be tricky to tell when they are done, since the fruit juice can come off on a toothpick when checking for doneness and make it look "wet" when the batter is cooked. Look for browned edges, a lightly browned top, and firm muffin dough when pressed to know your muffins are cooked through. A fully cooked muffin should be light and springy to the touch, but NEVER jiggly like jello!
The Best Easy Jumbo Blueberry Muffins Recipe
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The Best Easy Jumbo Blueberry Muffins Recipe
The Best Easy Jumbo Blueberry Muffins Recipe - delicious easy jumbo blueberry muffins that taste better than a bakery and a family favorite!
Ingredients
- ½ cup softened butter
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups blueberries, washed, drained and picked over - or 2 cups frozen blueberries, thawed (muffins in photo used frozen blueberries - see )
- 3 teaspoons sugar
Instructions
- Preheat the oven to 400.
- Mix the butter and 1 1/4 cups sugar until it is light and soft.
- Add the eggs, one at a time, beating well after each.
- Add vanilla.
- Sift in the flour, salt and baking powder, into to the creamed mixture alternately with the milk.
- Mash 1/2 cup of the blueberries with a fork, and mix into the batter.
- Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners
- Fill with batter.
- Sprinkle the 3 teaspoons sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes.
- Store muffins uncovered in a cool dry place for a day.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 522Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 104mgSodium 497mgCarbohydrates 84gFiber 2gSugar 49gProtein 8g
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Kristi
I just made these with a couple of substitutions to make them a little healthier- they are delicious!!
I substituted half of the flour with a low carb baking mix and replaced the sugar with Swerve sweetener. They taste amazing!
DIane B
These are by far the best blueberry muffin recipe I have tried. I love that they don’t dry out easy either. I tried adding some lemon zest and almond flavour too which was pretty good. Thank you!
Gillian
Great recipe! I used frozen blueberries thawed.
April
Very good! Used fresh blueberries. Sweet muffin top slightly crisp; nice contrast to soft muffin and tart blueberries. Made 12 regular sized and 12 minis. This recipe is a keeper!
Mary
These are delicious!! I want to hide them from my family and not share!
Casandra
OMG... love this simple and easy BB Muffin recipe. I added the zest from a lemon and a tsp of sour cream. The best muffins ever!!!!!
Nicole
Made these this morning! So easy and so good! Recently found this site and can’t wait to try more recipes!
Kristin
Yum! Easy to whip together and looking forward to enjoying breakfast tomorrow on the screen porch with these and a cup of coffee! Thank you.
Lori Jacobs
Just took these out of the oven. Delish! Omitted the additional sugar on top of muffin. Will follow instructions next time... and there will be more next times!!
Josie
This blueberry muffin recipe was so easy and quick. The muffins came out light and fluffy and perfectly cooked. They were so delicious! This is the best muffin recipe and I'll be making chocolate chip ones next! Thank you!
Stephanie
So Delicious!! I recommend adding lemon to your blueberry muffins. They came out Delish!!
Rose
6 jumbo muffins:
Cook at 375° for 30-35 minutes. Cut the blueberry quantity to 1-1/2 c because you'll fill the muffin cups to the top and you don't want a lot of spillover (so much that it overtook my pan but didn't spill out).
I also added juice from 1 lemon and it made them amazing.
Thanks for the recipe!
Carol Heller
My family loved these muffins and they were so easy to make! This will definitely be my go-to muffin recipe. Next, I'm thinking of a strawberry rhubarb combo! Oh yeah!!
Christie
Delish muffins. After reading some comments about flat muffins I decide to change the mixing. I added the mashed berries and milk to the wet mixture then I poured the wet mixture and folded into the dry ingredients and then folded in the rest of the berries.
The muffins came out delicious.
Megan
We have made these three times since we went into quarantine a month ago and they are SO good! I’ve tried so many blueberry muffin recipes over the years but never found one to stick with until now. They’re amazing and are going to be my go-to forever. We’re going to try adapting them into a lemon poppyseed recipe this weekend. Thank you!!
Rosie
These were super yum . Highly recommend. Except batter only have enough for 12 regular muffins. I don’t understand how this would make jumbo muffins except for 6.
They didn’t puff up as much as other muffins but texture was on point,
I am gluten/dairy free so substituted same quantity of no dairy butter and gluten 1:1 free flour. Added lemon zest. Moist and nice level of sweeteness. I don’t like overly sweet and was worried about quantity of sugar
Jeje
Good job
Ghulam Mohyudin
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Brianna
Lovely texture and delicious flavor!
I added a bit of lime zest and used maple syrup instead of the sugar.
Loved it!
Thanks so much for sharing ??
Sally
I didn’t have jumbo pan, so I made 24 of the traditional size. Easy and Delicious! My boys loved helping, too. Definitely a keeper. Thank you.
Brianne
These were delicious! I made them into mini muffins and got 45 out of the batter. Yum! Definitely a keeper.
Laura
I made these tonight and they turned out amazing! I didn't have regular milk but they turned out great with soy milk. Thank you for the recipe. Will be making these a ton!
Sarah
Mine turned out really flat, though they tasted really good. I wondered if anyone else had that issue and how to fix it?
tricia
Check your baking powder to make sure it is not to old.
Jacqueline
This is the best recipe i tried. I also make it with chocolate chips instead of blueberries. I cut the time to 25 mins. 5 STARS
Kate
This is the best i made so far. I just made 24 of them. I will stick to this recipe.
SHUCHI
Best! Best! Best!
The search ends here.
Tried blueberry muffins today. Cant wait to try thr chocolate muffins.
Thanks for sharing the recipe X
Glenda Woodard
The BEST muffins I ever made! So delicious and moist! Wondering if this recipe will work with other fruits other than blueberries? Like bananas? Or even chocolate chip? Thanks so much!!
Nana McD
This recipe is perfect! I made mine in the jumbo size. Not too sweet. Moist yet light. Not too crumbly or cake like. I will be making this recipe for years to come. Bravo!
Melissa
In the oven now, I liked the recipe so I made a second batch with bananas. Fingers crossed they all turn out great!
Shleby
I made a batch today and was quite pleased. I enjoyed that they were not overly sweet like other recipes, which makes me feel less guilty about eating more than one. Thank you for the recipe!
Gina
Never feel guilty for eating no matter what it is =) Food is not a moral issue.
Becc
Thankyou!!! My muffins always turn into cupcakes. These are spot on, this recipe will be used many times!
Maria in NJ
WHOA! girl these were amazing...I did make them jumbo, and I have been making blueberry muffins for a long time and this recipe is PERFECT!! Thank you for sharing!
Anne Smith
I'd like to read your recipe but never found it among all the other stuff. I'd like to like just the written recipe! Thanks
Sarah
I don’t typically write reviews on recipes, but I have been searching for a simple classic blueberry muffin recipe for so long, and I’ve finally found it!
I did cut down the sugar to 3/4 cup, and they are still fantastic. My new favorite blueberry muffin recipe!! So good!
Bee
These muffins look SO good!! Such an amazing breakfast treat!!
Jennifer
Made these bad boys last night... I made them gigantic muffins. The recipe yielding six. Mine came out a monster blue/green color from smashing some of the berries while mixing. The kids loved how “evil” they looked but how delicious they tasted. Thanks for the great recipe... they were very yummy and simple to make.
Nancy
Super. Excellent Great for breakfast,snack or anytime
Jennifer
Sniff..I made these today and they are flat. What did I do wrong. The taste ok but they are not near as fluffy looking as yours. It won’t let me upload pictures. ?
Bryan
I would double check your baking powder is still good. You can't always trust the date. To see if your baking powder is still good, simply stir a teaspoon in warm water. If it bubbles vigorously then it's good to go.
Courtney ODell
That is a really helpful tip I didnt know, thank you!
margarita CANO
Why do you grease pan and use the cupcake liners as well? won't the liners come out greasy?
thank you for the recipe
Sybil Rowe
Delicious muffins, the best I've tasted in a long time. Thank you. x
Rachel
No, no, just the liners. No grease.
Ellen
I used a regular cupcake pan and the muffins turned out fabulous!
Sylvia Bush
These are absolutely the best blueberry muffins I have ever made. Thanks for sharing your recipe. I've tried many none came even close.
Christy
Maybe I’m confused. The description indicates 6 jumbo muffins at 400 degrees. The actual recipe is for 12 standard muffin pan at 375 degrees. Can you clarify?
Whitney
If you read her post she preheats it at 400 and then turns it down just before putting them in. This helps them with rising.
Rosemary
If I don’t have the big muffin pan can I use just a regular pan..??
Courtney ODell
Yes! This recipe makes 6 jumbo or 12 regular muffins.
Lanette Loverde
What is best? Frozen or fresh blueberries? What is everybody using? I’m planning on making these this weekend. Thanks
Courtney ODell
I personally prefer fresh, but they do drop to the bottom of the muffin since they tend to be heavier. If you're going for pretty - dehydrated look the best, fresh is more tart, frozen sweeter. I wanted this one to be easy for whatever you have on hand!
Lanette
What is best? Frozen or fresh blueberries? What is everybody using? I’m planning on making these this weekend. Thanks
Ivory
These are amazing, I made these muffins last night for breakfast this morning. My hubby, son, and I can not get enough of them. thank you for sharing this amazing recipe. will be making these often. Happy New Year!
John
Can I replace the sugar with a Substitute such as Splenda?
Courtney ODell
John, I haven't recipe tested sugar substitutes on this recipe yet, but I plan to in the future. If there is a sugar substitute with a 1:1 exchange for granulated sugar, it should work.
Sabrina
I'd love one with my morning coffee! Great way to start the day.
Becky Hardin
These muffins look so delicious! Wishing I had one right out of the oven right now to have with my coffee.
Rachael Yerkes
These Muffins are incredible!
Tara
These look fabulous! I've never even seen a jumbo muffin tin, but I'm off to order one right now.
Kaimi
These muffins are delicious and so easy to make. My family loves them! Thank you for sharing!