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!
One of the reasons I truly love this recipe is it isn't too fussy - while you will cream together wet ingredients in a large bowl, and then sift in dry ingredients, you don't have to be nearly as precise, and I've been known to dump everything in a bowl while in a hurry and have it come out just fine.
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!
This recipe is a spinoff of the NYT Jordan Marsh Blueberry muffin recipe - where we got the inspiration to lightly mash part of the berries - but with quite a few tweaks to the flavor and process that we think takes this recipe over the top.
Table of contents
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.
Blueberry Muffin Ingredients
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!
Other Recipe Variations
- Sometimes i will sprinkle a little brown sugar on top of the muffins instead of sanding sugar for a bit of extra caramel sweetness.
- Add extra fruit flavor - we love the addition of lemon juice to muffin batter, but you can also add a little orange, some almond extract, raspberry, whatever flavor you really love!
- Skip the muffin cups - for extra crunchy sides, use a nonstick pan and skip the muffin baking cups.
Step by Step Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Cream together the butter and 1 ¼ cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
- Add in the eggs, one by one, making sure you beat well after each addition.
- Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
- Sift the flour, salt, and baking powder into to the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
- In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
- Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
- Line a 6 cup jumbo muffin tin or 12 cup standard muffin tin with cupcake liners.
- Fill with batter - leave ⅓ muffin tin/liner for muffins to rise above.
- Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
- Optional: Reserve sanding sugar until end of cooking. In final 10 minutes of baking, brush tops of muffin with melted butter. Top with sanding sugar. Continue baking until cooked until toothpick inserted comes out completely clean.
- Remove muffins from tin and cool at least 30 minutes.
- Enjoy!
Tips and FAQs For Baking 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.
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 you are 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, so that's why we use them in our muffins often.
You can see in our pictures we made two sets - we used some with dehydrated berries and some with fresh berries.
Save a couple of berries to add to the tops of muffins once in the pan.
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!
For a great rise and lift, with a moist, delicious crumb, we suggest baking muffins at 400 degrees Fahrenheit.
I find it is always best to bake muffins in a fully preheated oven.
If using fresh or thawed from frozen blueberries, I lightly mash half of the berries, stir in with wet ingredients, and add the rest in to batter just before baking, saving a few to place right on top.
If using dehydrated berries, they need to be rehydrated in a sugar water mixture before baking for the best texture.
We find butter to give the best flavor and texture for muffins - it contains both milk and the fat we need, giving it a rich, savory taste we all expect in a muffin. Butter's fat content will help keep your muffins moist and delicious!
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
- Poblano Egg Breakfast Tacos
- Double Chocolate Chunk Muffins
- The Best Banana Chocolate Chip Bread Recipe
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 butter, softened
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice (can use lemon zest instead for even more flavor)
- ½ cup buttermilk (can use milk if you don't have buttermilk on hand, but we love the flavor buttermilk provides to this recipe)
- 2 cups all purpose flour
- 1 ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups blueberries; or 2 cups frozen blueberries, thawed; or 2 cups rehydrated blueberries (we often use dehydrated blueberries since they don't sink when mixing, as pictured in this post)
- 3 teaspoons sanding sugar
- optional: 2 tbsp melted butter
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cream together the butter and 1 ¼ cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
- Add in the eggs, one by one, making sure you beat well after each addition.
- Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
- Sift the flour, salt, and baking powder into to the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
- In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
- Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
- Line a 6 cup jumbo muffin tin or 12 cup standard muffin tin with cupcake liners.
- Fill with batter - leave ⅓ muffin tin/liner for muffins to rise above.
- Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
- Optional: Reserve sanding sugar until end of cooking. In final 10 minutes of baking, brush tops of muffin with melted butter. Top with sanding sugar. Continue baking until cooked until toothpick inserted comes out completely clean.
- Remove muffins from tin and cool at least 30 minutes.
- Enjoy!
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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Brynleebrynkee @ gmail.com
Wow these muffins are so fun and easy I really liked them!
April Cassidy
Love these! I used all Splenda, lime juice and a couple of dollops of yogurt.
barbie
Mine turned out purple lol is that normal
Courtney ODell
Yes! Since we're mashing the berries the muffins can come out purple if yours were super juicy. No worries!
Jess
I cut the sugar down to 3/4 of a cup and they still turned out super sweet. Next time I might only use 1/2 cup.
Definitely use cupcake liners for these. I didn't have any and they fell apart (maybe took them out too soon) but they are nice and moist!
Linda T
This was a good simple recipe. Easy to follow with tasty results. I used frozen blueberries because that is what I had on hand, next time I will fresh to compare.
Lorrie
I made these with 1/2 cup frozen, thawed & mashed BB & 1 1/2 fresh BB. I also used 1/4 cup milk with 1/4 cup sour cream. This yummy recipe made 18 cupcake sized muffins. Bonus! I plan on freezing them & using them for three separate lunches that I am hosting.
Thank you for this easy, yummy recipe.
teri c
I'd like to use my kitchen scale for measurements but you give none..Are they available?
Courtney ODell
Teri - I don't have them but I will measure it all out for you next week (I am on vacation with my kids right now, but I totally get you and will update for you!)
Amy
There are many measurement conversion charts available online to convert Imperial/US baking measurements to metric/weighed measurements. I find them very useful for baking from weights rather than cups.
Vicki Sandstrom
Loved the recipe - but it always made more of the batter than was needed. Made with fresh and then with thawed blueberries... yum!
Brandy
I made these today for my toddler. They came out great! Will they freeze well? If so, what is the best was to defrost/warm?
Karen
These were the best muffins I have ever had! They were so light, not heavy like muffins can be. Can you also use this recipe to make banana muffins?
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.
SHIRLEY WILLIAMS
I also used frozen blueberries. I did not mash any. I did not sift my flour. I wanted to keep these as easy as possible. They came out delicious. Making a dozed muffins. They are very moist and flavorful. I did add lemon zest and almond flavoring.
Kylie
I also added a teaspoon of lemon flavoring and did a streusel topping. They came out amazing!!
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!!!!!