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.
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.
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!
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!
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 - delicious easy jumbo blueberry muffins that taste better than a bakery and a family favorite!
- 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
- 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.
Amount Per Serving Calories 522Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 104mgSodium 497mgCarbohydrates 84gFiber 2gSugar 49gProtein 8g
Sweet C's Favorite Recipes
If you love these easy muffins, be sure to check out my other favorite recipes!
Many of them are low carb, all of them are quick, easy, and totally delicious!