This is the best blueberry muffin recipe ever! These super easy, simple, and so delicious blueberry muffins can be made with blueberries in every form.
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Best Easy Blueberry Muffins
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 need a great jumbo muffin pan, click here.
If you love blueberries, be sure to visit my easy blueberry peach cobbler and blueberry dutch baby (oven pancakes) recipes as well!
How To Make Jumbo Blueberry Muffins
- Butter – unsalted softened butter adds a richness to these muffins you can’t match with oil or anything else. You can use margarine if you prefer.
- Sugar – granulated white sugar sweetens the muffins.
- Eggs – eggs give these muffins a lift and an extra protein content for a rich batter.
- Vanilla extract – vanilla extract gives a strong floral taste to the batter.
- Lemon juice – lemon juice gives these muffins a sharp kick that compliments the blueberries, add the zest of the lemon before juicing for extra kick.
- Buttermilk – you can use milk if you don’t have buttermilk on hand, but we love the flavor buttermilk provides to this recipe. Make your own buttermilk by adding a few drops of vinegar to whole milk and letting it sit about 5 minutes.
- All-purpose flour – flour gives the muffins structure and a great texture.
- Salt – salt is important for seasoning the muffin batter, use a fine grain sea salt.
- Baking powder – this great leavener will make your muffins bubbly in the oven and light after baking.
- Blueberries – I often use dehydrated blueberries since they don’t sink when mixing, as pictured in this post. See FAQs for more information about what type of blueberries to use.
- Sanding sugar – this large grain sugar gives a nice finish to the muffins just before baking.
- Butter – melted butter helps the sanding sugar stick, use salted butter.
Once you have assembled the ingredients, use the following method:
- Preheat the oven to 400 degrees Fahrenheit.
- Cream together the butter and 1 1/4 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 1/3 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
Preheat the oven hotter – 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.
Grease your muffin tins well – even when you line with muffin liners you want to make sure you, they don’t stick.
Skip the muffin cups – for extra crunchy sides, use a nonstick pan and skip the muffin baking cups.
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!
Sprinkle with sugar – try sprinkling a little brown sugar on top of the muffins instead of sanding sugar for a bit of extra caramel sweetness.
FAQs
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!
You also want to check out 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, and 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 1/2 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 1/4 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 1/3 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!
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Wilton Recipe Right Non-Stick 6 Cup Jumbo Muffin Pan, Set of 2
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KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice Blue
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KitchenAid KSM150PSPT Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Pistachio
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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Lynn Dillion
These were delicious even though I forgot to turn the temp down to 375. Everybody like them. Definitely will be making them again!
Heather
These were delicious! I made regular size muffins and it yielded 18 instead of 12, and the bake time was perfect at 20 minutes
Katherine
So glad you loved them!
Joanne
Muffins were delicious but I made a few changes. 1 tbsp lemon juice, instead of 1 tsp added to milk to curdle it instead of buttermilk. Added rind from 1/2 a lemon. Added 1.5 tsp baking powder and 1/2 tsp. baking soda (so muffins would brown better). Only added 1 cup of sugar and any more would be too sweet IMHO.
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.
Julie B
I only had 1 cup of fresh blueberries, so I added 1 cup diced fresh strawberries. Delicious mixed berry muffins! I used milk because I did not have buttermilk on hand – still worked well. I used silicone cupcake liners, sprayed lightly with cooking spray. They come out clean and easily. I appreciated the tip to smash 1/2 the fruit and then add the second half to the batter, already in the cups. Great tip! Will make these again.
Emily Collins
I made these this morning and followed the recipe to a “T”, but mine came out with crunchy tops, not nice and moist like the picture. I preheated to 400, then turned down to 375 and cooked for 25 minutes. My tops also didn’t do the “split” like yours. Any words of advice?
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.