Making blueberry muffins doesn't have to be hard. Make these easy blueberry muffins today! Frozen or fresh blueberries and simple ingredients make it a delicious and quick breakfast.
These easy blueberry muffins are so easy to make and a perfect quick breakfast. I love to make a few batches and freeze them so we can always have easy blueberry muffins on hand to grab-and-go.
These easy blueberry muffins have a great texture, that is partly because when you add the lemon juice to the milk, it basically creates buttermilk! Buttermilk always helps baked good stay tender. Do this step first so that the lemon juice has time to work on the milk.
I do the rest of this recipe all in one bowl - so easy! I whisk all the dry ingredients together, then simply make a well with your whisk and...
Add all the wet ingredients! Super easy. Once the wet ingredients are in, you can whisk it until it's *almost* totally combined. You'll get the rest of the flour streaks mixed in when you fold in the blueberries.
One of the reasons I call these easy homemade blueberry muffins is because I just use frozen blueberries. We prefer smaller blueberries, so I like to purchase the "wild" frozen blueberries. They are a little smaller than the traditional blueberry and I like how they distribute throughout the batter better than the large ones. But if you like the large ones, use those! And you can, of course, use fresh blueberries. It's up to you!
I use a simple trick to ensure my batter doesn't turn blue - rinse the blueberries thoroughly, dump them onto a few paper towels, and pat dry. Gently fold them into the batter and bake right away.
That's it! Works like a charm every time. Don't use a kitchen towel...unless it's already blue or purple or you don't mind if it turns that color.
Here's another #protip: Use an ice cream or cookie scoop
{linked to my favorite set} to fill the muffin cups. It's so much easier and not so messy that way!
Andy loves blueberry muffins - from the box. He prefers most things from a box actually, his only birthday request every year is that I team up with Betty Crocker for once and make him a good ol' boxed cake with canned frosting. Since I just can't bring myself to purchase boxed muffin mix very often, I developed these easy blueberry muffins just for him.
I have a very decadent {and very delicious!} blueberry muffin recipe, but he prefers this simplified version. And they aren't from a box! Win-win.
Whenever I say I'm making blueberry muffins Andy always says, "Don't put that crap on the top of them." That Crap being the sugar crumble topping I put on my more decadent blueberry muffin recipe. Ha!
Although sometimes he just has to suffer through crap on the top of some very decadent blueberry muffins. I'll share that recipe sometime as well! It just has a few more steps but is oh-so-delicious. We take our muffins very seriously around here.
I made these easy blueberry muffins a few mornings ago with Abram, he is into helping me in the kitchen and it is both adorable and slightly stressful. Slightly stressful because he likes to emphatically spoon ingredients out of their containers or bowls and onto the counter.
But I always let him help, I want him to remember being with me in the kitchen. And yes, I'm that mom with approximately 10,000 magnets on my fridge. And we are in our pajamas with bed hair and night-time faces. But how else are you supposed to make breakfast?! If I ever have a cooking show, I'll make all the breakfast recipes in my jammies.
Just kidding. Maybe.
Also, this is literally the only thing I have cooked since I had Aspen. We have been completely spoiled by our wonderful friends and neighbors who have brought us amazing meals, treats, and gifts since we brought her home.
Bringing a baby home is always special, but it's extra special when you know they will grow up surrounded by some of the best people in the world. We are very blessed. And I have LOVED trying everyone's recipes! It always inspires me when I taste what other people make.
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Easy Blueberry Muffins
Equipment
Ingredients
- 1 ½ cups blueberries (frozen or fresh)
- 1 cup sugar (heaping )
- 2 ½ cups flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 tablespoon lemon juice
- ½ cup vegetable oil (or melted butter, see note)
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 425 degrees F.
- Rinse blueberries throughly. Pour onto a few paper towels and pat dry. Set aside.
- Combine milk and lemon juice and let sit for a couple of minutes to thicken.
- In a large bowl, whisk together sugar, flour, baking powder, and salt.
- Create a well in the dry ingredients and pour the milk mixture, oil, eggs, and vanilla extract into the well.
- Mix until just combined, do not over mix.
- Gently fold in the blueberries, do not over mix.
- Divide batter evenly among about 15 muffin cups, they will be almost full.
- Bake at 425 degrees F for 16-18 minutes or until a toothpick comes out with a few crumbs.
Terryn
These muffins are a favorite in our home! My son loves them so much he requested them for his birthday treat at school!
Alli
Thank you for the wonderful comment, Terryn! I remember your son wanting these for his birthday treat, I love it!!