Easy Homemade Blueberry Muffins


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 this recipe 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. I simplified my “fancy” muffins and developed the recipe for these easy homemade blueberry muffins. They truly are easy and really quick to put together. 

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 berries as well. In Utah, blueberries are very hard to grow {no acidic soil and rain washes away any amendments} which usually translates to them being expensive in the store so I stick to using frozen blueberries unless it’s summer and they are in season.

Making blueberry muffins doesn't have to be hard. Make these easy homemade blueberry muffins today! Frozen or fresh blueberries and simple ingredients.

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!

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 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 everyones recipes! It always inspires me when I taste what other people make.

I hope you enjoy these easy homemade blueberry muffins. Go makes some in your jammies with the kids! 🙂

Easy Homemade Blueberry Muffins

Yields 12 muffins

Making blueberry muffins doesn't have to be hard. Make these easy homemade blueberry muffins today! Frozen or fresh blueberries and simple ingredients.

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 1 1/2 cups blueberries, frozen or fresh
  • 1 heaping cup of sugar
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 large eggs
  • 1/2 cup (1 stick) butter, melted and cooled slightly
  • 2 teaspoons vanilla extract


  1. Rinse blueberries throughly. Pour onto a few paper towels and pat dry. Set aside.
  2. In a large bowl, whisk together sugar, flour, baking powder and salt. Set aside.
  3. Combine milk and lemon juice and let sit for a couple of minutes to thicken.
  4. In a medium bowl, combine eggs, melted butter, milk and lemon juice mixture, and vanilla extract.
  5. Create a well in the dry ingredients and pour the wet ingredients into the well.
  6. Mix until just combined, do not over mix.
  7. Gently fold in the blueberries, do not over mix.
  8. Divide batter evenly between 12 muffin cups, they will be almost full.
  9. Bake at 425 degrees F for 16-18 minutes or until a toothpick comes out with a few crumbs.
395 cal
4 g
76 g
13 g

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