Best Homemade Blueberry Muffins

These muffins are filled with sweet bursting blueberries. The crunch from the sugar top and the fluffy center makes for the best blueberry muffins ever. The star in this easy to make blueberry muffin recipe are of course the blueberries but there is one ingredient that takes these muffins over the top.

Plate of blueberry muffins and scattered blueberries with a printed napkin
Best homemade blueberry muffins ever. My favorite with some coffee for breakfast.

I bet you would never think this would be on the ingredient list for blueberry muffins but I’m willing to bet that once you try it, you’ll make your muffins with this every time. So what is it? Cinnamon! I’ve seen recipes with a streussel topping which includes cinnamon but have never come across one that mixes it into the batter. I love cinnamon. I use it in many recipes, but it’s in the recipes where you would least expect it that it will just blow you away like in these muffins.

Another favorite recipe of mine that I secretly add cinnamon to is the meat filling I make for my meat empanadas. You have to try those too. Yum!

This recipe really is super easy. Best part is, even if it’s not blueberry season and you have a craving for these, you can use frozen blueberries. Just don’t defrost them or they’ll color your muffins purple đŸ™‚ With just 10 ingredients and about half an hour, you’ve got yourself a delicious treat anytime of the year. Serve them for breakfast, brunch or even warm one up and top with homemade vanilla ice cream for dessert.

stack of blueberry  muffins on a plate and scattered blueberries with a printed napkin
These blueberry muffins are easy to stack up and take to a picnic or pack a couple and take to work for a snack, or add them to your buffet table for brunch.

How to make blueberry muffins

  • Preheat the oven to 400 degrees. Line the muffin tins with 12 liners or if not using any, make sure to grease the muffin tins well.
  • In a bowl mix the flour, baking powder, baking soda, cinnamon and salt.
  • In the bowl of a stand mixer fixed with the paddle attachment add the butter and sugar. Mix for about 4 minutes until light yellow in color and is creamy.
  • Add the eggs one at a time making sure the first is well incorporated before adding the second.
  • Mix in the buttermilk and vanilla.
  • With the mixer on low, slowly add the flour mixture to the wet ingredients.
  • Lightly coat the blueberries with flour. This will help prevent them from falling to the bottom of the muffin when they bake. Fold them into the mixture. The batter will be thick.
  • Using an ice cream scooper, scoop the batter into the lined muffin tins. Sprinkle each top with sugar. Be generous with this so you’ll have a sparkling sugary crunch on your muffins.
  • Bake for 20-25 minutes.
  • Eat. Repeat. Enjoy!
Close up of a blueberry muffin bursting with blueberries
Bursting with fresh blueberries
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Best Homemade Blueberry Muffins

These muffins are filled with sweet bursting blueberries and a secret ingredient…cinnamon! Plus, they’re topped with sugar for a sparkling crunch. These muffins are over the top delicious!

  • Author: Jennifer
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Category: Breakfast
  • Method: Easy
  • Cuisine: American
Scale

Ingredients

1 stick (8 tbsp) unsalted butter, room temperature

1 cup of sugar, plus more for topping

1 3/4 cups all purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. kosher salt

1 cup buttermilk

2 extra large eggs

1 1/2 cups blueberries

Instructions

  1. Preheat the oven to 400 degrees. Line the muffin tins with 12 liners or if not using any, make sure to grease the muffin tins well.
  2. In a bowl mix the flour, baking powder, baking soda, cinnamon and salt.
  3. In the bowl of a stand mixer fixed with the paddle attachment add the butter and sugar. Mix for about 4 minutes until light yellow in color and is creamy.
  4. Add the eggs one at a time making sure the first is well incorporated before adding the second.
  5. Mix in the buttermilk and vanilla.
  6. With the mixer on low, slowly add the flour mixture to the wet ingredients.
  7. Lightly coat the blueberries with flour. This will help prevent them from falling to the bottom of the muffin when they bake. Fold them into the mixture. The batter will be thick.
  8. Using an ice cream scooper, scoop the batter into the lined muffin tins. Sprinkle each top with sugar. Be generous with this so you’ll have a sparkling sugary crunch on your muffins.
  9. Bake for 20-25 minutes.
  10. Eat. Repeat. Enjoy!

Notes

You may use frozen blueberries if fresh ones are not in season. Do not defrost them because they will color the batter purple.

The muffins must be baked immediately when the batter is ready because of the baking powder. Make sure to check the expiration date on your baking powder. I know this is one of those ingredients that can sit in the pantry for some time and if its expired your muffins won’t rise.

If you’re lucky enough to have leftovers, store the muffins in a cool dry space. This will keep them from getting soggy on the second day.

You can also freeze any leftovers in an airtight container for up to 3 months. Defrost overnight in the refrigerator and warm up for a couple of minutes in the toaster oven.

Keywords: best blueberry muffins

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