Blueberry Muffins Recipe
by Sommer Collier — on Jul 29, 2026 My homemade blueberry muffins recipe doesn’t need any secret ingredients or special tricks to be the best! I just use tangy buttermilk, sweet berries (fresh or frozen!) and a ‘lil lemon zest to give them a bright flavor, plus lots of love. These classic one bowl muffins bake up fluffy and moist inside, with golden brown and lightly crisp muffins tops in only 20 minutes. I make them practically every other week to have quick, easy, and delicious breakfasts ready to go!
I agree that breakfast is the most important meal of the day. But it also happens to be one of the busiest time of day. Which is why I love make-ahead foods I can grab-and-go (or grab-and-stay-while-juggling-a-million-things). Muffins are definitely a morning favorite that give me the boost I need to take on the day, and in a pleasant mood. My strawberry rhubarb muffins have been a staple recipe in my house for years. Today I’m adding another sweet breakfast and snack treat to my lineup! These classic blueberry muffins recipe is moist, fluffy, and tender, with perfect little bursts of berries in every bite, and a hint of lemon. All blueberry baked goods taste better with a little pop of lemon, in my opinion. It just accentuates the blueberry flavor!
Table of Contents
Sommer’s Recipe Highlights
Summer Flavor, Anytime – Obviously I’m making the muffins on repeat when I have plenty of fresh and juicy blueberries in the summer. But why stop there? Pick up a bag of frozen blueberries and you can bake up a batch any time of year! Like my blueberry muffin cake this recipe tastes as amazing with fresh or frozen fruits.
One Bowl Recipe – I use my standing mixer to make this THE best blueberry muffins recipe with fewer dishes. Or you can also use a large bowl and electric hand mixer. Either way, everything comes together in the one bowl and in only 15 minutes.
Easy to Customize – Bake your choice of 12 or 18 muffins, make them GF and/or vegan-friendly, or even swap the fruit! These little tweaks are great to make this classic recipe your own.
Key Ingredients and Tips
- Dry ingredients – I use a trio of all-purpose flour, cornstarch, and baking powder. Cornstarch is my not-so-secret ingredient to make my lemon blueberry muffins recipe with an ultra fluffy and moist crumb.
- Sugars – I use granulated white sugar in the muffin batter. I also like to sprinkle on some turbinado sugar before baking the muffins. Turbinado is more course and has a deeper, more earthy flavor. It gives the muffin top a nice crunch and looks pretty, too!
- Eggs – I always let my eggs come to room temperature by setting them on the counter 15-20 minutes before I start baking. Eggs that are cold from the fridge make it harder for the batter to cook evenly.
- Blueberries – You can use fresh or frozen blueberries in this recipe. Yay! If berries are out of season I’ll use frozen. Do not thaw them before using! Thawed fruit releases a lot of moisture and will make the muffin soggy.
- Butter – I use unsalted butter so I have complete control over how much salt is in the muffins. Let the butter soften on the countertop a good 30-60 minutes. You should be able to easily push your finger into the softened butter, but don’t let it melt! Melted butter won’t cream properly with the sugar.
- Buttermilk – You can buy this from a store, sure. Or you can use my quick and easy homemade buttermilk recipe with ingredients you already have, for a fraction of the cost!
- Vanilla extract – Don’t cheap out on this one, friends. High-quality extract is always best for baking.
- Lemon – I just use the zest from the lemon. Save the actual fruit for other recipes.
- Salt – A generous pinch of salt in the batter does wonders to bring out the sweet blueberry flavor.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep Muffin Pans – Before I begin, I the soften the butter on the countertop for 15 minutes or so. Don’t let it melt or it will make the batter goopy! When the butter is soft enough, I preheat the oven to 375 degrees F and line a muffin pan with liners. You can either use one 18-cup muffin pan for standard size muffins, or a 12-cup pan for larger blueberry muffins.
Cream Butter and Sugar – While the oven preheats, I add the softened butter and granulated sugar to the bowl of a standing mixer. You can also use a large bowl and electric hand mixer, if you like. Either way, cream the butter and sugar for 3-5 minutes, until the mixture is light and fluffy. Trust me, you don’t want to rush this process! You know what they say, the fluffier the butter and sugar, the fluffier the muffins. (Ok, well maybe I’m the only one who actually says this?)
Make the Batter – Now that I have perfectly creamed the butter and sugar together, it’s time to add the remaining ingredients to the bowl. First, use a rubber spatula to scrape down the bowl, then turn the mixer on low. As it mixes I add the buttermilk, eggs, all but 1 tablespoon of the all-purpose flour, cornstarch, baking powder, salt, vanilla, and lemon zest. Once the ingredients are all evenly combined I immediately turn off the mixer. Like, really immediately. Overworking the batter is a big no-no in making muffins!
Add Blueberries – Time to scrap the bowl down again! I toss the blueberries with that 1 tablespoon of flour we left out of the batter. This helps the blueberries to basically “stick in” with the flour in the batter, and keeps them from sinking to the bottom of the muffins.
When the berries are evenly coated I add them to the bowl of batter and gently (ever so gently!) fold them in with my spatula. As I might have mentioned, you don’t want to over mix or smoosh the berries Squished berries will react with the buttermilk and cause the batter to turn an unpleasant green color. (This won’t affect the flavor, however, the muffins won’t look as tempting.)
Scoop Batter – Next, I use a large cookie scooper to carefully and evenly fill the muffin cups. (An ice cream scoop will also do the trick.) I fill each paper liner with a generous amount of the batter, about 3/4 of the way full. You can see in the photos that I really load ’em up!
Then, because I sometimes like to feel extra fancy like a baker on one of those baking shows, I sprinkle a bit of the turbinado sugar onto each muffin, as you can see in the image below. Sometimes, I also suggest adding a few extra blueberries on top if you like.
Bake! – Into the oven they go! I set a timer for 20 minutes, but I also peek through the glass every now and then to make sure they aren’t getting brown too early. After 20 minutes I’ll remove the pan from the oven and check for doneness using a toothpick. If they aren’t quite set all the way through I put them back in for another 3-4 muffins, then check again. The lemon blueberry muffins should be beautifully light golden brown, with round ‘lil dome muffins tops.
When they’re done baking, I let the muffins sit in the pan for about 5 minutes to cool slightly and not burn my hands. (That’s a fun experience. Ha!) Then flip them out onto a wire rack to cool completely.
Recipe Variations
How Many? This blueberry muffins recipe makes 18 regular size muffins, or 12 extra large muffins. Either way the muffins will get that beautiful bakery-style dome on top!
Gluten Free? Swap the flour with your favorite GF 1-to-1 Baking Mix. And yes, you can also use this for dusting the blueberries.
Vegan? Swap the butter and buttermilk with plant-based alternatives. You can make vegan buttermilk by combining 1/2 cup nut milk with 1 1/2 teaspoons vinegar. Or use flax eggs or store-bought “vegan eggs” in place of the chicken eggs.
Other Fruit? Yep, you can make these berry muffins with other berries! Try making them with blackberries, raspberries, or chopped strawberries.
Storage Notes
I suggest keeping the muffins in an airtight container on the counter for up to 3 days. This keeps them soft but not too soft, moist, and fluffy. If you have to store them for longer, seal them in an airtight container and keep in the fridge for up to a week. They will be a bit more dense and not as fluffy. The delicious lemon and blueberry flavors will still be bright!
I recommend freezing the muffins for longer longer storage. Wrap each muffin individually and place together in a ziploc freezer bag. Freeze for no more than 2-3 months for the best taste. I pop them out of the bag one at a time as needed and let them come to room temperature on the counter for 30 minutes or so. The muffins are good to eat right after thawing. I usually prefer to warm them up slightly to get mine super soft again. Loosely wrapping it in a paper towel and microwaving for 10 seconds at 50% power does the trick!
Frequently Asked Questions
Yes, this easy blueberry muffin recipe can be doubled! You just need to use 2 muffin pans and I suggest baking them one at a time to not crowd them. Use the sliding scale in the recipe below to adjust the measurements.
Crumbly muffins usually means you didn’t use quite enough butter or buttermilk in the batter. It could also be that you over mixed the fats with the dry ingredients, which can dry out the batter.
If your muffins collapse (when they sink in the middle) it might be because the oven wasn’t quite hot enough. I recommend checking your oven’s temp a few times a year with a cooking thermometer to be sure it’s working properly.
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More Breakfast Recipes
Blueberry Muffins Recipe
Video
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- ½ cup buttermilk or whole milk
- 2 large eggs
- 2 cups all-purpose flour + 1 tablespoon
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- zest of 1 lemon
- 2 cups fresh or frozen blueberries (heaping cups)
- 3 tablespoons turbinado sugar
Instructions
- Preheat the oven to 375 degrees F. Line standard muffin pans with 18 paper muffin liners. Spray the exposed edges of the pans with nonstick cooking spray. Set aside.
- In the bowl of an electric mixer, cream the softened butter and granulated sugar on high speed until light and fluffy, about 3-5 minutes. (Don't skimp on the time; this make the batter texture light and fluffy.)
- Scrape the bowl with a rubber spatula. Then turn the mixer on low and beat in the buttermilk, eggs, 2 cups flour, cornstarch, baking powder, salt, vanilla, and lemon zest.
- Once the mixture looks smooth, turn off the mixer as to not over-beat the batter.
- Scrape the bowl again. Then toss the blueberries with the remaining 1 tablespoon flour. Use the spatula to gently mix the blueberries into the batter. Try not to squash the berries.
- Use a cookie or ice cream scoop to portion the batter evenly into the paper liners. (They will be pretty full.) Then sprinkle the turbinado sugar over the tops of the batter. *You can add a few extra berries to the top of each muffin if you like.
- Bake for 20-24 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 5 minutes before flipping out of the pan.
