Blueberry Muffins

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Blueberry muffins are a delicious grab and go breakfast for busy mornings. These muffins are easy to make and keep on hand.

These are to die for blueberry muffins!

They are everything you want in a muffin - moist, slightly sweet with lots of blueberry flavor. In other words, absolutely delicious!

I have tried a lot of blueberry muffin recipes over the years and these are my favorite blueberry muffins.

There's nothing quite like the smell of fresh blueberry muffins baking in the oven. The house fills with the most amazing aroma and everyone knows that something delicious is about to be devoured.

Blueberry Muffins

These muffins are perfect for breakfast, brunch or a snack. They pair perfectly with a cup of coffee or tea. And they also make a great dessert!

This blueberry muffin recipe is easy to make.

One thing I love is to freeze muffins for later. It makes it so easy to pull out the muffins the night before and grab one for later.

This recipe makes the best blueberry muffins and I'm sure you'll agree.

Blueberry Muffin Ingredients

• all-purpose flour
• granulated sugar
• salt
• baking powder
• vegetable oil
• egg lightly beaten
• milk
• fresh or frozen blueberries

How to Make Blueberry Muffins

You'll find this is such an easy blueberry muffin recipe. It doesn't take long at all to mix up and bake.

Step 1: Preheat oven to 400°F. Place paper liners in muffin pan.

Step 2: Whisk together flour, sugar, baking powder and salt. Reserve 1-2 tablespoons of dry mixture.

Step 3: Pour oil into a 1 cup glass measuring cup.

Step 4: Beat egg and add to oil

Step 5: Fill the measuring cup to the 1 cup mark with milk and beat the milk mixture until well combined.

Step 6: Add milk mixture to dry ingredients and stir until well combined, but don’t over mix.

Step 7: Add the frozen berries to a small bowl and sprinkle with the reserved flour mixture. Toss to coat.

Step 8: Gently fold berries into the muffin batter.

Step 9: Divide the batter into the muffin tin, fill about ⅔ full. You can use either a large cookie scoop or an ice cream scoop to help make filling the empty cups easier.

Step 10: Bake at 400°F for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

You can serve warm or at room temperature. Enjoy!

Leftovers

One of the best things about blueberry muffins is that they are so versatile. Whether you are looking for a quick breakfast on the go or a delicious afternoon snack, muffins are a great option.

However, sometimes you may find yourself with more muffins than you know what to do with.

You can store leftover blueberry muffins in an airtight container and store them at room temperature. They will stay fresh for 2-3 days.

If you want to store your muffins for longer you can freeze them. Muffins can be stored for up to 3 months in the freezer.

How to Freeze Blueberry Muffins

To freeze blueberry muffins, first let muffins cool completely.

Then, place in a single layer, without them touching on a baking sheet. Place them into the freezer for about an hour. This will help to prevent them from sticking together.

After they are frozen, you can transfer them to a freezer bag or other freezer safe container to store in the freezer.

Once you are ready to eat them, you can thaw the muffins at room temperature. I like to pull them out of the freezer the night before eating them the next morning.

Can I Use Frozen Blueberries?

You can use either frozen or fresh blueberries. Either way will work in this great recipe.

If you prefer, you can also use wild blueberries in this recipe.

More Bread, Rolls, and Muffin Recipes

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More Recipes You are sure to Love:

Easy Homemade Blackberry Cobbler
Delicious Strawberry Cobbler

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