Our Favorite Blueberry Muffins Recipe (With Video)

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

18

This blueberry muffin recipe is a classic from Martha’s first book Entertaining, and we’ve been making them ever since it first came out. Light, tender, and studded with tons of fresh blueberries, they have a crumb topping that’s optional, but recommended. These muffins rely mainly on basic pantry ingredients, are quick to make, and come out impossibly tender and fragrant every time. If there are any left after breakfast, we pop them in the freezer so we can reheat and enjoy them another day. Make this recipe once, and it's sure to become your go-to muffin recipe too.

A plate of blueberry muffins topped with crumble — Jason Donnelly

Dos and Don'ts for Perfect Blueberry Muffins

Do use ripe blueberries: These muffins are positively loaded with blueberries, so be sure to use ripe ones for the best flavor and juiciness factor. If the fresh berries at your market aren't looking their best, it's worth using frozen blueberries—you can use them straight from the freezer without thawing.

Don't use cold butter: Creaming the butter and sugar traps air in the mixture, which makes for a light, tender crumb. Room temperature butter is key, so take yours out of the refrigerator at least an hour before you plan to bake.

Do alternate wet and dry ingredients: Like some of our other baking recipes, this one calls for adding the wet and dry ingredients alternately in several additions. Doing so incorporates them gently and gradually, preventing overmixing.

Don't overbake: Since ovens heat differently and temperatures can vary, Martha recommends checking on these muffins five minutes before your timer is set to go off. When done, they should look domed and evenly browned on top and spring back gently when pressed.

Directions

Ingredients arranged for making blueberry muffins including eggs flour sugar milk blueberries butter and baking essentials — Jason Donnelly

Make crumb topping (optional):

Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.

Jason Donnelly
Preheat oven and prep muffin tin:

Preheat oven to 375°F. Line standard 12-cup muffin tins with paper liners.

Jason Donnelly
Sift dry ingredients:

Sift together flour, baking powder, and salt into a bowl.

Jason Donnelly
Cream butter and sugar:

With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.

Jason Donnelly
Add eggs and vanilla:

Add eggs and vanilla; mix until well combined.

Jason Donnelly
Add dry ingredients and milk alternately; fold in blueberries:

Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
Divide batter between muffin cups:

Divide batter evenly among prepared cups; if desired, sprinkle crumb topping evenly over batter in each cup.

Jason Donnelly

Jason Donnelly
Bake and cool:

Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.

Jason Donnelly

Variation: Another Way to Top Our Blueberry Muffins

Finishing the blueberry muffins with the optional streusel topping makes for a richer, more decadent eating experience and adds a bakery-level touch that is sure to impress. For something lighter, try Martha's spiced sugar topping instead. It features ground mace (the webbed coating of the nutmeg seed). Fragrant and crackly, it pairs beautifully with blueberries and brings a touch of sparkle to each bite.

In a small bowl, rub 1/4 teaspoon of freshly ground mace into 3 tablespoons of granulated sugar. Sprinkle mixture evenly over batter before baking.

If you don't have mace handy, swap in a scant 1/4 teaspoon of freshly ground nutmeg instead. Sanding sugar can be substituted for granulated for even more crunch.

Storing and Reheating Blueberry Muffins

Store the fully cooled muffins in an airtight container lined with a layer of paper towels. Before closing the container, place another paper towel on top—the paper towels will absorb any excess moisture and keep the muffins from becoming soggy. Stored this way, muffins will stay fresh for up to 4 days.

You can also freeze muffins for up to three months. Wrap each one individually in plastic wrap, then store in a freezer bag. Let thaw at room temperature, or see reheating instructions below.

How to Reheat Muffins

Warm room temperature muffins in a 350-degree Fahrenheit oven for 5 minutes or in the microwave for 15 seconds. Alternatively, split them in half and toast, cut side up, for 2 to 3 minutes.

To reheat frozen muffins, microwave them (unwrapped) for 30 to 60 seconds per muffin, or wrap in foil and bake at 350 degrees for 10 to 15 minutes.

Frequently Asked Questions

Can you make this recipe without a mixer?

We do not recommend making this recipe without an electric mixer, but you can. Creaming the butter and sugar is a key step that makes for a very light, tender crumb and the mixer is the best way to do this. To make these muffins without a mixer: Use a whisk to beat softened butter and sugar by hand until well combined and lightened. Whisk in the eggs and vanilla, then switch to a rubber spatula for the remaining steps.
Can you make this recipe without paper liners?

Yes, you can make this recipe without paper liners. To ensure any easy release, butter each muffin cup well, then dust with flour. Shake muffin tin to evenly distribute flour around each cup, then dump out the excess.
Why aren't my muffins domed on top?

If your muffins aren't domed on top, your oven may not have been sufficiently preheated. A hot oven is key to create steam within the batter which helps the muffins rise. Over mixing the batter or under filling the muffin cups can also impact the shape of the finished muffins.