These homemade blueberry muffins are moist, loaded with berries, and so easy to make from scratch that I’ll never make the boxed kind again.
There are several recipes for my favorite baked goods that I am perennially trying to find the PERFECT recipe for. My top three recipe-seeking baking obsessions are: the best chocolate chip cookies—CHECK! and with chocolate chip with oatmeal—CHECK!, the best brownies—CHECK!, and the best blueberry muffins—now it’s CHECK CHECK CHECK!
I made these easy blueberry muffins as I always do for Christmas morning, and then I made them again a week later, and then I made them again just a few days ago. After referring to this post that many times, I wanted to give it a refresh. So here we are, all shiny and new.
A few years ago when I purchased my copy of the multi-faceted-actress-singer-Goop-creator-now media mogul Gwyneth Paltrow’s My Father’s Daughter cookbook, and discovered her mother’s recipe for blueberry muffins, my heart skipped a beat.
The photography plus my girl crush on Gwyneth back then made me pick up the book. But it was that blueberry muffin recipe that sold it. And why I’m sharing it again today.
What’s in Blueberry Muffins?
These moist blueberry muffins start with basic muffin ingredients that make a perfect crumb muffin. But, unlike a lot of muffin recipes, there’s no oil in this blueberry muffin recipe.
Here are the blueberry muffin ingredients you’ll need to make this recipe:
- Fresh blueberries (I look for the biggest berries I can find)
- All-purpose flour
- Baking powder
- Eggs (organic pasture raised are best)
- Melted butter (I use salted, but unsalted works too)
- Milk (I use non-fat but you can use whole or even buttermilk if you like)
- Kosher salt
How to Make Blueberry Muffins from Scratch
This blueberry muffin recipe couldn’t get any easier. You just whisk together the wet ingredients in one bowl, and the dry in another. Combine the two, then carefully fold the fresh blueberries into the batter.
Divide the batter between 12 muffin cups and bake until a toothpick inserted in the center comes out clean. You can eat these babies warm with a pat of butter (my daughter’s favorite), or enjoy them at room temperature.
Can You Freeze Muffins?
Freezing blueberry muffins is a great way to enjoy the flavor of fresh blueberries year-round. To freeze these muffins, let them cool to room temperature before storing them in a freezer-safe bag. When you’re ready to eat them, set them on the counter to thaw.
Should I Use Fresh or Frozen Blueberries?
I prefer fresh blueberries for this easy muffin recipe. I look for the biggest, juiciest berries I can find at the store (although farmers market berries are the best!).
Tips for the Best Blueberry Muffins
After making these so many times, I have a few guidelines to make them a success every time.
When mixing the batter, be sure the melted butter has cooled to room temperature and your eggs are room temperature too. If you don’t, the mixture of the two with the milk will seize and clump, so that they don’t even distribute in the batter.
Another thing I like about this recipe is you can quickly mix it by hand in a bowl. No electric devices and extra dish washing required.
The recipe produces a much thicker batter than the runny, Betty Crocker boxed mix that my sister and I were charged with making on Christmas mornings. Because the batter is thicker, the blueberries won’t sink in the batter like they might if it were thinner. Thick is good. Thick in this recipe is great.
I used to use muffin liners for these babies, but I’ve given them up. Instead, I save the wrapper from my stick of butter and use the residue and maybe a touch more to swipe the inside of the muffin cups. I learned this trick from my mom when she makes her BEST FUDGE EVER.
I use a cookie scoop to evenly distribute the batter to the muffin tins. And I’ll usually stick a couple of blueberries right on top so the muffins really burst with blueberry goodness.
Fill the tins to the top with batter for the perfect muffin top rise, then pop a few extra berries on top to pretty them up as they bake. The result is a super tasty, cakey texture with plenty of freshly baked blueberries that burst with each bite.
Eat ’em hot. Eat ’em cold. They’re the perfectly portable morning breakfast situation (or snack!) any time of the day.
More Blueberry Recipes to Make Now
- The Berry Best Four Berry Pie Recipe
- Berry Delicious Fruit Salad Recipe
- Birthday Cake Pie with Chocolate Mousse and Berries
- Blueberry Buckle with Lemon Glaze
- Blueberry Oatmeal Quick Bread
- 20-Minute Berry Jam
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats
Gwyneth's Blueberry Muffins Recipe
- 8 tablespoons unsalted butter ,melted and cooled
- 2 large eggs , (Gwyneth calls for organic, I used Omega-3 fortified)
- 1/2 cup milk , I used non-fat
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 teaspoon kosher salt , (Gwyneth calls for fine, I used kosher)
- 2 1/2 cups blueberries
- Preheat the oven to 375 degrees F. Prepare a 12 tin muffin tin with liners or spray with non-stick cooking spray.
- Whisk together the butter, eggs and milk in a medium bowl. In a large bowl, whisk flour, 3/4 cup sugar, baking powder and salt. Stir wet ingredients into dry ingredients then gently fold in blueberries.
- Divide the batter evenly among the muffin tins. Bake for 25-30 minutes or until an inserted toothpick tests clean. Eat warm with more butter (my daughter’s favorite way) or at room temperature.
More Muffins and Quick Breads You’ll Want to Make
- Lemon Poppy Seed Muffins
- The Best Cinnamon Rolls Recipe
- Cherry and Almond Quick Bread
- Chocolate Chip Banana Bread
- Double Chocolate Zucchini Bread Recipe
- German Chocolate Banana Bread
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