Classic Blueberry Muffins

Name: Moist Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Classic baking
Ingredients: 120g butter, softened to room temperature; 130g granulated sugar; 1 packet vanilla sugar (or 1 teaspoon vanilla extract); 2 large eggs, at room temperature; 300g all-purpose flour; 1/2 packet baking powder (about 8g or 1.5 teaspoons); 100ml milk; A pinch of salt; 250g fresh blueberries, rinsed and gently patted dry

Featured in Sweet Treats from My Kitchen.

Moist blueberry muffins with fresh berries. 15 minutes preparation, 20 minutes baking time. Makes 12 fluffy muffins.

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By Reham

Updated on Sat, 12 Apr 2025 22:05:30 GMT

Classic Blueberry Muffins: Juicy and Quick | magichouserecipes.com

A classic blueberry muffin combines a light, fluffy batter with juicy berries for an irresistible pastry. The generous amount of blueberries provides fruity explosions in every bite, while the soft base forms the perfect wrapper.

Our Basic Ingredients

Room temperature butter: For perfect creaminess
Fresh blueberries: Intense fruitiness
Vanilla sugar: Fine aroma
Milk: Makes the batter smooth
Baking powder: For optimal rise

Classic Blueberry Muffins – Moist, Fruity and Quickly Made | magichouserecipes.com

The Path to Perfect Muffins

Beat butter

Cream butter with sugar until light and fluffy
Stir in eggs one at a time

Develop batter

Sift flour and baking powder
Fold in alternately with milk
Carefully fold in blueberries
Use flour-dusted berries

Perfect baking

Fill cups three-quarters full
Bake at 160°C fan for 20 minutes
Perform toothpick test

Classic Blueberry Muffins – Simple, Fluffy and Delicious | magichouserecipes.com

Create Variations

Season with cinnamon or lemon zest
Mix in white chocolate
Use streusel topping
Combine different berries

These classic blueberry muffins are a timeless classic that impresses with its simplicity and fruity flavor.

Frequently Asked Questions

→ Can I use frozen blueberries?: Yes, partially thaw frozen berries and toss them in flour. This prevents the batter from turning blue.
→ Why use room temperature butter?: Room temperature butter creams better and combines more easily with the other ingredients.
→ How do I prevent the muffins from collapsing?: Don't open the oven during baking time and maintain the exact temperature specified.
→ How should I store the muffins?: In an airtight container they stay fresh for 2-3 days. They're also suitable for freezing.
→ Why coat the berries in flour?: This prevents them from sinking to the bottom of the batter and colors the batter less blue.

Moist Blueberry Muffins

Classic blueberry muffins with fresh berries. A quick and easy recipe for moist, fluffy muffins that everyone will love.

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

By: Reham

Category: Desserts & Sweets

Difficulty: Easy

Cuisine: Classic baking

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian

Ingredients

→ For the batter

01 120g butter, softened to room temperature

02 130g granulated sugar

03 1 packet vanilla sugar (or 1 teaspoon vanilla extract)

04 2 large eggs, at room temperature

05 300g all-purpose flour

06 1/2 packet baking powder (about 8g or 1.5 teaspoons)

07 100ml milk

08 A pinch of salt

→ For the filling

09 250g fresh blueberries, rinsed and gently patted dry

Instructions

Step 01

Preheat your oven to 320°F (160°C) with fan/convection on. Line a 12-cup muffin tin with paper liners, or grease and flour the cups if you don't have liners.

Step 02

In a large bowl, beat the softened butter with salt, sugar, and vanilla sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition until fully incorporated.

Step 03

Sift the flour and baking powder together. Add to the butter mixture alternating with milk, beginning and ending with the dry ingredients. Mix just until you have a smooth batter. Gently fold in the blueberries, being careful not to crush them.

Step 04

Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Place in the middle rack of your preheated oven and bake for approximately 20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Notes

If using frozen blueberries, don't thaw them first. Instead, toss them in a tablespoon of flour before adding to the batter to prevent bleeding and sinking.
For an attractive presentation, reserve a few blueberries to place on top of each muffin before baking.

Tools You'll Need

12-cup muffin tin
Paper muffin liners
Electric mixer (hand or stand)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Contains gluten (wheat flour)
Contains dairy (butter and milk)
Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 224
Total Fat: 10 g
Total Carbohydrate: 32 g
Protein: 4 g

Reham

Hi! I'm Reham, the home cook and recipe developer behind Magic House Recipes. I love sharing kitchen-tested recipes that make cooking feel magical. From cherished family dishes to modern favorites, each recipe comes with my personal tips for success.