Simple Blueberry Muffins Recipe with Fresh or Frozen Blueberries by BURGA

Let's get straight into it, because everyone loves blueberry muffins, but everyone might not know how to make them. We've got a recipe that's simple and easy to make over and over again. And what do you end up with?

Blueberry muffins that are soft, moist, and loaded with juicy berries, without any complicated steps or fancy techniques. The batter comes together quickly, bakes fast, and works just as well with fresh blueberries as it does with frozen ones, which makes this a reliable, year-round recipe you can count on whether berries are in season or not.

Why You’ll Love These Blueberry Muffins

This is the kind of muffin recipe you end up memorizing because it never lets you down. Everything comes together in one bowl, the bake time is short, and the texture lands right in that sweet spot–light and fluffy inside with plenty of blueberries in every bite. They’re the kind of muffins that feel just as right for a slow weekend morning as they do for a quick weekday grab-and-go, and they stay tender enough that they still taste great the next day.

Ingredients You Need

This recipe uses simple pantry staples and doesn’t require a mixer or any special equipment, which keeps the process approachable even if you don’t bake often. Measuring accurately is the key to keeping the muffins light and tender, so take a moment to spoon and level your flour or use a scale if you have one.

Dry Ingredients

The dry ingredients give the muffins their structure and help them rise evenly in the oven. Whisking them together first ensures the baking powder is evenly distributed, which prevents uneven lift or bitter pockets in the finished muffins.

• All-purpose flour – 195g

• Sugar – 150g

• Baking powder – 2 teaspoons

• Salt – 1/4 teaspoon

Wet Ingredients

The wet ingredients are what create the soft crumb and moist texture. Oil keeps the muffins tender even after they’ve cooled, and vanilla adds that familiar bakery-style aroma and flavor.

• Milk – 80 ml

• Oil (or neutral vegetable oil) – 80 ml

• 1 large egg

• Vanilla extract – 1 ½ teaspoons

Blueberries

Fresh blueberries are excellent when they’re in season, but frozen blueberries work just as well and make this recipe dependable any time of year. If you’re using frozen berries, add them straight from the freezer (without thawing) so the batter stays clean and evenly colored.

Fresh Blueberries 

Best during peak season – 6 to 8 ounces

Frozen Blueberries

Perfect year-round, used straight from the freezer – 6 to 8 ounces.

Equipment You’ll Need

Everything in this recipe is intentionally simple and beginner-friendly. You don’t need any specialty tools, and nothing here should feel intimidating. Liners are optional, but they make cleanup easier and help prevent sticking, especially if you’re baking a larger batch.

• Muffin pan

• Paper liners (optional)

• Large mixing bowl

• Whisk or spatula

• Cookie scoop (helps keep muffins evenly sized)

Step by Step: How to Make Blueberry Muffins

This walkthrough is meant to be clear and calm, so you always know what’s happening and what the batter should look like at each stage. Take it one step at a time and resist the urge to rush–these muffins reward a gentle hand.

Step 1 - Prepare

Start by preheating your oven and preparing the muffin pan before you mix anything. A fully heated oven is important because it helps the muffins rise quickly once they go in, which leads to better structure and taller tops.

Step 2 - Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This step ensures the baking powder is distributed throughout the batter so the muffins rise evenly and don’t end up with bitter spots.

Step 3 - Mix the Wet Ingredients

In a separate container, combine the milk, oil, egg, and vanilla. Mix until everything looks smooth and uniform. There’s no need to beat vigorously here; just make sure the egg is fully blended and the mixture looks cohesive.

Step 4 - Combine

Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. The batter should look thick and slightly lumpy. Stop mixing as soon as you no longer see dry flour, as overmixing at this stage can make the muffins dense instead of soft.

Step 5 - Add Blueberries

Fold the blueberries into the batter gently, using as few strokes as possible. This helps prevent the berries from breaking and keeps the batter from turning purple. A light touch here keeps the muffins looking clean and evenly packed with fruit.

Step 6 - Fill the Muffin Cups

Spoon the batter into the muffin cups, filling each one about three-quarters full. If you want taller muffin tops, you can fill them slightly higher. Using a cookie scoop helps keep each muffin the same size so they bake evenly.

Step 7 - Bake

Bake the muffins until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid pushing the bake too far because once muffins overbake, they dry out quickly.

Step 8 - Cool

Let the muffins cool in the pan for a few minutes, then transfer them to a cooling rack. This step prevents soggy bottoms and allows the muffins to finish setting so they stay soft rather than crumbly.

Pro Tips for Perfect Muffins

This is the small-details section–the kind of tips that turn good muffins into reliably great ones. None of these steps are complicated, but they make a noticeable difference in texture and appearance.

Don’t Overmix the Batter

Once the wet and dry ingredients come together, mix only until you no longer see dry flour. Stirring too much activates gluten, which leads to muffins that bake up tough instead of light and fluffy. A slightly lumpy batter is exactly what you want here.

How to Prevent Blueberries From Sinking

To help keep blueberries evenly distributed, toss them with a teaspoon of flour before folding them into the batter. This gives them a little grip so they don’t sink to the bottom while baking. A thicker batter and gentle folding also help keep the berries suspended.

Fresh vs Frozen Blueberries

Both fresh and frozen blueberries work beautifully in this recipe. If using frozen berries, keep them frozen until the moment you fold them in. Thawing them first releases excess moisture and color, which can streak the batter and affect texture.

How to Get Taller Muffin Tops

For taller muffin tops, fill the cups slightly higher and bake the batter right away… don’t let it sit around. Baking in a fully preheated oven helps the muffins rise quickly. For a bakery-style finish, a light sprinkle of sugar on top adds a subtle crunch.

How to Store Blueberry Muffins

Proper storage keeps muffins soft, moist, and enjoyable even a day or two after baking. The key is limiting air exposure and excess moisture.

Room Temperature

Store muffins in an airtight container at room temperature for the best texture over the next couple of days. Adding a paper towel to the container helps absorb excess moisture and prevents sogginess.

Fridge

Refrigeration isn’t ideal since it can dry muffins out, but it works if you need longer storage. If you do refrigerate them, a quick warm-up in the microwave helps restore softness.

Freezing Instructions

Blueberry muffins freeze very well and are perfect for meal prep. Once cooled, place them in a sealed freezer bag or container and freeze. Thaw at room temperature or warm briefly before eating to bring back that fresh-baked feel.

Common Muffin Mistakes

If muffins don’t turn out quite right, it’s usually due to a small, fixable issue. Here’s how to spot and solve the most common problems.

Dry Muffins

Dry muffins are often caused by overbaking or using too much flour. Bake just until the centers are set, and measure flour carefully using the spoon-and-level method or a scale.

Dense or Flat Muffins

This usually happens when the batter is overmixed or the baking powder is no longer fresh. Mix gently and check that your baking powder hasn’t expired if muffins aren’t rising as expected.

Blueberries Bleed Into the Batter

This is common when frozen blueberries are thawed or the batter is stirred too much after adding them. Use frozen berries straight from the freezer and fold them in gently at the very end.