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.
In This Post
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
- Sugar
- 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
see more: 19 Healthy Breakfasts for When You Don’t Have Time to Eat
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.
see more: 37 Easy Healthy Breakfast Recipes to Jumpstart Your Day
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.
see more: 15 Easy Healthy Breakfast Recipes to Get You Through the Week
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
Ingredients
- 8 tablespoons unsalted butter ,melted and cooled
- 2 large eggs , (Gwyneth calls for organic, I used Omega-3 fortified)
- ½ cup milk , I used non-fat
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoon baking powder
- 1 teaspoon kosher salt , (Gwyneth calls for fine, I used kosher)
- 2 ½ cups blueberries
Instructions
- 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, ¾ 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.
Notes
Nutrition
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
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
Easy delicious muffins.
they are missing a little something, but I can’t quiet put my finger on what… maybe a bit of brown sugar.
but still a good recipe!!
We’re glad you enjoyed these! :)
I had to add more milk I followed the recipe and the dough was very dry .
But with another 1/4-1/2 cup of milk turned into a beautiful batter
Glad to hear you made them work for you Claudia. I’ll try it with more milk and see how it turns out too. May depend on if you’re using skim or whole milk (that would add more butterfat and more lush flavor.)
Great muffins!! I have a question though, how many calories would be in 1 muffin if I used Splenda instead of sugar?
Hi there, I’m not sure what the calorie count would be with Splenda. You could pop it into My Fitness Pal to see.
This recipe is fantastic!
I added cinnamon to the batter and brown sugar to the tops!
Thank you Ashley!
I have been using your recipe for a couple of years now. Always exactly as written, makes delicious blueberry muffins. Thank you.
Glad you enjoyed Star!
Cut recipe in half to make six muffins. Used frozen blueberries that I let partially defrost. These muffins came out absolutely perfect. Delicious!
These are great muffins! I make them often because they are so easy to mix up and get in the oven. No mixer needed. The only thing I change is I add the zest of a lemon to the flour mixture for a lemony taste. Also, I also add some vanilla out of habit.
So glad you like them, and you can never go wrong with lemon—yum!
These are great muffins! I make them often because they are so easy to mix up and get in the oven. No mixer needed. The only thing I change is I add the zest of a lemon to the flour mixture for a lemony taste. Also, I also add some vanilla out of habit.
Sounds delicious Gwen! Happy you enjoyed!
I’ve made these muffins for years. They r excellent and always come out great!
So glad you like them Nancy. THX!
Love this recipe! Is your oven temp for a conventional oven or a convection oven? Mine seem to get a little dark and I’m wondering if this is why?
The oven temp is for regular conventional oven. All ovens are a bit different so adjust as needed.
I made these yesterday and my 86 year old parents said they were the best blueberry muffins they ever ate!!
I’m glad you enjoyed Karen!
I upgraded the recipe by adding the zest from a full lemon to the dry ingredients and a teaspoon of vanilla extract to the wet ingredients. Than before baking I sprinkled coarse cane sugar on top each muffin.
Sounds awesome Jaclyn!
My whole life I’ve been intimidated by baking and have never tried it—until this recipe, which looked sooo good that I had to give it a shot.
Let me tell ya: These are without a doubt the most delicious blueberry muffins I’ve ever tasted, and I’m not just saying that because I made them. They’re light, buttery, packed with sweet blueberry deliciousness, and are the perfect recipe for a newbie like me.
Thank you so much for posting this recipe, and thanks for inspiring first-time bakers. Now that I’ve got a little confidence with muffins, I’m eager to try more of your recipes. Thanks for what you do, Heidi!
I’m so glad you enjoyed it. I can’t really take the credit though, it really belongs to Gwyneth’s mom :)
Good lord these are good!! …and I subbed gf flour, vegan butter and frozen blueberries.
Awesome muffin recipe Heidi. bursting with blueberries. First time I made this as per your recipe. Delish. 2nd time I subbed in 1 C oat flour and also added in 2 mashed bananas. Seems healthier, more yumminess!
So glad you enjoyed!
These turned out amazing! They were a hit with my husband and the littles! I made half mini and half regular! Love that they are just the right amount of sweetness! Thanks for sharing the recipe! It’s a keeper for me!
Made these but minis instead. Very good! Great for breakfast for the little!! The minis work better for us so none is wasted by the little one
Glad you and you both enjoyed it Sabrina!
Just made these with blueberries we picked ourselves, and they turned out WONDERFUL!!! We followed the recipe exactly. That stick of unsalted butter is the key! Yummm.
Thanks for sharing your awesome recipe!
My daughter and I made these today using blueberries from our bushes. They were devine! We will be making again for sure!!
So awesome! Even cooler that you used your home grown berries!
Has anyone subd oat milk instead??
Would work great!
I tried it and it worked great!!! Love this recipe so much.
Ahhh SOO GOOD!! I made these at home with frozen blueberries and they were so amazing and moist! Great and easy recipe! Will definitely use again :))
So glad you liked them too Dana. Thanks for commenting.
I just made these muffins. They have great flavor.
They are delicious!
Hey Heidi,
I made your blueberry recipe for my family and my mom loved your recipe! However I had forgotten to add in the salt. The 2nd time I remade it w chocolate chips instead of blueberries and added salt and it tasted really saltyyy! Has this ever happened to you and do you have any recommendations?
Thanks
Hey Michael, I’d be careful to make sure you’re not using a Salted Butter and added salt. use either one or the other!
What time and temperature should I use for the blueberry muffins if I make mini muffins?
Same temp and 1/4 of the time. Check them frequently and use the toothpick trick to test for doneness.
These muffins are really fabulous !!
Thank you for publishing this post. I wish you success
Hi Heidi, that muffin is awesome and love to make it by myself. thanks for sharing this beautiful recipe and I must say about your crystal clear and eye-catching images.
Thanks Arunava, I’m glad you liked them too!
The muffin sounds so yum and easy to make! Thank you for sharing the recipe. Love all the blueberry recipe :D
My oh my; Gwyneth obviously is a great chef :-)
Heidi,
Blue Berry Muffins are one of our favorite breakfasts and like your daughter, we warm them, cut them in half and butter the cut side. But the reason for this message is…. our local market tops all the muffins with a sprinkle of large sugar and that provides a perfect finish. Before I make these Muffins I need to find out where to obtain that type of sugar and add it to the Muffins. Would you suggest… before or right after they are baked?
Don
Hi Don! You should be able to find that sugar in your local baking isle and you would want to sprinkle it on right before baking. Sounds delicious!
Oh wow. Made these this morning (it’s a cool cloudy day here in Boston…perfect for baking). They’re so tasty and picture-perfect! And bursting with blueberries in every bite!
Hi! I made this today. It’s really good and pretty! I cut down the sugar because i added chocolate chips as well hehe. Thank you for sharing this! =)
You added chocolate chips? You’re my hero! Would love to see your creation on Instagram or Twitter, just hashtag #foodiecrush!
I am enjoying this blueberry series so much! Thanks for sharing :D
http://andresthehomebaker.blogspot.hk
Oh my goooossshhh! How delicious!! :)
I love your recipe! Every time I hear about Mascarpone Whip it reminds me of Giada De Laurentiis. The first photo looks like Blueberry Tiramisu, yummy!
Best muffins ever. EVER.
Only issue I had (don’t get me wrong – I’m not really complaining) the muffins separated in two because the blueberries had created a sauce in the middle of them… So delicious. So juicy. Ya, my muffins were JUICY.
There is no going back for me. This is it. I’m done. Muffin love.
I love that those muffins are so packed with blueberries. The more fruit, the better is my motto. Great round-up of recipes, too.
I’m with you, the more of anything the better. Except for cold sores.
I just found your site and LOVE it! And now I am starving after reading about all the blueberry deliciousness. The Blueberry Trifles look amazing, I will have to try. Thanks!
Thanks Jenelle, now get out there and get blueberrying.
I bought Ms. Paltrow’s cookbook also and I really love it.
I haven’t tried the blueberry muffins yet, but now I guess I just have to! They are going to haunt me until I do!!!
This post is just too tempting by far! I adore the appearance of your rustic juicy muffins, they look just so freakin perfect! I sure they taste just as wonderful :) Loveellyyy
Looks like summer! Thanks for including the blueberry trifles with mascarpone whip, I really want to try those since I’ve never had mascarpone outside the tiramisu. Also, that blueberry ice cream looks delicious!
Holy deliciousness, these look awesome!! Thanks!!
double chocolate chip cookie recipe
Those are all lovely…guess I’m headed to the farmer’s market to find some blueberries!
I’m going to the Farmers Market tonite. But if all else fails, Costco has some big juicers.
I just went blind.
Blueberry blind.
I’m going to have to gather my sanity, pick one of these and dive in.
After I get my vision back. GOOD LORD.
Ok, this is the funniest comment on the blog so far! You made me laugh out loud. I’ll send you some Warby Parkers in the mail. XO
Oh I must make those scones today! However, too much zucchini in my garden, I am making lemon, blueberry zucchini cake instead. But my tummy wants scones.
Aimee
Oh great! I’m sure I’ll be doing a zucchini recipe round up soon, please share your link with me if you post.
Wow…I’m not sure which recipe to make first. This is an amazing round up of blueberry recipes!
Ah thanks Karly! Maybe the ice cream thx to these temps.