Blueberry Breakfast Muffins

Name: Blueberry Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups fresh or frozen blueberries

Highlighted under: Sugar Studio

I absolutely love baking, especially when it comes to whipping up a batch of blueberry breakfast muffins. These muffins are not only incredibly easy to make, but they also fill my kitchen with a delightful aroma that immediately lifts my spirits. The burst of fresh blueberries mingling with the soft muffin base makes for a comforting treat that's perfect for a quick breakfast or a snack. Plus, they stay moist and fluffy for days, making them a staple in my home.

Created by

Helena Wright

Last updated on 2026-02-15T06:01:35.656Z

During one of my weekend baking sessions, I decided it was time to try making blueberry muffins from scratch. I wanted something that was fluffy and packed with flavor. After a few experiments with different recipes, I discovered that using a mix of fresh and frozen blueberries created a rich texture and lovely bursts of juice in every bite.

I also learned that letting the batter rest for just a few minutes before baking enhances the muffins' rise, giving them a bakery-style fluffiness. Now, these blueberry breakfast muffins are a regular in my home, and they never fail to impress!

Why You'll Love These Muffins
Bursting with juicy blueberries in every bite
Soft and fluffy texture that's irresistible
Perfect for breakfast on-the-go or a cozy snack

The Role of Blueberries

Blueberries are the star ingredient in these breakfast muffins, providing bursts of juicy flavor and natural sweetness. Choosing ripe, fresh blueberries ensures that you get the best taste and texture. If you opt for frozen blueberries, no need to thaw them before adding; they’ll keep the muffin batter chilled and create beautiful pockets of moisture as they bake. Just make sure to coat frozen blueberries in a little flour to prevent them from sinking to the bottom.

These small but mighty fruits are packed with antioxidants, vitamins, and minerals, making your muffins not only delicious but also nutritious. Their tartness complements the sweetness of the muffins, creating a delightful contrast that enhances every bite. Whether you enjoy them warm from the oven or at room temperature, the blueberries lend a refreshing juiciness that elevates your breakfast experience.

Tips for Perfectly Fluffy Muffins

Achieving the perfect texture in muffins is all about the mixing technique. Overmixing can lead to dense and tough muffins. When combining the wet and dry ingredients, I recommend folding gently until just combined. This will help retain air in the batter, resulting in a lighter, fluffier muffin. It’s perfectly fine if there are a few lumps – they’ll bake out! Remember, the goal is to combine the ingredients without activating the gluten too much.

Another key aspect of fluffiness is the right balance of acidity and moisture. Buttermilk not only contributes to a tender crumb but also reacts with baking soda to create a fluffy texture. If you don’t have buttermilk on hand, you can substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice and letting it sit for five minutes. This simple tip will mimic buttermilk's acidity and moisture!

Ingredients

Gather the following ingredients for your blueberry breakfast muffins:

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Instructions

Follow these simple steps to bake your muffins:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until smooth.

Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and gently fold them together until just combined. Be careful not to overmix.

Add Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Pro Tips

For an extra touch, sprinkle some coarse sugar on top of the muffins before baking for a lovely crunch.

Storage and Make-Ahead Tips

These blueberry breakfast muffins are perfect for meal prep! You can make a batch on the weekend and store them in an airtight container at room temperature for up to three days. If you want to extend their shelf life, consider freezing them. Place cooled muffins in a freezer-safe bag and they can last up to three months. To reheat, simply pop them in the microwave for about 20-30 seconds or thaw them overnight in the refrigerator and enjoy warm.

When it comes to storing these muffins, be cautious about moisture. Keeping them in a container that is too airtight can cause sogginess. A breathable cover, such as a paper towel laid over the top before sealing the lid, can help absorb any moisture while keeping the muffins fresh. If you ever notice any leftover muffins starting to dry out, a quick drizzle of melted butter on top before reheating can help restore some moisture.

Variations to Try

Feel free to experiment with flavors! For added texture, consider mixing in a handful of chopped nuts, such as walnuts or pecans, which pair wonderfully with blueberries. If you love citrus, try adding the zest of one lemon or orange to the batter; this will add a refreshing brightness that complements the blueberries beautifully. You can also swirl in some cream cheese or almond paste before baking for a decadent surprise.

For those looking for a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. This not only adds nutritional benefits but also a delightful nuttiness. Another option is to reduce the sugar to 3/4 cup and use honey or maple syrup instead for a natural sweetness that adds moisture. Just remember, when substituting liquid sweeteners, you may want to reduce the buttermilk slightly to maintain the right batter consistency.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well in this recipe. Just fold them in the batter directly from the freezer.

→ How do I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

→ Can I substitute all-purpose flour with whole wheat flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option, but it may affect the texture slightly.

→ What can I use instead of buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.