20 Delicious Blueberry Muffin Recipes for Every Occasion

Everyone loves a good blueberry muffin, right? Whether you’re whipping up a quick breakfast, packing a lunchbox treat, or craving a cozy afternoon snack, we’ve got you covered with 20 Delicious Blueberry Muffin Recipes for Every Occasion. From classic to creative, these recipes promise to deliver moist, berry-packed goodness that’ll have everyone asking for seconds. Let’s dive into the sweet, fluffy world of blueberry muffins!

Classic Buttermilk Blueberry Muffins

Whipping up a batch of these buttermilk blueberry muffins is like welcoming a little piece of sunshine into your kitchen. Perfect for beginners, this recipe walks you through each step to ensure fluffy, berry-packed results every time.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of buttermilk
• 1/2 cup of melted butter
• 1 large egg
• 1 tsp of vanilla extract
• 1 1/2 cups of fresh blueberries
• A splash of milk (for brushing)
• A couple of tbsp of coarse sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, mix the buttermilk, melted butter, egg, and vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Carefully fold in the blueberries, distributing them evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Lightly brush the tops with milk and sprinkle with coarse sugar for a sweet, crunchy top.
8. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These muffins boast a moist crumb and bursts of juicy blueberries, with a slightly crisp top that’s irresistible. Serve them warm with a dab of butter or alongside your morning coffee for a truly comforting treat.

Lemon Glazed Blueberry Muffins

Very few things can brighten up your morning like the zesty aroma of lemon glazed blueberry muffins wafting through your kitchen. Perfect for beginners, this recipe walks you through each step to ensure your muffins come out fluffy, moist, and bursting with flavor.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar, packed
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of milk
• 1/2 cup of unsalted butter, melted
• 1 large egg
• 1 tsp of vanilla extract
• 1 1/2 cups of fresh blueberries
• 1 tbsp of lemon zest
• 1/4 cup of lemon juice
• 1 cup of powdered sugar

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, egg, and vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. Carefully fold in the blueberries and lemon zest to distribute them evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. While the muffins cool, whisk together the lemon juice and powdered sugar to create a smooth glaze.
9. Once the muffins are cool to the touch, drizzle the lemon glaze over the top of each muffin.
10. Let the glaze set for a few minutes before serving.

Delightfully tangy and sweet, these muffins have a tender crumb and juicy blueberries in every bite. Serve them warm with a dollop of whipped cream or alongside your favorite coffee for an extra special treat.

Vegan Blueberry Muffins with Almond Flour

Delightfully moist and bursting with fresh blueberry flavor, these vegan muffins made with almond flour are a guilt-free treat perfect for any time of the day. Designed with beginners in mind, this recipe walks you through each step to ensure baking success.

Ingredients

• 2 cups of almond flour
• 1/2 cup of maple syrup
• 1/4 cup of coconut oil, melted
• A splash of vanilla extract
• 1 tsp of baking soda
• A pinch of salt
• 1 cup of fresh blueberries
• 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a small bowl, prepare the flax egg by mixing the ground flaxseed with water. Let it sit for 5 minutes to thicken.
3. In a large mixing bowl, combine the almond flour, baking soda, and salt. Tip: Sifting the almond flour can prevent lumps for a smoother batter.
4. Add the maple syrup, melted coconut oil, vanilla extract, and flax egg to the dry ingredients. Stir until just combined. Tip: Overmixing can lead to dense muffins, so mix until the ingredients are just incorporated.
5. Gently fold in the blueberries, being careful not to crush them. Tip: Tossing the blueberries in a little almond flour before adding can help prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Absolutely perfect for breakfast or a snack, these muffins have a tender crumb and a naturally sweet flavor. Try serving them warm with a dollop of almond butter for an extra protein boost.

Blueberry Cream Cheese Muffins

These Blueberry Cream Cheese Muffins are the perfect blend of sweet and tangy, with a moist crumb that’s irresistible. Today, we’ll walk through each step to ensure your muffins come out perfectly every time.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of brown sugar
• 1 tbsp of baking powder
• A pinch of salt
• 1 cup of fresh blueberries
• 4 oz of cream cheese, softened
• 1/2 cup of unsalted butter, melted
• 2 large eggs
• 1/2 cup of milk
• A splash of vanilla extract

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. Gently fold in the blueberries to the dry ingredients to coat them lightly with flour.
4. In another bowl, beat the cream cheese until smooth, then mix in the melted butter, eggs, milk, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing will make the muffins tough.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Combining the cream cheese with the blueberries creates a delightful contrast in every bite. Serve these muffins warm with a dollop of cream cheese on top for an extra indulgent treat.

Whole Wheat Blueberry Muffins with Honey

Here’s how to whip up some wholesome whole wheat blueberry muffins sweetened with honey, perfect for a healthy start to your day or a sweet afternoon treat.

Ingredients

• 2 cups of whole wheat flour
• 1/2 cup of honey
• 1/2 cup of milk, plus a splash more if needed
• 1/4 cup of melted butter
• 1 large egg
• 2 tsp of baking powder
• 1/2 tsp of salt
• 1 cup of fresh blueberries
• A couple of tsp of vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
3. In another bowl, mix the honey, milk, melted butter, egg, and vanilla extract until well combined. Tip: If the honey is too thick, warm it slightly to make mixing easier.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins tender.
5. Gently fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding them can help prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Very moist and fluffy, these muffins have a delightful sweetness from the honey and bursts of juicy blueberries. Try serving them warm with a dollop of Greek yogurt for an extra protein boost.

Blueberry Oatmeal Muffins

Making Blueberry Oatmeal Muffins is a delightful way to start your morning, combining the wholesome goodness of oats with the sweet burst of blueberries. Follow these steps to create muffins that are perfectly moist and flavorful every time.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 cup of rolled oats
• 2/3 cup of sugar
• 1/2 tsp of salt
• 1 tbsp of baking powder
• 1/3 cup of vegetable oil
• 1 egg
• 1/3 cup of milk, plus a splash more if needed
• 1 cup of fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, oats, sugar, salt, and baking powder.
3. In another bowl, beat the egg, then mix in the oil and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay. Tip: Overmixing can lead to tough muffins.
5. Gently fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding can prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 20 minutes.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, these muffins boast a tender crumb with pockets of juicy blueberries and a subtle oat texture. Serve them warm with a dab of butter or enjoy them as a quick, on-the-go breakfast.

Blueberry Banana Muffins

Just imagine starting your day with the sweet aroma of Blueberry Banana Muffins wafting through your kitchen. These muffins are the perfect blend of juicy blueberries and ripe bananas, creating a moist and flavorful treat that’s surprisingly easy to make.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of sugar
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 1/2 cup of melted butter
• 2 ripe bananas, mashed
• 2 eggs
• a splash of vanilla extract
• 1 cup of fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, mashed bananas, eggs, and vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough muffins.
5. Carefully fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding can prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 18 minutes.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, these muffins have a tender crumb with bursts of blueberry in every bite. Serve them warm with a dab of butter or enjoy them as a quick breakfast on the go.

Blueberry Yogurt Muffins

Ready to bake something that’ll make your morning routine a little sweeter? These Blueberry Yogurt Muffins are not just easy to whip up but also pack a moist, tender crumb thanks to the yogurt. Perfect for beginners, this recipe walks you through each step to ensure muffin success.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 egg
• 3/4 cup plain yogurt
• 1 tsp baking powder
• 1/2 tsp baking soda
• A pinch of salt
• 1 cup fresh blueberries
• A splash of vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the vegetable oil, egg, yogurt, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough muffins.
5. Carefully fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding them can prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Now, these muffins come out with a delightful golden top and a burst of juicy blueberries in every bite. Not only are they perfect with your morning coffee, but they also freeze beautifully for a quick grab-and-go breakfast.

Blueberry Chocolate Chip Muffins

Creating the perfect batch of Blueberry Chocolate Chip Muffins is easier than you think, especially when you follow these straightforward steps. Let’s dive into the process together, ensuring you end up with muffins that are bursting with flavor and have the ideal texture.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of milk
• 1/2 cup of melted butter
• 1 large egg
• 1 tsp of vanilla extract
• 1 cup of fresh blueberries
• 1/2 cup of chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, egg, and vanilla extract until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins tender.
5. Gently fold in the blueberries and chocolate chips. Tip: Tossing the blueberries in a little flour before adding can help prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop can make this step easier and less messy.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Here you have it, muffins that are wonderfully moist with pockets of juicy blueberries and melty chocolate chips. Enjoy them warm with a dab of butter or as a sweet addition to your morning coffee routine.

Blueberry Coconut Muffins

Alright, let’s dive into making these delightful Blueberry Coconut Muffins that are sure to brighten up your morning or serve as a sweet afternoon treat. A perfect blend of juicy blueberries and tropical coconut, these muffins are a breeze to make, even for beginners.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of shredded coconut
• 1 tbsp of baking powder
• A pinch of salt
• 1 cup of milk
• 1/4 cup of melted coconut oil
• 1 large egg
• A splash of vanilla extract
• 1 cup of fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted coconut oil, egg, and vanilla extract until smooth. Tip: Ensure the coconut oil is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins tender.
5. Gently fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding can help prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step easier and less messy.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

What you’ll love about these muffins is their moist texture, thanks to the coconut oil, and the bursts of blueberry in every bite. Serve them warm with a dab of butter or enjoy them as is for a quick, satisfying snack.

Blueberry Zucchini Muffins

You’re in for a treat with these Blueberry Zucchini Muffins, a perfect blend of sweet and wholesome. Let’s dive into making these delightful muffins step by step, ensuring you get them just right.

Ingredients

• 1 1/2 cups of all-purpose flour
• 3/4 cup of sugar
• 1/2 tsp of baking soda
• 1/4 tsp of baking powder
• 1/4 tsp of salt
• 1/2 cup of vegetable oil
• 1 egg
• 1/4 cup of milk
• 1 tsp of vanilla extract
• 1 cup of grated zucchini
• 1 cup of fresh blueberries
• A sprinkle of cinnamon for that extra warmth

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
3. In another bowl, mix the vegetable oil, egg, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients gently, just until combined. Overmixing can lead to tough muffins.
5. Stir in the grated zucchini and blueberries, distributing them evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. A tip: Use an ice cream scoop for uniform muffins.
7. Sprinkle the tops with a little cinnamon for a fragrant touch before baking.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them after 20 minutes to avoid overbaking.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

After baking, these muffins boast a moist texture with bursts of juicy blueberries and a subtle hint of zucchini. Enjoy them warm with a dab of butter or as a sweet start to your morning.

Blueberry Almond Flour Muffins

Every baker knows the joy of pulling a fresh batch of muffins out of the oven, especially when they’re as wholesome and delicious as these Blueberry Almond Flour Muffins. Perfect for beginners and seasoned bakers alike, this recipe walks you through each step to ensure your muffins come out perfectly moist and bursting with blueberry flavor.

Ingredients

• 2 cups of almond flour, because it’s all about that nutty, tender crumb
• 1/2 cup of maple syrup, for a natural sweetness that pairs beautifully with blueberries
• 3 large eggs, to bind everything together and add richness
• 1/4 cup of melted coconut oil, for a hint of tropical flavor and moisture
• A splash of vanilla extract, because it makes everything better
• 1 tsp of baking soda, to give your muffins the perfect rise
• A pinch of salt, to balance the sweetness
• 1 cup of fresh blueberries, because they’re the star of the show

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with coconut oil.
2. In a large bowl, whisk together the almond flour, baking soda, and salt until well combined.
3. In another bowl, beat the eggs, then mix in the maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this keeps the muffins tender.
5. Carefully fold in the blueberries, distributing them evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, these muffins have a delightful texture—moist and fluffy with little bursts of juicy blueberries. For an extra special touch, serve them warm with a dollop of almond butter or a drizzle of honey.

Blueberry Cinnamon Roll Muffins

Ready to dive into a baking project that combines the comfort of cinnamon rolls with the freshness of blueberries? These Blueberry Cinnamon Roll Muffins are a delightful twist on two classics, perfect for a cozy morning or a sweet afternoon treat.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of milk
• 1/4 cup of melted butter
• 1 large egg
• 1 tsp of vanilla extract
• 1 cup of fresh blueberries
• 1/4 cup of brown sugar
• 1 tbsp of ground cinnamon
• A splash of heavy cream for brushing

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
5. Gently fold in the blueberries to distribute them evenly throughout the batter.
6. In a small bowl, mix the brown sugar and cinnamon for the filling.
7. Fill each muffin cup halfway with batter, then sprinkle a teaspoon of the cinnamon-sugar mixture over each. Top with the remaining batter and another sprinkle of the cinnamon-sugar mix. Tip: This layering creates a sweet, cinnamon-filled center.
8. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
9. Brush the tops of the warm muffins with a little heavy cream for a glossy finish.

How these muffins turn out is nothing short of magical—soft and fluffy with bursts of juicy blueberries and a swirl of cinnamon sugar in every bite. Serve them warm with a dollop of whipped cream or a drizzle of icing for an extra indulgent treat.

Blueberry Sour Cream Muffins

Over the weekend, I stumbled upon a recipe that’s as delightful to make as it is to eat. These Blueberry Sour Cream Muffins are a perfect blend of tangy and sweet, with a texture that’s just right. Let’s dive into making them together, step by step.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 1 cup of sour cream
• 1/2 cup of unsalted butter, melted
• 2 large eggs
• 1 tsp of vanilla extract
• a splash of milk
• 1 1/2 cups of fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the sour cream, melted butter, eggs, and vanilla extract until well combined. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Gently fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding them can prevent them from sinking to the bottom.
6. If the batter seems too thick, add a splash of milk to loosen it up.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Zesty and moist, these muffins have a delightful crumb and bursts of juicy blueberries in every bite. Serve them warm with a dollop of butter or a drizzle of honey for an extra special treat.

Blueberry Chia Seed Muffins

Alright, let’s dive into making these delightful Blueberry Chia Seed Muffins that are not only nutritious but also incredibly easy to whip up. A perfect blend of sweet and tangy, these muffins are ideal for a quick breakfast or a healthy snack.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of sugar
• 2 tsp of baking powder
• A pinch of salt
• 1/4 cup of chia seeds
• 1 cup of fresh blueberries
• 1/2 cup of milk
• 1/4 cup of vegetable oil
• 1 egg
• A splash of vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and chia seeds until well combined.
3. Gently fold in the blueberries to the dry ingredients, ensuring they’re evenly distributed without crushing them.
4. In another bowl, beat the egg, then mix in the milk, vegetable oil, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until combined. Overmixing can lead to tough muffins.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Here’s a tip: For an extra burst of flavor, toss the blueberries in a little flour before adding them to the batter to prevent them from sinking to the bottom. Also, if you prefer a sweeter muffin, you can sprinkle a little sugar on top before baking. Lastly, storing these muffins in an airtight container will keep them moist for days.

How delightful these muffins turn out with their moist texture and bursts of juicy blueberries, complemented by the slight crunch of chia seeds. Serve them warm with a dollop of Greek yogurt for a protein-packed breakfast or enjoy them as is for a guilt-free treat.

Blueberry Pumpkin Muffins

Whipping up a batch of Blueberry Pumpkin Muffins is a fantastic way to blend the cozy flavors of fall with the sweet tang of summer berries. Let’s walk through the process together, ensuring you end up with perfectly moist and flavorful muffins every time.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of brown sugar, packed
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 tsp of pumpkin pie spice
• 1 cup of canned pumpkin puree
• 1/3 cup of vegetable oil
• 2 large eggs
• a splash of vanilla extract
• 1 cup of fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice until well combined.
3. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the muffins tender.
5. Fold in the blueberries gently. Tip: Tossing the blueberries in a little flour before adding them can prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Moist and fluffy, these muffins boast a delightful contrast between the earthy pumpkin and the burst of juicy blueberries. Serve them warm with a dab of butter or enjoy them as a sweet start to your morning with a cup of coffee.

Blueberry Maple Pecan Muffins

Every baker knows the joy of pulling a batch of warm muffins out of the oven, especially when they’re packed with juicy blueberries, sweet maple syrup, and crunchy pecans. Let’s walk through how to make these delightful Blueberry Maple Pecan Muffins together, step by step.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of maple syrup
• 1/2 cup of melted butter
• 2 large eggs
• 1/2 cup of milk
• 1 tsp of vanilla extract
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of fresh blueberries
• 1/2 cup of chopped pecans

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter, maple syrup, eggs, milk, and vanilla extract until smooth. Tip: Make sure your eggs are at room temperature for a smoother batter.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the muffins tender.
5. Fold in the blueberries and pecans gently. Tip: Tossing the blueberries in a little flour before adding them can prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop can make this step easier and less messy.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These muffins boast a moist crumb, bursts of blueberry sweetness, and a satisfying crunch from the pecans. Try serving them warm with a drizzle of maple syrup for an extra indulgent breakfast treat.

Blueberry Ricotta Muffins

Let’s dive into making these irresistibly tender Blueberry Ricotta Muffins, perfect for a cozy morning or a sweet afternoon treat. This recipe combines the creamy richness of ricotta with the bright burst of blueberries, all wrapped up in a fluffy muffin that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup ricotta cheese
• 1/3 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• A sprinkle of powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the ricotta, milk, melted butter, egg, and vanilla until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the muffins light and fluffy.
5. Add the blueberries to the batter, folding them in gently to distribute evenly without breaking them.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop works great for this to ensure even sizes.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Zesty and moist, these muffins strike a delightful balance between sweet and tangy, with the ricotta adding a subtle creaminess. Serve them warm with a dab of butter or alongside your morning coffee for an extra special treat.

Summary

You’ve just discovered a treasure trove of blueberry muffin recipes perfect for any moment! Whether you’re baking for a special occasion or just because, there’s a recipe here to satisfy every craving. We’d love to hear which one becomes your go-to—drop a comment below and don’t forget to share your baking adventures by pinning this article on Pinterest. Happy baking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.