Bakeshop Blueberry Muffins


We recommend making two batches—one to enjoy and one to freeze—so you never have to go without these delicious blueberry muffins.

Hands On Time:
10 mins
Total Time:
40 mins
1 dozen

Take a break from the boxed muffin mix, and skip the trip to the bakery. This easy blueberry muffin recipe makes even the busiest weekday mornings feel special, yet they're showy and sweet enough to star as part of your weekend brunch party menu.

This homemade blueberry muffin recipe calls for a mere 10 minutes of hands-on time—probably quicker than it would take to drive to your favorite bakery or coffee shop and back. Tack on 20 minutes or so in the oven and five minutes to cool, you'll have homemade blueberry muffins ready to devour in less than an hour.

Have you ever wondered, Can I use frozen blueberries for blueberry muffins recipes?

This ultra-easy baking idea is proof that yes, you absolutely can—in fact it’s even designed with frozen berries in mind.

blueberry muffins

Hannah Zimmerman / Southern Living

Ingredients for Homemade Blueberry Muffins

  • All-purpose flour: Or gluten-free cup-for-cup flour if you’re sharing these muffins with anyone who needs to avoid gluten.
  • Sugar: You’ll need 1 cup for the batter mixture and 4 teaspoons (1 tablespoon + 1 teaspoon) to sprinkle on top for a crunchy crown.
  • Baking powder: This leavening agent is responsible for the texture and consistency of the baked muffins. As the muffins cook, the baking powder creates carbon dioxide gas bubbles. These air pockets help the muffins rise as they cook and result in light and tender results.
  • Salt: Just a pinch helps balance out the sweetness of the berries and the sugar.
  • Milk: A plant-based alternative also works.
  • Vegetable oil: Some muffin recipes call for softened butter as the fat source. For this blueberry muffin recipe, we prefer the moistness neutral-tasting oil offers. Canola oil or safflower oil are suitable substitutes if you don’t have or can’t source vegetable oil.
  • Eggs: The protein in a couple eggs provide necessary structure that allow the baking powder to work its lofty magic. Bonus: Eggs also add rich flavor.
  • Frozen blueberries: Since fresh blueberries have a fairly short season—they’re at their best from June through August in most parts of the South—we tested and perfected this recipe with frozen berries. No need to thaw them before adding to the batter. If you’re worried about tinting your muffins a blue-green hue, dump the frozen berries into a colander, rinse them under cold water, then gently pat the berries dry with paper towels before folding the berries in very delicately. (P.S. If you’re lucky enough to have fresh blueberries, feel free to use them here instead. Also, here’s how to freeze fresh blueberries so you can make these muffins again any time of year.) 
blueberry muffins ingredients

Hannah Zimmerman / Southern Living

How to Make Blueberry Muffins

All you need to whip up this easy homemade blueberry muffin recipe is two bowls—one small and one large—a spatula, a muffin tin, and those aforementioned ingredients. Oh yes, and an oven, of course.

Step 1: Preheat the oven to 400°F, and grease a muffin tin with cooking spray or butter. 

Step 2: In a large bowl, combine the flour, sugar, baking powder, and salt. Using your spoon or whisk, make a well in the center of the dry mixture.

Step 3: In a small bowl, stir together the milk, oil, and eggs. Pour the wet ingredients into the well in the center of the dry ingredients. Using a spatula, stir just until the dry ingredients are moistened. Fold in the frozen blueberries. Don’t fret if the batter is thick; it’s designed to be.

folding blueberries into batter

Hannah Zimmerman / Southern Living

Step 4: Using a measuring cup for even portions or a spoon or spatula to eyeball roughly-even muffins, transfer the batter into the 12 greased muffin cups, generously filling completely full. Sprinkle the batter evenly with the final 4 teaspoons of sugar.

Step 5: Bake the muffins for 20 to 25 minutes or until the tops are golden and a wooden pick inserted in the center comes out clean. Remove the muffins from the pan immediately, and cool on a wire rack for 5 minutes.

blueberry muffins in muffin tray

Hannah Zimmerman / Southern Living

How to Serve Blueberry Muffins

Enjoy these blueberry muffins still warm from the oven, at room temperature, or reheated in the microwave for 15 seconds or so. Add a pat of butter, if desired.

To make the muffin part of a complete morning meal, pair it with a fruit salad or piece of fruit and scrambled eggs, fried eggs or hard-boiled eggs. Or add a platter of homemade blueberry muffins to a brunch buffet alongside a quiche or frittata and a yogurt parfait station.

How to Store These Blueberry Muffins

Transfer any extra blueberry muffins to an airtight container and store at room temperature for up to 4 days, or in the refrigerator for up for 1 week.

To freeze, pop the muffins into a zip-top freezer bag, label with the recipe name and the date, and enjoy within 3 months. To reheat, thaw the muffins at room temperature overnight, then transfer to a sheet pan and bake at 300°F for 3 to 5 minutes or until warmed through.


Now that you know how to make blueberry muffins, these extra tips will help you make them better.

Should I coat blueberries in flour?

With frozen blueberries in cake, muffin, and quick bread batter, we find sinking berries to be less of an issue, but coating the berries can help prevent them from bleeding color into the batter.

If you’re worried about the hue, if you’re swapping in fresh berries or you notice that your frozen ones tend to fall to the bottom, this is a savvy solution for how to keep blueberries from sinking: Simply toss the berries with 1 to 2 tablespoons of extra flour before folding them into the batter. This helps the berries adhere to the batter as you fold them in and keeps the fruit distributed well throughout the muffins. 

blueberry muffins

Hannah Zimmerman / Southern Living

Why does my blueberry muffin recipe come out less tender than the bakery kind?

You might be overmixing the batter. Try stirring just until the dry ingredients are incorporated. A few lumps are just fine and will bake out beautifully (and are better than dense, bulky muffins).

Could I try making this blueberry muffin recipe with another kind of fruit?

You bet. Try trading in 2 cups of fresh or frozen cherries (pitted), raspberries, blackberries, or chopped peaches. Aim to slice the pieces into chunks that are about the size of blueberries, if they’re larger.

Can I bake this classic blueberry muffin recipe in a different style of pan?

Choose your own adventure; a mini muffin tin, jumbo muffin tin, or mini loaf pans all work just fine. Just adjust the cooking time up or down depending on if the portions are larger or smaller, and use the toothpick test to tell when they are done. 

How can I add more flavor to this Bakeshop Blueberry Muffin recipe?

Try a homemade Streusel Topping or brown sugar instead of white sugar to sprinkle on top of the muffin batter. Or replace ½ tablespoon of the milk mixture with pure vanilla extract to infuse each crumb with a hint of vanilla flavor. Or to brighten up the flavor a bit, fold 1 tablespoon of lemon zest into the batter when you add the berries.

Editorial contributions by Karla Walsh


  • 3 cups all-purpose flour

  • 1 cup sugar

  • 4 tsp. baking powder

  • 3/4 tsp. salt

  • 3/4 cup milk

  • 2/3 cup vegetable oil

  • 2 large eggs

  • 2 cups frozen blueberries

  • 4 tsp. sugar


  1. Combine first 4 ingredients in a large bowl; make a well in center of mixture. Stir together milk, oil, and eggs in a small bowl; add to dry ingredients, stirring just until dry ingredients are moistened.

    batter with melted butter

    Hannah Zimmerman / Southern Living

    Fold in frozen blueberries. (Batter will be thick.)

    folding blueberries into batter

    Hannah Zimmerman / Southern Living

    Spoon batter into 12 greased muffin cups, generously filling completely full. Sprinkle batter evenly with 4 teaspoons sugar.

    blueberry muffins in muffin tin

    Hannah Zimmerman / Southern Living

  2. Bake at 400°F for 20 to 25 minutes or until tops are golden and a wooden pick inserted in center comes out clean. Remove from pan immediately, and cool on a wire rack 5 minutes.

    blueberry muffins with fresh blueberries

    Hannah Zimmerman / Southern Living

Additional reporting by Karla Walsh
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