These classic blueberry muffins are soft, fluffy, and packed with juicy bursts of blueberry in every bite. Made with simple pantry ingredients and just the right amount of sweetness, they’re perfect for breakfast, brunch, or a cozy afternoon treat.
Whether you’re using farm fresh berries or frozen ones, this recipe is easy to make and even easier to love. Plus, if you’re raising quail like I do, you can swap in quail eggs for a chicken egg alternative!
Blueberry Muffins
Ingredients
Instructions
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Preheat oven to 375°F (190°C). Line your muffin pan with paper liners or grease lightly.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
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In a medium bowl, whisk the eggs until smooth. Add the butter, milk, and vanilla extract to the whisked eggs. Mix together until combined.
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Add the wet mixture into the bowl with the dry ingredients. Mix until just combined. The batter will be thick. Do not overmix.
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Fold in blueberries gently into the batter.
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Fill each muffin cup or liner to about ¾ full of batter. Sprinkle tops with the optional tablespoon of sugar for a sweet topping.
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Bake muffins for about 17–20 minutes, or until a toothpick inserted in the center comes out clean and tops are lightly golden.
Note
Tips
- For extra blueberry flavor, press a few extra berries into the tops before baking.
- Muffins can be stored in an airtight container for up to 3 days, or frozen for up to 2 months.
- If you're using frozen blueberries, there's no need to unthaw them before baking.