Moist Blueberry Muffins
Enjoy these moist blueberry muffins for breakfast or snacking! Serve them with the optional whipped cinnamon butter!
Blueberry muffins are perfect for those cozy mornings when you’re craving a simple yet satisfying treat. Bursting with juicy blueberries and just the right sweetness, they’re great for sharing with family and friends or enjoying yourself. The muffins make a fantastic breakfast for kids and adults who have little time to sit down and eat breakfast, and there are tons of variations you might enjoy. They’re also an excellent muffin for brunch, an office meeting, or a special occasion.
These muffins are my favorite easy breakfast treat, and the irresistible sweet cinnamon butter offers a unique twist! The whipped cinnamon butter is a simple combination of butter, cinnamon, powdered sugar, and a bit of honey. Feel free to replace the honey with 1 or 2 tablespoons of maple syrup, or use another liquid sweetener. The optional cinnamon butter makes about 1/3 cup, which is more than enough for a dozen blueberry muffins. The leftover cinnamon butter may be refrigerated or frozen and used whenever you want to add warm cinnamon flavor to your toast or breakfast pastries.
For a special brunch or breakfast that is easy on the cook and won’t break the bank, serve the muffins with scrambled eggs, bacon or sausage, and sliced melon or strawberries. Gather your ingredients and whip up a batch of these scrumptious, moist blueberry muffins!
What You’ll Like About This Dish
Moist, tender crumb. Melted butter and milk keep these muffins soft without becoming dense.
Bursting with berries. Fresh blueberries are lightly sweetened so their flavor shines through.
Easy one-bowl mixing. No mixer required—just whisk, stir, and bake.
Optional cinnamon butter. A fun restaurant-style touch that takes these muffins over the top.
Ingredient Notes
- Blueberries: Fresh berries hold their shape best, but rinsed and dried frozen berries work too.
- Granulated sugar: Divided use gives the berries a touch of sweetness and balances the batter.
- Flour: Standard all-purpose flour provides structure without heaviness.
- Milk: Whole milk gives the most moisture, but 2% works.
- Butter: Melted and cooled butter adds richness and helps the muffins stay soft.
- Cinnamon-sugar: Optional, but adds a bakery-style finish.
- Cinnamon butter: A simple whipped spread that pairs beautifully with warm muffins.
Steps to Make Moist Blueberry Muffins
- Toss the blueberries with a little sugar and set aside.
- Mix the dry ingredients in a bowl.
- Whisk the milk, eggs, and vanilla together, then stir in melted butter.
- Combine the wet and dry ingredients just until moistened.
- Fill the muffin cups and sprinkle with cinnamon-sugar, if using.
- Bake until the muffins are golden and a toothpick tests clean.
- Cool slightly before serving.
- Prepare the cinnamon butter and serve on the side, if desired.
Tips
- Coat the blueberries in sugar (or a teaspoon of flour) to help keep them from sinking.
- Mix the batter gently—overmixing leads to tough muffins.
- Let the melted butter cool so it doesn’t scramble the eggs.
- Test early; muffins can go from perfectly baked to dry quickly.
- Use paper liners for easier cleanup and a softer exterior, or bake directly in greased cups for crisp edges.
Recipe Variations
- Nuts or Seeds: Add 1/2 to 1 cup of chopped nuts like walnuts, pecans, or almonds for a crunchy texture and additional flavor. You can either mix them into the batter or sprinkle them on top before baking. Or add a few tablespoons of hulled pumpkin seeds (pepitas), sunflower seeds, chia seeds, or poppy seeds to the muffin batter.
- Streusel topping: Create a delicious, crumbly topping by combining 1/2 cup of flour, 1/2 cup of sugar, 3 tablespoons of softened butter, and 1/2 teaspoon of ground cinnamon. Sprinkle the streusel mixture over the muffin batter before baking for a sweet and crunchy finish.
- Lemon or orange zest: Add the zest of 1 or 2 oranges on lemons to the batter for a refreshing, tangy flavor that complements the blueberries.
- Spices: Enhance the flavor of your muffins with spices like cinnamon, nutmeg, or cardamom. Just a small amount can add depth and warmth to the recipe.
- Other berries or fruits: Mix in other berries, such as raspberries, blackberries, or sliced strawberries, to add variety and a burst of different flavors.
- Dried fruits: Stir in dried fruits like raisins, cranberries, or chopped apricots or dates for extra texture and sweetness. Or add 1/4 cup of dried blueberries along with the fresh blueberries.
- Oats: Add about 1/2 cup of rolled oats to the batter for a more wholesome, hearty muffin. You can also sprinkle some on top for added texture.
- Coconut: Mix in shredded or desiccated coconut for a tropical twist and a chewy texture.
- Seeds: Sprinkle chia seeds, flaxseeds, or poppy seeds into the batter for a subtle crunch and a boost of nutrients.
How to Make the Muffins With Frozen Blueberries
- Using frozen blueberries in your recipe is simple and convenient when fresh blueberries are out of season or unavailable. Here’s how:
- Keep the frozen blueberries in the freezer until you’re ready to mix them into the batter. Thawing them beforehand can cause the muffins to become soggy due to the excess moisture released.
- Optionally, if you’re concerned about the blueberries releasing too much juice or the color bleeding into the batter, you can briefly rinse the frozen blueberries under cold water in a strainer to remove any ice crystals or excess juice. Gently shake off excess water, then lightly pat them dry with a paper towel.
- Toss the blueberries with 2 to 3 tablespoons of flour to help prevent them from sinking during baking. Gently fold the floured blueberries into the batter and bake as directed. The flour coating will help the blueberries stay suspended throughout the muffins.
- Be gentle when folding the blueberries into the batter to minimize color bleeding. Use a rubber spatula or a large spoon and fold until the blueberries are just evenly distributed.
- Frozen blueberries may require a slightly longer baking time, as they can lower the batter’s temperature. Keep an eye on the muffins and use the toothpick test to check for doneness. If the toothpick comes out clean or with a few crumbs, they’re ready.
How to Store
Room temperature: Store in an airtight container for up to 3 days. Add a paper towel to absorb moisture.
Refrigerate: Keep up to 5 days; warm briefly before serving.
Freeze: Freeze individually wrapped muffins for up to 3 months.
Moist Blueberry Muffins
Ingredients
For the Blueberry Muffins
- 1 cup blueberries, rinsed
- 2/3 cup granulated sugar, divided
- 1 3/4 cups flour, (8 ounces)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk, (8 ounces)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, (4 ounces), melted and cooled
- Optional: Cinnamon-sugar for topping
For the Optional Cinnamon Butter
- 1/4 cup unsalted butter, room temperature
- 2 tablespoons confectioners’ sugar
- 1 tablespoon honey
- 3/4 teaspoon ground cinnamon
- Pinch salt
Instructions
Blueberry Muffins
- Toss the blueberries with 3 tablespoons of the sugar and set aside.
- Grease 12 muffin cups or spray with baking spray.
- In a large bowl, combine the flour, the remaining sugar, salt, and baking powder. Whisk to blend.
- In a small bowl, whisk the milk with the eggs and vanilla extract. Add the milk and egg mixture to the dry ingredients along with the melted butter. Mix just until the ingredients are moistened.
- Spoon the batter into the prepared muffin cups—about 1/3 to 1/2 cup in each muffin cup—and sprinkle with cinnamon-sugar, if desired.
- Bake the muffins until browned and a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
- Let the muffins cool for 10 to 15 minutes, then turn them out of the pan and continue cooling on a rack.
Optional Whipped Cinnamon Butter
- In a small bowl, combine 1/4 cup of room temperature unsalted butter, confectioners’ sugar, honey, 3/4 teaspoon of cinnamon, and a pinch of salt.
- Beat or whisk the butter until it is well blended and fluffy.
- Serve alongside the muffins.
Notes
How to Make Quick Bread With This Recipe
- Preheat your oven to the same temperature as indicated in the muffin recipe.
- Prepare the muffin batter as directed in the original recipe.
- Instead of using a muffin tin (Amazon Link), prepare a loaf pan. A standard 8 1/2-by-4 1/2-inch pan (Amazon Link) work well for a 12-muffin recipe. You can also use an 9-by-5-inch loaf pan, but it will result in a shorter loaf.
- Generously grease the loaf pan with butter or baking spray to prevent the quick bread from sticking. You can also line the pan with parchment paper or greased foil, leaving some overhang on the sides for easy removal.
- Turn the prepared batter into the greased loaf pan, spreading it evenly and smoothing the top with a spatula.
- Baking a quick bread will typically take longer than baking muffins. Start by baking the blueberry bread for approximately 50 minutes, then check for doneness. Insert a toothpick or a skewer into the center of the bread; if it comes out clean or with just a few crumbs, the bread is done. If it’s not yet ready, continue to bake and check every 4 to 5 minutes until it passes the toothpick test.
- Once baked, let the quick bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Cooling in the pan helps the bread set, while allowing it to cool completely on a cooling rack prevents it from becoming soggy due to trapped steam.
- When the bread is completely cool, use a serrated knife to slice it into even portions. Enjoy your quick bread!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
