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blueberry muffins with milk
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5 from 1 vote

Blueberry Muffins

These blueberry muffins are so moist on the inside and a sugary topping with just the right amount of crunch. Fresh and warm from the oven with butter. YUM
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry muffin recipe, breakfast muffins
Servings: 18
Calories: 142kcal


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  • muffin tins
  • cupcake papers


  • 3 ⅓ cups all-purpose flour (400g)
  • 3 tsp baking powder
  • ½ tsp salt
  • ¾ cup sugar(150g)
  • 1 cup milk(236ml)
  • 2 eggs beaten with a fork
  • 1 tsp vanilla extract
  • 1/2 cup butter(113g) melted
  • 2⅓ cups blueberries(350g) Fresh blueberries are best but can use frozen. mash 1/2 of a cup of the fresh blueberries
  • 3 tbsp sugar use sparkling or non-melting sugar for sprinkling on the top.


  • Preheat oven to 375 degrees.
  • Put all the dry ingredients in a mixing bowl and mix well.
    blueberry muffin ingredients
  • Add the vanilla and eggs to the milk and mix.
    blueberry scone ingredients
  • Add the milk mixture and melted butter to the dry ingredients.
  • Stir until just moistened - there should be some lumps.
  • Add the whole and mashed blueberries and stir to just mix in.
    blueberry muffins dough
  • Line a muffin tin with cupcake papers and fill 2/3 full (need 18 papers).
    blueberry muffins before baking
  • Sprinkle the tops with sparkling sugar.
  • Bake for 18 to 20 minutes - tops should be brown and center set. (see notes)
    blueberry muffins on cooling rack



This recipe makes 12 large muffins or 18 medium size muffins.  Bake 18 - 20 minutes for the medium muffins and 20-24 minutes for the larger muffins.


Serving: 1muffin | Calories: 142kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 44mg | Potassium: 109mg | Fiber: 1g | Sugar: 10g | Vitamin A: 160IU | Vitamin C: 1.4mg | Calcium: 45mg | Iron: 0.9mg