A timeless breakfast recipe, these flavored and easy Blueberry Muffins are to die for. Packed full of healthy blueberries that burst in each and every bite, they are perfect for a school lunchbox and for you with a cup of tea.
Have you ever been disappointed with Blueberry Muffins? Some muffins have berries on top; others have blueberries that fell to the bottom. You will love these muffins where berries are nicely distributed in these cute cakes.
What’s more? They are made easy as one-two-three with closed eyes, without a stand or an electric mixer. Once you make these Blueberry muffins, you will want to make them over and over again. It is guaranteed.
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Blueberry muffins story
These muffins started from my visit to a store to look for adorable cupcake liners. Once I saw Burberry-like designed baking liners (you might like these pink zebra baking cups), I knew what kind of muffins I will make. Well, muffins and cups’ designs should complement each other!
I ended up with Blueberry Muffins loaded with tons of healthy blueberries and have a moist and tender center. To Die For is the right expression when it comes to these muffins.
Why these blueberry muffins are to die for?
- These muffins are loaded with tons of juicy blueberries.
- They are well-inflated without falling after baking.
- These blueberry muffins are moist due to adding oil.
- They are flavored with almonds extract.
- Finally, they are healthy: blueberries are full of vitamins and antioxidants that you can never have enough.
Why blueberry breakfast muffins recipe works
- These muffins are made in three easy steps: mixing dry and wet ingredients, combining them and adding fresh blueberries.
- The recipe is dish-washing friendly: a mixing bowl, a measuring glass, and a hand whisk are the three that require washing!
- Adding oil makes these muffins moist that prolongs their shelf life.
- Almond extract adds that nutty flavor that complements the berries nicely.
- Blueberries are evenly distributed in muffins: there is no need to toss berries with the flour before adding them to the batter.
- Muffins could be made all year round: use fresh or frozen blueberries interchangeably.
How to make blueberry breakfast muffins step by step
Preheat oven to 320 F/160 C. Line the wells of a 12-well muffin pan with paper baking cups.
To make the batter, in a bowl, mix flour, baking powder, salt, granulated sugar, and set aside (photo 1). In a separate bowl, mix wet ingredients: eggs, oil, milk, vanilla, and almond extracts (photo 2).
Pour the mixture over dry ingredients and mix with a hand whisk until the batter is smooth (photo 3). Add blueberries and gently mix with a rubber spatula (photo 4).
Pour the batter into baking cups arranged in the muffin mold. Fill them almost to the top, leaving a margin of 5 mm (photo 5). Bake for 35 minutes, placing the pan directly on the oven rack.
Cool muffins in the pan for 10 minutes (photo 6). Remove and serve or cool completely before storing.
Expert tips
- 170 g eggs approximately equal 3 whole extra-large chicken eggs (eggshell removed).
- Replace fresh blueberries with frozen berries: there’s no need to thaw.
- Switch blueberries for other kinds of fresh berries.
- Add 1 teaspoon of lemon zest instead of vanilla and almond extracts if you prefer.
- To make a dairy-free version, replace whole milk with vegetable milk.
- If you like soft edges of muffins, use liners; if you are a fan of crisp edges, use a well-greased, unlined muffin mold.
- Get the muffin mold filled with the batter into the oven immediately since the added baking powder is activated by moisture.
- Store muffins in an airtight container at room temperature for up to 5 days.
- Freeze muffins in a sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours out of the fridge before serving. Reheat the muffins in the microwave if you desire.
More delicious berry dessert recipes you will love
- Birthday Brownie Cake With Red Fruit
- Easy Blackberry Heart-Shaped Friands
- Raspberry Chocolate Ganache Tart
- Browse all the Cake Recipes
Please, note that the recipe was primarily developed using gram measurements for the high precision and then converted to the US volume and weight measurements. I recommend using a kitchen scale for accuracy and the best results.
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To Die For Blueberry Breakfast Muffins
A timeless breakfast recipe, these flavored and easy Blueberry Muffins are to die for. Packed full of healthy blueberries that burst in each and every bite, they are perfect for a school lunchbox and for you with a cup tea.
- Total Time: 1 hour
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: Americans
Ingredients
- ⅔ cup + ½ tbsp (170 g) eggs (see note #1)
- 1 ⅔ cup + 2 tbsp (225 g) flour
- ⅔ cup + 3 ½ tbsp (190 g) grape seed oil
- ⅔ cup + 2 ½ tbsp (190 g) granulated sugar
- 5 tbsp (75 g) milk
- 1 tsp (5 g) baking powder
- 1 pinch of salt
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 6.7 oz (190 g) blueberries
Instructions
- Preheat oven to 320 F/160 C. Line the wells of a 12-well muffin pan with paper baking cups.
- To make the batter, in a bowl, mix flour, baking powder, salt, granulated sugar, and set aside. In a separate bowl, mix wet ingredients: eggs, oil, milk, vanilla, and almond extracts. Pour the mixture over dry ingredients and mix with a hand whisk until the batter is smooth. Add blueberries and gently mix with a rubber spatula.
- Pour the batter into baking cups arranged in the muffin mold. Fill them almost to the top, leaving a margin of 5 mm. Bake for 35 minutes, placing the pan directly on the oven rack.
- Cool muffins in the pan for 10 minutes. Remove and serve or cool completely before storing.
Notes
- 170 g eggs approximately equal 3 whole extra-large chicken eggs (eggshell removed).
- Replace fresh blueberries with frozen berries: there’s no need to thaw.
- Switch blueberries for other kinds of fresh berries.
- Add 1 teaspoon of lemon zest instead of vanilla and almond extracts if you prefer.
- To make a dairy-free version, replace whole milk with vegetable milk.
- If you like soft edges of muffins, use liners; if you are a fan of crisp edges, use a well-greased, unlined muffin mold.
- Get the muffin mold filled with the batter into the oven immediately since the added baking powder is activated by moisture.
- Store muffins in an airtight container at room temperature for up to 5 days.
- Freeze muffins in a sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours out of the fridge before serving. Reheat the muffins in the microwave if you desire.
Nutrition
- Calories: 180
- Sugar: 17.9 g
- Sodium: 35 mg
- Fat: 4 g
- Saturated Fat: 0.7 g
- Carbohydrates: 33.1 g
- Fiber: 0.9 g
- Protein: 4 g
- Cholesterol: 53 mg
Keywords: easy blueberry muffins, moist blueberry muffins, quick and easy blueberry muffins, best blueberry muffins, to die for blueberry muffins
Anita says
Yes, finally someone who understands how annoying it is to get a muffin with all the blueberries either on top or on the bottom! But not this recipe, evenly distributed muffins, and super easy. 🙂
★★★★★
Irina says
Thank you Anita! Once you make these muffins, you will fall in love!:)
Abigail Raines says
I usually just add vanilla extract but I love that a little almond flavoring is added too because in my experience a little adds a lot of flavor. Love all the tips for making these the perfect muffins!
★★★★★
Irina says
Thank you. I also find that adding some extracts brings unbeatable flavors to desserts!
Diana Reis says
So good and so full of blueberries. Can’t have a skimpy blueberry muffin.
Irina says
Thank you! These muffins are my favorite!
Emmeline says
Blueberry muffins is one of my favorite baked goods of all times – best thing about going to the States as a kid was having them for breakfast. I love the look of yours and will definitely be trying them out!
Irina says
Thank you Emmeline! Happy baking and enjoy!
Tara says
These muffins would be great for a school lunchbox! They look incredible and I love all your tips to help make them perfect.
★★★★★
Irina says
Thanks. These muffins are great for a work lunchbox as well:) I always enjoy them at work.
Tayo says
I’m going to make these muffins this weekend. I know my kids are just gonna love it!
★★★★★
Irina says
Oh, WOW! Tayo, let me know, please, how these muffins turn out!:) Happy baking!
Krissy Allori says
Yes, these are so good! They filled out nicely and the blueberry distribution is perfect!
★★★★★
Irina says
Thank you so much!!!
Cathleen says
I actually JUST made blueberry muffins for the first time this year, and I am addicted! I need to make up for lost time now. Your recipe looks like a winner!!
★★★★★
Irina says
You will love these blueberry muffins, Cathleen! Thanks for your comment.
Sara Welch says
What a perfectly fluffy and sweet muffin! These paired wonderfully with my morning cup of coffee!
★★★★★
Irina says
Oh, Sara! I am happy to hear that you love these muffins! Thanks.
wendy says
Can you substitute grapeseed oil with any other oil ?
Irina says
You can substitute grape seed oil with avocado oil, almond oil. You can use olive oil or sunflower oil but they have a distinct flavor, while grape seed oil is a neutral in flavor. So, grape seed oil is mostly used in baking since it is flavorless. Please, let me know if you have more questions.
wendy says
Thanks for your helpful feedback.
Irina says
You are welcome! 🙂
Caroline says
Lovely fruity muffins, easy to follow recipe!
★★★★★
Irina says
Thank you so much, Caroline!
Otilia Ionita says
They are delicious. I prepare them sometimes for the breakfast, just so fast as you say breakfast. Spoil yourself and the loves ones. You can not go wrong with this muffins.
★★★★★
Irina says
Thank you very much, Otilia! Yes, these muffins are unbeatable in texture and taste!