When asked about a muffin , how many of you immediately think of a Blueberry Muffin. I do. The combination of the soft cake and the fresh blueberries with that unmissable hit of cinnamon make these the perfect snack. This American recipe is so easy even I can do it. You will probably already have most of the ingredients in your larder so they are even easier and no excuses. I often serve this on a plate with various other flavour. These included Banana & Peanut Butter Muffins, Lemon Ginger Muffins and a new favourite Banana Chocolate Chip Muffins. We have a lot more muffin recipes for you to try – help yourself.
Blueberry muffins are one of those bakes that seem almost too simple to be as delightful as they are—fluffy, fruity, lightly golden, and always a treat whether eaten at breakfast, with a cup of tea, or as a mid-afternoon moment of joy.
What I love most about making blueberry muffins is how homely and honest the process feels. It’s not a fussy bake; it doesn’t demand perfect technique or immaculate presentation. Instead, it rewards gentle handling, simple ingredients, and a relaxed approach. You start with butter and sugar—ordinary, everyday ingredients—and yet when you cream them together until soft and pale, you can already sense something delicious in the making. That stage always reminds me of baking as a child, perched on a kitchen stool and trying with all my might to beat the mixture until it looked “light and fluffy,” because that’s what every recipe instructed with such importance.
Then come the eggs, added one at a time, each disappearing into the mixture with a quick stir. There’s a small satisfaction in watching the batter transform from grainy and dense to smooth and glossy. It’s the moment the ingredients stop being just ingredients and start becoming the foundation of a proper treat.
In another bowl, you whisk together the flour, baking powder, and salt. This is where blueberry muffins get their rise and soft crumb. It always amazes me how such simple powders—nothing glamorous about them—can create the perfect texture when the heat hits. When you fold the dry ingredients into the butter mixture and watch everything come together, you can already imagine the finished muffins cooling on the rack.
The milk and vanilla bring the batter to the right consistency: thick enough to hold the shape of the berries, smooth enough to spoon neatly into the muffin tin. And speaking of berries—there’s nothing like the thrill of tipping two full cups of blueberries into the bowl. Whether fresh or frozen, they add such vibrancy to the mixture. You fold them in quickly, trying not to crush them too much, though sometimes a berry or two bursts, leaving little streaks of purple that only make the muffins look more homemade and inviting.
Filling the muffin cups feels almost ceremonial. Three-quarters full—or a smidge more if you’re feeling generous—each one becomes a promise of something soft and tender inside, with a dome that rises proudly once baked. The cinnamon sugar sprinkle is the final flourish. Just a simple mixture, but it bakes into a delicate crust that adds sweetness, warmth, and colour to the tops.
When the muffins finally emerge from the oven, lightly golden and fragrant, the kitchen feels instantly cosier. It takes some patience at this point—not my strongest virtue—to let them rest in the tin before easing one out. There’s a moment of quiet triumph when it lifts out perfectly intact, steam curling up from the bottom.
Once fully cooled (though I admit I rarely wait that long), blueberry muffins are everything a home bake should be: soft, moist, sweet but not overly so, with pockets of juicy berries and a top that gives ever so slightly when you press it. They taste like weekend mornings, like packed lunches made with care, like comfort after a long day.
And that’s the true beauty of a blueberry muffin. It’s not just a bake—it’s a feeling, wrapped warmly in paper cases, waiting to be enjoyed one cosy bite at a time.
Blueberry Muffin
Ingredients
Instructions
- Preheat your oven to 375°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well.
- In a large mixing bowl, cream together the butter and sugar until they’re light and fluffy. Add the eggs, one at a time, beating well after each addition.6 tbsp butter, 3/4 cup sugar, 2 large eggs
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk and vanilla. mixing only until smooth. Quickly stir in the berries.2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup milk, 2 tsp vanilla, 2 cups blueberries
- Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar.1/2 tsp cinnamon, 1 tbsp sugar
- Bake the muffins for 30 minutes, until they’re light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes.
- After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan.
- If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the blueberry muffin sticks or the top peels off, allow them to cool another 10 minutes and try again.
40 comments
I have one of these most weekends and they are delicious.
Absolutely loved these blueberry muffins—so soft, moist, and full of flavour.
Mine turned out beautifully golden and soft.
A wonderful treat for breakfast or a snack.
Perfect muffins—light, fluffy, and packed with berries.
Good flavour but I would add more cinnamon next time.
A delightful muffin with classic flavour that I’ll definitely make again.
One of the best muffin recipes I’ve tried in ages.
The cinnamon added just the right warmth without overpowering the berries.
A simple recipe that delivers big flavour.
Juicy blueberries really made these muffins shine.
So good that I made a second batch the next day.
Perfectly fluffy texture and bursting with blueberries.
A lovely, homely muffin that reminds me of childhood baking.
Such a comforting muffin—simple, sweet, and delicious.
Everything a blueberry muffin should be: fruity, soft, and fragrant.
Very satisfying and perfect for sharing.
I enjoyed how light and tender the crumb was.
Loved them warm with a little butter—absolutely divine.
My favourite part was the burst of blueberries in every bite.
The blueberries stayed juicy and didn’t sink, which was great.
These muffins were a hit with my family and disappeared quickly.
The texture was spot-on—soft but not dense.
The cinnamon sugar topping really set these muffins apart.
Moist inside with a gentle crisp on top—ideal.
A comforting bake that felt like a warm hug.
These muffins came out fluffy and not too sweet.
These muffins looked as good as they tasted.
They tasted like bakery-quality muffins at home.
A lovely bake that made my whole kitchen smell amazing.
Great balance of sweetness and fruit.
The muffins held their shape well and didn’t stick to the tin.
Lovely texture and the cinnamon sugar topping was a great touch.
Moist, flavourful, and very easy to make.
Beautiful golden tops and a soft centre—perfect with tea.
I appreciated how even the rise was across the whole batch.
Really easy to make and tasted fantastic.
My kids devoured them straight off the cooling rack.
I loved how well the muffins held together without crumbling.
The smell while baking was incredible.