I’ve always thought blueberry muffins were just…blueberry muffins. Then I remembered that it’s not just the berries that matter but what you add to that batter—like a pinch of cinnamon that somehow makes the blueberries pop or a splash of vanilla that pulls everything into focus.
This recipe feels like a small rebellion against box mixes. It’s about reclaiming the act of baking, especially when mornings feel like chaos. And honestly, right now, during all the seasonal shift, nothing beats the scent of fresh baked muffins filling the house—sweet with a hint of warmth from the oven.
There’s something about the way the smell of blueberries mingles with butter that gets me every time. I used to just grab one at Starbucks, but these? They feel like a small victory in my own kitchen.
Homemade Blueberry Muffins
Equipment
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
- Muffin tin
- Paper or silicone muffin liners
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 te tablespoon salt
- 0.5 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1.5 cups fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. Visually check that the dry ingredients are well mixed and free of lumps.2 cups all-purpose flour
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and milk until the mixture is smooth and slightly frothy, about 1-2 minutes. Look for a uniform, pale yellow liquid with no streaks.2 cups all-purpose flour
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing. The batter should be slightly lumpy and thick but pourable.2 cups all-purpose flour
- Gently fold the blueberries into the batter, distributing them evenly without crushing the berries. You should see small blue spots throughout the mixture.2 cups all-purpose flour
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Place the tray in the preheated oven and bake for 20 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean. The muffins should have risen and be firm to the touch.
It’s not about perfect. It’s about catching that moment when the blueberries burst and the edges get just a little crispy. That’s when I remember why I make these instead of buying them. Plus, no line at 7 a.m. is worth missing that warm, fluffy bite.
Bet you’ll find a spot for these in your week—whether it’s a rushed breakfast or a lazy Sunday treat. Maybe I’ll start adding a crumb topping next time. Or a dash of lemon zest, who knows. Anyway, baking feels a little more real when it’s this straightforward.
