Name: Easy Blueberry Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 8 tablespoons Unsalted Butter, room temp; 1 1/2 cups Granulated Sugar; 2 large Eggs, room temp; 1 teaspoon Vanilla Extract; 2 cups All-Purpose Flour; 1/2 teaspoon Kosher Salt, Morton’s; 2 teaspoons Baking Powder; 1/2 cup Whole Milk; 2 1/2 cups Blueberries, divided; Sanding or Sparkling Sugar, for topping

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There is nothing in the world that I love more than a blueberry muffin, and this Easy Blueberry Muffins recipe satisfies my LOVE for them, and quickly!

I also have to admit that I loved the McDonald's blueberry muffin. I ordered it on a whim on a road trip. You may think it's trashy food, but they took it off the menu so I had to replace it with this recipe.

Easy Blueberry Muffins cooked and cooled and ready to enjoy!

I personally think they are a PERFECT match for the fast-food version. But they are even better when they are fresh from my oven. It's safe to say this is a no-judgment zone. We all eat fast food from time to time, but homemade will always be best!

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Ingredients
Method
Notes & Tips
Substitutions
📖 Recipe

Ingredients

The ingredient list for these Easy Blueberry Muffins is just about as simple as it gets. Easy just like the recipe implies.

I do like to whip them up in the stand mixer. It is on the counter and I have to dirty a bowl anyway, plus it means I can get my butter really fluffy.

The only ingredient that you really have to seek out is the sanding sugar it is what solidifies the comparison to the fast food version, and it gives it a fantastic crunch and texture on top.

Ingredients needed to make Easy Blueberry Muffins.

What you need:

Unsalted Butter
Granulated Sugar
Eggs
Vanilla Extract
All-Purpose Flour
Kosher Salt, Morton’s
Baking Powder
Whole Milk
Blueberries
Sanding or Sparkling Sugar, for topping

See the recipe card for full quantities.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

Start by creaming the butter and sugar together until light and fluffy, then beat in the eggs and vanilla. Finish the base of the batter by beating in the dry ingredients until no lumps of flour can be seen in the bowl.

Adding the eggs and vanilla to the creamed butter and sugar.

When you add the blueberries to the batter, I like to squish some of them with a fork till they become nice and tender. I sometimes toss them in the microwave for a minute to get a bit more juice out of them like you see below.

Then gently fold in the crushed blueberries into the batter, VERY gently, till it is just streaked through, only 2-3 turns of the bowl. If you mix it completely in you will overwork the batter and turn it completely blue.

Mashing blueberries with a fork till they are soft and the juices have released.

Folding in the crushed blueberries into the muffin batter.

Portion the batter into a 12-cup muffin tin and top with more fresh blueberries and a full teaspoon of the sanding sugar. Bake till golden brown and a cake tester comes out clean.

Portioned muffin batter in a muffin tin, topped with crystal sugar, and more fresh blueberries.

Muffins after baking, just out of the oven.

Remove the baked Easy Blueberry Muffins from the tin after about 5 minutes of cooling and let them cool completely on a wire rack. They are now ready to enjoy and will keep at room temp under a cake stand dome or in an air-tight container for about 3 days.

Easy Blueberry Muffins laid out on a table, with one of them having the wrapper removed.

Notes & Tips

You can use fresh or frozen blueberries for this Easy Blueberry Muffins recipe, but if you use frozen I prefer to defrost them first. In a pinch, I typically only use the frozen ones for smashing and folding into the batter with fresh ones on top.

Take care when adding the mashed blueberries to the batter to only streak them in with 2-3 folds of the batter. You don't want to completely mix them in, just have them dotted through the batter.

I love to use my trusty blue disher for portioning the muffins. Each space should hold about 2 perfectly flattened scoops of batter.

I know a whole teaspoon of the sugar on top seems like a lot, but some if it will soak in, and it will spread as the muffins bake. Toss it all on there so you have a nice crunch on top when the muffins are done.

Substitutions

I haven't tried this recipe with a vegan or plant-based butter substitute but I am very confident it will work. They have gotten really good and the sticks I linked are great for baking.

To keep this recipe dairy-free for those who need it, aside from the vegan butter swap, use cashew milk in place of whole milk.

If you need this recipe to be gluten-free, swap the flour for THIS cup-for-cup swap. It is the best out there for baked goods!

If you want to swap the blueberries for another soft berry or fruit, you 100% can. The base muffin batter is pure perfection and is perfect with raspberries, blackberries, or even diced peaches.

If you don't have sanding sugar, or can't track it down you can add a sprinkle of regular granulated sugar on top to still give the muffins a crisp.

More Berry Goodness

If you love marshmallows, make my Strawberry Cookies. They are a spin-off from my original Fluffernutter Cookies that I baked for Joanna Gaines.

If you want a super quick and easy Homemade Raspberry Jam this recipe is perfectly quintessential.

For the love of strawberries, my Strawberry Crunch Cake harkens back to the classic ice cream bar that made childhood amazing.

To give a little shake-up to the classic berry rhubarb combo, try my Blueberry Rhubarb Crisp for a perfect summer treat!

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

12 Muffins