Ultimate Blueberry Muffins: Your Go-To Recipe For Cozy Comfort

The Easiest and Tastiest Blueberry Muffins recipe

I’ve baked more blueberry muffins than I can count, and I still get giddy every time they puff up into those golden domes of joy. But recently, I found myself wondering—do blueberry muffins actually belong to a specific cuisine? Like, are they secretly French? Or maybe British? Spoiler alert: they’re not.

Turns out, blueberry muffins are as American as a porch swing and a glass of iced tea. The blueberries themselves are native to North America (who knew?), and the muffin style we all know and love—soft, cakey, and baked in cute little cups—was born in the U.S. sometime in the 1800s. So yes, when you’re baking blueberry muffins, you’re basically channeling cozy Americana with every stir of the batter.

Fun fact: Minnesota even made the blueberry muffin its official state muffin. That’s right—state muffin. I didn’t even know that was a thing, but I’m here for it.

So today I’m sharing my go-to recipe for blueberry muffins. After all, sharing is caring. Don’t miss the FAQ section at the end of the post. There, I answer all your questions on how to store blueberries.

How To Serve Freshly Baked Blueberry Muffins In Less Than An Hour - Prep Time Included

This recipe makes 12 muffins.
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole 1/3-cup capacity muffin pan with paper cases.

Set aside these ingredients:

1½ cup (180g) self-raising flour
80g butter (melted)
1½ cup fresh or frozen blueberries
2 free range eggs
¾ cup caster sugar
2 tsp vanilla bean paste
¾ cup milk

Substitutes

If you don’t have self-raising flour, add 2¼ teaspoons baking powder to 1½ cups all-purpose flour. Sift together to ensure even distribution.

Not everybody has vanilla bean paste in their pantry. It can be substituted with 2 tsp vanilla essence.

The caster sugar can be substituted with ¾ cup granulated sugar. Pulse the granulated sugar in a blender or food processor for about 30 seconds, or until it’s just off the granulated form, but not yet as fine as icing sugar. Wait a few seconds for the sugar to settle before you take the lid off because the sugar may fluff up slightly. Never measure the sugar after blending because it may give you a misleading volume due to aeration. Tip: 1 cup granulated sugar = 1 cup caster sugar (by volume)

Sift the flour into a large bowl. Add the sugar and stir until combined.
Whisk the melted butter (let it cool down first), milk, vanilla, and eggs in a large jug.
Add the wet mixture to the flour mixture and stir until just combined.
Fold through the blueberries. I prefer fresh berries, but frozen works just as well.
Spoon the mixture evenly into paper cases.
Bake for 25 minutes or until golden and cooked through.

Enjoy!

FAQ: How To Store Blueberries

What's the best way to store blueberries if I'm eating them today?

If you’re planning to snack on them within 24 hours, just leave them on the countertop. No need to refrigerate — they’ll stay plump and sweet at room temperature.

How do I keep blueberries fresh for a few days?

Pop them in the fridge! Blueberries will stay fresh for at least five days when refrigerated. For best results:

Remove them from their original packaging.
Store them in a rectangular Pyrex container — it’s space-efficient and keeps them from getting squished.

Can I freeze blueberries for long-term storage?

Absolutely! Blueberries freeze beautifully and can last up to six months. Here’s how:

Spread them out on a baking sheet and flash-freeze until solid.
Transfer the frozen berries to a Pyrex container to prevent clumping and freezer burn.

Let’s Talk Muffins!

So now that you know blueberry muffins are a sweet slice of American comfort, I’d love to hear from you. Do you have a go-to muffin recipe? Ever tried swapping blueberries for something wild like blackberries or chocolate chips? Drop your thoughts in the comments below—let’s swap stories, tips, and maybe even a few muffin fails (we’ve all had them!).

Posted by Aria Lane

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