🫐 Homemade Blueberry Muffins

Fluffy, fruity, and absolutely irresistible!

💌 Introduction:

There’s something so comforting about the smell of blueberry muffins baking in the oven. Warm, golden, and bursting with juicy blueberries—these muffins are a cozy classic that never go out of style. Whether you’re enjoying them for breakfast, a snack, or dessert, they bring homemade charm to every bite. This recipe is simple, quick, and yields the softest muffins with the perfect hint of vanilla sweetness.

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💡 Fun Fact:

Did you know that blueberries are one of the only naturally blue foods in the world? Not only are they gorgeous, but they’re packed with antioxidants—so you can enjoy these muffins and feel just a little extra virtuous while doing it!

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📖 True Story:

Blueberry muffins are such an American staple that in 1986, Minnesota declared them the official state muffin! The story goes that schoolchildren lobbied to make it happen, inspired by the popularity of blueberry muffins in school cafeterias and local bakeries. It was a sweet win for breakfast lovers everywhere!

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🧺 Ingredients:

2 cups fresh blueberries (or frozen, tossed in flour to prevent sinking)

2 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

1 cup white sugar + 2 teaspoons for topping

2 large eggs

½ cup milk

⅓ cup vegetable oil

1 teaspoon vanilla extract

2 cups fresh blueberries (or frozen, tossed in flour to prevent sinking)

🥣 How to Prepare:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
2. In a large bowl, whisk together the flour, salt, and baking powder.
3. In another bowl, beat the sugar and eggs until creamy and light in color.
4. Add the milk, vegetable oil, and vanilla extract to the egg mixture. Stir until smooth.
5. Gradually combine the wet and dry mixtures until just blended—do not overmix.
6. Gently fold in the blueberries, keeping them whole and juicy.
7. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
8. Sprinkle the tops with the remaining 2 teaspoons of sugar for a sweet, crispy top.
9. Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
10. Let them cool for a few minutes… and then enjoy with a smile 💙

🔥 Calories (Approx. per muffin):

190–210 calories, depending on size and blueberry count.
Perfectly sweet and satisfying, without being too heavy!

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🌟 Great Tips:

• Toss blueberries in a little flour before adding them to the batter to prevent sinking.
• Use a cookie scoop for even muffin portions.
• Add a pinch of lemon zest for a zingy twist!
• These muffins freeze beautifully—just pop them in a freezer-safe bag and reheat when needed.
• Swap ½ cup of flour for almond flour for a nuttier flavor.

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