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Easy Blueberry Muffins

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Blueberry Muffins are a perfect snack or breakfast. Quick and easy, not too sweet, they are kid friendly and fresh fruit approved!


main image for blueberry muffins


Who doesn’t love a delicious blueberry muffin with orange juice on a Sunday morning? Blueberries, sugar, butter, and lemon. Oh yes please!

They are heavenly little morsels that you don’t even need to feel guilty about. Plus they’re healthy blueberry muffins!

We love that these are a grab and go breakfast.  Busy morning? No sweat! Just keep a freezer bag of homemade muffins in the fridge!

I know you’re wondering, but are they easy blueberry muffins? Heck yes they are! This is a classic blueberry muffin recipe we’ve been making for years. Because the flavor is so delicious!

Are you ready to try the best blueberry muffins recipe? Not to brag but you’re about to.


sugar, and butter in a bowl, unbeaten.


What Ingredients are In Blueberry Muffins

Except for maybe the blueberries, you probably have all of these ingredients on hand. And you might even have the blueberries in your fridge or freezer too.

  • Sugar: I make these with white sugar. You could sub with brown sugar for a slightly different taste.
  • Butter: Allow the butter to come to room temperature for easy mixing.
  • Eggs: When I pull out the butter I pull out the eggs too. Things mix better when the same temperature.
  • Oil: Use vegetable oil or another light oil like avocado or olive oil.
  • Sour Cream: You could also use Greek yogurt in place of the sour cream.
  • Lemon Zest: Either zest a fresh lemon or use the spice kind.
  • Baking Powder and Soda: You need both to get the right rise in these moist muffins.
  • Salt: The salt is needed for flavoring.
  • Flour: I use all purpose flour. Other flours would change your flavor and texture.
  • Fresh Blueberries: Use fresh or frozen blueberries, either will work!

Pro Tips:

  • No Blueberries? No Problem! Try a different flavor like strawberries, mangoes, raspberries, peaches, or lemon poppy seeds for a fun twist!
  • Cupcake liners and muffin liners are the same thing so don’t try to find muffin liners.


eggs and vegetable oil added to butter mixture.


How to Make Blueberry Muffins

A few simple steps in this delicious blueberry muffins recipe!

  • Cream: When the butter and sugar is creamy, you know you’re ready for the next step.
  • Mix: You may need to scrape down the sides of the medium bowl as you continue adding ingredients.
  • Add: Make sure to mix the flour in well. You don’t want any lumps of flour in the completed muffins.
  • Fold: GENTLY add the juicy blueberries. Do not overmix them. No mixers here.
  • Bake: Place muffin batter in muffin cups and bake until a toothpick comes out clean from the top of the muffins. Cool on a wire rack.

Pro Tips:

  • If you want to make mini muffins, simply use a mini muffin pan and bake for 15 minutes.
  • If you don’t want to use paper liners, just make sure to spray a standard muffin tin well before adding batter.
  • You could use two spoons to fill muffin pan, however we recommend using a cookie scoop to scoop batter into each muffin tin for the best results. You’ll get perfect blueberry muffins this way.


sour cream and lemon zest added to butter mixture.


Are Blueberry Muffins Healthy?

I feel really good about serving these blueberry muffins to my family.

Homemade, with no preservatives, and packed full with nutritious blueberries, they love them as much as I do.

Feel good when you serve these as a breakfast or after school snack. You’re definitely giving your family what they need.


baking powder, baking soda, salt and flour added to butter mixture.


How Do You Stop Blueberries from Sinking in Muffins?

Okay, if you follow the directions as written, your blueberries shouldn’t sink in this easy recipe. And I know that feeling when they’ve sunk. Oh man. 

So here’s my tips to get perfectly spaced blueberries.

Only add the blueberries in VERY last. You don’t want to overmix the blueberries. And adding anything else to the recipe after the blueberries will result in overmixed blueberries.

Next, if you’re really concerned they may sink, toss the blueberries in a tablespoon of flour before mixing. This should help the blueberries stick to the batter and not sink to the bottom.


fresh blueberries added to muffin mix


Can Dogs Eat Blueberry Muffins?

There are so many things in blueberry muffins that dogs shouldn’t be eating in excess. Flours, fats, and sugars can all be hard on a canine body.

In small amounts these foods won’t really be harmful. But there are many treats made for dogs that aren’t just not harmful but are beneficial. 

Stick with the canine treats for those longing puppy eyes!

Can Cats Eat Blueberry Muffins?

For the same reasons you don’t want to feed blueberry muffins to dogs, you also don’t want to feed them to cats.

That fat, sugar, and flour isn’t good for either of them. That being said, pets can be devious. If they get into the muffins, they should be fine.

Just don’t intentionally feed them these beautiful muffins and try to keep the human food away from their reach.

Can Chickens Eat Blueberry Muffins?

Blueberry muffins can be given to chickens in moderation.  When given to a chicken that has an otherwise healthy body and lifestyle, blueberry muffins should be okay.

Don’t make it a staple, but every so often it should be okay.


muffin batter mixed up and ready to bake


How to Store Homemade Blueberry Muffins?

We recommend storing blueberry muffins in a large zipper bag or in an airtight container. If kept on the counter they should last about 4 days. In the fridge they’ll last up to a week.

Can You Freeze Blueberry Muffins?

Yes! Blueberry muffins freeze beautifully! 

Make sure you allow the muffins to first come to room temperature. Then toss them into a freezer friendly bag or container and freeze! So easy! 

I like to make a double batch of blueberry muffins. Then freeze the second batch for when we are ready for them.

Keep one batch in the fridge for this week’s breakfasts and one for the week after! Blueberry muffins will stay good in the freezer for up to three months.

Pro Tip: Write the name and expiration of the muffins on the outside of your container. Then you’ll be sure to use them up before they expire.


paper liners filled with muffin mix and ready to bake


What to Eat with Blueberry Muffins

For an easy on the go breakfast try serving with a glass of Strawberry Banana and Mango Smoothie.

If you’re sitting down to breakfast, serve along with a plate of Bacon and Egg Strata.

And of course a bowl of Summer Fruit Salad is always a healthy and delicious option!

If you’re just looking for something to serve on the muffins, try butter slathered on when still warm. It’s one of our favorites! Other good options are jam, honey, nutella, or peanut butter!

I like to get the muffins out with a spread of all the toppings for when the kids come home from school. It fills them up and is an easy way to draw them in and reconnect about their day.


baked muffins in pan.


More Blueberry Recipes You’ll Love…

More Muffin Recipes You’ll Love…


top view of stacked muffins


Blueberry Muffins are delicious, easy to make, and cooked to golden perfection! I hope you enjoy them as much as we do!


Yield: 20 Muffins

Blueberry Muffins

single muffin peeled away from liner and ready to eat

Blueberry Muffins are a perfect snack or breakfast. Quick and easy, not too sweet, they are kid friendly and fresh fruit approved!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 cup white sugar
  • 1 cup butter, room temperature
  • 2 large eggs
  • 2 Tablespoons vegetable oil
  • 1 cup sour cream or Greek yogurt
  • 1 Tablespoon lemon zest
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 2 cups fresh or frozen to blueberries


  1. Preheat oven to 375*F.
  2. Prepare a muffin tin with paper muffin liners.
  3. In a bowl beat sugar & butter until well combined.
  4. Add eggs and vegetable oil and mix well.
  5. Mix in sour cream and lemon zest scraping sides as needed.
  6. Add baking power, soda and salt. Mix.
  7. Add 3 cups flour, 1/2 cup at a time mixing well between each addition.
  8. Gently mix/fold blueberries into batter.
  9. Scoop batter into prepared muffin tins filling them 3/4 full.
  10. Bake 18 minutes or until a toothpick tested in a muffin comes out clean.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 244Total Fat: 14gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 50mgSodium: 245mgCarbohydrates: 28gFiber: 1gSugar: 12gProtein: 4g
Originally Posted: March 17, 2016

Photos & Text Updated: March 20, 2019

Photos & Text Updated: February 24, 2022

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Friday 12th of June 2020

I mixed honey into the Greek yogurt- luxurious!


Wednesday 8th of July 2020

Great Idea Madeleine! Thanks for letting me know!

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