Old fashioned blueberry muffins are a breakfast item that has stood the test of time. They're a perfect breakfast or snack option and are perfect for on-the-go breakfast.
Whether you're a seasoned baker or just starting out, making old-fashioned blueberry muffins is an easy and straightforward process. Not only will be will give great tips on how to make blueberry muffins successfully but we'll also be discussing some variations you can try to swap out fruit and flavors for this recipe.
When it comes to making old-fashioned blueberry muffins, the ingredients are classic ingredients found i the kitchen. Here's what we need:
- unsalted butter, softened
- granulated sugar
- eggs, room temperature
- vanilla extract
- all-purpose flour
- baking powder
- blueberries (fresh or frozen)
- Sanding sugar for garnish (or sugar crystals)
RELATED: Lemon Blueberry Sweet Rolls
Mixing the Batter
To make Old Fashioned Blueberry Muffins, we start by mixing the batter. In a small bowl, we combine the all-purpose flour, granulated sugar, baking powder, and salt.
In a larger bowl, we beat the softened butter until creamy and mix in the granulated sugar using a hand mixer. A stand mixer works well for this too if you have one! Once the mixture is light in color and fluffy, we beat in the eggs and the vanilla extract.
Then, we stir the dry ingredients into the wet ingredients alternating with the milk just until moistened. We fold in the blueberries gently with a spoon to avoid crushing them and overmixing the batter.
TIP: Using an electric mixer is not a good idea when mixing in the blueberries because it will cause them to burst and bleed the berry juice into the batter.
RELATED: Double Chocolate Muffins
Filling the Muffin Cups
Next, we fill the cups in the muffin pan. We use a spoon or a cookie scoop to fill paper-lined muffin cups equally with the batter in 12 muffin liners. We then sprinkle some sanding sugar or sugar crystals on top before baking. This step is optional.
TIP: A cookie scoop is a great way to scoop the batter into the liners easily.
Baking the Muffins
Finally, we bake the muffins. We preheat the oven to 375°F and bake the muffins for 25-30 minutes or until a toothpick inserted in the center comes out clean.
We let the muffins cool in the pan for 10 minutes before removing them to a wire rack to cool completely and before storing them.
Variations of Blueberry Muffins
This old-fashioned blueberry muffin recipe is a good starting point for making different flavor muffins. The fresh blueberries can be swapped out for frozen blueberries or the blueberries can be swapped out for other fruit, fresh or frozen.
To swap out the blueberries for, raspberries, blackberries, or other berries, substitute them using a one-to-one ratio. Stir the berries of choice into the batter carefully to avoid breaking or smashing the berries.
Chocolate chips can also be swapped out for the blueberries as can other flavored morsels. A cup of chocolate chips would be a good amount to add to this batter and sprinkle a little on the top of the batter before baking.
Can You Freeze Blueberry Muffins?
You can easily freeze these old fashioned blueberry muffins that still taste like fresh blueberry muffins once they are thawed. The trick is in how you store them in the freezer. You can also freeze other muffins easily!
Frozen muffins last three months in the freezer. A good way to freeze these old-fashioned blueberry muffins is to place the muffins in a freezer-safe bag and then place that bag inside a freezer-safe container. The double layer of protection will keep the quality and flavor intact of these baked goods.
Our Favorite Muffin Recipes
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup milk
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups blueberries (fresh or frozen)*
- Sanding sugar for garnish
- Preheat the oven to 375ºF and line a muffin pan with liners.
- Combine the all purpose flour, baking powder, and salt in together in a bowl,
- In a separate bowl, beat the butter and granulated sugar until pale in color and fluffy,
- Beat in the eggs as well as the vanilla extract.
- Slowly blend the dry ingredients into the wet ingredients alternating the flour mixture with the milk.
- Fold in the blueberries. Be careful not to overmix or smash the berries.
- Divide the batter equally between the 12 muffin liners
- Top with the sanding sugar or sugar crystals if using.
- Bake for 25-30 minutes or until the tops are lightly browned.
- Allow the muffins to cool in the pan for 10 minutes before carefully transferring them to cooling racks to cool completely.
These muffins can be frozen for up to 3 months in the freezer. Allow the muffins to thaw before serving or warm them up slightly in the microwave.
Frozen blueberries can be swapped out for fresh blueberries. Keep them frozen until mixed gently into the batter.
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Serving Size:1 muffin
Amount Per Serving: Calories: 243Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 276mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 4g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.