Blueberry Muffins
Tall, tender muffins studded with bursting blueberries — the bakery case at home.
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Join HomecookedIngredients
- 200 g Blueberries
- 250 g Flour
- 130 g Sugar
- 90 g Butter
- 2 Egg
- 120 ml Milk
- 2½ tsp Baking powder
- ½ tsp Salt
- 1 tsp Vanilla (optional)
- ½ Lemon (optional)
Method
- Heat the oven to 200°C (400°F).
- Line a muffin tin with paper cases.
- Melt the butter and let it cool slightly.
- Whisk the melted butter with the sugar, eggs, milk, vanilla, and lemon zest until smooth.
- Fold the flour, baking powder, and salt into the wet mix with as few strokes as possible.
- Gently fold in the blueberries so they stay whole.
- Fill the muffin cups high with batter.
- Bake the muffins until domed and golden, about 20 minutes.
- Cool the muffins just until you can't wait anymore, then serve.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Blueberry Muffins
Blueberry muffins are an American bakery staple: tall, domed quick breads leavened with baking powder rather than yeast, so they come together in minutes and bake in about twenty. What separates a great blueberry muffin from a leaden one is restraint with the mixing. This version uses melted butter whisked straight into the sugar, eggs, and milk, then folds in the flour with as few strokes as possible, which keeps the gluten slack and the crumb tender rather than tough. A little lemon zest brightens the batter and keeps the sweetness from turning flat.
The pleasure of a good blueberry muffin is textural contrast: a burnished, faintly crisp dome giving way to a soft, moist interior, punctuated by berries that burst into warm pockets of jammy fruit as you bite. Folding the blueberries in gently at the end keeps them whole until the oven's heat does the work, so they stay juicy instead of bleeding grey streaks through the batter. Fill the cups high for that generous bakery-style crown, and eat them slightly warm with coffee or tea. They are at their best the day they're baked, ideal for a weekend breakfast or an afternoon snack.
Blueberry Muffins: frequently asked questions
How many calories are in Blueberry Muffins?
One serving of Blueberry Muffins has about 242 calories, with 5g of protein, 36g of carbs, 9g of fat and 1g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Blueberry Muffins gluten-free?
As written, no — it contains Flour. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Blueberry Muffins dairy-free?
Not as written — it uses Butter, Milk. Swapping those for a plant-based alternative makes it dairy-free.
How long does Blueberry Muffins take to make?
About 35 minutes start to finish, but only around 13 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Blueberry Muffins?
The core ingredients are essential, but you can leave out vanilla, lemon — they're optional and mainly there for extra flavor or finish.
How many servings does Blueberry Muffins make?
This recipe makes 10 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.