Homemade Blueberry Muffins – Simply Scratch

These are the best homemade blueberry muffins! This quick, one-bowl recipe yields moist and fluffy muffins with fresh blueberries and the most epic, crispy muffin pan possible with coarse Turbinado sugar. Makes 12 muffins.

Yesterday I updated my recipe for homemade blueberry muffins. The recipe has been on SS for 10 years now and the post was in dire need of some updated photos. Ironically, my daughter informed me that it was National Blueberry Muffin Day right now, and I swear it was pure coincidence because I never keep track of food holidays.

However, there is never a wrong day to enjoy a homemade blueberry muffin.

This one-bowl recipe makes perfectly moist muffins with that incredibly crispy sugar muffin top. The best way to enjoy them (in my opinion) is to split them in half horizontally and brush liberally with salted butter.

To make these homemade blueberry muffins you will need:

• unsalted butter (melted) – Adds moisture, fullness and flavor.
• granulated sugar (White) – For sweetening and seasoning.
• milk – Adds moisture to the dough. Here you can use milk of your choice.
• eggs – Leave to stand for 30 minutes before using or soak in a bowl of lukewarm water.
• pure vanilla extract – Adds warmth and enhances all other flavors in this recipe.
• baking powder – This will loosen the batter, which will affect the shape and rise of the muffins.
• baking powder – Baking creates a gas that helps the muffins rise.
• fine salt – Use either sea salt or pink Himalayan salt.
• unbleached all-purpose flour – The base for the muffin batter.
• blueberries (fresh) – Adds a sweet and slightly floral flavor.
• Turbinado sugar (aka raw sugar) or sparkling sugar – Makes a crispy, sugary muffin pan.

Preheat your oven to 375°.

Line 2 muffin tins with 12 liners (6 per tin) and place alternately in the other muffin tin. Put aside.

In a medium to large mixing bowl, measure and add 1 stick (1/2 cup) melted (and slightly cooled) unsalted butter, 3/4 cup sugar, 1/2 cup milk (room temperature), 2 eggs (also at room temperature), and 1-1/4 teaspoons vanilla extract.

Before measuring, stir and add 2 teaspoons baking soda, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.

Finally, add 2 cups unbleached all-purpose flour and 8 ounces (rinsed and drained) fresh blueberries.

Switch to a rubber spatula and gradually mix until well combined.

Perfection.

Spread the dough on the parchment paper. I use a spoon, but you can also look at it with an eyeball.

Sprinkle 1 1/2 teaspoons turbinado sugar on top of each. This ensures the delicious crunch and the necessary liveliness ;).

Bake on the middle shelf of the preheated oven for 18 to 20 minutes. Rotate pan(s) halfway through baking to ensure even baking.

The muffins are done when they spring back when touched or until a testing device (such as a toothpick) comes out with just a few crumbs.

These are the prettiest homemade blueberry muffins I’ve ever seen! And they’re packed with juicy, plump blueberries!

Forks are optional. Salted butter is a must.

How to store homemade blueberry muffins:

Let the muffins cool completely on a wire rack. Store in an airtight container or resealable bag between layers of paper towels.

How long do homemade blueberry muffins last on the counter?

When stored properly, muffins will last 3 to 4 days on the counter or up to 7 days in the refrigerator, although the humidity in the refrigerator (or the humidity if stored at room temperature) can affect the icing.

Can you freeze blueberry muffins?

Yes! It’s best to freeze them when they’re completely cool (on a wire rack). Wrap each muffin individually in plastic wrap, then in foil. Place in a freezer-safe container or bag and label with the date before storing in your freezer for up to 3 months.

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Enjoy! And if you try this Homemade Blueberry Muffins recipe, let me know! Take a picture and tag me Twitter or Instagram!