Skip to Content

Fluffy Blueberry Muffins From Scratch (only 8 ingredients)

You’ll never go back to box mixes once you try these fluffy blueberry muffins. They’re homemade, only 8 ingredients, and made completely from scratch!

Several blueberry muffins in muffin tin; some muffins turned on their side and some cups filled with fresh blueberries.

Everyone has a favorite Christmas recipe they make every year.

This fluffy blueberry muffin recipe is that recipe for my husband’s family. Christmas morning wouldn’t be the same without these muffins!

The first time I was at my in-law’s home for Christmas and had these muffins, I was blown away. They were absolutely scrumptious!

This recipe works because it’s:

  • 100% homemade. You’ll taste the difference some extra love makes in this recipe vs. a boxed mix.
  • Not too sweet. A lower amount of sugar compared to other recipes means these muffins are not overly sweet.
  • Easy to make. Even though these muffins are homemade, they’re so easy to make!

Step-by-Step Instructions

Bowls of blueberry muffin ingredients on white table.

Preheat the oven to 375 degrees.

Cream 1/2 cup of butter and 3/4 cup of sugar together with an electric mixer until combined.

Creamed butter and sugar in metal mixing bowl with electric beaters over bowl.

Add 2 eggs to the sugar mixture one at a time, beating well after each addition.

Egg and sugar mixture in metal mixing bowl with electric beaters over bowl.

Sift together 2 cups of flour, 1/2 teaspoon salt, and 2 teaspoons of baking powder in a medium mixing bowl.

Sifted flour in white bowl with fine mesh sieve on table nearby.

Add the flour mixture and 1/2 cup milk to the sugar mixture a little at a time, alternating between the flour and the milk. Mix until just combined.

Pile of flour in sugar and egg mixture all in metal mixing bowl.

Gently fold in 1½ cups of blueberries.

Blueberry muffin batter in metal mixing bowl with wood spoon in batter.

Add 1/4 cup of batter to a muffin tin with liners. Bake the muffins at 375 degrees for 24-26 minutes, or until golden brown and a toothpick inserted comes out clean.

Recipe Tips and Substitutions

Three blueberry muffins stacked on each other with other muffins and fresh blueberries nearby.

If you’d like to add a little more moisture to your muffins, try crushing 1/2 cup of the blueberries before folding them into the batter.

Every oven will differ on the exact cooking time. Check your muffins after 24 minutes and adjust the time as needed.

These muffins are not overly sweet. If you’d like to make them a little more cake-like, you can up the sugar to 1 or 1¼ cups.

For vegan/healthy alternatives, try these substitutes:

More Like This

Several blueberry muffins arranged neatly on wood cutting board with striped towel underneath.

Looking for more delicious breakfast recipes? You’ll love these!

FAQs

One blueberry muffin and several fresh blueberries on white plate with more muffins in background.
What’s the trick to fluffy muffins?

Here are a few tricks you can try when making any muffin recipe:

Don’t overmix your ingredients. You should combine the wet and dry ingredients until just incorporated and nothing more.
Use room-temperature ingredients. The milk, eggs, and butter should all be at room temperature for a light and fluffy batter.
Let them cool. Remove the muffins from the tin right out of the oven and allow them to cool on a baking rack for 5 minutes. This will allow the air to circulate around the entire muffin.

Does sifting flour really make a difference?

Yes!

Along with the tricks above, sifting your flour and other dry ingredients will make for a fluffy muffin. Sifting the flour removes any lumps and adds additional air.

But don’t worry if you don’t have a sifter or fine-mesh sieve on hand. You can sift the dry ingredients together with a whisk until the large lumps have been broken down.

Why do muffins get sticky after a few days?

As baked goods age, the moisture inside of them evaporates. If your muffins are in an airtight container, the moisture has nowhere to go and settles on the muffins.

But muffins need to be stored in an airtight container to stay fresh.

So what’s a cook to do??

Place a few paper towels on the bottom of your air tight container, then place the muffins in. Add a few saltine crackers or a small piece of bread to the bottom of the container and watch your muffins not get sticky!

I hope your family loves these fluffy blueberry muffins! If you make them, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

Several blueberry muffins arranged neatly on wood cutting board with striped towel underneath.

Fluffy Blueberry Muffins From Scratch

The Ashcroft Family Table
You'll never go back to box mixes once you try these fluffy blueberry muffins. They're homemade, only 8 ingredients, and made completely from scratch!
4.34 from 3 votes
Prep Time 10 mins
Cook Time 24 mins
Resting time 5 mins
Total Time 39 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 220 kcal

Ingredients
 
 

  • ½ cup butter, room temperature
  • ¾ cup sugar
  • 2 eggs, room temperature
  • 2 cups flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup milk, room temperature
  • 1 ½ cup blueberries, washed and dried

Instructions
 

  • Preheat the oven to 375 degrees.
  • Cream butter and sugar together with an electric mixer until combined.
  • Add eggs to the sugar mixture one at a time, beating well after each addition.
  • Sift together flour, salt, and baking powder in a medium mixing bowl.
  • Add the flour mixture and milk to the sugar mixture a little at a time, alternating between the flour and the milk. Mix until just combined.
  • Gently fold in blueberries.
  • Add 1/4 cup of batter to a muffin tin with liners. Bake the muffins at 375 degrees for 24-26 minutes, or until golden brown and a toothpick inserted comes out clean.
  • Carefully remove muffins from the tin and place on baking rack. Allow muffins to cool for 5 minutes before eating.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 251mgPotassium: 63mgFiber: 1gSugar: 15gVitamin A: 302IUVitamin C: 2mgCalcium: 61mgIron: 1mg
Keyword blueberry muffins, fluffy blueberry muffins, homemade blueberry muffins
Tried this recipe?Let us know how it was!
Pinterest graphic with text and stack of blueberry muffins.
Recipe Rating




Stephanie Parsons

Monday 21st of February 2022

Fluffy muffins !!! I did change the recipe a bit to accommodate what I had in the kitchen (slightly less butter and sugar, egg alternative, and added a bit of water to get the right batter consistency). They are great. I have a similar recipe that calls for melted butter, pretty much the same ingredients, flour is not sifted and they come out really cakey and heavy. Thank you for the recipe.

Jessica Ashcroft

Tuesday 22nd of February 2022

So glad to hear that Stephanie!

scroll top arrow