Fluffy Blueberry Muffins From Scratch (only 8 ingredients)

Name: Fluffy Blueberry Muffins From Scratch
Prep time: 10 min
Cook time: 24 min
Total time: 39 min
Ingredients: 1/2 cup butter (room temperature); 3/4 cup sugar; 2 eggs (room temperature); 2 cups flour; 1/2 teaspoon salt; 2 teaspoons baking powder; 1/2 cup milk (room temperature); 1 1/2 cups blueberries (washed and dried)

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!

Jump to Recipe Print Recipe Pin Recipe

Fluffy blueberry muffins on baking rack with fresh blueberries scattered on counter.

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 for 3 minutes.

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

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

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:

Butter substitutes
Egg substitutes

I recently made these muffins and tried all of the “hacks” out there for making your muffins extra tall and bakery-like, and they worked!

This time I used the electric mixer to mix the batter, which was pretty thick. But this helped the muffin dough keep its shape when I added it to the liners. Mixing it with the beaters will make the muffins more cake-like.
Coat your blueberries with a little flour before folding them in. This will keep them from sinking to the bottom of the batter.
Spray a little cooking spray in the muffin lines to help the muffins come out easier.
Use an ice cream scoop to fill the liners. You’ll get the perfect amount of batter and it will stay domed.
If you have the time, only place a liner in every other muffin well. This will give more space for the muffins to puff up because there’s better air circulation.
I also baked the muffins for 5 minutes at 400 degrees Fahrenheit and then dropped it down to 350 degrees for the rest of the cooking time. I’m not sure if this had much of an effect because another batch I baked at 375 degrees had the same dome.

More Like This

Cake like blueberry muffins in basket with one split in half.

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

FAQs

White ramekins with blueberry muffin with bite taken out on counter with fresh blueberries.

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!