Homemade Blueberry Muffins From Scratch

Blueberry Muffin
Video Recipe

I simply love  this  blue berry muffin !  The picture  does  not  do it  justice – here is  the  reason  why , I never get a  chance  to  get a  good snap .  These  do  disappear  faster than  I   would  like. One  of  these  days, I have  to make  them  when no one is  around !!

There is a  perfect balance  of   fresh  blue berries  and   cake in this  recipe. The  muffins  are  soft,  and not  overly moist  with   a   tad bit  of  crunch from the  crumb topping.  The  topping  is lightly sweet, with most  of  the  crunch coming  from the  flaked  almonds.  And don’t  worry most  people  will be  able  to do a  better  job of  the   crumb than  I did  here.   This is  the  blue berry muffin to make  and  share !!

I love  blueberries , in fact  everyone  in the  family do, so  much so that we  rarely  get a  chance  to cook  with them !  There  was a  time  when  we  tried  growing  our  own  blueberry  bush  in the  yard.  The poor  bush wasn’t happy  there at all. A  few  tiny blueberries  it  managed  to  produce  didn’t  even get a  chance  to  turn  blue  before  eager  hands  reached  out  and  made  quick  work of  it.  Suffice  to stay that,  it  didn’t  last  long.

I like  to see  the  burst of  blue  in  golden  yellow  cake  batter – the   the  main  reason why I prefer  to   use  fresh berries.   The  purple  dots  of  blueberries provide a  striking  contrast  against  the   golden  yellow  of  the  muffins.


Fresh Blueberry Muffins

There  the  picture  says  it  all  🙂 For  more detailed process  click on  the video below.

Here are a  few  things  to  keep  in mind   to get  the perfect  blueberry muffins .

  • Start  with  room temperature  ingredients.
  • The  berries  must  be  fresh and  firm – no mashed  or wrinkled  ones  here. Save  those  for  sauces, jams  and  the like.
  • Wash and  pat dry the  blueberries.  Toss the  berries in  1 to 2  tablespoons of flour  just  before  adding  them to the  batter.  Discard the excess  flour.
  •  If  you must,  reduce the  sugar  in the  muffin batter  to 3/4 C, or alternately increase it  to 1 1/2C .  The  muffins in the  recipe  are  lightly sweet.
  • Use  butter  and  not  oil . Oil increase  the  moistness and  the muffins  will not  keep  well, not  that  there will be  many to store any way!
  • Fold  in the  blueberries  last.  Scoop the batter over and  around  the  berries  without mashing  them (check video). Try to do this  with the  least amount  of   turns as  possible. The  idea is  to maintain the  friction   provided  by the  flour dusting   on the blueberries .  This  prevents  the berries  from  sinking  to the  bottom  as it  cooks .
  • Spray / grease  the  muffin tins even  when  using liners.   The  muffins  rise over   the  top  and  occasionally fall through the  cracks  and  stick to the pan.
  • This   recipe  works  best  with  eggs ,   egg  substitutes  tends  to  increase  the  moisture, making the muffins  sticky as it  cools.

And lastly – even though the  recipe  says  cream  butter and   sugar,  and  then  add  eggs. You could add  softened butter, sugar , eggs and  vanilla  all together in the  first  step.  This  can  be  done in a  food  processor  as  well.  Add  butter , egg,  milk , vanilla  and sugar  to the  processor  bowl  and pulse a few  times.  Add the  flour , baking  powder  and  salt.  Pulse a  few  more  times  till all the  flour is  mixed in.  Fold in the  blueberries  into the  jar  reserving a  few.  Pour  the batter into the  muffin cups . Divide  the  reserved  berries  and  place on top of  the  muffin batter.  Gently press the berries  in until only the top is  visible.  Spread a little of the  crumb mix  on top   and  bake.

Fresh Blueberry Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 Standard Sized Muffins

Fresh Blueberry Muffins


AP Flour - 2 C + Extra (250g)
Sugar - 1C (200g)
Butter - 1/2 C (110g)
Eggs - 2
Milk - 1/2 C (120g)
Baking Powder - 2 Tsp
Salt - 1/2 Tsp
Blueberry - 2 C
Crumb Topping
Slivered Almonds - 1/4 C
Raw Sugar - 2 Tbsp
Cinnamon - 1/2 Tsp


Make sure that all the ingredients are at room temperature.

Sift the flour, baking powder and salt together and set aside.

Beat the softened butter and sugar together until creamy. Add the eggs and mix in . To this add the vanilla extract and mix well. Add the flour and milk in batches and gently fold in, starting and ending with flour.

Toss the blueberries in 1 to 2 Tbsp of flour Shake of excess flour and add the blueberries to the batter. Slowly fold in the berries without breaking them.

Grease the muffin tin and line the cups. Scoop the batter into the muffin cups filling almost all the way to the top. Sprinkle a little of the crumb topping on top .

Bake at 350°F (175°C) for 20 to 25 minutes until the tops brown lightly and a skewer inserted into the center of a muffin comes out clean ( without sticky cake batter).

Remove from the oven and cool in the pan for 2 minutes. Transfer to a cooling rack to cool completely.


Fresh BlueBerry Muffins Pin

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