These blueberry muffins are quick and easy to make and can be made using fresh or frozen blueberries, no thawing required! The texture is perfectly soft and chewy from the brown sugar and oil, and the coarse sugar sprinkled on top gives them a velvety, sparkly, bakery-style appearance you are sure to love.
This is my favorite recipe for bakery-style blueberry muffins. The best part is you can easily make a big batch and freeze the batter, meaning you can pop them in the oven whenever you feel a craving come along.
Ingredients for Blueberry Muffins:
- All-purpose flour
- Baking powder: The perfect leavener that helps the muffins rise high and makes them extra soft.
- Oil: Makes the muffins extra tender and moist.
- Sugar: Brown sugar and white sugar. I tested this recipe using all white sugar and using all brown sugar. Using both gave the muffins the perfect chewy texture and sweetness.
- Eggs: Eggs serve as a binder and give structure and stability. This recipe uses 2 large eggs.
- Vanilla extract
- Milk: Adds moisture, I recommend using whole milk.
- Lemon juice: Enhances the flavor of the blueberries and adds a bright freshness that I love. Always use freshly-squeezed, not bottled.
- Blueberries: Fresh or frozen.
- Coarse sugar: Sprinkling the tops of the muffins with coarse sugar* gives them a bakery-style quality and is something that I highly highly recommend! *Turbinado sugar (sugar in the raw) can be found in the bakery aisle at most grocery stores.
Should you use fresh or frozen blueberries?
In baking, fresh fruit can almost always be substituted with frozen. Frozen fruit sold at grocery stores is frozen at its peak freshness, making it perfect and easy for use in fruit pies, muffins, cakes, etc. year-round. Do not thaw frozen blueberries, but do rinse and dry them, which prevents the color from bleeding and turning your muffins blue. If you’d rather skip rinsing you can simply dot the tops of the muffins with the frozen blueberries, which is what I did here and provides the bonus of keeping them from sinking to the bottom during baking.
How to Make Blueberry Muffins:
- Preheat your oven to 425° and generously spray a 12-count muffin pan with non-stick cooking spray.
- In a medium bowl whisk the flour, baking powder, and salt and set aside.
- In a larger bowl, whisk together the oil, eggs, sugars, milk, lemon juice, and vanilla extract.
- Add the dry ingredients to the wet ingredients until just combined.
- Pour the batter evenly into the prepared muffin pan, filling almost to the top.
- Dot the tops of each muffin with a heaping tablespoon of frozen blueberries. *Alternatively you can fold fresh or frozen blueberries that have been rinsed and dried into the batter before adding to the muffin pan.
- Sprinkle the tops with coarse turbinado sugar (optional, but highly recommended).
- Bake for 5 minutes, then without removing the blueberries from the oven, reduce the oven temperature to 375° and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
How to Freeze and Reheat Muffins:
Muffins and muffin batter can easily be frozen, perfect for a quick and easy breakfast that you can prepare in advance.
To freeze baked muffins:
- Allow to cool completely to room temperature, then place in the freezer for one hour until mostly hard. Then transfer them to a large plastic bag and keep in the freezer for up to 2 months.
To reheat, microwave frozen muffins for 30 seconds to 1 minute. Or bake in an oven or toaster oven at 325° for 5-10 minutes.
To freeze muffin batter:
- Insert muffin liners into the pan and add the batter. Set the pan flat in the freezer and freeze for at least 4 hours. Once completely frozen, remove the batter-filled liners and place them in a large plastic bag. Keep frozen for up to 2 months.
To reheat, place the frozen muffin batter cups in the muffin pan and bake as directed. Add 3-5 minutes to the baking time.
More Breakfast Recipes:
- 12-count muffin pan
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp. vanilla extract
- 1 tsp. lemon juice
- ¾ cup whole milk
- 1 cup fresh or frozen blueberries
- coarse sugar (turbinado sugar), for sprinkling the tops
- Preheat oven to 425°F and spray a 12-count muffin pan with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl whisk together the oil, sugars, eggs, vanilla, lemon juice, and milk.
- Add the dry ingredients to the wet ingredients.
- Pour the batter evenly into the muffin tins, filling close to the top. Top with a heaping tablespoon of fresh or frozen blueberries. (Or fold rinsed and dried fresh or frozen blueberries into the batter before adding to the muffin pan.)
- Sprinkle the tops generously with coarse sugar. Bake in the preheated oven for 5 minutes.
- With the muffins still in the oven, reduce the temperature to 375°F and continue baking for 15-20 minutes, until set and a toothpick comes out clean.