Hot fresh Blueberry Muffins were a childhood favorite muffin recipe of mine. Not much has changed except I prefer to make Blueberry Muffins from scratch with Fresh Blueberries topped in sugar to create a sweet flaky crust. With a pat of butter each bite is delicious.

Fresh Blueberry Muffins

Let me explain, as a child I adored a boxed mix of Blueberry Muffins with the small can of miniature blueberries included. I would drain them into my mothers porcelain sink and stain the bottom because I failed to rinse the juices down the drain. Oh how I loved making these muffins

Fast forward a few years, and I still love biting into a hot Blueberry Muffin, each bite with a sweet flaky top and melted butter drizzling into the light and fluffy muffin. You can taste it with me, right? Oh it’s delicious.

Fresh Blueberry Muffins

Using a basic muffin recipe and adding fresh blueberries you too can make these mouthwatering delicious muffins to enjoy or share with a friend. Let me show you step by step how I make them.

Fresh Blueberry Muffin Ingredients

Blueberry Muffin Ingredients
  • All Purpose Flour
  • Sugar
  • Salt
  • Baking Powder
  • Egg
  • Vegetable Oil
  • Milk
  • Vanilla
  • Blueberries

How to make Fresh Blueberry Muffins

Preheat Oven to 375 Degrees. In a large bowl combine dry ingredients. All Purpose Flour, Sugar, Salt and Baking Powder.

Make a well in the middle and add Egg, Vegetable Oil, Milk, and Vanilla

Fresh Blueberry Muffin Batter

Gently whisk egg and combine wet ingredients into dry ingredients. Batter will be slightly lumpy but not as lumpy as Pancake Batter.

Toss washed Blueberries in 1 Tbs flour. This helps blueberries from sinking to the bottom of the muffin while baking.

Blueberries in Flour

In a large Muffin Tin, spray with cooking spray and fill to 3/4 full

Sprinkle 1 tsp of sugar on top each muffin for a light and flakey sweet topping (optional)

Bake at 375 degrees for 20-24 minutes or until toothpick comes out clean.

Enjoy hot muffin with butter

Fun Additions

Crush about 1/3 Cup Blueberries and swirl into batter just before adding to muffin tins. It’s delicious

Frozen Blueberries ~ Frozen Blueberries can be used and will provide a little different texture. Rinse Frozen Blueberries and gently fold into batter.

Shopping Tip:

I love to buy fresh fruits in season. Blueberries are typically in season in August and you will find great sale prices on fresh Blueberries during this time. Wash and freeze to use all winter long when fresh affordable fruit is hard to find.

Muffin Tins

I love to use my Large Muffin Tins to make these giant muffins. You can also purchase muffin liners for these larger muffins if you wish as well. The larger size Muffins will bake for 20-24 minutes.

Using a regular Muffin Tin will yield a few more muffins, however smaller but are perfect for those small hands and tummies. Regular Muffin Tins bake for 15-18 minutes.

Mini Muffins are not only adorable but so fun to pop a bite size muffin into your mouth. Bake Mini Muffins for 9-12 minutes or until toothpick comes out clean.

Blueberry Muffin

Sweet Flaky Topping

Adding a Sweet and Flaky topping is optional but I suggest you make it mandatory. Adding a little bit of sugar to each muffin before baking creates a beautiful and delicious flaky crust. The sweetness pairs well with the tart blueberries giving each bite great balance of flavors.

Baking Times For Muffins

Muffins bake at 375 degree preheated oven for the following times. Pans should be sprayed with cooking spray or use muffin liners.

Muffin Tin SizeBaking Times
Mini Muffins9-12 Minutes
Regular Muffins15-18 Minutes
Jumbo Muffins20-24 Minutes
Blueberry Muffin

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Fresh Blueberry Muffin
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Fresh Blueberry Muffins

 Blueberry Muffins from scratch with Fresh Blueberries topped in sugar to create a sweet flaky crust.
Prep Time5 mins
Cook Time15 mins
Course: Breads
Cuisine: American
Servings: 12
Calories: 178kcal


  • 1 1/2 Cup All Purpose Flour
  • 3/4 Cup Sugar
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1 Egg
  • 1/3 Cup Vegetable Oil
  • 1 1/2 tsp Vanilla
  • 1/2 Cup Milk
  • 1 Cup Blueberries


  • Preheat Oven to 375 Degrees
  • In a large bowl combine dry ingredients. Flour, Sugar, Salt, Baking Power and mix to combine.
  • Create a well in the middle of the dry ingredients and add Egg, Vegetable Oil, Vanilla and Milk.
  • Whisk Egg mixture into dry ingredients
  • In a separate bowl combine blueberries with 1 Tbls Flour. This helps to keep berries from sinking.
  • Gently fold berries into batter
  • Use paper Liner or spray muffin tins with cooking spray. Fill tins 3/4 full
  • Sprinkle 1 tsp sugar on each muffin for a sweet flakey top
  • Bake at 375 degrees for the specific time for size muffin tins
    Jumbo Muffins – 20-24 Minutes
    Regular Muffins – 15-18 Minutes
    Mini Muffins – 9-12 Minutes


Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 178mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!
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