Looking for Old Fashioned Blueberry Muffins just like grandma’s? These bakery-style muffins are the perfect texture and filled with juicy blueberries.

Blueberry muffin cut open on a plate with butter spread on top of it.

Trust us, these muffins are the BEST. We have tinkered with this recipe until we were able to make perfectly fluffy, moist blueberry muffins every time. Baking can be a tricky art form, but this recipe ensures that you can make muffins from scratch and have them turn out exactly as they should.

You can even use frozen or fresh blueberries—whichever is available! We like to use frozen blueberries regardless of the season, since they are cheaper and always taste perfectly ripe. Frozen blueberries are flash-frozen at the peak of ripeness, so we think they taste the best in desserts, especially baked goods.

Old-fashioned blueberry muffins on a serving board.

For an easy breakfast, you can make these Old Fashioned Blueberry Muffins on the weekends, and enjoy them all week long with a smoothie or iced coffee.

Or add a bundle to a basket for the centerpiece of a brunch table! These classic blueberry muffins would be delicious with Savory Monkey Bread and Fajita Egg Muffins.

Old-fashioned blueberry muffins in a muffin tin.

Jump to:

Ingredients
Instructions For Old-Fashioned Blueberry Muffins
Pro Tip:
Substitutions
Variations On Old-Fashioned Blueberry Muffins
Useful Equipment
Storage For Grandma’s Old Fashioned Blueberry Muffins
Pro Tip:
FAQ
Related
Ingredients
Instructions
Notes
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Ingredients

Baked blueberry muffins in a muffin tin.

flour
sugar
baking powder
salt
eggs
oil
buttermilk (or milk and lemon juice)
vanilla extract
fresh or frozen blueberries

See recipe card for quantities.

Instructions For Old-Fashioned Blueberry Muffins

Tip! If using frozen blueberries, rinse the blueberries in hot water for 20 seconds, then allow to thaw and drain for about 5 minutes. We do this part first so the blueberries are ready when we need them for the batter.

Preheat oven. Prep berries now if using frozen.

Stirring up dry ingredients for blueberry muffin batter.

In a large bowl, mix dry ingredients together.

Stirring blueberries into muffin batter.

In a separate bowl, mix together eggs, oil, buttermilk, and vanilla. Gently add in dry ingredients and blueberries.

Blueberry muffin batter scooped into a muffin tin.

Prep muffin cups with liners or nonstick spray. Fill cups entirely with batter. Bake for 16-17 minutes.

Pro Tip:

Filling muffin cups to the brim with batter is the best way to get a bakery-style domed top on your muffins. As long as you follow the timing instructions and check them using a toothpick, the muffins should be baked throughout without getting dry or burned.

Bakery-style blueberry muffins on a serving board.

Substitutions

Buttermilk – gives these muffins a “sharper”, tangy flavor. If you do not have buttermilk available, simply add ½ teaspoon of lemon juice to ½ cup of milk and let it sit for 10 minutes. Or, you can just use regular milk in these muffins.
Egg Free – to make these blueberry muffins without eggs, you may use an ingredient substitute, like apple sauce, mashed banana, or yogurt. Add a ½ cup of any of these ingredients instead of the 2 eggs. Or try a couple of flax eggs: combine 2 Tablespoons of ground flaxseed with 6 Tablespoons of water. This mixture can be used in place of the eggs and the flavor is the same!
Berries – this recipe would also work with chopped strawberries or blackberries.

Hand holding half of an old-fashioned blueberry muffin in front of a muffin tin full of blueberry muffins.

Variations On Old-Fashioned Blueberry Muffins

Mix-ins – sprinkle in a ¼ cup of chocolate chips for blueberry chocolate chip muffins or blueberry white chocolate muffins
Toppings – for extra tasty muffins, we love to sprinkle the top of the batter with sugar or cinnamon sugar so the muffin tops bake up with a sweet crunch
Mini Muffins – use a mini muffin tin to make 24 bite-sized muffins. Perfect for little kids to enjoy!

Useful Equipment

This set of mesh strainers is a hard worker in our kitchens. It comes in multiple sizes and the medium one is perfect for setting up on the edge of your sink to rinse and drain the blueberries. Plus, when you’re done, you can just pop it in the dishwasher to clean.
A hand mixer will do the job, but a stand mixer is the GOAT for its power and consistent results. You can usually find deep discounts around the holidays.

A buttered blueberry muffin on a plate next to a bunch of bakery-style blueberry muffins

Storage For Grandma’s Old Fashioned Blueberry Muffins

On the countertop: these muffins will last in a sealed container for about 3 days.

In the fridge: sealed blueberry muffins are good for 5-7 days.

In the freezer: wrap them up in plastic wrap and place in a freezer-safe container or baggie for up to 3 months. Place in fridge overnight to thaw.

Pro Tip:

Prevent the blueberries from sinking to the bottom of the muffin cup with 1 easy trick!

Place the blueberries in a small bowl and sprinkle 1 teaspoon flour on top. Use a spoon to gently toss the blueberries in the flour and create a thin coating all over them.
The flour helps to suspend the blueberries in the batter—so the blueberries are evenly distributed throughout the baked muffins.

Freshly baked blueberry muffin, sliced in half and buttered.

FAQ

How to avoid “tough” or dense muffins?

Avoid over-mixing the batter. Stir the wet and dry ingredients together until just combined. Don’t worry if there are a few little lumps, this is normal.

How do I know when my muffins are done baking?

Follow the timing instructions on the recipe. The tops should be golden brown. You can also insert a toothpick at the center of a few muffins. If the toothpick comes out clean, the muffins are done baking.

Looking for other recipes like this? Try these:

12 servings

Old Fashioned Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Looking for Old Fashioned Blueberry Muffins just like grandma's? These bakery-style muffins are the perfect texture and filled with juicy blueberries.

Ingredients

2 cups flour, plus 1 teaspoon to coat blueberries
1 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
½ cup oil
½ cup buttermilk*
2 teaspoon vanilla extract
1 ½ cup fresh or frozen blueberries**, rinsed and drained

Instructions

Preheat oven to 400 degrees.
Prep blueberries now if using frozen.
In a large bowl, mix flour, sugar, baking powder, and salt.
In a separate bowl, use a stand mixer or handheld mixer and beat the eggs and oil. Add in the buttermilk and vanilla.
Add dry ingredients to wet, (approx) one cup at a time, stirring to incorporate each time. Continue until batter is smooth.
Place blueberries in a small bowl and sprinkle 1 teaspoon flour on top. Use a spoon to gently toss the blueberries in the flour and create a thin coating all over them.
Gently stir blueberries into batter.
Use muffin liners or prep a muffin tin with nonstick spray or butter.
Fill muffin cups up completely with batter***
Bake muffins for 16-17 minutes or until you can insert a toothpick in the middle and it comes up clean.
Cool in pan for 5 minutes, then remove muffins and allow to cool on a baking rack.

Notes

*As a buttermilk substitute, add ½ teaspoon of lemon juice to a ½ cup of milk. Allow to sit for 10 minutes before adding to the batter.

**If using frozen blueberries, rinse the blueberries in hot water for 20 seconds, then allow to thaw and drain for about 5 minutes. We do this part first so the blueberries are ready when we need them for the batter.

***Filling muffin cups to the brim with batter is the best way to get a bakery-style domed top on your muffins. As long as you follow the timing instructions and check them using a toothpick, the muffins should be baked throughout without getting dry or burned.

Storage For Grandma's Old Fashioned Blueberry Muffins

On the countertop: these muffins will last in a sealed container for about 3 days.

In the fridge: sealed blueberry muffins are good for 5-7 days.

In the freezer: wrap them up in plastic wrap and place in a freezer-safe container or baggie for up to 3 months. Place in fridge overnight to thaw.

Pro Tip

Prevent the blueberries from sinking to the bottom of the muffin cup with 1 easy trick!

Place the blueberries in a small bowl and sprinkle 1 teaspoon flour on top. Use a spoon to gently toss the blueberries in the flour and create a thin coating all over them.

The flour helps to suspend the blueberries in the batter—so the blueberries are evenly distributed throughout the baked muffins.

Useful Equipment

This set of mesh strainers is a hard worker in our kitchens. It comes in multiple sizes and the medium one is perfect for setting up on the edge of your sink to rinse and drain the blueberries. Plus, when you’re done, you can just pop it in the dishwasher to clean.

A hand mixer will do the job, but a stand mixer is the GOAT for its power and consistent results. You can usually find deep discounts around the holidays.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 251Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 157mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 4g