Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.&mdash;Elaine Clemens, Birch Run, Michigan

Best-Ever Blueberry Muffins

all-purpose flour

sugar

baking powder

salt

eggs,

buttermilk

butter, melted

blueberries

Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries.

Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

These are the best blueberry muffins I’ve ever had. Better than any bakery I’ve been to! Like other viewers mentioned, I added 2 cap-fulls of vanilla extract, and I also topped the muffins with sugar for a crunchy topping.

This is truly a deliciously easy recipe. It makes exactly 12 perfect muffins. And my goodness they taste wonderful. I use frozen berries (thawed) and it’s still perfect.

I have been down for about three weeks with Covid so today I felt better and was really craving Blueberry muffins. I gave your recipe a go and just love them. Thank you, I will keep this one for the future.

Made these this morning. Used half spelt and half whole wheat flour. Added 2 tsp vanilla. Didn't have buttermilk so used yogurt. The batter seemed stiff when mixing blueberries in, so added a bit of whole milk. Probably the most simple muffin recipe I've tried and hands down one of the best. Thank you Taste of Home!

I have not made to many muffin recipes, but these were amazing. Best ever is right. Easy to put together, and so moist. I added closer to 2 cups blueberries and sprinkled a little granulated sugar on top to give them a sweet crunch on top. Will definitely make again.

Wow!  I absolutely hate trying muffin recipes, but this is great.  The batter will be thick.  I actually scooped it out with spoons like cookie dough (not quite that thick but almost).  I had my doubts but baked them anyway.  Husband and son loves them!  Definitely a keeper!

I really like this recipe - it's my go-to recipe for blueberry muffins.  The texture is more like a biscuit than a light, fluffy muffin, hence some people complain that it's dense.  The taste is a nice balance - not too sweet, not too rich.....the blueberry flavour stands out and of course everything is better with buttermilk! Lol I just made a double batch this morning.

Tried this recipe today and the muffins turned out good. I substituted the buttermilk to yogurt since I do not have buttermilk at home and I used brown sugar. They are delicious! Thank you for the recipe.

I made two batches, one with vanilla and one without vanilla, not my favorite, something is missing, but I can't figure out what. Won't make them again.

These really are the best ever muffins.  The amount of berries is just right, and the texture is very pleasing.  I did half wheat/half white flour, and added the juice and rind of 1 fresh lemon to enhance the flavor.  Next time, I may add some chopped walnuts.

This is a great recipe!  They always turn out moist and dense.  I always double the recipe and substitute chocolate chips and POOF! they're gone.

I doubled this recipe because I had a lot of buttermilk I needed to use up.  I used the eggs, but substituted egg whites for  half.  I also used frozen blueberries because that's what I had on hand.  I ended up adding an extra splash of buttermilk to my batter after I mixed everything, as I felt the batter was too stiff without it.  The muffins were very good.

Everyone loved them!  They turned out really moist and bursting with lots of blueberries (I put in extra)!  I did add a tsp of vanilla as the other reviews had suggested, and that really helped to give it depth of flavor.  Also, I didn't have buttermilk on hand, so I used 3/4 cup plain yogurt with 1/4 cup milk, and that worked great.  It turned out to make 14 muffins, and they were just right after 20 min in the oven.  I will definitely make these again!

Made these today and everyone commented on how good they were. Filled my muffin tin very full for a large muffin then topped them with a glaze of confectioners sugar and lemon juice. This will be my  go to muffin recipe forward. I am gonna try other fruits and chocolate chips for my grandson. Delish.

These muffins are excellent.  My son will be making this recipe to enter at a fair for a 4-H project.

Pick up my blueberry this morning made the muffins this afternoon great muffins eat two was so good with warm butter did not have the buttermilk on hand so i add one tablespoon of vinaigar with the my cup of milk  for the buttermilk and it was good make me eighteen muffins i will make it again .

These were delicious.  Moist and flavorful.  I did add a tsp. of vanilla but otherwise followed the recipe.

This is my 4th time to make these this season! YUM! Perfect muffins! I added 1 tsp. of vanilla, as another reviewer suggested (because I often think muffins are tasteless, except for the fruit part) and that did the trick! I also tossed my blueberries in ? of the flour to "hold in the juices" so the muffins wouldn't turn all purple and muddy looking! Very delicious! I wish I could add a photo, they are pretty muffins!

Best blueberry muffin recipe that I have ever tried

I have had this recipe a long time and my whole family just loves these muffins.  Simple, easy, and delicious.  I always add vanilla to mine.

I loved the ease of this recipe.  It was not so sweet and even my diabetic husband could partake of this wonderful treat.  This is definitely a "keeper" recipe.  Also, I got 18 muffins out of this, instead of 12!

best-ever blueberry muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 1

Author : Taste of Home

Ingredients

Instructions

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