I’m sitting here with a pile of laundry at my feet writing because yet again, it’s somewhere I’m called to be. The laundry can wait, and don’t worry Mom, it’ll get folded and put away. In a quiet nap time moment this Sunday afternoon it’s time to tell you about these perfect blueberry muffins.

Sharing recipes and words with you has been going on for awhile now, since the birth of blogging for me in 2008, so yes, sometimes I need to share with you a blueberry muffins recipe.

A Baker or a Cook?

In recent days I may have considered banning baking. I had a few recipes go very south and I was pretty frustrated when the recipes didn’t do as they claimed. I saw a beautiful picture in a book and then my results were far from it. If I ever have a cookbook I’d want to make sure the recipes were tried and true, tested out so many times that you’d know if you make it, it’ll work out.

Cookbook or not, that’s how I feel about blogging too. I want every recipe on here to be a classic winner. So, in this case I want these to be the best blueberry muffins to you. I want this to be one of those muffin recipes you keep around and turn to again and again.

For me, I consider myself a cook more than a baker, but I’ll bake if I know it’ll come out great every time!

Simple Ingredients, Simple Swaps

I know for me when I bake I want an easy blueberry muffin recipe that comes together quickly and turns out well each time. Often, ok all the time, I don’t have fresh berries in my house, but we always have frozen! Simple ingredients like frozen blueberries mean you’ll be able to make these without running to the store or risking your kids eating the berries on the way home!

I have used a whole wheat pastry flour for no fancy scientific or health reason, simply because I’ve liked how it’s made other recipes turn out. That said, I’m sharing this recipe with all-purpose flour because I think that’s what most of us have on hand.

I have also used vanilla yogurt and vanilla almond milk but I no longer buy those things so here I’m sharing the recipe with greek yogurt, whole milk, and a good helping of pure vanilla extract. I also love this vanilla bean paste which Costco now carries!

Truth, if I didn’t have greek yogurt but really wanted to make these, I’d just use sour cream instead. My kids would probably question it going in, but I be they’d make these homemade blueberry muffins turn out just fine! Plain yogurt would work as well!

Lemon Blueberry Muffins?

To really usher in Spring I may add the zest of a lemon to the batter. How delicious would that be? With the juice you could make a simple glaze from the juice and some powdered sugar to take these breakfast blueberry muffins over to afternoon blueberry muffins with a pot of tea. In fact, I think I’ll need to try that version with lemon zest today and let you know how it goes!

Batch Cooking

This recipe made just one dozen standard-size muffins using muffin cups I had but next time I’d double it, being sure not over mix the batter. If using a traditional muffin tin be sure to either grease and flour your muffin tin, or use paper liners. I invested in a good silicone muffin tin for egg muffins and they make any muffin so easy to pop out! I really find it to be the best muffin pan and should probably invest in some more!

Once done cooking a toothpick inserted in the center should come out clean! I like to cool muffins and bread on a wire rack for about 7-10 minutes before popping them out onto the wire rack to cool completely. These tender muffins would be delicious with a pat of cold butter straight out of the oven. Ask me how I know!

Freezer Friendly?

Muffins freeze beautifully and are also such a nice thing to bring over to a neighbor or friend. I know I’ll be making a meal for a friend this week and I think these blueberry muffins will come along with the quesadilla pie I bring her too.

I hope you give these easy blueberry muffins a try! Enjoy them with some tea or a cup of coffee and be sure to tell me what you think!

Quick Homemade Muffins with Frozen Blueberries

Your new go-to blueberry muffin recipe, with frozen blueberries!

Print Recipe

Prep Time 15

Cook Time 20

Course Breakfast

Cuisine American

Servings 6

Ingredients

6 tablespoons salted butter
1 ⅓ cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
¼ cup sugar plus more for dusting
¼ teaspoon kosher salt
½ cup greek yogurt
7 tablespoons whole milk
1 egg
1 cup frozen blueberries

Instructions

Preheat the oven to 400.
To start, melt the butter and allow to cool while you mix the dry ingredients together.
With the the melted butter slightly cooled add the egg, yogurt and milk in a small bowl and whisk to combine.
At this point add the butter mixture into the dry ingredients and use a spatula to fold the items together just until combined.
Add the blueberries and gently combine.
Using a scoop, distribute the muffins among baking cups or muffin tins sprayed with cooking spray. Sprinkle some sugar on top! If you're using baking cups they stand up well so you bake them on a cookie sheet.
Bake for 20 minutes, then sprinkle a little more sugar on top.

Keyword muffin

I hope you enjoy! While these would absolutely freeze well, ours didn’t last long enough in the house to see! If you do have leftover muffins they will keep for about a week, if they last that long!