These old-fashioned blueberry muffins are soft, buttery, and bursting with sweet, juicy blueberries in every bite. With a golden, slightly crisp top and a moist crumb, they’re the perfect treat for breakfast or an afternoon snack.
In our household, we love to bake and enjoy fruit muffins, especially blueberry muffins and banana and chocolate chip muffins!
We always have blueberries on hand, fresh in the summer or frozen for baking year-round. They’re a favourite in our household, especially when turned into something sweet like these old-fashioned blueberry muffins.
Growing up, blueberry muffins were a special treat, often enjoyed warm with a little butter. I wanted to recreate that nostalgic, homemade taste…soft, fluffy muffins bursting with juicy blueberries. These are just the right amount of sweetness and have a perfectly golden top.
This recipe is simple, requires just one bowl, and comes together in under 35 minutes. Perfect for breakfast, snacks, or a cosy afternoon treat!
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Ingredient Notes & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Flour – all-purpose flour gives these muffins a soft, tender texture. You can swap it for a 1:1 gluten-free blend if needed.
- Baking powder – essential for helping the muffins rise and stay fluffy.
- White sugar – adds sweetness to balance the tartness of the blueberries. You can swap some or all of it for coconut sugar for a more natural alternative.
- Oil or butter – use melted butter for a rich flavour or a neutral oil like light olive or melted coconut oil for a dairy-free option. If using coconut oil, melt it first and let it cool before adding.
- Egg – just one!
- Vanilla extract – pairs beautifully with blueberries. Try using pure vanilla extract for the best taste.
- Milk – adds moisture to the batter. You can use regular dairy milk or swap it for almond, oat, or soy milk if needed.
- Blueberries – frozen blueberries work best here, keeping their shape while baking and preventing excess moisture. Toss them in a little flour to keep them from sinking.
How To Make Old Fashioned Blueberry Muffins
Step 1: Preheat oven to 180° C (350° F). Grease a standard 12-cup muffin tin or line with paper liners. Set aside.
Step 2: Beat the white sugar and egg together in a large bowl.
Step 3: Mix in the oil, milk and vanilla extract until well combined.
Step 4: Toss the blueberries in 1/4 cup of flour.
Step 5: Whisk in the flour and baking powder until just combined. Don’t overmix the batter. Otherwise, you’ll end up with dense muffins.
Step 6: Gently fold in the blueberries.
Step 7: Divide the batter between the prepared muffin cups.
Step 8: Bake for 18-21 minutes. The tops should spring back when you touch them, and they should be a light golden brown.
Recipe Tips
- Use fresh or frozen blueberries: Either works for this recipe. Don’t defrost the frozen berries – add them to the muffin batter.
- Don’t overmix the batter: Mix until it is just combined – it’s okay if there are a few lumps! Overmixing makes dense muffins.
- Add cream cheese: To elevate these muffins, add a tablespoon of cream cheese in the middle. When baked, it will become gooey.
- Top with butter: These muffins taste delicious when slightly warmed and topped with a generous spread of real butter!
How To Store
At Room Temperature – Store the muffins in an airtight container at room temperature for up to 2–3 days. This will keep them soft and moist.
In the Freezer – For longer storage, you can freeze the muffins. Allow them to cool completely, then place them in a resealable freezer bag. They will stay fresh for up to 3 months. To enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds.
Old Fashioned Blueberry Muffins
Ingredients
- 1 egg
- ¾ cup white sugar
- 1 ½ cups blueberries frozen
- ¼ cup oil or butter
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 4 teaspoons baking powder
Instructions
- Preheat oven to 180° C (350° F). Grease a standard 12-cup muffin tin or line with paper liners. Set aside.
- Beat the white sugar and egg together in a large bowl.
- Mix in the oil, milk and vanilla extract until well combined.
- Toss the blueberries in 1/4 cup of flour.
- Whisk in the flour and baking powder until just combined. Don’t overmix the batter. Otherwise, you’ll end up with dense muffins.
- Gently fold in the blueberries.
- Divide the batter between the prepared muffin cups.
- Bake for 18-21 minutes. The tops should spring back when you touch them, and they should be a light golden brown.
Notes
- Use fresh or frozen blueberries: Either works for this recipe. Don’t defrost the frozen berries – add them to the muffin batter.
- Don’t overmix the batter: Mix until it is just combined – it’s okay if there are a few lumps! Overmixing makes dense muffins.
- Add cream cheese: To elevate these muffins, add a tablespoon of cream cheese in the middle. When baked, it will become gooey.
- Top with butter: These muffins taste delicious when slightly warmed and topped with a generous spread of real butter!
