Simple Blueberry Muffins Recipe (2024)

Good, but not quite enough sweetness in these muffins to outweigh the salt for us. Would definitely try again but decrease the salt and increase the sugar (and we are not fans of overly-sugary foods).

Nice and simple, came out soft and not greasy. I used 1/3 cup of sugar as others said the 1/4th wasn't enough. the 1/3 cup did the trick for me! Will be making this again and trying out different variations

I did a quick comparison of the blueberry muffin recipes and chose this one: partially for simplicity and ease (cooking with a 3 year-old) and partially for the least amount of sugar (other recipes may have three times as much!--see recent NYT piece on That Sugar Film). The balance is just fine for us, with the butter and blueberry flavors dominating. I did sprinkle just a little sugar on the tops before baking, to give the muffins a nice glazed crust. The three-year-old, and others, approve.

Two discerning teenaged boys finished the lot within the hour.
Made the following modifications:
unsalted butter, and 1/4 tsp kosher salt; substituted 1/2 cup of flour with wholewheat. Increased milk and butter by about one 25% Doubled the sugar and put a bit on top (thanks to other note). Sifted all the excess flour off the blueberries (only use one tbsp flour in the first place). Lovely light and moist with a brown crunchy top, but can still taste baking powder...........

I added a tsp of lemon zest which adds a nice perk.

This is almost identical to the Berry Muffin recipe in my old(1941) Boston Cooking School Cook Book - aka Fanny Farmer. These are real muffins not the sweet cake like things that pass as muffins today. For speed in the morning do all this ahead: measure and sift dry ingredients, dredge berries (Maine wild blueberries if you can get them), all other ingredients measured and on the counter. Yes, it is safe to leave milk and uncracked eggs out overnight.

1/3 C sugar1 1/4 C blueberriesCook 15 minutes

These are more like a biscuit texture than a muffin, but still pretty good. Added lemon zest and a quarter cup of brown sugar; still not overly sweet.

I'm with the Blue Jay on the salt. I didn't have any vanilla, so I substituted the rind of one lemon and 2.5 to 3 pieces of candied ginger. I also doubled the blueberries and put them into the dry mixture before I added the wet. This keeps the berries from dropping to the bottom. The secret to great muffins is to not over mix. Not all the flour is going to be incorporated. Be brave. Mix less than you think.

I ventured from my usual recipe and gave this one a shot. I'd probably give it 3 stars. If I were to make it again I'd do the following:- Oven at 375, unless you want really brown muffins.- 1 1/2 -2 cups blueberries.- Add a pinch of cinnamon or lemon zest. They were a little lackluster on flavor for my family.

I subbed whole wheat flour for about half of the white flour. Added cinnamon. These definitely were not super sweet, the fruit provides most of the sweetness that you'd be wishing for in a muffin. Topped the muffins with some brown sugar before baking for a nice crunch. Next time may add some lemon zest and cardamom.

Followed recipe as written except for using 2% milk (because that's what I had). I wouldn’t change a thing. They’re sweet enough, with a texture like a light biscuit or scone. They're *not* sugary, gummy, or sticky like store-bought muffins.

I made these and next time I'll cut the salt in half and add an additional tablespoon of sugar. Otherwise they baked up nicely.

This recipe can easily be modified to be vegan! I used acuafaba for eggs and almond milk for regular milk, they turned out great! With blueberries I added a touch of lemon zest! For slightly lighter muffin replace 1/4 cup of flour with rice flour!

I think it’s been said several times but this needs more sugar. Maybe 1/3 to 1/2 cup? Especially if your berries aren’t the sweetest. (Note: I don’t like especially sweet desserts)

not sweet at all- more of a biscuit than a muffin. needs twice the sugar and butter, additionally lemon zest.

This is my family's favorite blueberry muffin recipe, it's quick and easy. People complain about it not being sweet enough but the blueberries add extra sweetness. Can add cinnamon and nutmeg, sometimes I also add some chocolate chips to it. Perfect combination.

I used 1/3 c of sugar and wish I had done 1/2 c. Sprinkled with turbinado. Added vanilla and lemon zest. Maybe less baking powder. I felt like I could taste it.

Worst blueberry muffin recipe I’ve ever tried. They were super salty and bitter my whole family turned their nose up at it. Waste of time and ingredients unfortunately.

Too salty and too thick. Still quite edible (with that much butter!), but not light soft fluffy muffins.

I opted to bake at 375 for 25 mins and they are perfectly moist with light browning across the top. Swapped in buttermilk + increase sugar to 1/3 per comments, i imagine 1/2 cup would be fine! Don't be worried if your batter looks dry, it will be, but these moisten right up. Not sweet, as everyone writes, but they are delicious. The butter really brings out a fullness to the muffin that is typically lost to sugar in the blueberry muffin.

I've made this recipe several times, because it's so low-key. I add about a 1/4 tsp. of cinnamon, 1/2 tsp. vanilla, 1/2 tsp. lemon rind or zest. I also top them with a sprinkling of vanilla sugar before baking to give them crunchy tops. The finished muffins also freeze very well!

These are not very good. They need more sugar. My whole family rejected them, including me.

Pretty solid muffin. Definitely more of a breakfast muffin than a dessert muffin (even with 1/3 cup sugar instead of 1/4 cup). I was worried they would be dry but the crumb is pretty moist. Super easy to make so I'm sure I'll make them again eventually. Next time I'd add a bit of cinnamon or lemon zest to spice it up.

Followed the recipe exactly and enjoyed them. Yes, they aren’t your overly sweet bakery muffin, but that is why I enjoyed them. I loved the crisp edges, smeared with a bit of butter, they were a nice little snack. Only adjustment would be to add a bit more blueberries.

The texture was more like biscuits, which was fine. But otherwise I thought they were pretty bland. Maybe more blueberries, definitely more sugar, maybe lemon zest and/or vanilla would make them more interesting.

1/2 spelt flourMaybe more blueberriesMaybe vanilla, more sugar

-1 pint blueberries-1/2 cup sugar-1/2 tsp. fine salt (chunky salt doesn't disperse as well)-sprinkle 1 tbsp. salt on top of muffins before baking-oven 450FI make these every weekend for my family, and these adjustments really make a difference. Recipe is a little too salty and not sweet enough. More blueberries is always a plus. Hotter oven=crispier muffins. I also prefer to paint the muffin tin with melted butter rather than using paper liners, so that you get a crispy outer layer.

I enjoy this type of simple muffins for Breakfast with a side of yogurt and more berries. It feels healthier as not too rich or sweet. A great canvas to add butter or jam if you choose to indulge!I added some coarse brown sugar on top before baking for added sweetness and crunch. It does the trick, while keeping the recipe low on sugar.