Make a batch of Homemade Wild Blueberry Muffins for a quick, on-the-go breakfast or snack that the entire family will love! With a sprinkle of coarse sugar on top for extra texture, these treats will fly off of your countertops.
These Wild Blueberry muffins are fluffy, with tall bakery-style domes and tons of sweet and juicy blueberries in each bite. Believe it or not, they taste even better than they look! These muffins are great for a grab and go breakfast or afternoon snack.
The Coined Breakdown
- Total Cost per muffin: $0.33
- Total Cost (about 13 muffins): $4.28
- Those Other Guys: $4 per muffin
Ingredients
- Dry Ingredients - The classic base for most muffins... all-purpose flour, sugar, baking powder, salt, and a pinch of cinnamon.
- Buttermilk - You can buy from the store, or make your own with a little apple cider vinegar or lemon juice stirred into milk!
- Melted Butter - For flavor and a better, more moist texture, melt some salted butter and let it cool slightly.
- Vanilla Extract - Just a couple teaspoons to really shine in these muffins.
- Eggs - Take your eggs out a few minutes before baking so they come to room temperature. This helps the eggs incorporate well into the batter.
- Lemon - A great flavor enhancement for blueberry pastries! We use half a lemon's zest and juice in this recipe.
- Wild Blueberries - Below, I provide instructions for either fresh or frozen blueberries to make sure the batter doesn't turn purple.
- Turbinado Sugar - This is optional; but a little turbinado sugar sprinkled on top of the raw cupcake batter before cooking adds a little texture and sweetness.
Variations and Substitutions
Strawberry Muffins: My dad's favorite flavor of muffin. The recipe for my Homemade Strawberry Muffins is pretty similar to this one, with just a few variations for the perfect bite.
Banana Nut Muffins: Take the batter for Brown Butter Banana Bread and make muffins instead for an on-the-go snack!
Lemon-Raspberry Oat Muffins: A wholesome muffin made with oats as the base, and filled with springtime flavors of lemon and fresh raspberries. These are so good.
Making Bakery-Style Wild Blueberry Muffins
Step 1: Prep your ingredients by sifting the dry ingredients together in a large bowl, and whisking your wet ingredients in a smaller bowl.
Pour the wet ingredients into the dry bowl, gently folding them both together.
Step 2: See those pockets of flour in the batter? That's good - that's how you know you didn't over mix!
Now take your wild blueberries and toss them with a bit of flour in a small bowl. If using frozen berries - see my recipe tip below.
Step 3: Gently fold in the berries, and your batter should look thick like this right before baking.
Step 4: Add the batter to every other muffin tin. Bake at 425°F for 5 minutes, then turn the oven heat down to 350°F and continue to bake for 18-20 minutes.
Recipe Pro Tips
- No buttermilk in the fridge? Make homemade buttermilk! Take 1 cup of milk and stir 1 teaspoon of apple cider vinegar or lemon juice into the milk. Let it sit for at least 10 minutes until you see the ingredients react.
- Keep your batter nice and bright. Don't you hate when blueberries turn your muffin batter purple? To avoid this, I have a couple tips. If you're using fresh blueberries, toss them in a couple tablespoons of flour before baking. If you grabbed frozen blueberries, rinse them over a colander until the water is clear, then dry with a paper towel and toss in a bit of flour.
- Don't over mix the batter. I can't mention it enough - we don't want a smooth batter that's been stirred or whipped to death! Over mixing prevents the muffins from rising, and also gives them a tough consistency at the end. When you finish mixing and prepare to add the blueberries, your batter should still have small pockets of flour in it; that's ok.
- Give everybody some space. Fill every other cup in your muffin tin with a liner and batter. When the muffins have room to breathe, they grow taller and don't run into the other muffins.
- Use two different baking times. We bake the muffins for 5 minutes at 425°F, which is a super high heat that helps create those tall, domed tops. Then, we turn the temperature down to 350°F so that the insides of the muffins can bake evenly.
Recipe FAQs
Of course! Fresh or frozen berries work well in this recipe.
For fresh blueberries: be sure to toss them in a bit of flour before gently folding them into your batter.
For frozen blueberries: Rinse the frozen berries in cold water over a colander, until the water runs clear. Then dry the berries with a paper towel and toss in flour before gently folding them into your batter.
This normally happens with frozen berries, because they release their juices much sooner than fresh. If you follow my rinse/dry/toss technique mentioned above, you shouldn't have any issues.
Whether using fresh or frozen blueberries, make sure to toss them in a touch of flour right before gently folding them into your batter.
Any type of milk works. I've tested this with dairy milk as well as non-dairy variations like almond or oat.
If you stick a toothpick into the center, it should have a small amount of crumbs sticking to it. Then you know they are ready to take out of the oven.
Yes! These muffins freeze very well. Simple add to a freezer-safe container or freezer bag and remove as much air as you can. Freeze for up to 3 months.
When you're ready to eat, let the muffins thaw either in the refrigerator or on the counter.
Besides the growing method, some of the biggest differences in the two berries lies in their size and nutritional content.
Wild blueberries are smaller, with a sweeter taste. They also have 2 times the fiber and antioxidants found in cultivated blueberries.
You can find both variations at your local grocery store, either in the produce aisle or the freezer section.
Other Tasty Breakfast Ideas You'll Crave!
If you tried this Bakery-Style Wild Blueberry Muffins Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Wild Blueberry Muffins
Equipment
- Mixing Bowls
- Wooden Spoon
- Strainer optional - if you use frozen berries
- Muffin Tin
- Cupcake Liners
Ingredients
- 3 cups all-purpose flour + 1 - 2 tbsp. to toss with blueberries
- 1 cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- ½ cup salted butter melted and cooled
- 2 count eggs room temperature
- 1 cup buttermilk room temperature
- ½ count lemon zest and juiced
- 2 teaspoons vanilla extract
- 2 cups wild blueberries fresh or frozen
- turbinado sugar optional, for sprinkling on top
Instructions
- Preheat your oven to 425°F. Add liners to every other cup in a muffin pan.
- In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, salt, and the optional cinnamon.
- In another bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and the lemon zest/juice.
- Pour the wet ingredients into the dry bowl and gently fold using a wooden spoon. Do not over mix! The batter will be thick and you should still see little pockets of flour.
- If using frozen blueberries: Rinse the frozen blueberries with cold water, using a strainer, until the water runs clear. Pat the berries dry with a paper towel, then toss with 1 - 2 tablespoons of flour. If using fresh blueberries: Proceed to Step 6.
- Gently fold in the blueberries - again, do not over mix.
- Fill the cupcake liners to the top, being sure to only fill every other muffin cup in the cupcake tin. Sprinkle the batter with optional turbinado sugar.
- Bake at 425℉ for 5 minutes, then turn the oven temperature down to 350℉ and bake for 18-20 minutes. A toothpick stuck in the middle should have a bit of crumb on it.
- Remove the muffins from the muffin tin, and let them cool on a wire rack. Enjoy!
Ryan N. says
Blueberry muffins are my absolute favorite! These did not disappoint on flavor and texture.
Shani W. says
Thank you for your review Ryan!