Blueberry muffins from scratch are easy to make and cost much less than store-bought muffins. It’s easy to make bigger batches and freeze some for later.

Our Blueberry Muffins from Scratch are the BEST EVER. No joke. These bakery style muffins have a crispy muffin top that is sprinkled with nutmeg and sugar before baking, and the center is a soft and delicate just like a muffin should be.

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Blueberry Muffin from Scratch Recipe

Blueberry muffins and I have not always gotten along. I remember trying a brown butter recipe many years ago, and I was disappointed. So when I found a recipe called The Best Blueberry Muffins in a cookbook from the Waynesburg Christian Church, I was a little hesitant. They did not disappoint!

My favorite part of these best ever blueberry muffins is the muffin top. It reminds me of that Seinfeld episode where Elaine comes up with a brilliant idea about a store that only sells muffin tops. These muffin tops are crispy with a nutmeg and sugar coating that is sprinkled on right before baking.

Our Blueberry Muffins from Scratch are the BEST EVER. No joke. These bakery style muffins have a crispy muffin top that is sprinkled with nutmeg and sugar before baking, and the center is a soft and delicate just like a muffin should be.

Easy Blueberry Muffins

This recipe for blueberry muffins is even easier than most.

Typically to make blueberry muffins, you make a mixture of wet ingredients in one medium bowl, and then a mixture of the dry ingredients in another bowl.

This recipe is even simpler than that. Everything goes right into the mixing bowl. No need to dirty more bowls than are necessary.

The Best Muffin Tops

My favorite part of a muffin is the disc-shaped top. I love when they are golden brown with some type of crumb or streusel topping. However, I like the sugar topping of these better.

Toss sugar with ground nutmeg, and be sure to cover the entire muffin top with the mixture.

If nutmeg isn’t your thing, then ground cinnamon works too. I recommend the nutmeg above cinnamon. It has a special flavor that complements the blueberries.

Ingredient List

Unsalted Butter, softened
White Sugar (granulated sugar)
Eggs
Vanilla Extract
Baking Powder
Salt
All Purpose Flour
Milk
Fresh Blueberries
Ground Nutmeg

Blueberry muffins from scratch are easy to make and cost much less than store-bought muffins. It’s easy to make bigger batches and freeze some for later.

How to Make Homemade Blueberry Muffins

Step By Step Instructions

Preheat oven to 375 degrees F. Put foil or paper liners into 12 muffin cups.
In a large mixing bowl, or using a kitchen-aid mixer, beat softened butter until creamy; add sugar and continue beating until fluffy.
Add eggs, one at a time, beating well after each.
Beat in vanilla, baking powder and salt.
Use a fork to lightly mash 1/2 cup blueberries; stir into batter.
With a rubber spatula, fold in half of flour and half of milk into wet ingredients. Then gently fold in the remaining of both.
Fold in 2 cups of whole blueberries.
Spoon muffin batter evenly between the prepared muffin pan.
Mix sugar and nutmeg; sprinkle evenly over all 12 cupcakes.
Bake for 25 to 30 minutes or until golden brown; check doneness with a toothpick. Let cool in the pan for 30 minutes before removing. Let thaw at room temperature or in the microwave for a few seconds.

Storage Instructions

Let cool completed. Store in an airtight container or zip-lock freezer bag at room temperature. Or, store in the freezer for up to 3 months.

For the full recipe for best every blueberry muffins, scroll to the bottom of this post.

Recipe FAQs

Let butter soften at room temperature to ensure that it creams properly.
Add eggs one at a time. If you want to crack into a bowl first, this will ensure no egg shells get into these easy blueberry muffins.
This from scratch blueberry muffin recipe makes 12 muffins. Fight the urge to use the batter to make more than 12. Fill the liners very full to ensure a large, bakery style blueberry muffin.
Be sure to use all the nutmeg and sugar mixture when sprinkling over the top. This takes these muffins over the top.
Try swapping in your favorite berries for blueberries.
Ground cinnamon could be used instead of nutmeg, if desired.
I recommend using foil or paper liners instead of spraying with non-stick cooking spray. They do not turn out as well without the liners. Check out our Kitchen Stuff You Need list in our Amazon store for cupcake liners and other kitchen supplies that we love.
Love quick breads? Try Mom’s Poppyseed Bread and Strawberry Bread recipes.
Have extra blueberries? Try this Lemon Glazed Blueberry Cake.

How do you keep the top of muffins crispy?

If you’ve ever baked homemade muffins, then you may have experienced the phenomenon of the muffins becoming soggy on the tops the second day. This is an easy fix. Try placing a few crackers such as saltines in the same storage container. The extra moisture from the muffins will be absorbed by the cracker instead of the muffin tops. Your texture problems will be solved.

Can I use frozen blueberries instead of fresh in muffins?

The short answer is yes. You can substitute frozen blueberries for fresh blueberries in almost any muffin recipe. However, the texture and cooking time will most likely be altered. Theoretically, you an start with your blueberries completely frozen straight from the freezer. A couple things to note is that frozen blueberries typically contain more moisture than fresh, and starting from frozen will increase the baking time. I recommend finding a blueberry muffin recipe that specifically calls for frozen blueberries.

Our Favorite Fruit Desserts

We love desserts based on fruits. Here’s some of our favorites:

Linking up to Meal Plan Monday.

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