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Butter blueberry muffins

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Breakfast favorite! Delicious easy homemade butter blueberry muffins that are ready in 35 minutes! Blueberry muffins

A bit crunchy on the outside and moist  inside, yum! Family favorite, classic blueberry muffin recipe will not leave you disappointed.

How to make blueberry muffins

The recipe is easy and very rewarding. My kids were helping me mixing all the ingredients, picking some blueberries and eating them ! So funny!

blueberry muffons dough making process

The blueberry season is not here yet , but last year i picked enough blueberries at the local u pick farm. I froze them in big batches and still have plenty for my baking!

Frozen blueberries fit perfectly here.

Homemade blueberry muffins are the best!

You cant compate store bought muffins to homemade blueberry muffins. They are so soft, moist and so easy to make!

blueberry muffins in the muffin tin

Love muffins? Try these recipes

Use them as a breakfast treat( perfect with coffee!), kids lunchbox snack, add some whipped cream cheese on top and make them cupcakes! Any more ideas? Let me know in the comment section!

close shot of a blueberry muffin

As you can see, making your own easy butter blueberry muffins is easy and even kids can make it( or help you wash dishes:). Try this recipe, it will take you just a little bit over 30 minutes!

Print Recipe
4.50 from 4 votes

Butter blueberry muffins

Quick and easy butter blueberry muffins that are very moist and just perfect for breakfast or brunch. Absolutely kids favorite and could be used in your kids lunch box.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: butter blueberry muffins, butter muffins
Servings: 12 muffins
Calories: 239kcal
Author: Tatiana


  • 1/2 cup soften butter
  • 2 eggs
  • 1 cup sugar
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1/2 cup milk
  • 2-2,5 cups frozen or fresh blueberries
  • some sugar to sprinkle on top


  • Preheat oven to 375F.
  • Whisk soft butter with eggs and sugar with the hand mixer. Add milk.
  • Add flour and baking powder, mix with the spatula. Fold in blueberries ( i used frozen)
  • Line a 12 cup muffin tin with cupcake liners (optional), fill with batter.  Sprinkle sugar (about 3 tablespoon total)
  • Bake for 35 minutes at 375 degrees.
  • Let to cool and enjoy!

Tools used in this recipe

Muffin tin


Calories: 239kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 180mg | Potassium: 132mg | Fiber: 1g | Sugar: 19g | Vitamin A: 305IU | Vitamin C: 2.4mg | Calcium: 51mg | Iron: 1.2mg

Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Tried this recipe?Follow me at @Myberrymaple and tag #berrymaple!

This recipe was originally published on March 12 2018.

Thank you and enjoy! Pin it!

butter blueberry muffin


Recipe Rating

Nicklas French

Friday 4th of October 2019

Hello Tatiana I was just wondering when you scooped the mix into the cups just how much did you use? I have been trying to figure out how to add the mix where it will not spill out onto the pan when baking or if I put not enough mix in the cups. Can you please let me know how you made them come out just the right height? Thank you


Wednesday 14th of March 2018

Hi Tatiana. I love this post. The muffins look delicious and the pictures are so clear. Can I skip the eggs or is there a substitute for eggs I can use?

Tatiana Shifruk

Wednesday 14th of March 2018

Hello! Honestly, i never used egg substitute for this particular recipe, but you can try to make a chia egg ( 1 tbsp chia plus 2,5 tbsp water, mix and let sit for 5 minute until look like gel). Please let me know if you decide to cook it this way and how it turned out! :)