This super Easy Blueberry Muffins recipe has a beautifully moist and tender muffin base. The muffins are filled with fresh blueberries and then topped with a blueberry compote to deliver maximum blueberry flavor.

Overhead photo of blueberry muffins.

To die for Blueberry Muffins

Believe it or not, this recipe is my mothers. She had it written on an old recipe card that was tucked away in her recipe box. I’m guessing it must be from her mom.

Funny thing is, my mom has never made homemade blueberry muffins before. So I took the liberty of making them myself! And I’m soooo glad I did!

This recipe makes the best fluffy blueberry muffins! Moist, tender, light, and fluffy! The only change I made to her recipe was the addition of a blueberry compote swirled into the muffin batter.

The blueberry compote adds more blueberry flavor throughout. It’s amazing!

I’m a sucker for blueberry recipes. I think they’re divine! My blueberry crisp recipe is one you need to make if you haven’t yet. Surprisingly, these sweet berries hold an impressive resume; they’re known for their high antioxidants and nutrients. That’s reason enough to add them to your morning smoothie or better yet, a delicious muffin.

Two blueberry muffins side by side, with one muffin having a bite taken out of it, exposing fresh blueberries baked into the muffin.

Tips for better blueberry muffins

Fresh blueberries in muffins are crucial. But we want to avoid the pitfall of each blueberry landing on the bottom of the muffin tin. So, what’s the trick?

Toss the fresh blueberries in flour.

In this blueberry muffin recipe we add all of the dry ingredients into a large bowl and then we toss the blueberries into the dry ingredients.

Glass bowl with dry ingredients and fresh blueberries for making blueberry muffins.

Blueberry Compote

Making the blueberry compote is really easy. Here is what you do:

  • Place a cup of fresh blueberries in a small saucepan.
  • Add 1 tablespoon of granulated sugar to the saucepan.
  • Over medium to medium-low heat bring the blueberries to a simmer.
  • Using a wooden spoon, gently mash several of the blueberries. As the mixture cooks the blueberries will start to break down and some may even pop.
    • Don’t get too carried away with mashing the blueberries. It’s ok to have chunks, after all, this is a compote.
  • Simmer for 5-7 minutes or until the mixture has thickened.
  • Your compote is ready to be swirled into the muffin batter!

Tip: this compote isn’t overly sweet. Feel free to add an additional teaspoon of sugar to sweetened it up.

Can you use frozen blueberries in this recipe?

Yes! You can use frozen blueberries to make the compote.

A muffin tin with blueberry muffin batter, and a fresh blueberry compote being poured into each muffin tin.

How to make Blueberry Muffins

Once you’ve made the blueberry compote it’s time to begin making the muffin batter.

  • In a large bowl whisk the flour, baking powder, and salt. Toss the remaining 1 cup of blueberries into the dry ingredients.
  • In a separate bowl, whisk the remaining 1 cup of sugar and eggs for 1 minute.
  • Add the melted butter and oil to the sugar and eggs. Whisk again.
  • Finally, add the buttermilk and vanilla to the wet ingredients and whisk to combine.
  • Pour the wet ingredients into the large bowl of blueberries and dry ingredients. Use a rubber spatula to mix everything together. DON’T OVER-MIX.

Pro tip: Mix the muffin batter until you can no longer see streaks of flour. Some lumps in the batter is OK. It’s best to refrain from over mixing muffin batter; over mixing can cause tough, sometimes gummy, and overly chewy muffins.

A wooden stick stirring blueberry compote into blueberry muffin batter.

Assembling the Muffins

The muffin batter has been made, now it’s time to fill the muffin tins.

Spray a standard sized muffin tin with nonstick cooking spray.

Fill each muffin tin 3/4 of the way full. You want the batter to be almost to the top of the tin, but not quite. I’d say you want about a 1/4″ inch from the top of the tin.

Spoon 1 teaspoon of the blueberry compote into each batter filled muffin tin. Using a wooden skewer or fork, swirl the blueberry mixture into the batter.

Sprinkle 1 teaspoon of sugar in the raw over the finished blueberry swirled batter.

Bake the muffins for 16-20 minutes or until a toothpick inserted in the center of the muffins comes out clean.

Remove from the oven and allow the muffins to cool in the pan for 5 minutes and then transfer the muffins to a wire rack to cool completely.

A close shot of blueberry muffin batter with blueberry compote swirled into the batter and topped with raw sugar.

How to store blueberry muffins

To store at room temperature:

  • Place the muffins in a plastic bag, foil, or plastic wrap and seal.
  • Muffins stored properly will keep at room temperature for 2-3 days.

To store in the refrigerator:

  • Place the muffins in a plastic bag, foil, or plastic wrap and seal.
  • Muffins stored properly will keep in the fridge for about 5 days.

To freeze muffins:

  • Wrap them tightly in foil or place in a plastic freezer safe ziplock bag.
  • Muffins stored properly will keep in the freezer for 2-3 months.

A stack of blueberry muffins.

If you like this easy blueberry muffin recipe, try these:

If you make this recipe, or any other recipe on the blog don’t forget to leave a comment and review! Chances are your comment will be the one featured in Salt & Baker’s weekly newsletter.

So don’t forget to subscribe! You’ll receive new recipes and so much more!

Overhead photo of easy to make blueberry muffins.
PRINT
5 from 1 vote

Blueberry Muffins

This blueberry muffin recipe has a beautifully moist and tender muffin base. The muffins are filled with fresh blueberries and then topped with a blueberry compote to deliver maximum blueberry flavor.
prep time 25 mins
cook time 20 mins
total time 45 mins
servings: 14 muffins
calories: 256kcal
author: Salt & Baker

INGREDIENTS

  • 2 cups fresh blueberries
  • 2 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup + 1 Tablespoon granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons Sugar in the Raw

INSTRUCTIONS

  • Preheat oven to 425°F Spray muffin tin pan with nonstick cooking spray. Set aside. 
  • In a small saucepan add 1 cup of blueberries and 1 tablespoon granulated sugar. Simmer. As you’re stirring, use the back of a wooden spoon to mash some of the berries. *Simmer for 5 minutes or until thickened. Remove from heat and cool to room temperature.
  • In a medium size bowl whisk the flour, baking powder, and salt. Add the remaining 1 cup of blueberries to the flour mixture, toss to coat. Set aside.
  • In another medium size bowl whisk the remaining 1 cup of sugar and the eggs for 1 minute. Add the butter and oil whisking to combine. Finally, whisk in the buttermilk and vanilla. 
  • Add the wet ingredients to the flour and blueberry mixture. Use a spatula to mix everything together. Don’t overmix. 
  • Scoop the muffin batter into the muffin tins. Fill each muffin tin 3/4 full, or pretty close to the top of the muffin tin. 
  • Spoon 1 teaspoon of the cooked blueberry mixture into each muffin tin. Use the prongs of a fork or a chopstick to swirl the blueberry mixture into each muffin tin. Sprinkle each muffin with 1 teaspoon of sugar in the raw. 
  • Bake for 16-20 minutes. (Mine baked for 17 minutes).
  • Remove from oven and let the muffins cool for 3-5 minutes and then remove the muffins from the tin and let them cool completely on a wire rack. 

RECIPE NOTES

*This blueberry compote is exactly that, a compote. So yes, there will be some chunks of blueberries. But as the blueberries cook they will break down and some may even pop as they cook. 
Calories: 256kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 112mg | Potassium: 144mg | Fiber: 1g | Sugar: 23g | Vitamin A: 3.5% | Vitamin C: 2.5% | Calcium: 6% | Iron: 7%
Course: Breakfast
Cuisine: American
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.
An easy Blueberry Muffins recipe. These breakfast muffins are moist, tender, loaded with blueberries and topped with a blueberry compote. #saltandbaker #blueberrymuffins #muffins #blueberries