These Grandma Old Fashioned Blueberry Muffins taste like your childhood favorite blueberry muffin recipe.
They are light and fluffy muffins filled with juicy blueberries and ready in just 30 minutes
My kids love muffins, and these blueberry muffins are their new favorite snack in my house.
Let me share with you how you can make these easy, tasty bakery-style muffins.
How To Make Old-Fashioned Blueberry Muffins
All you need to make these muffins are a few simple natural ingredients.
- All-Purpose Flour – Or half white wheat and half white whole wheat flour.
- Sugar – You can use unrefined cane sugar for a healthy blueberry muffin or even sugar-free erythritol to remove the calories and sugar from regular sweeteners and make diabetes-friendly muffins.
- Egg – See below for egg-free swaps.
- Melted Butter – You can also use canola oil or melted coconut oil.
- Baking Powder
- Vanilla Extract
- Lemon Juice
- Lemon Zest
- Milk of Choice – You can use either dairy milk or plant-based alternatives such as soy milk, almond milk, or coconut milk.
- Blueberries – Fresh or frozen.
Making The Muffin Batter
First, in a large bowl whisk all the dry ingredients together. Combine flour, sugar, baking powder, and salt.
Next, in a separate bowl whisk all the liquid ingredients together: milk, lemon juice, vanilla extract, egg, melted butter, and lemon zest.
Pour the wet ingredients into the dry ingredients and stir to combine.
Fold in the blueberries or frozen blueberries when you’re halfway done stirring, and stir again until just incorporated.
Don’t over-mix! the batter will be quite thick and dense, and that’s what you want to make Old-Fashioned Blueberry Muffins.
Baking The Muffins
Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper cases and slightly oil cases with oil spray.
Place 3 tablespoons of muffin batter in each muffin cup.
Bake the muffins on the center rack of the oven for 25 to 35 minutes or until golden brown on top and a pick inserted in the center of the muffin comes out clean.
The baking time can vary. It takes longer to bake the muffins if you used frozen berries.
Remove the muffin pan from the oven, then place each muffin on a cooling rack.
Let them cool down completely on a wire rack which takes about 1 hour.
These blueberry muffins can be stored for up to 2 days in a sealed box at room temperature.
Or, they last up to 4 days in an airtight container in the fridge.
Of course, you can freeze blueberry muffins too in zip-lock bags or airtight containers for up to 3 months.
Thaw the muffin at room temperature the day before serving.
Serve the muffins plain or with some fresh butter, peanut butter, or extra lemon zest on top.
You can adapt this muffin recipe using some of the options below:
- Egg-Free – To make egg-free blueberry muffins, replace the egg with 3 tablespoons of unsweetened apple sauce or mashed banana. You can also use a flax egg. Stir one tablespoon of flaxseed meal with 3 tablespoons of lukewarm water. Set it aside for 10 minutes until a gel-like texture forms and use it as an egg in the batter.
- Dairy-Free – Use melted coconut oil or light olive oil or canola oil. Then, swap milk for almond milk, oat milk, or soy milk.
- Vegan Option – Use the two options below to make vegan blueberry muffins.
- Gluten-Free – This recipe doesn’t work with almond flour or coconut flour. However, you can use a 1:1 gluten-free flour blend containing added xanthan gum. The result will be much more dense and gummy.
- Sugar-Free – Replace sugar with a natural granulated sweetener like allulose or erythritol. They are diabetes-friendly, zero carbs or calories.
Frequently Asked Questions
Below are the answers to your most common questions about these Old Fashioned Blueberry Muffins.
What Can I Use Instead Of Lime Juice?
You can replace lemon juice with apple cider vinegar or orange juice.
Can I Use Frozen Blueberries?
Yes, you don’t need to thaw the berries, stir in the frozen berries in the batter.
Can I Use Other Berries?
Absolutely, berries of the same size, like raspberries or boysenberries work as well. Note that strawberries must be chopped into small pieces or they release too much juice and make the muffins too moist and unbaked on some parts.
More Muffin Recipes
Below are some more muffin recipes for you to try.
Did you try this blueberry muffin recipe? Share a comment or review below.
Old-Fashioned Blueberry Muffins
- 1 ½ cup All-Purpose Flour
- ¾ cup Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- ½ cup Milk
- 1 tablespoon Lemon Juice
- ⅓ cup Melted Butter or canola oil
- 1 ½ teaspoons Vanilla Extract
- ½ teaspoon Lemon Zest
- 1 large Egg Beaten
- 1 cup Blueberries fresh or frozen
- Preheat the oven to 350°F(180°C). Line a 12-hole muffin pan with paper cases. Slightly oil paper case with oil spray, Set aside.
- In a large bowl combine flour, baking powder, salt, and sugar. Set aside.
- In another bowl, whisk egg, milk, lemon juice, vanilla, melted butter, and lemon zest.
- Pour the wet ingredients into the dry ingredients.
- Fold in berries halfway through and stir until just combined. Don't over-stir or the muffins will be dense. The batter should be thick, and that's normal.
- Add 3 tablespoons to each muffin paper case.
- Bake the muffins in the center rack of the oven for 25 minutes to 35 minutes baking time can vary. It takes longer if you added frozen berries to the batter.
- The muffins are ready when golden brown and a pick inserted in the center of the muffins comes out clean.
- Cool down on a wire rack for 1 hour before eating.
- Store in a sealed container for up to 2 days at room temperature, 4 days in the fridge, or 3 months in the freezer. Thaw at room temperature the day before.