Double Blueberry Muffins Recipe Easy and Delicious Guide

There’s something undeniably comforting about biting into a warm, fluffy muffin bursting with fresh blueberries. But why settle for just one type of blueberry when you can indulge in double blueberry muffins?

This recipe combines both fresh and frozen blueberries to give you that perfect balance of texture, sweetness, and a slight tang that makes every bite a little celebration. Whether you’re prepping for a cozy breakfast, an afternoon snack, or a delightful dessert, these muffins offer a burst of juicy goodness wrapped in a tender crumb.

Our double blueberry muffins recipe is easy to follow, uses simple pantry staples, and delivers bakery-quality results at home. Plus, it’s versatile enough for you to customize with your favorite toppings or mix-ins.

Get ready to fill your kitchen with the irresistible aroma of blueberries and vanilla as you whip up these delightful treats that are sure to become a household favorite.

Why You’ll Love This Recipe

This double blueberry muffin recipe stands out for many reasons. First, the use of both fresh and frozen blueberries intensifies the blueberry flavor and ensures juicy pockets of fruit throughout each muffin.

The batter is moist but not dense, creating a perfect balance that’s soft yet holds its shape well.

Another reason to love this recipe is its simplicity. You don’t need any fancy ingredients or advanced baking skills to make these muffins—just follow the straightforward steps, and you’ll have bakery-style muffins in under 30 minutes.

It’s a wonderful recipe for beginners or anyone craving a quick homemade baked treat.

Finally, these muffins freeze well, making them a practical option for meal prep or storing for later indulgence. Reheat in the oven or microwave for a fresh-baked experience anytime.

Don’t forget to check out my Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy for more fruity baking ideas!

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 large egg
• ⅓ cup unsalted butter, melted and cooled
• 1 cup buttermilk (or milk with 1 tbsp lemon juice)
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• ½ cup frozen blueberries (do not thaw)
• Optional: coarse sugar for sprinkling on top

Equipment

• Muffin tin (12-cup capacity)
• Muffin liners or non-stick spray
• Mixing bowls (one large, one medium)
• Whisk
• Wooden spoon or rubber spatula
• Measuring cups and spoons
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 375°F (190°C). Line your muffin tin with liners or grease the cups with non-stick spray.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well mixed.
3. Mix wet ingredients: In a separate medium bowl, beat the egg lightly. Add the melted butter, buttermilk, and vanilla extract. Stir until combined.
4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, gently fold the batter just until the flour disappears. Be careful not to overmix; a few lumps are okay.
5. Add the blueberries: Fold in the fresh blueberries and frozen blueberries carefully to avoid crushing them and turning the batter purple.
6. Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling about ¾ full. If desired, sprinkle the tops with coarse sugar for a crunchy finish.
7. Bake: Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
8. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.
9. Serve and enjoy! These muffins are best enjoyed warm but also taste delicious at room temperature.

Tips & Variations

“For the best blueberry muffins, avoid overmixing the batter to keep the crumb tender and fluffy.”

• Fresh vs. frozen blueberries: Using both types adds texture variation and prevents the muffins from becoming soggy.
• Buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using.
• Lemon zest: Add 1 teaspoon of lemon zest to the batter for a fresh citrus twist that complements the blueberries beautifully.
• Gluten-free option: Swap out the all-purpose flour for a 1:1 gluten-free baking flour blend to make these muffins gluten-free.
• Vegan adaptation: Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use plant-based milk and vegan butter.
• Extra crunch: Top your muffins with a streusel made from brown sugar, flour, and butter before baking.

Nutrition Facts

Serving Suggestions

Double blueberry muffins are incredibly versatile and pair well with a variety of drinks and accompaniments. Serve them warm with a pat of butter or a drizzle of honey for a simple pleasure.

They also make a delightful breakfast alongside a cup of coffee, tea, or fresh juice.

For a more indulgent treat, slice a muffin in half and spread cream cheese or your favorite nut butter. These muffins also complement savory breakfasts like scrambled eggs or a fresh fruit salad.

If you love experimenting with flavors, try pairing these muffins with recipes like Veg Grilled Sandwich Recipes That Are Quick and Delicious to create a balanced brunch spread, or enjoy them as a sweet finish after a light meal like the Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide.

Conclusion

These double blueberry muffins are a delightful way to celebrate the natural sweetness and vibrant flavor of blueberries. By combining fresh and frozen berries, you ensure each muffin is bursting with juicy fruit goodness and a tender crumb.

The recipe’s simplicity and flexibility make it perfect for bakers of all levels, and its delicious results make it a guaranteed crowd-pleaser.

Whether you’re baking for your family, a brunch gathering, or just a cozy afternoon treat, these muffins deliver warmth and comfort in every bite. Don’t forget to bookmark this recipe and explore other tasty options like the Backpacking Dehydrated Vegan Meal Recipes for Easy Camping or the Can I Substitute Almonds for Cashews in Vegan Cheese?

to keep your meals interesting and delicious.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Double Blueberry Muffins”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “These double blueberry muffins are bursting with fresh and frozen blueberries for extra flavor. Perfectly moist and fluffy, they make a delightful breakfast or snack.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “12 muffins”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “3/4 cup granulated sugar”, “1/2 teaspoon salt”, “2 teaspoons baking powder”, “1/3 cup vegetable oil”, “1 large egg”, “1/3 cup milk”, “1 teaspoon vanilla extract”, “1/2 cup fresh blueberries”, “1/2 cup frozen blueberries”, “Optional: 2 tablespoons coarse sugar for topping”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C) and line a muffin tin with paper liners.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, mix flour, sugar, salt, and baking powder.”}, {“@type”: “HowToStep”, “text”: “In another bowl, whisk oil, egg, milk, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Pour wet ingredients into dry ingredients and stir until just combined.”}, {“@type”: “HowToStep”, “text”: “Gently fold in fresh and frozen blueberries.”}, {“@type”: “HowToStep”, “text”: “Divide batter evenly into muffin cups and sprinkle with coarse sugar if desired.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes until golden and a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Cool muffins in the pan for 5 minutes, then transfer to a wire rack.”}], “nutrition”: {“calories”: “200 kcal”, “proteinContent”: “3 g”, “fatContent”: “8 g”, “carbohydrateContent”: “30 g”}}