Blueberry muffins are a timeless classic that everyone loves—from kids to adults. This easy and delicious blueberry muffin recipe is perfect for breakfast, snacks, or packed lunches. Made with fresh blueberries and topped with a drizzle of pure maple syrup, these muffins come out perfectly moist, tender, and bursting with natural berry flavor.

Whether you’re making standard-size muffins or jumbo ones, the secret to their soft, fluffy texture lies in baking them at a high temperature first, then lowering the heat to finish baking. This technique helps the muffins rise beautifully while keeping them tender inside.

Why This Blueberry Muffin Recipe Is the Best

Moist and tender crumb thanks to the maple syrup topping and two-stage baking
Fresh blueberries add natural sweetness and a burst of flavor
Simple recipe using basic ingredients and one bowl for easy cleanup
Works for standard or jumbo muffin tins
Perfect for Canadian and US kitchens looking for classic blueberry muffins with a twist

Ingredients (makes 8–12 standard muffins or 5–8 jumbo muffins)

Muffins

200 g (about 1⅔ cups) all-purpose flour
50 g (¼ cup) granulated white sugar
10 g (2 teaspoons) baking powder
1 g (¼ teaspoon) salt
100 ml (⅓ cup + 1 tablespoon) vegetable oil
1 large egg
80 ml (⅓ cup + 1 tablespoon) whole milk (add a little more if needed)
1 cup (about 150 g) fresh blueberries

Topping

100 ml (6 tablespoons) pure maple syrup or honey (to drizzle on top before baking)

Step-by-Step Instructions

Step 1 – Preheat the Oven

Preheat your oven to 425°F (220°C). Grease or line 8–12 standard muffin cups, or 5–8 jumbo muffin cups.

Step 2 – Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Looking for more bakery-style goodness? After making these blueberry muffins, you might also enjoy our Bakery-Style Double Chocolate Muffins or our Moist Banana Muffins with Walnuts and Maple Syrup. For a brunch upgrade, check out these Easy Pancakes or classic Crêpes Suzette.

Step 3 – Mix Wet Ingredients

In a medium bowl, whisk the vegetable oil, egg, and milk until well combined. Adjust the milk quantity if necessary to reach approximately 1 cup total liquid.

Step 4 – Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter should be lumpy—don’t overmix.

Fold in the fresh blueberries carefully to avoid breaking them.

Step 5 – Fill Muffin Cups and Add Maple Syrup

Divide the batter evenly into the muffin cups, filling each about ¾ full. Drizzle the pure maple syrup or honey evenly on top of each muffin. This syrup will sink into the batter as it bakes, keeping the muffins moist and adding natural sweetness.

Step 6 – Bake with Two-Stage Temperature

Place the muffins in the oven and bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for:

8 to 11 more minutes for standard-size muffins
17 to 25 more minutes for jumbo-size muffins

Check doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs but no raw batter.

Step 7 – Cool Before Serving

Let the muffins cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Blueberry Muffins Every Time

Use fresh or thawed blueberries for the best texture and flavor.
Avoid overmixing to keep your muffins light and fluffy.
The maple syrup topping is key to extra moist muffins and a subtle sweetness.
You can swap maple syrup for honey if you prefer a different flavor.
For a touch of warmth, add a pinch of cinnamon or nutmeg to the batter.

Variations to Try

Substitute blueberries with raspberries, blackberries, or chopped strawberries.
Add lemon or orange zest for a refreshing citrus twist.
Fold in chopped nuts like pecans or walnuts for added crunch.
For a gluten-free option, use a 1:1 gluten-free flour blend.

Storage and Freezing

Store your muffins in an airtight container at room temperature for up to 3 days.
Freeze muffins individually wrapped in plastic wrap and stored in a freezer bag for up to 3 months.
Thaw at room temperature or warm for 20 seconds in the microwave before serving.

Frequently Asked Questions (FAQ)

Can I use skim milk or plant-based milk?
Yes, but whole milk adds richness and moisture to the muffins.

Can I replace vegetable oil with melted butter?
Yes, melted butter will add a richer flavor but slightly change the texture.

Why do my muffins stick to the pan?
Use paper liners or grease the muffin tins thoroughly to prevent sticking.

More Breakfast and Brunch Recipes to Try

Bakery-Style Double Chocolate Muffins — deep cocoa flavor, crunchy tops, and fluffy centers.
Moist Banana Muffins with Walnuts and Maple Syrup — naturally sweet and wholesome.
Easy Pancakes — light, fluffy, and perfect with maple syrup.
No-Sugar Banana Crêpes with Maple Syrup — for a healthier morning.
Crêpes Suzette (1980s style) — a classic citrus dessert for special mornings.

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