Classic Blueberry Muffins
These bakery-style blueberry muffins are soft, fluffy, and bursting with juicy berries. Make the batter ahead of time and enjoy fresh-baked muffins anytime over the next few weeks!
Classic Blueberry Muffins
Rated 5.0 stars by 1 users
Category
Bread
Author:
Jessica Cain Montano
Servings
24 muffins
Prep Time
15 minutes
Cook Time
20 minutes
These classic Blueberry Muffins are tender, buttery, and filled with sweet bursts of blueberry in every bite. The batter is made with pantry staples and comes together in just minutes, making them perfect for busy mornings or weekend baking. Best of all, you can refrigerate the batter for 2 to 3 weeks and bake fresh muffins on demand—no need to make a full batch at once. Whether you serve them warm with butter or pack them for a snack, they’re guaranteed to be a family favorite.
Ingredients
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2/3 cup shortening
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1 cup sugar
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3 eggs
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3 cups flour
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3 heaping tsp baking powder
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1 tsp salt
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1 cup milk
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1 can blueberries, drained
Directions
In a large mixing bowl, cream together the shortening and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined—do not overmix.
Gently fold in the drained blueberries.
Preheat oven to 375°F. Grease or line a muffin pan.
Fill each muffin cup about 2/3 full with batter.
Bake for 15–20 minutes, or until golden and a toothpick inserted into the center comes out clean.
Let cool slightly before serving.
Store unused batter in an airtight container in the refrigerator for 2 to 3 weeks. Stir gently before using and bake fresh muffins as needed.
Recipe Note
You can use fresh or frozen blueberries in place of canned, just be sure to rinse and pat them dry. This batter is perfect for making ahead—simply scoop and bake throughout the week for a warm treat anytime!