Very Berry Blueberry Muffins are loaded with blueberries and make for a delicious breakfast or snack! Make them mini or regular size. These can even be frozen if you want to make a double batch!
My kids love those mini muffins you can get at the grocery store but when I have the time to make them myself I do! Plus, I love a fresh baked blueberry muffin.
How to make Very Berry Blueberry Muffins
These muffins could not be easier to make! This recipe calls for frozen blueberries so they can be made anytime of year. The full written ingredient amounts and directions can be found below. Check out this quick video for a visual step-by-step:
Muffin Storage and Freezing Tips
Muffins are a great food to make ahead and enjoy during the week. Make a double batch and freeze some for later.
To keep muffins fresh longer store them at room temperature in an airtight container or resealable bag. Also, place a paper towel below and on top of them to help keep them from getting soggy.
If you choose to freeze them, let them cool completely then wrap them individually in plastic wrap and place inside a resealable bag. Before eating, let them thaw at room temperature. If desired pop them into the microwave for a few seconds to warm.
For visual directions on storing muffins check out Erin @ Well Plated!
More Muffin Recipes
Does your family love muffins as much as we do? If so be sure to check out these other muffin recipes:
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
Love breakfast as much as we do? Check out these recipes for more: Simple White Chocolate Blackberry Scones, Healthy Apple Cinnamon Flax Seed Granola, Bacon and Cheese Quiche, Delicious Homemade Dark Chocolate Coconut Granola, Banana Bread, Banana Scones, French Toast Casserole, S’mores French Toast Casserole, Pear Pumpkin Applesauce, Pumpkin Pie Energy Bites, Chocolate Covered Strawberry Protein Smoothie, Breakfast Quinoa Egg Casserole and PB&J Protein Smoothie!
- 6 tbsp butter
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 1/2 cups flour
- 1 tsp baking soda
- Rind of one lemon, grated
- 1 1/2 cups frozen wild blueberries
- Preheat oven to 350 degrees. Grease muffin pan or line with muffin wrappers.
- Cream together butter and sugar.
- Add eggs and milk. Stir to combine.
- Add dry ingredients and lemon rind. Stir until just combined, don’t worry if batter is slightly lumpy.
- Gently stir in blueberries.
- Fill muffin cups- 36 mini or 12 regular.
- Bake at 350 degrees for 12-15 minutes (mini) or 15-20 minutes (regular).
- Cool and enjoy!
Muffins can be stored in the freezer as well.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 201Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 47mgSodium 169mgCarbohydrates 32gFiber 1gSugar 17gProtein 3g
This post was originally published on November 12, 2018 and was updated on September 30, 2020.