The Best 20 Minute Blueberry Muffins Your Family Will Devour!

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This 20 Minute Moist Blueberry Muffin Recipe is easy, delicious, and packed with blueberries! This recipe makes a perfect small-batch, approximately 8 muffins.

Can I use frozen blueberries in these muffins?

Yes! You can easily replace fresh blueberries with frozen without changing the texture or flavor of the muffins.

Is it better to use fresh or frozen blueberries?

According to the Blueberry Council, frozen blueberries are best to use while baking because there is less shrinkage so it is less likely to sink to the bottom of the muffin tin during baking.

Some muffin recipes call for coating the blueberries in flour. Do I need to do that?

Many bakers claim that coating blueberries in flour will prevent the berries from sinking to the bottom of the muffins. I have done it both ways, and have not seen much of an impact either way. If you are in the “I always coat my blueberries” feel free to continue, but it doesn’t seem to make much difference in my kitchen!

A few things to note about this Blueberry Muffin Recipe:

This recipe uses shortening. This helps to add fluffiness and holds in the moisture so you can have super moist blueberry muffins. You can substitute the shortening for butter but your muffins will be slightly different from mine.

Be sure to check out my post on common baking substitutions if you want to swap out the shortening or another ingredient from the ingredient list. There is even a free cheat sheet if you want to keep it handy when you bake. I taped mine on the inside of my cabinet so I can access it quickly!

You will want to make sure that you don’t over stir your batter. Once your shortening and sugar are creamed together you can use a rubber spatula to combine ingredients.

Lastly, you will want to fold in the blueberries with a rubber spatula. Bring the batter from the bottom of the bowl and lift it gently up to the top, and keep doing that until the blueberries are evenly dispersed throughout the batter.

Supplies

• Measuring cups, spoons, and measuring scale
• Hand mixer, stand mixer or whisk.
• Large and medium bowl
• Rubber spatula
• Muffin tin
• Nonstick spray

Instructions on How to Make 20 Minute Moist Blueberry Muffin Recipe

Preheat your oven to 350 degrees. Grease about 8 cups in your muffin tin.

First, cream together the shortening and sugar until smooth and no clumps remain. Then, add in the egg and milk and combine thoroughly, making sure to not overmix your batter.

Add the flour and baking powder and mix well with a rubber spatula to ensure you do not overmix your batter.

Gently fold in the fresh or frozen blueberries until evenly dispersed.

Pour the batter into the prepared muffin tins, about 2/3rds full. If desired, sprinkle some large granulated sugar on the tops of the muffins.

Bake for 15-18 minutes. Insert a toothpick into the center of a muffin to determine doneness. If any batter or crumbs come out on the toothpick add more time. If it comes out clean, remove from the oven.

Allow the muffins to cool for 5 -10 minutes before eating.

Have fun making these moist blueberry muffins!

I hope you enjoyed this recipe!

I love hearing from my readers. Let me know in the comments below how you like it!

Looking for More Breakfast Recipes?

• Healthy Blueberry Oatmeal
• Quick and Easy Strawberry Cream Cheese Turnover
• Easy Blueberry Cream Cheese Danish
• Nutella Puff Pastry Snowflake
• Easy Cinnamon Rolls
• Pull-Apart Monkey Bread
• Apple Cinnamon Scones with Maple Frosting
• Easy Homemade Granola

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