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Homemade Blueberry Muffin and Quick Bread Recipe is a simple blueberry muffin batter that makes perfect muffins or an easy quick bread! They are moist, dense and absolutely scrumptious! The vanilla batter filled with blueberries combine to give you the classic blueberry muffin taste!
Homemade Blueberry Muffins & Blueberry Muffin Quick Bread..SAME BATTER!
For as long as I can remember (which is approx. 23 years ago, because I totally remember punching my neighbor in the nose on my third birthday because he wouldn’t stop playing with my new toy. Sorry, Parker!!) BLUEBERRY MUFFINS have been my favorite.
Honestly, even over the Chocolate Muffins from Costco.. and we all know how good those are! You know what is weird though, I am not a huge fresh, pop em like their candy, blueberry fan. Anyone else like that? Love them in muffins (and quick bread) though!
If you are a fruity muffin type yourself, give these Raspberry Coconut muffins a try- might be a new favorite combo!
Let me just tell you why I love this batter so so much. Simple, every day ingredients. Honestly, besides the blueberries, you’ll have everything in your pantry!
I love how easy the batter comes together. The steps are basic, simple and yields the creamiest batter time after time. Creamy batter = smooth, dense muffin and or quick bread that is super moist because it is just the perfect combination of ingredients, I tell you!
How to make Homemade Blueberry Muffins and Blueberry Muffin Quick Bread
First thing- preheat that oven to 350°. Either line your muffin tin with paper liners or spray your loaf pans with nonstick spray.
Pssst. this recipe will make either 24 muffins or two loaves of bread.. or if you’re like me, 12 muffins and one loaf of bread!I really can’t decide whether I like the muffins or bread better! I have to make both every time.
Next, add butter, sugar, eggs, and vanilla into either a medium sized bowl or the bowl of a stand mixer. Cream the contest until smooth.
Add all of the dry ingredients to the bowl. The dry ingredients include flour, baking powder and salt.
Slowly start to combine the dry and wet ingredients. As the dry ingredients are being mixed in, slowly add milk to the batter.
Once all of the ingredients are incorporated, turn the speed up and whip the batter until extremely smooth.
Gently fold in the blueberries. I like to use frozen blueberries that I have set out on a plate to thaw. I prefer the frozen over fresh because I can have them on hand any time. Fresh would definitely work too if that is what you prefer.
Divide the batter evenly amongst the muffin tins or loaf pans. I like to use my cookie scoop to help every divide the batter when making muffins.
The dough will rise a bit while baking, fill the muffin tin or loaf pan about 2/3 of the way full.
Bake at 350°. For the muffins, bake for 20-25 minutes, or until golden and a toothpick comes out clean.
If making the quick bread, bake for 30-35 minutes or until golden and a toothpick comes out clean.
Let cool completely before slicing or serving the muffins.
Best news ever, though! (Well, best news if you are a night owl like me!) These muffins and quick bread taste better on the second day!
I actually prefer to make these muffins at night (when kiddos are asleep!) and have them ready to go in the morning! The flavor really develops as the bread/ muffins sit over night. They become ultra moist, dense and flavorful.
Trust me. If you can, make these ahead of time and let them sit before eating. ?
WANTING MORE BREAKFAST FOODS? TRY THESE!
Instant Pot Breakfast Burritos
YIELD: 24 MUFFINS OR 2 LOAVES
Homemade Blueberry Muffin and Quick Bread Recipe
(Printable Recipe Below)
Homemade Blueberry Muffin and Quick Bread Recipe is a simple blueberry muffin batter that makes perfect muffins or an easy quick bread! They are moist, dense and absolutely scrumptious! The vanilla batter filled with blueberries combine to give you the classic blueberry muffin taste!
Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 1/2 tbs vanilla
- 2 eggs
- 3 1/2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 cups milk
- 2 1/2 cups frozen blueberries, thawed
Instructions
- Preheat oven to 350°. Either line the muffin tin with paper liners or spray two loaf pans with non stick spray.
- Using either an electric hand mixer or stand mixer, cream together the butter, sugar, vanilla and eggs.
- Add the flour, baking powder and salt to the bowl. Slowly start to incorporate the dry ingredients.
- As the dry ingredients are being mixed into the butter mixture, slowly pour the milk into the batter.
- Once all of the ingredients are incorporated, turn the speed up and whip the batter until extremely smooth.
- Fold in the blueberries.
- Divide the batter among two loaf pans or muffin tins.
- Bake at 350°. For the muffins, bake for 20-25 minutes. For the quick bread bake for 30-35 minutes or until golden. both should pass the toothpick test before taking out of the oven.
- Let cool completely before slicing or serving.
Notes
I think these tastes best on the second day! If possible, plan ahead and make the night before!
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More Bread Recipes
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Homemade Blueberry Muffin and Quick Bread Recipe
Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 1/2 tbs vanilla
- 2 eggs
- 3 1/2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 cups milk
- 2 1/2 cups frozen blueberries, thawed
Instructions
- Preheat oven to 350°. Either line the muffin tin with paper liners or spray two loaf pans with non stick spray.
- Using either an electric hand mixer or stand mixer, cream together the butter, sugar, vanilla and eggs.
- Add the flour, baking powder and salt to the bowl. Slowly start to incorporate the dry ingredients.
- As the dry ingredients are being mixed into the butter mixture, slowly pour the milk into the batter.
- Once all of the ingredients are incorporated, turn the speed up and whip the batter until extremely smooth.
- Fold in the blueberries.
- Divide the batter among two loaf pans or muffin tins.
- Bake at 350°. For the muffins, bake for 20-25 minutes. For the quick bread bake for 30-35 minutes or until golden. both should pass the toothpick test before taking out of the oven.
- Let cool completely before slicing or serving.
I love your recipes!
I just made the blueberry muffin quickbread, and the cooking time you posted wasn’t long enough for a loaf pan.
Just friendly and hopefully helpful feedback😁
Hi Anna- Thanks for the feedback! Curious, what size of pan were you using?
Karli, what size loaf pan do you use for this recipe? I’m thinking about cutting the recipe in half and just making one loaf. It’s only me and my hubby, so one loaf will be plenty for us.
Hi Vicki- I use a 9 inch bread pan. 🙂 Halving the recipe would be perfect for you and your husband!
Thanks! I made a half recipe in a 9″ loaf pan last night. Had to bake it quite a bit longer, it was 50-55 minutes before a toothpick came out clean. Just had a slice of it this morning and it is delicious! More blueberries ended up in the lower half of the loaf, so next time I may try coating them in flour to see if it helps to keep more in the top of the loaf.
Should I refrigerate the loaf, since it will take us several days to finish it?
Hi Vicki! I’ll have to make this again in my new oven and record the cook time. When I wrote this recipe, I was in my apartment and when baking things like quick breads, it always seemed to bake them faster then everyone else’s oven! Thanks for the updated time frame it took for you. That helps me out a bunch!