Muffins are one of the greatest comfort foods and these beautiful Blueberry Muffins are no exception. Soft, moist muffins bursting with sweet blueberries and vanilla. They are made with fresh blueberries and vanilla bean. These muffins are very easy to make and your whole family will fall in love at first bite.
We love to make muffins for an easy breakfast option or a quick snack for the kids. Try our White Chocolate Chip Strawberry Muffins and Lemon Muffins too.
These blueberry muffins are absolutely irresistible. It’s the perfect combination of vanilla bean and blueberry flavors in these soft and delicate muffin. Texture of these muffins is also divine. They are wonderfully soft and moist. Combination of texture and flavor is what makes these muffins the best!
Vanilla goes so well in a muffin that is bursting with juicy sweet blueberries. There are a couple of ways to achieve the full flavor of vanilla. First of all, use the best vanilla products and make sure it’s pure vanilla extract and Madagascar bourbon vanilla extract is the best.
If available, use a whole vanilla bean or vanilla paste. This will give you the most rich vanilla flavor and yet it’s not overpowering to the blueberries. What is vanilla paste? Basically, it’s a combination of vanilla beans and pure vanilla extract. There are a few brands that make this product and I usually use Rodelle. If you can’t get your hands on vanilla paste, use a whole bean instead and scrape out the seeds.
Your house will be filled with intoxicating aroma while they are baking. You will not be disappointed with these muffins, I promise!
HOW TO MAKE BLUEBERRY MUFFINS FAST AND EASY
Start with getting vanilla beans out of the pod. Place the bean on the cutting board and carefully slice through it, lengthwise, to split the bean. Use the dull side of the knife or a butter knife to scrape the beans out of the inside of the pod.
TIP: Place the emptied vanilla pod into the sugar container and keep it there. Vanilla pod will infuse sugar with the scent of vanilla. So tasty!
Combine wet ingredients and vanilla beans in the mixing bowl and whisk it together until smooth. Sift in flour and whisk in remaining dry ingredients and it’s all evenly incorporated. Fold it the blueberries and your muffin batter is ready.
Preheat the oven to 350° and grease a muffin baking pan. Fill the muffin pan cups 3/4 full with muffin batter and bake for 30-35 minutes.
CAN I ADD STREUSEL TOPPING?
Absolutely! Streusel topping is also called crumb topping and I’m a huge fan of streusel topping. The sweet crunch is so pleasant on top of a soft blueberry muffin.
To make streusel topping: first, mix sugars and flour in a bowl until completely incorporated and then, drizzle in melted butter. Use a form to fold and cut the butter and the sugar mixture together. Your goal is to form crumbs so make sure it does not look like paste.
HOW TO FREEZE MUFFINS
If you want to make a double batch or simply made too many, you can easily freeze blueberry muffins. Make sure to cool them completely before freezing.
Place/stand them inside a large zip-lock bag, side by site, and close the bag. Place the bag on the cutting board so the muffins are standing. (This will make it easier to freeze the muffins so they don’t push on each other.) Freeze for at least 2 hours then you can remove the cutting board. Muffins will keep frozen for up to 3 months.
To thaw, you can pull out a muffin and thaw it in the refrigerator or on the counter. You can even warm up thawed muffin in a microwave for a few seconds.
Some More Great Muffin Recipes:
White Chocolate Chip Strawberry Muffins
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Vanilla Blueberry Muffins
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 vanilla bean (or 2 tsp vanilla paste)
- 3/4 cup white granulated sugar
- 4 tbsp butter melted
- 1 1/2 cups low-fat buttermilk
- 1 1/2 cups blueberries
- Preheat the oven to 350° and grease a muffin pan with some baking spray.
How To Get Seeds Out Vanilla Pod:
- Place the bean on the cutting board and carefully slice through it, lengthwise, to split the bean. Use the dull side of the knife or a butter knife to scrape the beans out of the inside of the pod.
- In a large mixing bowl, whisk egg, sugar, melted butter, vanilla seeds, and buttermilk.
- Sift in flour, salt, baking powder, and baking soda. Whisk together until smooth.
- Fold in blueberries.
- Fill the muffin pan cups 3/4 full with muffin batter and bake for 30-35 minutes.(Do a toothpick test around 30 minutes to check if they are done. Tip: insert the toothpick in the batter part and try not to hit the blueberry.)
This recipe was originally published on January 30, 2014. Updated on April 16, 2020.
Erika B Dos Reis says
I never bake, I tend to do it wrong but this recipe was great, muffins came out super. Only thing I would add is just a tad more sugar, blueberries tend to make it less sweet but for some who don’t like too much sweet it’s perfect. I love them the way it is, just my opinion. Very good!!!!! 5 stars.
I am so excited to make these! I am 11 and love baking! 🙂
It’s awesome that you love baking! These are some of my favorite muffins, I hope you like them too!
These are my favorite muffins! Thanks for the recipe!!
So glad you liked them, Susan!
These look amazing!! I cannot wait to make them tomorrow!!
They are so tasty! I hope you like them!
These look like perfection! I just recently realized we have lost our all-time favourite blueberry muffins recipe while moving house two months ago; we have made it for the last 30+ years and adored the result every time, so we are sad. And, on the lookout for another recipe. I am trying yours first and hoping for the best!
If I don’t have vanilla paste, would vanilla extract work? And if so, would I put the same amount as indicated for the paste in the recipe, or more or less?
Thanks for your help and reply 🙂
I really hope you like these muffins as well! You can use vanilla bean for extra vanilla flavor 🙂 Vanilla extract would work but vanilla paste is made with the beans. So add the bean if you have access to it.
Let me know how you like the muffins!
Thank you so much for replying! I didn’t have anything except vanilla extract so I just used that, 1:1. The muffins turned out delicious, aromatic, just so good. They tasted almost identical to the recipe we lost, and I think the only reason they taste ever so slightly different is bexaue I remembered th old recipe used oil, and your salad used butter. But they were delicious and we are making another batch today!!! I’ve even had my boyfriend ask if I can put bananas and choc chips in instead of blueberries but to use your recipe as the base!! 🙂 I’m not worried about folding in choc chips instead of blueberries, but would you have any recommendations as how best to add in banana? Much, much appreciated if you do, and if not, still so so thankful for your wonderful recipe that is going to be delicious for us for years to come. ♥️
Wow my autocorrect took over a few times! My apologies. I meant “because I remembered our old recipe called for oil and yours calls for butter”.
I’m so glad it turned out well!!
To be honest, I don’t think you will have a problem doing bananas. You can squish 2 bananas with your hands and whisk them into the batter. I don’t think it will be too thin. If the batter looks much thinner than the blueberry one, you can add a little bit of flour (I’d start with 2 tbsp and check consistency), but I don’t think you’ll need it.
Let me know how it turns out!! 🙂
I live in a small town and do not have access to those specialty stores that carry vanilla paste. I do have vanilla extract, how much would I use of it in your vanilla blueberry muffins recipe?
Oh my goodness, I just realized that I never answered you! I would recommend vanilla beans in addition to vanilla extract. You can use 1 vanilla bean (seeds from it) and 1 tsp vanilla extract. You can also order right from Rodelle site. I really do love vanilla paste and use it all the time 🙂
Would using white whole-wheat flour affect the texture of the muffins?
It would definitely work. There will be a little difference in flavor and in texture because wheat flour is a bit more grainy and tastes a little different but I don’t think that it will be a bad change or noticeable too much. Go ahead and try it and let me know how it turns out!
I tried it out, and it worked great! The muffins are still really soft and delicious 🙂
That’s perfect, Ally! Happy to hear it 🙂