Blueberry Muffins with Vanilla and Melted Butter

Name: Blueberry Muffins with Vanilla and Melted Butter
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 12 muffins
Cuisine: International
Ingredients: 250 g all-purpose flour; 100 g granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine salt; 1 whole large egg; 240 ml milk; 60 g unsalted butter, melted and cooled; 1 tsp vanilla extract; 220 g blueberries, fresh or frozen

Soft quick blueberry muffins made with fresh or frozen berries and vanilla.

By Savva LoginovUpdated October 2, 2026

Total 38 minMakes 12 muffins

Jump to Recipe

The source calls these blueberry buns, but its batter and muffin-tin method make muffins. This version keeps the simple milk, butter and blueberry batter and clarifies that the muffin cups should be filled about two-thirds full, not half full. Fold berries in gently to avoid streaking the batter, and stop mixing as soon as the flour disappears. A tester should come out clean or with a few tender crumbs, not wet batter. Heat oven to 180°C (350°F). Line a 12-cup muffin tin with paper cases. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk, melted butter and vanilla in a separate bowl. Pour wet ingredients into dry and fold just until no dry flour remains. Gently fold in blueberries.

Blueberry Muffins with Vanilla and Melted Butter

How to tell when it is ready

Divide batter among cups, filling each about two-thirds full. Bake 20 to 24 minutes until golden and a tester comes out with a few crumbs. Cool 5 minutes in the tin.

Tips

Heat oven to 180°C (350°F).
Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
Whisk egg, milk, melted butter and vanilla in a separate bowl.
Pour wet ingredients into dry and fold just until no dry flour remains.

Troubleshooting

If muffins are dense, stop mixing once flour is incorporated.
If tops brown before centers bake, lower oven slightly and continue.

Substitutions

Use frozen berries without thawing.
Use plant milk and dairy-free butter.

Variations

Add lemon zest to the batter.
Use a small amount of coarse sugar on top.

Serving suggestions

Serve warm with butter.
Add yogurt and fruit for breakfast.
Dust with icing sugar.
Pack in a lunchbox after cooling.

Make ahead

Prepare and measure the ingredients in advance. Keep covered at room temperature for 2 days or freeze up to 2 months. Thaw at room temperature.

Storage

Keep covered at room temperature for 2 days or freeze up to 2 months. Thaw at room temperature.

Food safety

Cool completely before storing to limit condensation. Check for wheat, dairy and egg allergens.

Frequently asked questions

Can I use frozen blueberries?

Yes. Add them frozen and fold in briefly so they do not thaw and streak the batter.

How should I store blueberry muffins?

Keep covered at room temperature for 2 days or freeze up to 2 months. Thaw at room temperature.

Serve warm with butter. Keep covered at room temperature for 2 days or freeze up to 2 months. Thaw at room temperature.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Blueberry Muffins with Vanilla and Melted Butter