The Betty Crocker Blueberry Muffins Recipe is a classic that never fails. These muffins are soft, moist and filled with juicy blueberries in every bite.
They rise beautifully, smell amazing and taste just like the bakery — maybe even better. With simple ingredients and quick steps, this recipe is perfect for breakfast, snacks or weekend baking.
If you love easy, reliable recipes that always turn out perfect, you will enjoy making these muffins.
They are sweet, fluffy and full of berry flavor. Let’s learn how to make Betty Crocker Blueberry Muffins at home in simple steps.
When I First Tried Betty Crocker Blueberry Muffins Recipe
The first time I made these muffins was early one Sunday morning. The kitchen filled with the warm smell of vanilla and blueberries.
When I took the first bite, the muffins were so soft and buttery that I knew this recipe was a keeper. Ever since, they’ve become a regular treat for my family.
Recipe Card Info
- Recipe Name: Betty Crocker Blueberry Muffins
- Servings: 12 muffins
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Course: Breakfast / Snack
- Cuisine: American
- Calories: 210 kcal per muffin
Equipment List
- Mixing bowl
- Muffin tin
- Paper liners
- Whisk or spoon
- Measuring cups and spoons
Ingredients You Need for Betty Crocker Blueberry Muffins
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners.
2. Mix Dry Ingredients
In a bowl, combine flour, sugar, baking powder and salt. Stir well.
3. Mix Wet Ingredients
In another bowl, whisk milk, oil, egg, and vanilla until smooth.
4. Combine Both Mixtures
Pour the wet mixture into the dry ingredients. Stir gently until combined — do not overmix.
5. Add Blueberries
Fold in the blueberries carefully so they don’t burst.
6. Fill Muffin Cups
Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake
Bake for 18–20 minutes or until golden and a toothpick comes out clean.
8. Cool and Serve
Let muffins cool for a few minutes before serving warm.
Recipe Tips
- Do not overmix the batter — it keeps muffins fluffy.
- Coat blueberries lightly in flour to prevent sinking.
- Use fresh blueberries when possible for better texture.
- Add a sprinkle of sugar on top for a sweet crust.
- Replace some milk with buttermilk for extra softness.
Nutrition Information
| Nutrient | Amount (per muffin) |
|---|---|
| Calories | 210 kcal |
| Protein | 3g |
| Fat | 7g |
| Carbohydrates | 33g |
| Sugar | 15g |
| Fiber | 1g |
| Sodium | 200mg |
Serving Suggestions
- Serve warm with butter for a classic breakfast.
- Pair with coffee, tea, or milk.
- Add lemon zest to the batter for a bright twist.
- Enjoy with yogurt or fruit for a balanced meal.
Storage and Reheating Tips
- Room Temperature: Keep in an airtight container for 3 days.
- Refrigerate: Store up to 5 days for longer freshness.
- Freeze: Freeze individually wrapped muffins for up to 2 months.
- Reheat: Warm in the microwave for 12–15 seconds.
FAQs about Betty Crocker Blueberry Muffins
1. Can I use frozen blueberries?
Yes, use them straight from the freezer so they don’t bleed.
2. Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
3. How do I make the muffins fluffier?
Don’t overmix and bake at a high temperature.
4. Can I add other fruits?
Yes, raspberries, blackberries, or strawberries work great.
5. Why did my muffins turn dense?
Overmixing or too much flour can make them dense.
Conclusion
The Betty Crocker Blueberry Muffins Recipe is simple, reliable and delicious every time.
These muffins are soft, full of blueberries and perfect for any occasion — breakfast, snacks or holidays.
With easy steps and everyday ingredients, this recipe is ideal for both beginners and experienced bakers.
Make a batch today and enjoy the warm, sweet taste of homemade blueberry muffins!
Extra Superb Recipes
- American Beauty Lasagna Recipe
- Paula Deen Bread Pudding Recipe
- Blueberry Cream Cheese French Toast Casserole Recipe
- Blueberry Goat Cheese Recipe
Betty Crocker Blueberry Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners.
Mix Dry Ingredients
- In a bowl, combine flour, sugar, baking powder, and salt. Stir well.
Mix Wet Ingredients
- In another bowl, whisk milk, oil, egg, and vanilla until smooth.
Combine Both Mixtures
- Pour the wet mixture into the dry ingredients. Stir gently until combined — do not overmix.
Add Blueberries
- Fold in the blueberries carefully so they don’t burst.
Fill Muffin Cups
- Spoon the batter into the muffin cups, filling each about 2/3 full.
Bake
- Bake for 18–20 minutes or until golden and a toothpick comes out clean.
Cool and Serve
- Let muffins cool for a few minutes before serving warm.
Notes
- Do not overmix the batter — it keeps muffins fluffy.
- Coat blueberries lightly in flour to prevent sinking.
- Use fresh blueberries when possible for better texture.
- Add a sprinkle of sugar on top for a sweet crust.
- Replace some milk with buttermilk for extra softness.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
