Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Servings:
10-12 servings
Yield:
12 muffins
If you love blueberries in every form — stirred into yogurt, folded into cakes, baked into pastries, or simply eaten by the handful — then you’ll adore these Blueberry Muffins made with butter. This version has a richer, more bakery-style flavor compared to the oil-based Method 1. The melted butter adds depth, warmth, and a nostalgic aroma that fills the whole kitchen as the muffins bake.
These muffins rise beautifully, have a tender golden crumb, and are generously studded with juicy frozen blueberries that burst into vibrant purple swirls. The addition of yogurt creates an even softer interior, while lemon or lime zest brightens the entire flavor profile. Whether you use frozen berries or peak-season fresh ones, the result is consistently delicious.
Why Choose Butter for Blueberry Muffins?
While Method 1 (made with oil) creates a lighter, moister muffin, this butter-based method leans toward a classic bakery-style texture — richer, slightly more structured, and incredibly flavorful.
Here’s what butter brings to the recipe:
A richer, aromatic flavor that makes every bite feel indulgent
A golden, slightly crisp top thanks to the milk solids in butter
A tender crumb that still holds its shape well
A warm, comforting aroma that fills your kitchen
This is the muffin you bake when you want something a bit more luxurious – yet still simple enough for a weekday morning.
Ingredients:
190 g all-purpose flour
150 g granulated sugar
½ tsp salt
2 tsp baking powder
100 g unsalted butter, melted
1 large egg
2 tablespoons (30 g) yogurt
80–120 ml milk
1 tsp vanilla extract
150 g frozen blueberries (or fresh)
1 tsp lemon or lime zest (optional but recommended)
Optional: granulated sugar for topping
Note: I did not coat your blueberries with flour, and that’s perfectly fine. Flour-coating is optional. Since I used blueberries straight from the freezer, the key is simply working quickly so they don’t start thawing in the bowl.
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 190°C (375°F).
Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
If you love domed tops, you can start baking at 200°C for the first 5 minutes, then lower the temperature to 190°C. This encourages a quick rise.
2. Build the Wet Base
This is your exact workflow:
Into a mixing bowl, add in this order:
Melted butter
Yogurt (2 tablespoons)
Milk (start with 80 ml)
Egg
Whisk until smooth and creamy.
This method gives the batter a silky foundation and ensures all the fats and dairy emulsify beautifully, resulting in tender muffins.
3. Add Sugar and Citrus Zest
Add:
150 g sugar
1 tsp lemon or lime zest
Whisk again.
Adding sugar now helps it dissolve evenly, and incorporating zest at this stage releases more aromatic oils, infusing the base with subtle citrus fragrance.
4. Add the Dry Ingredients
Now add:
190 g flour
2 tsp baking powder
½ tsp salt
- Vanilla sugar if using
Gently fold the mixture until just combined. A few visible streaks of flour are totally fine. You don’t want to overmix, because that leads to dense muffins.
5. Fold in the Blueberries
Add vanilla extract before adding blueberries if you’re using vanilla extract.
Add:
150 g frozen blueberries (straight from the freezer)
You didn’t flour the blueberries — and that’s completely okay. This optional step helps prevent sinking, but skipping it is normal for many bakers.
The key is: work quickly.
Frozen blueberries begin to thaw once they hit the batter, and as long as you fold and scoop with confidence, the muffins will bake beautifully.
Gently fold until the berries are evenly distributed.
6. Fill the Muffin Tin
Divide the batter evenly into the muffin cups, filling each about ¾ full.
Optional: sprinkle a little granulated sugar on top to create a lightly crunchy, glossy surface. I added few blueberries more.
7. Bake
Bake for 20–25 minutes, or until:
The tops are golden
The muffins spring back when touched
A toothpick inserted in the center comes out clean or with moist crumbs
Your kitchen will smell warm, buttery, and sweet — the best sign that these muffins are ready.
8. Cool & Serve
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Of course, nobody will blame you for eating one warm. They are absolutely irresistible fresh out of the oven, when the blueberries are still molten and the tops are slightly crisp.
Using Frozen Blueberries (My Experience Explained)
I used frozen blueberries straight from the freezer for this recipe, and it worked wonderfully. I did not coat them with flour, and that’s completely fine — flouring is always optional. Since the berries were frozen, the key was to work quickly so they didn’t start thawing in the bowl.
I gently folded the blueberries into the batter right after adding them, which helped keep them whole and evenly distributed. Using frozen berries also kept the muffin batter from turning purple, creating beautiful streaks and bursts of color throughout the muffins.
Even without flour-coating, the muffins baked perfectly. The berries stayed suspended in the batter and gave each bite a juicy pop. I found that the combination of cold berries and quick folding resulted in a tender, moist crumb with vibrant, colorful blueberries — exactly what I was aiming for.
How Butter Changes the Muffins Compared to Method 1
If you’re making both methods, here’s a quick comparison based on your recipes:
Butter (Method 2)
Richer flavor
Slightly denser bakery-style crumb
Golden, aromatic tops
Best eaten fresh or same day
Oil (Method 1)
Lighter, softer, more moist interior
Stays tender longer
Slightly higher rise
Excellent with yogurt or tea
Each method has its own magic, and many bakers enjoy alternating between the two based on the mood.
Tips for Perfect Butter-Based Muffins
Don’t overmix after adding flour — the batter should look thick and slightly lumpy.
Frozen blueberries give better definition in the muffin.
Add zest for brightness (lemon or lime both work).
Use yogurt for extra tenderness and moisture.
Sprinkle sugar on top for the perfect bakery-style finish.
Cool on a rack so the bottoms don’t get soggy.
How to Serve These Blueberry Muffins
These muffins taste amazing in so many ways:
Warm with a pat of butter
Paired with tea, coffee, or a latte
Crumbled onto yogurt or a parfait
Packed into lunchboxes
Served at brunch with fruit and honey
Enjoyed with cold milk or iced matcha
They also make wonderful gifts — simple, homey, and full of love.
Storage Instructions
Room temperature: 2–3 days in an airtight container
Refrigerator: up to 5 days
Freezer: up to 2–3 months
To reheat, warm in the microwave for 10–12 seconds, or in the oven at 160°C for 5 minutes.
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These are great to bake during the week if you love switching up your breakfast or dessert options.
Conclusion
These Blueberry Muffins made with butter combine the richness of melted butter, the creaminess of yogurt, the brightness of citrus zest, and the juicy sweetness of blueberries into a perfect homemade treat. Whether you use frozen blueberries straight from the freezer (as you did) or fresh ones during blueberry season, these muffins come out flavorful, tender, and beautifully speckled with blue and purple.
If blueberries make your heart happy — in yogurt, in cake, or simply by the handful — this butter-based version is a must-try. It’s the kind of recipe that becomes a family favorite, a comforting bake for slow mornings, and a little moment of joy any time of the day.
