These muffin recipes are easy and perfect for breakfast or snacks! Try everything from classic blueberry to chocolate banana.

Muffin recipes

What’s cozier than a muffin in the morning? Here at A Couple Cooks, we like to keep things healthy and wholesome. Because here’s the thing: often muffins are just glorified cupcakes. Muffin recipes can be packed with sugar, making them little better than a piece of cake for breakfast.

Here, we’ve compiled all our favorite types of muffin recipes to satisfy you any time of the day! There are healthy muffin recipes to start the day like our famous blender muffins. Thrown in there are a few designed to be treats, like our rich and fluffy chocolate banana muffins. All of the recipes are packed with flavor and have become favorites in our house.

And now…our top easy muffin recipes!

How to store muffins

Once you’ve baked up a pan of muffins: what’s the easiest way to store them? Review these guidelines on how to store these muffin recipes:

  • 1 day: Leave the muffins on a cooling rack and cover with a clean, dry dish towel. This helps to retain the fluffy, moist interior and the crunchy topping (if applicable).
  • Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb any moisture, which helps to retain the topping texture.
  • Longer than 4 days: Freeze these muffins in a sealable container and store up to 3 months.
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Blueberry muffins

12 Easy Muffin Recipes: Blueberry Muffins & More!


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Description

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.


Ingredients

Scale
  • 1 ½ cups fresh blueberries
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ¼ cup honey
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • ½ cup milk
  • 1 teaspoon apple cider vinegar
  • Turbinado sugar, for topping

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Wash and dry the blueberries. 
  3. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, nutmeg, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the honey, vegetable oil, yogurt, milk and apple cider vinegar until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick, smooth batter forms. Fold the blueberries into the batter with a spatula. 
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops with turbinado sugar (or additional granulated sugar).
  5. Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffins
  • Diet: Vegetarian

Keywords: Muffin recipes

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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