Blueberry muffins from Perkins are legendary, but I’ve discovered a way to recreate that bakery feel at home!
These muffins are tender, airy, and generously packed with bursts of blueberries in every bite.
Using buttermilk in the batter is key—it gives the muffins that super fluffy texture.
A dusting of granulated sugar on the tops before baking gives them that picture-perfect golden sheen.
These muffins really stay moist, onto the next day (if any are left!).
How to Make Perkins Blueberry Muffins
Ingredients
- 2 cups Flour
- 1 cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Eggs
- 1/2 cup Butter (softened)
- 1 cup Milk
- 1 cup Blueberries (fresh or frozen)
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F and line a muffin tin with paper liners.
Step 2:
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
Step 3:
In a separate bowl, cream the softened butter and gradually beat in the eggs one at a time.
Step 4:
Add the milk to the butter mixture, then slowly incorporate it into the dry ingredients.
Step 5:
Gently fold in the blueberries, being careful not to overmix the batter.
Tips and Tricks for Making This Recipe
Fresh or Frozen:
You can use either fresh or frozen blueberries, and both will yield delicious muffins!
If using frozen, there’s no need to thaw them before adding them to the batter.
Avoid Overmixing:
Be gentle when folding in your blueberries to prevent them from breaking and coloring the batter.
This will help you get beautifully baked muffins.
Even Portioning:
Use an ice cream scoop for evenly sized muffins that bake uniformly.
You’ll find it much easier and less messy!
Baking Temperature:
Always start with a preheated oven to ensure your muffins rise well and have a nice domed top.
I recommend checking your oven’s accuracy.
Cooling Racks:
Let the muffins cool in the tin for a few minutes before moving them to a cooling rack.
This prevents them from getting soggy bottoms.
What to Serve with Perkins Blueberry Muffins
Fresh Fruit Salad
A fresh fruit salad is always a refreshing choice to serve alongside your blueberry muffins.
Pairing a mix of berries, melons, and citrus fruits creates a colorful and tasty combination.
The natural sweetness and tanginess from the fruit balance perfectly with the rich muffins.
Greek Yogurt with Honey
Adding Greek yogurt drizzled with honey to your breakfast lineup provides a creamy texture and a hint of sweetness.
You can also sprinkle some granola or nuts on top for an added crunch.
This combination not only complements the muffins but also offers some protein to your meal.
Smoked Salmon and Cream Cheese
Try something different by serving smoked salmon with cream cheese on the side!
This pairing might sound unexpected next to blueberry muffins, but the savory flavors create an interesting contrast that many find appealing.
The creaminess of the cheese pairs well with the delicate taste of the salmon.
Avocado Toast with Red Pepper Flakes
Avocado toast with a dash of red pepper flakes is another exciting option to consider.
The creamy, rich avocado mixed with a hint of spice is a fantastic way to add a savory element to your meal.
It’s a satisfying and nutritious choice that pairs surprisingly well.
Variations and Substitutions
Try using almond flour or coconut flour if you’re aiming for a gluten-free version. You’ll love the unique texture they bring!
Consider substituting sugar with honey or maple syrup. This adds a natural sweetness that pairs well with the blueberries.
Explore different flavors by adding lemon zest or vanilla extract. These enhancements will make the muffins more aromatic.
Fresh vs. Frozen Blueberries
Fresh blueberries are fantastic during the summer, but you can use frozen ones when they’re out of season. Make sure to thaw and drain excess liquid from the frozen berries.
Dairy Alternatives
Use almond milk or oat milk as a substitute for regular milk. This works well if you’re looking for a dairy-free recipe.
Coconut oil or vegan butter can also replace regular butter for those who prefer a plant-based option.
How to Store Leftover Perkins Blueberry Muffins
Storing leftover muffins properly is key to keeping them tasting fresh and delicious. Let’s explore some easy ways to store your muffins!
Room Temperature Storage
Allow your muffins to cool completely on a wire rack before storing them.
Once cooled, place muffins in an airtight container lined with a paper towel to absorb excess moisture.
Muffins should be stored at room temperature for up to four days.
Refrigeration Tips
If you want to keep your muffins fresh for a bit longer, consider refrigerating them.
Wrap each muffin individually in plastic wrap or aluminum foil to maintain moisture.
Place the wrapped muffins in an airtight container before placing them in the fridge.
Freezing Muffins
For long-term storage, freezing is your best option!
Wrap muffins individually with plastic wrap, then place them in a resealable freezer bag.
Frozen muffins can last up to three months without losing flavor or texture.
Common Mistakes to Avoid
Overmixing the Batter
You might be tempted to mix the batter until it’s perfectly smooth, but resist that urge!
Overmixing can make your muffins tough and dense instead of light and fluffy.
Mix just until the ingredients are combined for the best texture.
Using Wrong Baking Temperature
The oven temperature plays a crucial role in how your muffins turn out.
If the temperature is too low, your muffins may not rise properly and could end up flat.
Make sure you preheat your oven to the right temperature for the perfect rise and golden tops.
Not Adding Enough Blueberries
Scrimping on blueberries can make your muffins less flavorful and a bit boring.
Don’t be afraid to add a generous amount to each muffin for that burst of juicy goodness in every bite.
More blueberries mean more deliciousness!

Perkins Blueberry Muffins Recipe
- 2 cups Flour
- 1 cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Eggs
- 1/2 cup Butter softened
- 1 cup Milk
- 1 cup Blueberries fresh or frozen
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and gradually beat in the eggs one at a time.
- Add the milk to the butter mixture, then slowly incorporate it into the dry ingredients.
- Gently fold in the blueberries, being careful not to overmix the batter.
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