Easy Blueberry Muffin Recipe : Make Ahead Muffin Batter

Who loves warm blueberry muffins in the morning?  We have an easy blueberry muffin recipe you can make the night before and just bake in the morning. We updated this recipe from original July 2013

The perfect food, the blueberry, is now in season and plentiful at your markets. Be sure to pick up a few extra pints at the lower summer prices. Blueberries freeze so easily and you can use them in so many recipes either fresh or frozen,  just remember not to wash them before you freeze them.

Blueberry Muffins- Make ahead Muffin Batter recipe is perfect for the hectic morning. We recently picked 10 pounds of blueberries and I am slow-moving this week to get them frozen or used in a recipe.

make ahead muffin batter

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender  and flavorful muffin

Blueberry Muffins- Make ahead Muffin Batter recipe

I was teaching a camp last week so mornings felt like the school year again. For this hectic morning, I wanted to treat my kids to some fresh blueberry muffins.  However, I wanted to accomplish a lot before heading out. 

Making muffins from scratch did not seem reasonable. Was it possible to make muffin batter ahead of time? Fortunately for me, we found this great recipe that will make having warm homemade muffins in the am, as easy as turning on the oven.

picking blueberries

With the little energy I had one night, I made the simple batter.

Best way to add fresh berries to muffin mix

adding flour to blueberries in batter

Remember to save a little of the flour to mix in with your blueberries before adding them to the batter, it helps them stay within the batter and not fall to the bottom!!

Covered the batter bowl and placed it in the fridge. I also set the coffee maker…


When it was time to wake up, I barely had to think about these muffins before getting my caffeine, I  just had to set the oven to 350 degrees.

mixed make ahead muffin batter

To make things even simpler, use a 1/2 cup ice cream scoop to put balls of batter into the muffin tins. This is a thick batter and it felt like I was scooping out ice cream. As you can see the better is very stiff and I was not sure it was going to work.

using ice cream scoop to put muffin batter

We made 6 muffins the first day, and will make fresh ones in the next couple of days. 

Took a moment to enjoy my first cup of coffee while feeding the dog, emptying the dishwasher, taking a shower, and getting ready to go to work. (As I thought, Measuring flour was not an option today)

unbaked refrigerated muffin batter



20 minutes later, I have yummy moist blueberry muffins to share with my family. You don’t need to be a supermom to do this, just a little planning the night or up to a week before!!

This recipe only makes 12 muffins (I ended up with 14)  so I made the entire batch that morning. But if you have a smaller household, make a few at a time.

baked blueberry muffins in pan

Thanks to I love muffins.ca for sharing this recipe that I tweaked slightly. Next time I will make a double batch to use throughout the week.

This Blueberry Muffin Recipe- Make ahead Muffin Batter recipe is great if you have overnight guests!

bite out of muffin

Do you like lemon zest or orange zest in your blueberry muffin?

Other Blueberry Recipes you might love: 



Blueberry Muffins- Make ahead Muffin Batter recipe

bite out of muffin

Make ahead Blueberry Muffin Batter

Yield: 12-14 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

An amazingly moist blueberry muffin recipe that you can make the batter 1 week before baking


  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1/2 cup sour cream or plain yogurt, we used plain greek
  • 1 tsp lemon or orange zest, optional
  • 1 1/2 cups blueberries, fresh or frozen 1 tbsp flour
  • Raw, turbinado or coarse sugar, for sprinkling


  1. Preheat oven to 375° F. and line muffin tins with paper liners.
  2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
  3. In a large bowl, or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. (Make sure not to under-beat the butter and sugar. It should take 2 to 3 minutes of beating to make it light and fluffy.)
  4. Scrape down the sides of the bowl and beat in one egg at a time, making sure you beat each one in thoroughly. Add in the vanilla and sour cream or yogurt and mix well.
  5. Add the dry ingredients and mix just until the batter is smooth. Batter will be thick.
  6. Add 1 tbsp of flour to the berries and fold in the blueberries by hand.
  7. At this point you can either tightly cover the batter and refrigerate for up to one week (and bake as desired) or move right on to baking now.
  8. Scoop a heaping 1/4 cup of batter into each muffin cup and sprinkle generously with turbinado or coarse sugar.
  9. Bake for 18-24 minutes or until they’re golden brown and a toothpick or cake tester inserted into the centre of a muffin comes out clean. Allow to cool slightly before serving!
Nutrition Information
Yield 14 Serving Size 1
Amount Per Serving Calories 194Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 41mgSodium 203mgCarbohydrates 31gFiber 1gSugar 14gProtein 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.

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  1. Thanks!

  2. Maybe add a little skim milk to your yogurt. Or do half oil half yogurt…

  3. These were delicious! The yogurt I buy is very thick and my result came out just a bit dry. Should I add a bit more butter, or some oil or milk? What do you suggest?

  4. Maria,
    The muffins look great but can I substitute another fruit like for cherries for the blueberries? I’m visiting from your Friday Food Frenzy linkup.

  5. I am glad I discovered this make ahead breakfast recipe too!! They are not hard to make but just like the time saver

  6. Hi Maria, these blueberry muffins look so good and I bet they are delicious! How exciting to study in London! I will have more updates on my blog about the trip if you would like to walk down memory lane! Take care and have a great weekend.
    Julie from julieslifestyle.blogspot.com

  7. Well – I have NEVER thought of doing this. Genius. I love prepping breakfast the night before, so this is awesome! Visiting from Mostly Food and Crafts.

  8. Okay, I learned a lot in the post. The tips about the blueberries were awesome. I agree with Cyndie about the applause button!

  9. thanks for your sweet words. Applause would be a fun Widget.

  10. I make muffins and quick breads all the time and freeze ahead. But there really is nothing like a warm muffin out of the oven. Anxious to hear if you make an adaptations to this recipe. thanks for coming by

  11. These look DELICIOUS! I love making muffins for breakfast when I have company, so it’s really, really nice to have a recipe I can make the night before…I’m actually going to bookmark this so I can refer to it later when I’m wondering what I can make ahead of time. Blueberry muffins also freeze well – then you can put them in a brown bag lunch to thaw or in the microwave. Mmm!

  12. These look wonderful! I am adding this to my recipe book right now! I love blueberry muffins, and this looks like one of the best recipes I have sen in awhile!

  13. Ohh we love blueberry muffins over here and this would be perfecto bring for snack for when you a have a long road trip.

  14. our blueberries were so big this year that they are just bursting in these muffins.

  15. These look so yummy!

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