It may not feel like it with the hot summer sun beating down, but back to school is just around the corner. Our school district goes back earlier and earlier each year so we only have a few weeks left!
To prepare, we’ve starting buying school supplies and are attempting to get better about our sleep schedules. And I’ve also started thinking about food!

Of course lunches are a huge part of going back to school- especially if your kids are like mine and refuse to buy the school lunch. But early mornings and a new back to school routine means it’s time to reconsider breakfast, too!
My kids have been taking their time eating breakfast all summer, which is great, but in a few weeks they’re going to need something quick and easy. And since I am NOT a morning person, I need something that I can prepare in advance- when I’m not half-asleep. And that’s why muffins are one of my favorite back to school breakfasts!
How to keep blueberries from sinking when baking blueberry muffins
It can be hard to evenly distribute blueberries in your muffins- after all, they’re heavy and can easily sink. But there’s one special life hack that prevents this: coating the blueberries in flour!
If you want to use this method, just use about 1 TBSP of flour and lightly coat your blueberries in it. Just make sure to use 1 TBSP less than the recipe calls for to account for that extra flour!

Can you make these into Vegan Blueberry Muffins? What about dairy free muffins?
To make these muffins vegan, swap the egg for 3 tbsp of Just Egg and use a plant based milk- oat milk is awesome for baking. Depending on your preferences, you may want to swap out the brown sugar too- if you don’t already know why brown sugar isn’t always vegan, this post is a great resource for explaining why brown sugar may not be considered vegan!
Just looking to skip the dairy? Just swap the milk and you’re good to go!
Can you use frozen blueberries to make blueberry muffins?
Whether you’re trying to use up some frozen blueberries or you just can’t find any good fresh ones, frozen blueberries are definitely an option for this recipe!
The recipe steps remain the same, but be sure to toss the frozen blueberries in a tiny bit of flour first so they don’t stick together. {And just like if you were tossing fresh ones in flour to keep them from sinking, be sure to account for however much flour you use with the recipe!}
You also may need to increase baking time- check them at the listed time but if needed add about five minutes and check again.

What Supplies Do You Need to Make Brown Sugar Blueberry Muffins?
To make these Blueberry Muffins, you’ll need:
{These links are affiliate links, which means I may make a small commission on your purchase at no extra cost to you. Thanks for your support!}
Step by Step Guide
Ready to bake? Grab the printable recipe at the bottom of this post and come back here to get started!







Hungry for More?
Want more delicious breakfast recipes? Try these:
- Neapolitan Ice Cream Muffins
- Oatmeal Raisin Cookie Muffins
- Easy Eggs in a Jar Breakfast
- Homemade Egg Bites
- Mini Freezer Bagel Sandwiches
- Air Fryer Biscuit Donut Bites
- Apple Cider Donuts
- S’mores Donuts
- Rainbow Unicorn Donuts


Brown Sugar Blueberry Muffins
Ready for a bakery style breakfast at a homemade price? Check out these easy Brown Sugar Blueberry Muffins! It’s a simple recipe that’ll have the kids thinking you’re the best mom ever!
Ingredients
- 1 large egg
- 1 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1/3 cup whole milk
- 1 ½ cups all-purpose flour
- ¼ tsp salt
- 2 tsp baking powder
- 1 cup fresh blueberries
Instructions
Preheat oven to 400 degrees F and line a muffin tin with paper muffin liners.
In a large bowl, cream together egg and brown sugar.
Add vegetable oil and milk and mix until all ingredients are well-combined.
In a separate bowl, sift together flour, salt and baking powder.
Slowly add dry ingredients to wet ingredients. Mix until a thick muffin batter forms.
Add blueberries and carefully fold into the batter.
Evenly distribute the batter into the muffin paper cups.
Bake for 15 to 18 minutes or until a toothpick comes out clean from the center.

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