Yep, I’m that person who instantly thinks of Blueberry Muffins when blueberries are abundant and cheap. And you’re just 30 minutes away from these being a reality in your life. Incredibly moist and fluffy with golden domed tops, you’ll fall in love with one bite!
Blueberry Muffins
Come blueberry season every year, I make dozens and dozens of blueberry muffins. I know, I know, I’m so disappointingly predictable. You want me to make come up with something more gourmet and exciting, and here I am, just bringing you another boring muffin recipe.
Or…. are they??
No, this is not just another dull Blueberry Muffin recipe. These are the blueberry muffins of your dreams!
They’re magically soft and moist on the inside with a sweet golden dome. They are not overly sweet, they’re bursting with blueberries and once you make these, you will never look at another blueberry muffin recipe again!
Muffins are notorious for being dry and crumbly on the inside. But these are outrageously soft and moist!
Why muffins come out dry and crumbly
The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins.
So the the 3 simple secrets for beautifully soft and moist blueberry muffins are:
-
use butter AND oil -butter makes things tasty but oil makes things moist. So use both!
-
don’t mix the batter more than 12 times ; and
-
don’t bake for longer than 20 minutes.
What you need for Blueberry Muffins
Here’s what you need (let’s pretend I didn’t forget EGGS in the photo!!!):
Just a couple of notes on the above:
-
Blueberries – yes you can use frozen. Just mix them through frozen. Do not thaw – they will bleed in the batter;
-
Buttermilk – this makes the muffin crumb beautifully tender and moist. But don’t worry if you don’t have any, it can be substituted with a lemon/milk mixture – see recipe notes. It is a very good substitute – the surface won’t be as smooth as pictured but the inside is just as tender;
-
Baking soda is also known as bi-carb and it’s a stronger version of baking powder. It gives these muffins an extra lift. Can be substituted with more baking powder; and
-
Butter is for flavour whereas oil makes the muffin moist. It’s one of the secrets to these Best Ever Blueberry Muffins!
How to make Blueberry Muffins
The making part is a 5 minute job if you use muffin liners and an ice cream scoop to fill the muffin tin:
-
Whisk dry ingredients, whisk wet ingredients, then mix both together;
-
Stir in blueberries;
-
Scoop and dollop into muffin tin, then bake. Done!
These Blueberry Muffins and Chocolate Chip Muffins are always best consumed on the day they are made. The next day and beyond, reheating them works wonders to make them ultra moist again (just 15 seconds in the microwave), as though they were freshly made.
Add a little sliver of butter, you’ll be in muffin heaven. In fact, you might just save these just so you can justify slathering on lashing of butter, just to experience that.
Hope you have a wonderful weekend! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Moist Blueberry Muffins
Ingredients
Dry Ingredients
- 2 1/2 cups plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda (sub extra 3 tsp baking powder)
- 1 cup white sugar (caster, granulated or superfine)
- 1/4 tsp salt
Wet Ingredients
- 1 cup buttermilk (Note 1)
- 60g / 4 tbsp butter , unsalted, melted
- 4 tbsp vegetable oil
- 2 large eggs , at room temperature, lightly whisked (Note 2)
- 2 tsp vanilla extract
Blueberries
- 250g / 8 oz blueberries , fresh (~2 cups, Note 3)
Instructions
- Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
- Whisk Dry: Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
- Whisk Wet: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
- Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
- Add blueberries: Stir through most of the blueberries - reserve some for topping.
- Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.
- Bake 1: Bake for 5 minutes, then turn oven down to 180°C/350°F.
- Bake 2: Bake for a further 13 minutes (fan) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
- Cool: Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature (warm is extra yum!)
Recipe Notes:
Nutrition Information:
Blueberry madness
Just in case you too were unable to resist blueberry bargains at the store….
Life of Dozer
This is the furry little head behind every photo that appears on this website!!!
Amazing muffins, fluffy on the inside and crisp on top, and they keep well too!
Delicious.
Absolutely divine!! HEAVENLY!! I made 12 muffins, I used a fanforced oven, and I needed 20 minutes total cooking time. Wow, the muffins are perfect texture, slight crisp on the top, and nice crispy bits on the edges. Muffin is perfectly moist inside and extra delicious when eaten warm and fresh! 110% will make this again!
Made as per the recipe.. I did have to add 5min extra baking time.. My most successful muffin baking experience ever! I have never quite mastered muffin recipes until now!
Crispy top, crumby-moist centre, lots of blueberries. Not too sweet. Nice served with a little butter.
I will be making again 💕
In a word, Outstanding. I tweaked the recipe just a bit. I took out a tsp of flour and added a tsp of cornstarch — cake flour. I also had jumbo eggs on hand vs large. So tender, so moist. Becaue of allegies, I had to use almond extract. If you don’t have an allergy to vanilla, do switch. It’s good, but it’s different. Thank you so much for your recipe.
Fantastic and Bombastic
It’s blueberry season here in southeastern Ontario Canada and I had a bunch of blueberries to use up in the fridge so I thought I would check and see what Nagi would do. Made these muffins this morning and OMG they are the best muffins I have ever made. The tops were almost carmelized and crunchy while the insides were soft and moist. I have added to my recipe tin and will make these again for sure. Thanks Nagi!
These muffins are delicious and easy to make. However, I also have the issue of them spilling over rather than rising. I am using in-date ingredients (baking powder etc) and following the recipe exactly with room temp eggs. Have even tried a cooking hack of putting the batter in the fridge like cookies, same issue. Any suggestions? Love making these just frustrated at the spillage and having to separate them when they are cooked.
My teenage sons first muffins made from fresh and frozen blueberries were awesome
Worked beautifully with frozen blueberries that we picked back in summer. Cooked for a few extra minutes.
absolutely delicious 5 stars for sure
Everyone loved them! Easy peasy to make! Next time I might swap some blueberries for raspberries and blackberries too! Thanks!
Just fantastic! Picked the blueberries fresh this morning and looking for a really moist muffin recipe, found yours. Absolutely awesome and my go to now!! Thank you
Best blueberry muffins ❤️ Now to try the choc chip ones.
Love this recipe! I have substituted frozen raspberries and added some white chocolate chips too, delicious!
Just another comment on just how flippin good these muffins are, seriously, so so so good. Last time I made them i used fresh strawberries in plsce of blueberries and they were immense. Once again Naga you have achieved perfection.
I usually don’t take time to leave a comment but this recipe is amazing! Second time making those muffins and they are absolutely divine. Thank you!
I just made these and they’re the best I’ve ever made in over 40 years of cooking!
Best muffin recipe I’ve ever made! Highly recommend
Hi, I’m recooked your recipe and its turn out delicious and moist. But my problem is my dough more wet than your dough in the video. So when i baked the muffin my batter often spills out before they cooked. Im not change anything from your recipe just use buttermilk substitute with full cream milk and lemon juice. please help🥲