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:
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use butter AND oil -butter makes things tasty but oil makes things moist. So use both!
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don’t mix the batter more than 12 times ; and
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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:
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Blueberries – yes you can use frozen. Just mix them through frozen. Do not thaw – they will bleed in the batter;
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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;
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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
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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:
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Whisk dry ingredients, whisk wet ingredients, then mix both together;
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Stir in blueberries;
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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
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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!!!
Absolutely delicious. Best muffins recipe i came across. Didn’t have buttermilk, so followed your recipe with lemon and vinegar (a bit of both), but as you mentioned, they came out a bit crispy, which for me was a hit. I did the measurements in metric, but somehow i ended up with 15 muffins. The whole family Loved them. Thank you for sharing.
I’ve just made these to use up blueberries. The muffins are lovely, moist and delicious. They were very quick and easy to make. I will be using this recipe again.
Do you think these would be good with a lemon glaze or lemon frosting? I want to make them for my daughters bday but disguise them as cupcakes lol
They are absolutely delicious by the way thank you for sharing the recipe.
I love blueberry and lemon! Maybe try the lemon frosting from my lemon cake here: https://www.recipetineats.com/lemon-cake-with-lemon-frosting/. You can pipe it onto the muffins! N x
I love love love this recipe!! The blueberry muffins I tried first time were either too bland or too heavy, so I thought all others would be the same… I was wrong! I saw your recipe and decided to give it a try so I only made 6 muffins. I baked yesterday and now all of them are gone lol. It has beautiful fluffy and cakey texture which I exactly wanted, and the muffin itself has full of taste even without streusels. Thank you so much for your amazing recipe!!
This looks so yummy. I am going to try this coming weekend for my husband. Do you recommend any particular brand of oil
Can I use frozen mango in muffins
sallypugh@live.com.au
Can I use gluten free flour?
I haven’t tested that Michele – sorry! N x
Delicious moist tasty muffins! I used the milk and vinegar mix instead of buttermilk and followed the recipe exactly, well, except for using 120g sugar instead of 220g! This is now my favourite muffin recipe. Thanks Nagi.
It’s a great hack when you are out of buttermilk! N x
Can I use fresh cranberries instead of blueberries ?
Very nice and moist. I used double cream yoghurt but thinned it down with milk.
Such a great recipe!! I’ve made these muffins twice now with frozen blueberries, once with buttermilk and the other time with the substitute, both were perfect and super yummy 🙂
And blueberries are so cheap right now too! N x
These are fantastic! super easy and quick to make, and just the right amount of sweetness. Thank you for all you do—I really appreciate your attention to detail and insistence on things tasting great. I love being able to send my friends your recipes without hesitation!
I don’t know what I did wrong, but the muffins were burnt on top and raw inside 😢 I followed the recipe and lowered the oven temp after 5 minutes. Made 12 muffins. I don’t know what happened ðŸ˜
Hi Meredith…that is most likely your oven temperature being off or accidentally using the grill setting rather than the fan or baking setting. You might need to check your oven to be sure the thermostat is working correctly. N x
Can I use sour cream in place of buttermilk, how much should I use?
There is a buttermilk substitute in Note 1. Sour cream should work but I can’t guarantee it will be the same texture and haven’t tested the quantity. N x
OMG!! This recipe is absolutely amazing! I had to sub half the blueberries for bananas as I didn’t have quite as many berries as I thought haha still turned out delicious, and the Ambos and hospital staff I saw today loved them too!
Thanks! N x
They really are the best ever blueberry muffins thank you so much
Hi there. Can these muffins be frozen?