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!!!
Just made these today. Followed the recipe throughout and they were really moist and yummy.
Used cupcakes holders and yielded 10 pieces.
These were great and perfect with a slather of butter and a cuppa!
Made these today almost to the recipe. I added more blue berries as they are very cheap and tasty at the moment. Turned out delicious. Another RTE success
These were great. Tasted fabulous, good crumb, nice domed top without spilling over the tin.
I’ve watched your videos with the ice cream scoop for cupcakes and thought I’d give it a try. This hack is a game changer – where have you been all my life. 😃
These are delicious, so fluffy and moist! I had no lemon so substituted lime and I had no vanilla extract so just left that out. Family very very happy with this recipe.
Off to a great start, but following the recipe without substitutions, the smell is unpleasant due to the baking soda making them soapy. Meaning the batter needs more acidity than the butter milk alone can provide.
I made these yesterday and they’re delicious and every bit as good as you said! I actually got 18 good sized muffins from the recipe and that is a good thing!
Hey nagi
Can these muffins b made with self raising flour .. if yes what wiuld b the measurement.. thank u
Sure you can. Just skip the baking powder and salt when you do. They’re already contained in your flour.
I used to be one of those weirdos who didn’t like blueberry muffins. Turns out I just hadn’t been eating the right ones! These are amazing.
I didn’t have any paper patty cake liners, so just used a touch of olive oil to grease the pan and made sure to turn them out whilst still hot. No problem!
These are just delicious! Two batches in two days.
Question though… is there are trick to make sure they don’t spread across the muffin pan so they’re joined together?? ❤️
Heyo Nagi
I made this recipe yesterday and baked 6 larger muffins instead of the 12 in your recipe. Needless to say, they were delicious…
There was some batter left over so I added a little flour and turned these into 4 yummilicious scones for brekky this morning.
Cheers
KC 21 Oct 2022
P/S: I used 3/4 of the sugar and found that this was good for me!
Scrumptious! I made a chocolate chip version at the same time as the blueberry. Both were amazingly tasty!
These are amazing! I made it with a semi-skimmed milk + lemon juice sub for buttermilk. They were super blueberry-y and delicious, and not too sweet.
So good! Really moist and fluffy and not too sweet. I made 12 huge muffins so they took a bit longer to cook, but they still came out amazing. Definitely adding this to the repertoire!
The extra tips to this recipe made the muffin so amazing. Thank you for sharing.
I literally searched “world’s moistest muffin recipe” and got this one. Absolutely wonderful!! I highly recommend this recipe, thank you!