The 3 simple secrets for soft and moist classic Blueberry Muffins are: 1) use butter AND oil; 2) don’t mix the batter more than 12 times; and 3) don’t bake for longer than 20 minutes.
Get your ingredients out on the bench, and you’ll be pulling these muffins out of the oven in half an hour. Watch the video and see!
When it comes to simple recipes, muffins are probably one the trickiest around.
I know that sounds like a ridiculous line. But hear me out!
Compared to cupcakes and most cakes, muffins are seemingly simple because you don’t need an electric beater – no creaming of butter, no beating egg whites until stiff.
And yet, I am pretty sure muffins are one of the most common culprits for baking disappointments. Because actually, though they are really simple to make, they are also easy to stuff up so they end up rock hard and so dry, you can’t swallow them without the help of lashings of butter.
I’m speaking from experience here. ?
So as simple as this recipe is, believe me, there has been much testing done, especially leading up to sharing this recipe. I thank my taste testers for their comprehensive feedback on batch after batch of these muffins!
Cooking is about continuous improvement, and in my bid to find “the best” base muffin recipe, I have slightly updated my master muffin mix which I originally shared in my Moist Choc Chip Muffins.
Over the past few months, I’ve changed my master muffin mix to substitute some of the butter with oil which I found makes the muffin more moist. I’ve also found that the same oven temperature can be used for both fan forced / convection and standard ovens, just reduce the overall cook time – no noticeable difference at all.
This master muffin mix I use is a classic muffin mix. The Muffin Universe can be broadly split into a few different categories: classic muffins (like this recipe) that are soft and cake-like, slightly more dense ones that are made with yoghurt which makes them moist, then you have a whole spectrum of moist muffins made with fruits like banana, pumpkin and apple which is a whole different recipe, similar to Dorothy’s Easiest Ever Moist Apple Cake (which, by the way, is receiving RAVE REVIEWS from readers!!!).
Of these types, the classic muffin is the trickiest and most prone to ending up dry. So if you try this recipe, please measure the ingredients properly (NO EYEBALLING IT!!!) and set the timer for the bake time. Oh – and try not to mix the batter more than 12 times.
Do these 3 little things, and you’ll end up with this: soft, fluffy, MOIST blueberry muffins.
Classic muffins like 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 moist again (just 15 seconds in the microwave), and if you add a 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
PS I made these with blueberries because it’s blueberry season here in Sydney and I go a little nuts when blueberries are as cheap as $2.50 a punnet. But I promise you, these are brilliant made with frozen blueberries too. And raspberries!
For the Fellow Baking Nerds: You may notice that the surface of the muffin is slightly nubbly (is that a word?) rather than a smooth dome. This is because I added oil. When I make this with just butter, the surface looks prettier because it’s smooth. But the muffin is not quite as moist. Flavour over looks!!!
- 2½ cups / 375 g plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda
- 1 cup / 220 g white sugar (caster, granulated or superfine)
- ¼ tsp salt
- 1 cup / 250 ml buttermilk (Note 1)
- 1/4 cup / 60 g unsalted butter , melted
- 4 tbsp / 80 ml vegetable oil
- 2 large eggs , lightly whisked
- 2 tsp vanilla extract
- 250 g / 8 oz blueberries (~2 cups, fresh or frozen, do not thaw)
-
Preheat oven to 200C/390F (all ovens) (Note 2). Line a 12 hole muffin tin with paper patties.
-
Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
-
In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
-
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.
-
Stir through most of the blueberries - reserve some for topping.
-
Divide batter between paper cases. Top with remaining blueberries.
-
Bake for 5 minutes, then turn down to 180C/350F. Bake for a further 13 minutes (fan forced / convection) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
-
Remove muffins from the muffin tin immediately onto a cooling rack.
-
Serve warm or at room temperature (warm is extra yum!)
1. Buttermilk substitute: Combine 1 cup room temperature whole (not skim) milk + 1 tsp white vinegar or lemon juice. Let stand for 5 minutes until curdled, then use per recipe. If milk is fridge cold, microwave for 30 seconds. The muffin is not quite as moist, but the difference is small.
2. For most sweet baking recipes I share, I provide different temps for different ovens i.e. fan forced / convection vs normal ovens. For this recipe, after I initially published it, I found that the same temp produces the same results, except the bake time just differs by a few minutes.
3. Like most muffins, these are best consumed on the day. To store, keep them in an airtight container then reheat them either in the microwave, or cut in half then grill/broil them. A dash of butter makes a world of difference too!
4. This recipe uses the same (updated!) muffin batter used in my Moist Chocolate Chip Muffins.
These muffins are sweet but not overly sweet - 1 cup of sugar equals 1 tbsp per muffin. I make these muffins with both butter and oil because the butter is required for flavour and the oil provides moisture.
This recipe makes 10 muffins with a overflowing top, or 12 normal sized ones (pictured). Fabulous made with raspberries and blackberries too!
5. Measurements: The measurements in this recipe apply to every country except Japan, please use the weights and ml provided, not cup measures.
6. Nutrition per muffin.
WATCH HOW TO MAKE IT
Blueberry Muffins cooking video! 30 minutes, start to finish. Gold moment: when Dozer’s head pops up at the end. ☺️
LIFE OF DOZER
I caught this moment when he popped his head up in the video! ??
There is no buttermilk where I live so I’ll try to make it. Just wondering what to use- white distilled vinegar or white wine vinegar? I don’t know if there is a difference. Thanks in advance!
Hi Gery! Distilled is fine but actually any clear vinegar works 🙂 N x
Made these delicious blueberry muffins last night. Did another batch tonight due to family’s demand. Used frozen blueberries because fresh ones are quite expensive. Thanks a lot for the recipe. Might try the chocolate muffins on the week end……
AWESOME!!!! 🙌🏻 Thanks so much for taking the time to come back and let me know Nancy!! N xx ❤️
These are the BEST tips! I employed them using a tried and true healthy recipe I have, and I’ve never had the recipe turn out as good as it did this morning. Thank you so much, and my family thanks you too, lol. 🙂
I’m so glad you found the tips useful Lauren! Thanks for letting me know you enjoyed it! N xx
How many muffins per serving?
1. Unfortunately! 😉
Nagi, quick question about frozen blueberries – I find that the berries clump and there are lots of ice crystals in the big bags of frozen fruit once the bag is opened (here in Canada they sell frozen fruit in large bags, no way to use them all in one batch unless you make a Lot of muffins at once). Any trick you can suggest to either prevent them from forming OR how do I get the ice off? I thought of running the blueberries under water but then they get soggy and it affects the recipe… My guys love blueberry muffins and I have tried lots of recipes but even though most come out good so far none have been perfect.
And another question – can these be frozen?? If yes, do you reheat them from frozen or do you let them thaw?
Thank you for all your awesome recipes, we love them!!!!
Hi Beatrice – that’s no good 🙁 That’s what happens when they are partially thawed then refrozen. Other than that, I don’t know how to avoid ice clumps, sorry! One idea: a QUICK run under tap water, shake dry then coat in a tiny bit of flour to dry the surface. The idea being so they stay frozen but you can quickly get some ice off the surface. And yes to freezing and I let them thaw but you can definitely reheat in microwave, warm is always better for muffins the next day!!
This is the first recipe of yours that I have made and not only does it look great but it taste amazing. I had compliments from all the adults and the kids devoured it!!! It will definitely be my go to muffin!!! I didn’t have vegetable oil in the house so I used olive oil instead and it was fine… Looking forward to making your other recipes. 🙂
I just made these and they turned out perfectly! How would you adapt to make banana muffins??
Certainly an easy recipe to follow and that is what I need! I made half the quantity and made mini muffins. Turned out very well but blueberries stuck to the paper cups. What a waste! Great recipe.
They looked AMAZING!!! Love them in mini form…but yes, higher ratio of blueberry loss due to sticking to the wrappers!!! PS Up for more pasta?? I went on another pasta bender today, practicing a few things… 😉
Hi nagi,
Thx for the wonderful recipe. I was wondering if you have a recipe for cookies and muffins wich includes pineapple and coconut ? I tried a cookie once in London and can’t seem to forget the taste ! They were super delicious. It had coconut white choc and dried pineapple !! Yum.
Thx a lot
Hi Rabia! Ooooh, I will add something soon because I have both in my pantry!!
Hi Nagi
Just finished making the blue berry muffins, followed your recipe to the T. The oven temp to the T. They are the best I have ever made, waited 5 mins to devour. OMGoodness so delicious. Thank you.
I’m so thrilled to hear that Alana! Thank you for letting me know – N x
Hi Nagi,
These are the best muffins I’ve ever made! This will be my go-to muffin recipe. If I want to experiment with different flavours say blueberry and white chocolate, do I always add 250g as per the recipe?
WOO HOO!! I’m so glad you enjoyed these Kate!! If you want to add white choc (PS FAB combo with blueberries!), go by volume, using 2 cups in total of blueberries + choc chips 🙂 N x
I’ve never met a muffin I didn’t like – and I always prefer taste over looks!
I hear you!!! Hope you had a FAB weekend Amanda!
Are these suitable for freezing?
Yes they can! I find they are best served warm after freezing – just 15 seconds in the microwave!
Love all your clever tips, Nagi – I always learn something new here! 😉
I like to make muffins with ricotta, too – another way to make them nice and moist. Definitely going to try the half butter half oil trick though. I bet that would work a treat for all sorts of cakes!
Heeeeey Helen!! How’s the belly? When are you DUE???
We went blueberry picking last month, so I can make some fresh blueberry recipes. I was excited to see these moist blueberry muffins, and looking forward to trying them over the weekend! 🙂
ooh I hope you do Gurki!! 🙂
WOW!! I wish I could work as fast as you. My gosh, you put that all together in record time plus got Dozer’s photo. I am impressed. I’m afraid if I went in warp speed the flour and blueberries would be over the table, on the floor, and all over me. Does anyone have dibs on the wonky one? If not, I’ll take it. Great recipe and I love your videos!
Ba ha ha!!! I am actually SO SLOW when I do videos, so terrified of spillage while filming! N x PS the wonky one was inhaled first!!
I love a good blueberry muffin, I don’t make them often as fresh blueberries are so expensive, I should be able to find some reasonably priced frozen ones though. I’ve only ever tried muffin recipes that use either butter or oil, never both so I’m intrigued to try your recipe, they look fantastic!
This really works great with frozen Hannah, I promise!
Hi Nagi! Blueberry muffins (and coffee cake) are my favorites! Where we lived in MI blueberries were everywhere, a large blueberry farm was just a quarter mile down the road from our house! Here fresh blueberries are hard to come by and expensive, but I discovered frozen Maine blueberries and I always have those in the freezer. Muffins are easy to mistreat because if you stir them too much they become tough. PS I happen to like nubbly looking muffins! 🙂
Gosh, blueberries are REALLY expensive here most of the year!!! So I hear you 🙂 That’s why all – well most – of my blueberry recipes work with frozen! So great chatting yesterday Dorothy, was dreaming of Cajun Thanksgiving all the way up the freeway!
Hi Dorothy, I have been made part of a family up in Bar harbor, Presque Isle and Caribou and I know how tasty the blueberries are up in Maine. I live in Sydney – Australia also as Nagi does and looking forward to making these yummy little gems.