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Home Muffin Recipes

Blueberry Muffins (ultra moist!)

By:Nagi
Published:16 Nov '19Updated:15 Nov '20
414 Comments
Recipe v Video v Dozer v

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!

Close up of Blueberry Muffins fresh out of the oven

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!

Cut open Blueberry Muffins showing the inside`

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:

  1. use butter AND oil -butter makes things tasty but oil makes things moist. So use both!

  2. don’t mix the batter more than 12 times ; and

  3. 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!!!):

What you need for Blueberry Muffins

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!

How to make Blueberry Muffins

Blueberry Muffins in a muffin tin, fresh out of the oven

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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Close up of freshly cooked Blueberry Muffins in muffin tins

Moist Blueberry Muffins

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Sweet Baking
Western
4.94 from 124 votes
Servings12
Tap or hover to scale
Print
  • 38
Recipe video above. Buttermilk, both baking powder AND bicarb are the secret to really soft, fluffy muffins. Simpler muffin recipes are more dense and drier, though you can make a brown sugar muffin batter that's just as soft without buttermilk - use this Brown Sugar Apple Muffins recipe. (Note: the crumb colour is not as white as this muffin because of the brown sugar)
KEY TIP: Do not over mix the batter, a few lumps is ok! Overmixing = tough 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:

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. Eggs - should be at room temperature so the cold eggs don't shock the batter and thicken it. Easy way to do this: stand in warm tap water for 10 minutes.
3. Blueberries - frozen works fine here too. Just use frozen - do not thaw as they bleed into the batter.
4. Oven types - 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.
5. Storage - 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 lashing of butter makes a world of difference too!
6. This recipe uses the same muffin batter used in my Moist Chocolate Chip Muffins.
7. Measurements: The measurements in this recipe apply to every country except Japan, please use the weights and ml provided, not cup measures.
8. Originally published October 2016. Updated with new photos and new recipe video in November 2019.
9. Nutrition per muffin.

Nutrition Information:

Serving: 114gCalories: 288cal (14%)Carbohydrates: 45.8g (15%)Protein: 5.2g (10%)Fat: 9.8g (15%)Saturated Fat: 3.8g (24%)Cholesterol: 42mg (14%)Sodium: 218mg (9%)Potassium: 224mg (6%)Fiber: 1.4g (6%)Sugar: 20.3g (23%)Vitamin A: 150IU (3%)Vitamin C: 5.8mg (7%)Calcium: 90mg (9%)Iron: 2mg (11%)
Keywords: Blueberry muffins, blueberry recipes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Life of Dozer

This is the furry little head behind every photo that appears on this website!!!

blueberry-muffins-7

The secret for moist fluffy blueberry muffins: use butter plus oil, don't mix the batter more than 10 times and don't bake for longer than 20 minutes. Perfect muffins, every time! recipetineats.com

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Hi, I'm Nagi!

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414 Comments

  1. Fran says

    February 5, 2023 at 6:24 pm

    Just made these today. Followed the recipe throughout and they were really moist and yummy.
    Used cupcakes holders and yielded 10 pieces.

    Reply
  2. Maria says

    January 31, 2023 at 12:08 pm

    5 stars
    These were great and perfect with a slather of butter and a cuppa!

    Reply
  3. Shirley Duffy says

    January 14, 2023 at 7:55 pm

    5 stars
    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

    Reply
  4. Kim Kuhnemann says

    January 8, 2023 at 6:44 pm

    4 stars
    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. 😃

    Reply
  5. Donna says

    December 30, 2022 at 12:17 pm

    5 stars
    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.

    Reply
  6. Chemist in the Kitchen says

    December 12, 2022 at 9:48 am

    4 stars
    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.

    Reply
  7. Gail says

    December 5, 2022 at 7:18 am

    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!

    Reply
  8. Komal says

    December 4, 2022 at 12:07 pm

    Hey nagi
    Can these muffins b made with self raising flour .. if yes what wiuld b the measurement.. thank u

    Reply
    • Chemist in the Kitchen says

      December 12, 2022 at 9:55 am

      Sure you can. Just skip the baking powder and salt when you do. They’re already contained in your flour.

      Reply
  9. Michelle says

    November 25, 2022 at 5:54 am

    5 stars
    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!

    Reply
  10. Kym says

    November 12, 2022 at 12:39 pm

    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?? ❤️

    Reply
  11. KC says

    October 21, 2022 at 4:55 pm

    5 stars
    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!

    Reply
  12. April says

    September 30, 2022 at 12:45 am

    5 stars
    Scrumptious! I made a chocolate chip version at the same time as the blueberry. Both were amazingly tasty!

    Reply
  13. Kasia says

    July 27, 2022 at 8:43 am

    5 stars
    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.

    Reply
  14. Juliette says

    July 24, 2022 at 2:37 pm

    5 stars
    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!

    Reply
  15. Lucy trainer says

    July 23, 2022 at 1:11 am

    5 stars
    The extra tips to this recipe made the muffin so amazing. Thank you for sharing.

    Reply
  16. Becky F says

    July 20, 2022 at 9:41 am

    5 stars
    I literally searched “world’s moistest muffin recipe” and got this one. Absolutely wonderful!! I highly recommend this recipe, thank you!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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