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Home Muffin Recipes

Blueberry Muffins (ultra moist!)

By:Nagi
Published:16 Nov '19Updated:15 Nov '20
392 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
4.95 from 111 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!

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!

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392 Comments

  1. Annette says

    June 21, 2022 at 3:43 pm

    Any idea how long these would take to bake in mini muffin tins, for the kids?

    Reply
  2. David McCarthy says

    June 20, 2022 at 3:16 pm

    5 stars
    This recipe is completely foolproof. Made it a few times now. I used Pepe Saya buttermilk the last couple times vs milk and vinegar and to my surprise the difference is very noticeable. Thanks for the great recipe.

    Reply
  3. Abbie says

    June 14, 2022 at 5:54 pm

    Hi, these look great. Could I add white chocolate chips? If so, how much would you suggest? Thanks

    Reply
  4. Helen says

    June 14, 2022 at 7:26 am

    5 stars
    I love all your recipes. They’re so easy to follow. I made your Blueberry Moist Muffins and they were so delicious! My grandchildren loved them!..I also made some banana muffins and the results were wonderful. This will be my recipe for making muffins from now. Thank you Nagi!

    Reply
  5. ML says

    June 6, 2022 at 9:01 am

    5 stars
    This is the only muffin recipe I can make successfully from scratch. Nagi, can you create more muffin recipes? Your fan!

    Reply
  6. Tania says

    May 24, 2022 at 12:51 pm

    5 stars
    This is now my HG berry muffin recipe!

    This time I used a couple of punnets of blueberries I’d bought super cheap and chucked in the freezer, and a couple of extra ripe small bananas I had thought about freezing. I halved the sugar because of the added bananas, but otherwise followed exactly.

    So now I’m sitting re-watching Dexter, and enjoying a deliciously sweet and soft muffin!

    Reply
    • Nagi says

      May 25, 2022 at 10:03 am

      Woo hoo Tania!! That’s great!! (aren’t you scared watching that??!!) N x

      Reply
      • Tania says

        May 26, 2022 at 3:38 pm

        It’s not scary if you watch it during the day 😉

        ps. I shared some of the muffins that I’d frozen with a friend today, and they were almost as good as fresh out of the oven!

        Reply
  7. Laura says

    May 18, 2022 at 6:47 am

    5 stars
    I’ve failed miserably at muffins, they’re always too heavy. I made these and WOW! first time ever my muffins have been great. Nothing to do with me – all to do with the recipe! thanks x

    Reply
    • Nagi says

      May 18, 2022 at 12:58 pm

      Woo hoo!! That’s great news Laura!! N x

      Reply
  8. Rachel says

    May 4, 2022 at 1:02 pm

    Hi Nagi,
    Can you replace vegetable oil for canola oil?
    Thanks 🙂

    Reply
    • Nagi says

      May 4, 2022 at 3:24 pm

      Yes you can Rachel – no problem! N x

      Reply
    • Karina says

      May 23, 2022 at 12:45 pm

      I use olive oil with a beautiful result!

      Reply
  9. Chamari says

    April 30, 2022 at 11:45 am

    Excellent recipe. I reduce sugar at times to make it more healthy for kids. Comes out beautiful everytime. Thank u. You make me want to cook more. Love Ur videos too. Keep it up.

    Reply
  10. Lauren says

    April 23, 2022 at 11:10 pm

    5 stars
    Another winner. Absolutely perfect. Made with pantry ingredients and ready in less time than getting dressed, going to the store to buy muffins and bring them home. Plus, these taste infinitely better than store bought.

    Reply
  11. Douglas says

    April 6, 2022 at 1:48 pm

    Hi, any ideas on how to incorporate some whey protein (either casein or isolate or both) into these muffins to increase the protein content to ~30g ? I have been experimenting with other recipes without much success. Thanks!

    Reply
    • Nagi says

      April 6, 2022 at 5:15 pm

      Sorry Douglas! That’s not something I have tested at all!! N x

      Reply
    • Marlene Micallef says

      April 23, 2022 at 9:04 am

      Can these be frozen, Nagi? Love your work!!!!

      Reply
      • Pauline says

        May 2, 2022 at 10:22 am

        5 stars
        Beautiful big domed muffins. I had a cup of frozen blueberries and cup of chopped frozen mango so used those. Will add to my recipetineats winners!

        Reply
        • Nagi says

          May 2, 2022 at 3:28 pm

          I am glad that you enjoyed them Pauline! N x

          Reply
      • Nagi says

        May 2, 2022 at 3:27 pm

        Yes they freeze well! N x

        Reply
    • Marlene Micallef says

      April 23, 2022 at 9:06 am

      I have incorporated whey protein powder into some recipes such as my banana pancakes. However if I put more than 25g in, the pancakes turn put real light but dry and cardboard. I’m tempted to try in these muffins though. My first attempt I follow all I structions to the letter, then my second batch gets experimental lol

      Reply
  12. Jenn says

    April 4, 2022 at 12:15 am

    I love these muffins and I am looking to get an ice cream scoop like you have, just wondering what size scoop you have?

    Reply
    • Nagi says

      April 4, 2022 at 7:11 pm

      It’s a 6cm one that I use for muffins Jenn! N x

      Reply
      • Jenn says

        April 7, 2022 at 11:44 am

        Thanks Nagi, I just ordered one!

        Reply
  13. Lotte says

    March 30, 2022 at 11:00 pm

    I LOVE this recipe. I searched for a long time for a recipe like this.
    Can you put every fruit in this recipe?? like apple, banana, pineapple or strawberries ??

    Reply
    • Nagi says

      March 31, 2022 at 4:32 pm

      I have an apple muffin recipe that you could use for apple ones. You can sub other berries though! N x

      Reply
  14. Wendy Cheng says

    March 17, 2022 at 11:23 pm

    5 stars
    Thank you so much for share recipe.

    Reply
  15. Heebee says

    March 11, 2022 at 10:01 am

    5 stars
    Gorgeous: best bb muffin recipe ever. I also tried substituting bbs for 2 punnets raspberries & 180g white chocolate: huge success.

    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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