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:
- use butter AND oil -butter makes things tasty but oil makes things moist. So use both!
- don’t mix the batter more than 12 times ; and
- 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:
- 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!
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 (375g) plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda (sub extra 3 tsp baking powder)
- 1 cup (220g) white sugar (caster, granulated or superfine)
- 1/4 tsp salt
Wet Ingredients
- 1 cup (250 ml) buttermilk (Note 1)
- 60g / 4 tbsp butter , unsalted, melted
- 4 tbsp (80 ml) 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 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 180°C/350°F. 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!)
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!!!
I have never cooked muffins before. These were a ripper start. Kids loved them. I used frozen mixed berries come out amazing!
My friend gave me various muffin recipes from his aunt who used to cater for 5-star hotels. Now that I’ve tried your blueberry muffin recipe, there’s no turning back! I’ve never made such yummy muffins before! Thank you, Nagi!
Would it be possible to make double or triple the batter and store it in the fridge so I could just pop a new batch in the oven each morning? Or will it not keep well? Thanks Nagi!
No sorry Colin, once you activate the rising agent it needs to be baked. You can always bake a big batch and store in the fridge/freezer for later. N x
I’m trying my best to be a better baker! Why do my muffins always turn out white and not golden brown? These were good but almost like a biscuit? I’m trying to learn what I may be doing wrong!! Thanks
Hi Barb, that doesn’t sound right at all! What type of oven are you using? N x
It’s a convection oven. I’m not sure what I should be doing different??
Turned out really well, deliciously moist. I like that it wasn’t overly sweet. I put generous size scoops of the batter in the first few cups so didn’t get all 12 cups in. Next time will put smaller amounts of batter in each cup as they rise a fair bit anyway. Substitutes I made were: milk with lemon instead of buttermilk and I used brown sugar. Still turned out amazing. Would love to get an equivalently tasty gluten free and dairy free version of the recipe!
Delicious! My family devoured them all in one day.
Very easy to make the Moist Blueberry Muffins but wondered about using frozen blueberries (which I did). Didn’t want to “shock the batter” but it seemed to work OK. Also I did some more stirring than 8 times which doesn’t seem to be enough. However, they turned out well and tasted great. Thanks.
What size disher/scoop are you using? (I have a set of 9 I bought recently and haven’t had the chance to use them to subdivide a muffin recipe for 12 yet) Just measure the diameter- cm or inches are both okay- I use both every day. Just a best guess is okay- I realize that I will have to tweak the batch a bit to even things out. Too small is better than too large.
The best blueberry muffins I’ve ever made or eaten. So moist and fluffy. A winner!