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!!!
Recipe sounds great especially after reading the comments. Just wondering… can I use ruhbarb instead of blueberries? Thanks
Hi Sandi, I havent tried to be honest sorry, they carry more water and are more tart so the recipe may need adjusting. N x
Hey Nagi,
quick question: do you measure out and weigh your ingredients when writing down the recipe in metric?
I find that some recipes I come across in English seem to use some standard converter from cups to grams and it doesn’t account for how packed the flour is etc. leading to an off hydration / wet-dry-balance. Don’t know what the preferred unit of measurement is in Australia.
Thanks!
I forgot to give the stars. I would give 6 out of 5 if I could
I made Nagi’s Blueberry muffins.
THE BEST EVER!!!!!
YOU REALLY HAVE TO MAKE THEM.
Beautiful muffins just like cafe style muffins. Thanks for another great recipe
Hi Nagi, i love your recipes they are tops but a baker i am not. I tried this recipe tonight and followed your quantities to the letter but my muffins came out really really oily on the bottom. My daughter assured me they tasted moist but the amount oil in the bottom just didnt seem right! What did i do wrong??
Hi Megan, sounds like you may of mismeasured, they definitely shouldn’t be oily at all! N x
Easy and quick to make. Delicious muffins. Made them with frozen mixed berries instead of just blueberries, they turned out great!
Your blueberry muffins were so easy to make and the best I have ever tasted.
Wahoo, that’s awesome Jakki, thanks so much! N x
Delicious! However, After the suggested time, the toothpick came out clean. They were done, but not very brown on top. Also, I had a lot of batter leftover. And wondered. If I had done something wrong, but I checked all my measurements and they seem to be correct.
Hi Eydie, sounds like you’re using a smaller sized tin hence the left over batter, if your oven runs on the slightly cooler side too, they may just need a minute longer to brown or the heat adjusted up slightly. N x
this recipe is so good! they taste incredible and are so moist!! clean up was so easy and the result was delicious. would definitely make again.
I made the Chocolate Muffins and they were Amazing. I only used 1 egg as it said. Should i do the same for the Blueberry Muffins.
Hi Linda, I’m so glad you loved them, the blueberry muffins is a different recipe and required 2 large eggs 🙂 N x
Hi Nagi, once again you have excelled. The berry muffins turned out excellent, I only had strawberries and i replaced the flour with Spelt flour. I also use this recipe for Banana muffins, using 2 mashed up bananas. They are so so moist. I go to your webpage for many recipes and honestly i have never had a fail. Thanks so much! you are a champion. 🙂
Hi Nagi. it possible to substitute the plain with self raising flour as I’m currently out of baking powder & would like to make this today for a picnic this weekend. I love your site btw. Your spag bog sauce was perfect in my slow cooker. It’s now my go to recipe. 👌🏽🙏🏽😋
I did and it came out beautifully just also made a glaze to pour over the top bcs of the boys who have “sauce” with everything it was utterly delicious and so easy
oops forgot to add stars in my previous comment
Blueberry muffins turned out perfect, I had to stir it a bit more than the recipes says but they were moist and they rose.Every recipe I have tried from this website turns out well, it’s my go to site.