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
More blueberry recipes
In case you’re lucky enough to be overloaded with blueberries…
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!!!
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Moist Blueberry Muffins
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
Blueberries
- 250 g / 8 oz blueberries (~2 cups, fresh or frozen, do not thaw)
Instructions
- 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!)
Recipe Notes:
Nutrition Information:
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!
These were absolutely delicious… I’m a huge fan of your recipes since finding your site. Thank you for making cooking a happy experience for me xx
You’re so welcome Kathy, that’s lovely to hear ❤️
I just finished making blueberry muffins. It was so fast and easy and they are delicious. Thank you!
I’m so glad you loved them Daniela!
Hi Nagi, I’m absolutely obsessed with your recipes!!! I’ve been telling all my friends how fantastic you are and getting them hooked as well!
How can I adapt these muffins to make banana ones??
Hi Nagi,
Hello from Ireland! Just had to comment to say thank you for the amazing recipes! This was my latest attempt from your catalogue and the muffins are just gorgeous. All the recipes I’ve tried so far have been a huge hit and my cooking is improving from all your various tips! I would love a great recipe for Madeleines if they’re on your agenda at all?!
Thanks again!! X
Hi Sadia, thanks so much for the great feedback, feel free to pop any requests on my recipe request page in the comments – N x
Just made these and my son loves them. He said they are the best he has ever eaten – moist and full of blueberries. Thanks for another super recipe. Any chance for a blueberry bran muffin recipe?
I’m so happy they were a hit! And great idea about the bran muffins – I’ll look into it!
Oh Nagi – made these yesterday thinking there will be enough for morning teas this week. WRONG!!! All devoured – super tasty and moist.
Thank you again 🙂
Just wanted to tell you that your website is the best. And to thank you.
Thanks so much Anna 🤗
I just made your recipe. My husband asked for banana nut so I substituted bananas for the blueberries and added walnuts. Wow! So good! This recipe is definitely a keeper.
Delicious! Huge muffins that were so easy to make. I used 125g blueberries & 125g raspberries . Finally found the perfect muffin recipe. Thank you, Nagi.
That sounds grea, I’ll have to mix it up and try raspberries too!
Nagi,
These are delicious. I have made them 5 times now. I have a question about the tops. I want tops like yours, as you say “nubbly” cause I like the hard, crunchy surface, but mine always rise into domes and are soft tops. Could this be because I use 2% milk? Or is there something else askew? I follow everything else as you say.
Thanks so much!’
Hmm! And you used both oil and butter?? I make this with 2% too and it comes just as you see. How odd!
Oh wait! What sugar type do you use?? From memory, caster sugar = smoother surface, normal sugar = nubblier 🙂
I use normal sugar. Maybe it’s my oven? Or should I bake it at 390 for longer than the first 5 minutes?
Thanks for your help!!!
Hi Kat! Is there a chance your oven is a bit on the weak side? I made these today (I know, I’d a control freak!) and also made a new video so you’ll be able to see how the top is a bit crusty 🙂 N x
Nagi!
Okay, so I moved and had a new oven, yes you were correct, my old oven was weak. This one seems much stronger! Also, it’s older, so it doesn’t have accurate temp measures, just 350/375/400, so that’s interesting!
BUT! I figured it out today, I left the muffins in way too long, and I found that when they finally came out they had that harder, (in my view) more delicious hard top, for a true muffin top!
Anyhow, thanks again for all of your help! Maybe I should leave it in this long every time.. Maybe!
Thanks again.
You are not good for my waist line !!!!
First it was your chocolate chip muffins. I then made a lemon drizzle version using that recipe. Now it’s blueberries.
I wished I’d never found your website as you are a bad influence on my diet… 🙂
xx
Sorreeeee……… 😂