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 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 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!!!
Hi, Nagi! I tried and loved your chocolate chip muffins 🙂 I would also like to try this recipe but would like to know if canned blueberry filling would work here. Thank you so much for all your recipes, can’t wait to try more 😀
Hi Mae, I’m so glad you loved them!!! Unfortunately canned blueberries won’t work here as it’s a thick mix and would change the texture of the muffins – N x
Ooohh. Thanks so much for letting me know. Too bad, it’s hard to find fresh blueberries here 🙁 Anw, if I ever try this, I’m sure it will be divine (all your recipes are 😉 )
Hello! This recipe looks great, Can I check if the 1 teaspoon is 4.7 grams?
Hi Xiu, what are you measuring in the teaspoon – different ingredients will weigh different amounts – N x
Can I make this with raspberries ?
Hi Niran, yes definitely, this one is great with raspberries 🙂 N x
Hi Nagi. I love your recipes – and Dozer. This recipe calls for 4 tablespoons of oil. Is that a 15ml or 20ml tablespoon please?
Hi Brenda! You’re clearly a baking PRO! 🙂 15 ml is me default, though this works with both (I always check my cake recipes both ways because many Aussies still have 20 ml though have you also noticed that 15 ml is more common at the shops nowadays??) N xx
I made these today with my 5 1/2 year old grandson, via video chat of course, we live in. Melbourne. We had so much fun. The muffins were loved by him, his mum and dad and of course myself 😃 I love your recipes, your blog and stories of Dozer, they are helping to keep me sane in this mad and crazy world we are living in at the moment!
Hi Nagi! I cut the recipe in half, and filled 6 standard size silicone muffin cups with the batter. I baked them on a cookie sheet. They ended up overflowing, big time!! After taking them out and cleaning up the overflow mess on the cookie sheet, I had to leave them in the oven an extra 10 mins at 350°F to cook through. They still have a good flavor and fluffy cake texture. But any thoughts on what I might have done wrong? Each muffin cup was pretty full before baking, but the ones in your video seemed about the same.
Hi, i tried it and it is a great recipe! One quick question: my muffins look whiter and paler than yours, yet their skin is already crisp and inner parts are already baked through. Why the colors look different? Thank you!
Hi Brin, all ovens run slightly differently – some hotter and some cooler. This will determine the colour. If you want them slightly darker, leave them in the oven for another couple of minutes or so. 🙂 N x
Oohh sorry! Stars didn’t work! Five stars Nagi! Delicious.
So delicious and easy!