Moist Blueberry Muffins

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

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

Author: Nagi | RecipeTin Eats

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Sweet Baking

4.89 from 17 votes

Servings12

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Classic blueberry muffins that are lovely and moist! These are fluffy and soft, rather than the denser ones that are made moist by using yoghurt, like I do in my Blueberry Lemon Loaf. KEY TIP: Do not over mix the batter, a few lumps is ok!

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:

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. 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, except the bake time just differs by a few minutes.

3. 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 dash of butter makes a world of difference too!

4. This recipe uses the same (updated!) muffin batter used in my Moist Chocolate Chip Muffins.

These muffins are sweet but not overly sweet - 1 cup of sugar equals 1 tbsp per muffin. I make these muffins with both butter and oil because the butter is required for flavour and the oil provides moisture.

This recipe makes 10 muffins with a overflowing top, or 12 normal sized ones (pictured). Fabulous made with raspberries and blackberries too!

5. Measurements: The measurements in this recipe apply to every country except Japan, please use the weights and ml provided, not cup measures.

6. Nutrition per muffin.

Nutrition Information:

Serving: 114gCalories: 288kcalCarbohydrates: 45.8g (15%)Protein: 5.2g (10%)Fat: 9.8g (15%)Saturated Fat: 3.8g (19%)Cholesterol: 42mg (14%)Sodium: 218mg (9%)Potassium: 224mg (6%)Fiber: 1.4g (6%)Sugar: 20.3gVitamin A: 3%Vitamin C: 7%Calcium: 9%Iron: 11%

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

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