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Home Muffin Recipes

Blueberry Muffins (ultra moist!)

By:Nagi
Published:16 Nov '19Updated:15 Nov '20
424 Comments
Recipe v Video v Dozer v

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!

Close up of Blueberry Muffins fresh out of the oven

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!

Cut open Blueberry Muffins showing the inside`

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:

  1. use butter AND oil -butter makes things tasty but oil makes things moist. So use both!

  2. don’t mix the batter more than 12 times ; and

  3. 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!!!):

What you need for Blueberry Muffins

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!

How to make Blueberry Muffins

Blueberry Muffins in a muffin tin, fresh out of the oven

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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Close up of freshly cooked Blueberry Muffins in muffin tins

Moist Blueberry Muffins

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Sweet Baking
Western
4.95 from 134 votes
Servings12
Tap or hover to scale
Print
  • 38
Recipe video above. Buttermilk, both baking powder AND bicarb are the secret to really soft, fluffy muffins. Simpler muffin recipes are more dense and drier, though you can make a brown sugar muffin batter that's just as soft without buttermilk - use this Brown Sugar Apple Muffins recipe. (Note: the crumb colour is not as white as this muffin because of the brown sugar)
KEY TIP: Do not over mix the batter, a few lumps is ok! Overmixing = tough 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:

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. Eggs - should be at room temperature so the cold eggs don't shock the batter and thicken it. Easy way to do this: stand in warm tap water for 10 minutes.
3. Blueberries - frozen works fine here too. Just use frozen - do not thaw as they bleed into the batter.
4. Oven types - 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.
5. Storage - 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 lashing of butter makes a world of difference too!
6. This recipe uses the same muffin batter used in my Moist Chocolate Chip Muffins.
7. Measurements: The measurements in this recipe apply to every country except Japan, please use the weights and ml provided, not cup measures.
8. Originally published October 2016. Updated with new photos and new recipe video in November 2019.
9. Nutrition per muffin.

Nutrition Information:

Serving: 114gCalories: 288cal (14%)Carbohydrates: 45.8g (15%)Protein: 5.2g (10%)Fat: 9.8g (15%)Saturated Fat: 3.8g (24%)Cholesterol: 42mg (14%)Sodium: 218mg (9%)Potassium: 224mg (6%)Fiber: 1.4g (6%)Sugar: 20.3g (23%)Vitamin A: 150IU (3%)Vitamin C: 5.8mg (7%)Calcium: 90mg (9%)Iron: 2mg (11%)
Keywords: Blueberry muffins, blueberry recipes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Life of Dozer

This is the furry little head behind every photo that appears on this website!!!

blueberry-muffins-7

The secret for moist fluffy blueberry muffins: use butter plus oil, don't mix the batter more than 10 times and don't bake for longer than 20 minutes. Perfect muffins, every time! recipetineats.com

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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424 Comments

  1. Madeleine S. says

    May 9, 2020 at 12:28 pm

    These came out so nicely! The tips are very helpful as well. I decreased the sugar by half and added a bit of maple syrup- tastes like blueberry pancakes in muffin form!

    Reply
  2. Sheila says

    May 5, 2020 at 8:39 pm

    5 stars
    These are the best muffins I’ve ever made according to Lord of the Manor, Miss 8 & Master 6!!
    I’ve cooked almost every recipe on your site and am yet to be disappointed!!
    Thank you Nagi!! You’re a cullinary genius!

    Reply
    • Nagi says

      May 6, 2020 at 8:45 am

      Well that’s just the best compliment!! N x

      Reply
  3. Maureen Kirkbride says

    May 4, 2020 at 2:39 am

    Nagi, I’ve just discovered your website and have used several of your recipes already. Looking forward to using more! I wanted to provide positive feedback as this is the first recipe site I’ve come across that tells me WHY I should prepare a recipe in a certain way (eg. why it is often best to use both oil and butter in a recipe) and offers handy substitutes (eg. how to use milk and lemon juice/vinegar in place of buttermilk). I find this tremendously useful. I also love the simplicity of your recipes and enjoy the tasty results. Thank you for taking your recipes a step above.

    Reply
  4. Rocio Martin says

    May 2, 2020 at 7:23 am

    4 stars
    I liked them, but I feel mine could’ve benefited from a little more sweetness. Also, fresh berries might be better for me next time, mine came straight from the freezer and still bled some blue. Very moist though. Will make again with above twists…

    Reply
  5. Kamcheng Wong says

    April 23, 2020 at 5:26 pm

    Dear Nagi, thank you for replying. My batter looked wetter than the one in your video. I had the oven at 180C. I had a typo in my email as I meant to say I baked the blueberry muffins and was going to try the apple next.

    Reply
  6. Alicia says

    April 22, 2020 at 12:27 pm

    5 stars
    Thank you for this recipe. I baked this over the weekend and it turned out amazing!

    I am wondering if I could make this with bananas, e.g. replacing the blueberries with cut / cubed bananas (same weight). What are your thoughts on this?

    Reply
    • Nagi says

      April 22, 2020 at 8:27 pm

      Hi Alicia, I haven’t tried to be honest – would love to know if it works 🙂 N x

      Reply
      • Alicia says

        May 13, 2020 at 10:41 am

        Hi Nagi, just want to share that I made this twice, replacing blueberries with cubed overripe bananas. The second time I topped them with some mini chocolate chips. They turned out so wonderful.

        The entire family, my 3-year-old daughter especially, adores these muffins. My go-to muffin recipe from now on. They are moist and even after 4 days in the fridge, they are soft and moist after a few seconds in the microwave.

        Thank you again! 🙂

        Reply
  7. kamcheng Wong says

    April 21, 2020 at 4:25 pm

    Hi Nagi, I recently came across your website and liked that you gave proper measurements (not one stick of butter but actual grams). Also, you give good tips as well as provide easy to follow steps.

    I tried the Apple Muffin recipe today and have 2 comments/questions:
    1) my batter came out quite wet and I was a bit worried, although the muffins turned out fine.
    2) I baked them in 2 muffin trays. The muffins in the upper tray were a nice color but wetter. The muffins in the lower tray did not rise as much, were darker and more dry (which my family actually preferred).

    I would appreciate if you could let me know if there was something I did not do right? Thank you. I am going to try the apple muffins next.:)

    Reply
    • Nagi says

      April 21, 2020 at 8:19 pm

      Hi Kamcheng, thanks so much for the great feedback! How did the batter compare to the video I have posted – did the batter look the same (it is quite wet). Also – I suspect the uneven cooking is your oven – what setting did you have it on? N x

      Reply
  8. Kathy La Grouw says

    April 17, 2020 at 3:28 pm

    Probably the best muffins I’ve ever tasted!
    Thanks for the great tips

    Reply
  9. Jo says

    April 10, 2020 at 5:41 pm

    I’ve made these with mulberries a couple of times and they’re wonderful.

    Reply
  10. Julie says

    April 9, 2020 at 6:15 pm

    Hi, do you think using the olive oil instead will alter the taste? I don’t want to wait until I can get vegetable oil to try making them…

    Reply
    • Nagi says

      April 9, 2020 at 7:02 pm

      Hi Julie, it will unfortunately – you really need a neutral tasting oil for this one! N x

      Reply
  11. Ian says

    March 23, 2020 at 3:24 pm

    5 stars
    Hey just a quick question…if I want to make a double batch do I have to just double the recipe…I mean the baking powder and the vanilla essence etc… do they have to be doubled or does it remain the same

    Reply
  12. Dimre marak says

    March 23, 2020 at 12:06 am

    5 stars
    Hello Nagi…, I tried your muffin recipe and it was very soft and moist and delicious…and it was quick and easy to make….my kids love it…thank you 🥰🥰

    Reply
  13. Suzy says

    March 22, 2020 at 8:22 am

    5 stars
    Thank you for sharing this recipe! I made mine using brown flour and brown sugar (185g) and they turned out AMAZING! I was sceptical about not overly mixing but they were so soft on the inside and crunchy on the outside. This is definitely a keeper, will lessen the sugar thought next time.

    Reply
  14. Tammy says

    March 15, 2020 at 8:24 pm

    You forgot to say when to add the blueberries. It just says to “sift thru” and reserve…

    Reply
  15. Steve says

    March 10, 2020 at 10:35 pm

    Made these for my colleagues at work and also tried some with white chocolate and raspberries. Both were a hit. So moist!

    Reply
    • Nagi says

      March 11, 2020 at 2:46 pm

      YUM! I love that idea Steve!! N x

      Reply
  16. Sierra Slater says

    February 27, 2020 at 2:21 pm

    5 stars
    These are brilliant! Thanks Nagi, I’m so glad I have a go to muffin recipe now.

    Reply
    • Nagi says

      February 28, 2020 at 12:56 pm

      WOOT! 🙌

      Reply
  17. Stephen says

    February 27, 2020 at 11:50 am

    5 stars
    I used wholemeal flour plus blackberries and they still were moist and light.

    Ensure you don’t overmix ( i.e. X 8 Max) and cook for around 18 mins or so.

    Reply
    • Nagi says

      February 27, 2020 at 1:45 pm

      I’m so glad it worked for you Stephen! N x

      Reply
  18. Madelaluzmartinezdelossantos says

    February 7, 2020 at 8:55 am

    Me gustan mucho sus recetas. Gracias

    Reply
  19. Amy Morgan says

    February 5, 2020 at 3:12 am

    5 stars
    Yum!

    Reply
  20. Shoba says

    January 31, 2020 at 4:48 pm

    I made these yesterday and they are so good! I felt it could be a bit more moist though so not sure where I went wrong. The only sub I did was to add vinegar to milk to get buttermilk as I did not have any with me. Could that be the reason?

    Reply
    • Nagi says

      February 1, 2020 at 9:44 am

      Hi Shoba, did you follow the recipe exactly? I find these muffins are super moist! N x

      Reply
      • Shoba says

        March 1, 2020 at 12:57 pm

        Hi Nagi, I made these again today and you’re right; they’re super moist!! Thank you for the wonderful recipe 😘

        Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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