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!!!
Danielle says
So delicious and easy!
Patricia C. Alfaro says
Love this recipe! I made the muffins with Blueberries, then made the second batch with dried Cranberries as I always share with my senior neighbors. We all loved them.
Thank you for your wonderful recipe.
Anna M says
Hi Nagi,
I don’t have any vegetable oil. Can I use another oil?
Denise G says
I’m a diabetic and therefore can’t have sugar and very low carbs. Would this recipe work by replacement those 2 items with monk fruit and almond flour or coconut flour? If not, do you have a muffin recipe that would work for diabetics? Love your recipes and the how-to videos, by the way.
Nagi says
Hi Denise, I haven’t tried to be honest!! N x
Wendy says
Hi, made these the other day and they were the best I have ever made, thank you. Just wondered if I could make this mixture into banana muffins?
Nagi says
I haven’t tried Wendy – I’d need to test it! N x
Wendy says
Thank you 😊
El says
What brand buttermilk can I use? I have never used it before.
Kat says
Tried this today and had lots of compliments saying that the muffins were fluffy and nice!
Nagi says
That’s awesome Kat! N x
Carol says
Oh my!! The best ever. I used frozen blueberries and the milk/lemon instead of buttermilk. I would post a photo but they have already gone! Going to try with choc chips. Thank you for making me a hero with my grandkids xx
Wendy says
Hi! I tried using your Chocolate Chip Muffin recipe and they were delish but wanted to try a different flavor for a more ooomph moment. Question, i live in a place where blueberries are never in season and they’re always expensive. Is it okay to use canned blueberries? Worried it might bleed through the batter though xo
Nagi says
Hi Wendy, I haven’t used canned but yes I imagine you’ll end up with a blue batter unfortunately. Do you have access to frozen? N x
Abigail Wenderson says
Awesome! Thanks for sharing such delicious recipe. Adding this to my favorites.
Cheryl says
I made this on Sunday, Sept. 16th, 2020, and I can say, they are really, really good. I made 1/2 of the batter into Regular Blueberry Muffins, and the other 1/2 of the batter I made into Blueberry Lemon Muffins, by squeezing in some fresh lemon juice and the zest of 2 lemons, thus making 2 different types of muffins, from one recipe. 🙂
Cheryl says
I made this on Sunday, Sept. 16th, 2020, and I can say, they are really, really good. I made 1/2 of the batter into Regular Blueberry Muffins, and the other 1/2 of the batter I made into Blueberry Lemon Muffins, by squeezing in some fresh lemon juice and the zest of 2 lemons, thus making 2 different types of muffins, from one recipe. 🙂
Barbara Wamsley says
I’m in the process of making this and noticed your weight of veg oil is 4-T/80ml. Everything measuring vessel I have is 60ml. I notice you have butter 4-T/60gr (I know weight is solid vs liquid) but they’re most often the same. ???
Nagi says
Hi Barbara! Oil is actually heavier than water 🙂 But I’ve cleaned up the recipe writing to make it clearer – you can click on metric if you want the ML / weight, or default view is cups and tablespoons 🙂 N x
Sam says
I have never cooked muffins before. These were a ripper start. Kids loved them. I used frozen mixed berries come out amazing!
Ruyu Gan says
My friend gave me various muffin recipes from his aunt who used to cater for 5-star hotels. Now that I’ve tried your blueberry muffin recipe, there’s no turning back! I’ve never made such yummy muffins before! Thank you, Nagi!
Colin McGee says
Would it be possible to make double or triple the batter and store it in the fridge so I could just pop a new batch in the oven each morning? Or will it not keep well? Thanks Nagi!
Nagi says
No sorry Colin, once you activate the rising agent it needs to be baked. You can always bake a big batch and store in the fridge/freezer for later. N x
Barb says
I’m trying my best to be a better baker! Why do my muffins always turn out white and not golden brown? These were good but almost like a biscuit? I’m trying to learn what I may be doing wrong!! Thanks
Nagi says
Hi Barb, that doesn’t sound right at all! What type of oven are you using? N x
Barb says
It’s a convection oven. I’m not sure what I should be doing different??
Veronica says
Turned out really well, deliciously moist. I like that it wasn’t overly sweet. I put generous size scoops of the batter in the first few cups so didn’t get all 12 cups in. Next time will put smaller amounts of batter in each cup as they rise a fair bit anyway. Substitutes I made were: milk with lemon instead of buttermilk and I used brown sugar. Still turned out amazing. Would love to get an equivalently tasty gluten free and dairy free version of the recipe!
Kelly says
Delicious! My family devoured them all in one day.
Jan says
Very easy to make the Moist Blueberry Muffins but wondered about using frozen blueberries (which I did). Didn’t want to “shock the batter” but it seemed to work OK. Also I did some more stirring than 8 times which doesn’t seem to be enough. However, they turned out well and tasted great. Thanks.
greg k says
What size disher/scoop are you using? (I have a set of 9 I bought recently and haven’t had the chance to use them to subdivide a muffin recipe for 12 yet) Just measure the diameter- cm or inches are both okay- I use both every day. Just a best guess is okay- I realize that I will have to tweak the batch a bit to even things out. Too small is better than too large.
Barbara says
I have the Vollrath scoops. The blue handle (2 ounce) should give you enough to fill each of the 12 wells. I used the green handle (2.8 ounce), rounded and filled 10 wells because I like a larger muffin. I also use tulip liners so that allows for the wells to be overfilled for the larger size.