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!!!
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!
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!
Well that’s just the best compliment!! N x
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.
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…
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.
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?
Hi Alicia, I haven’t tried to be honest – would love to know if it works 🙂 N x
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! 🙂
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.:)
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
Probably the best muffins I’ve ever tasted!
Thanks for the great tips
I’ve made these with mulberries a couple of times and they’re wonderful.
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…
Hi Julie, it will unfortunately – you really need a neutral tasting oil for this one! N x
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
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 🥰🥰
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.
You forgot to say when to add the blueberries. It just says to “sift thru” and reserve…
Made these for my colleagues at work and also tried some with white chocolate and raspberries. Both were a hit. So moist!
YUM! I love that idea Steve!! N x
These are brilliant! Thanks Nagi, I’m so glad I have a go to muffin recipe now.
WOOT! 🙌
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.
I’m so glad it worked for you Stephen! N x
Me gustan mucho sus recetas. Gracias
Yum!
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?
Hi Shoba, did you follow the recipe exactly? I find these muffins are super moist! N x
Hi Nagi, I made these again today and you’re right; they’re super moist!! Thank you for the wonderful recipe 😘