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!!!
Delish! Perfect muffin recipe!
Recipe made 18, very moist blueberry muffins.
This has a converter for cups to metric but it says 2 1/2 cups of flour = 375 grams…? But 1 cup of flour is 120 grams….. please tell me how you are measuring your flour.
I just made these with our fresh blueberries from our garden. ABSOLUTELY DELICIOUS!!! I did add a little ground nutmeg and cinnamon in the dry ingredients! This is the best muffin recipe I have tasted in years.
Any idea how long these would take to bake in mini muffin tins, for the kids?
This recipe is completely foolproof. Made it a few times now. I used Pepe Saya buttermilk the last couple times vs milk and vinegar and to my surprise the difference is very noticeable. Thanks for the great recipe.
Hi, these look great. Could I add white chocolate chips? If so, how much would you suggest? Thanks
I love all your recipes. They’re so easy to follow. I made your Blueberry Moist Muffins and they were so delicious! My grandchildren loved them!..I also made some banana muffins and the results were wonderful. This will be my recipe for making muffins from now. Thank you Nagi!
This is the only muffin recipe I can make successfully from scratch. Nagi, can you create more muffin recipes? Your fan!
Hi Nagi, i made your Blueberry muffins twice following your tips and recipt. Both times the muffin didn’t turn out at all. Actually “not edible”. The dough became runny in the oven, not rising up like a sufflee or mushroom shape. Most of the blueberries bled juice in the dough so they turned blue grey. The taste was disappointingly boring, they were also not moist, but soggy mash. Not sure what it is ? Might be measurements or so. I prefer Grams and (Milli)Litres and accurate description of process.
Sorry! I love Blueberry muffins.Keep baking!
Hi Nagi…just wondering if I can substitute the vegetable oil in the blueberry muffins with olive oil…cheers Joanne
This is now my HG berry muffin recipe!
This time I used a couple of punnets of blueberries I’d bought super cheap and chucked in the freezer, and a couple of extra ripe small bananas I had thought about freezing. I halved the sugar because of the added bananas, but otherwise followed exactly.
So now I’m sitting re-watching Dexter, and enjoying a deliciously sweet and soft muffin!
Woo hoo Tania!! That’s great!! (aren’t you scared watching that??!!) N x
It’s not scary if you watch it during the day 😉
ps. I shared some of the muffins that I’d frozen with a friend today, and they were almost as good as fresh out of the oven!
I’ve failed miserably at muffins, they’re always too heavy. I made these and WOW! first time ever my muffins have been great. Nothing to do with me – all to do with the recipe! thanks x
Woo hoo!! That’s great news Laura!! N x
Hi Nagi,
Can you replace vegetable oil for canola oil?
Thanks 🙂
Yes you can Rachel – no problem! N x
I use olive oil with a beautiful result!
Excellent recipe. I reduce sugar at times to make it more healthy for kids. Comes out beautiful everytime. Thank u. You make me want to cook more. Love Ur videos too. Keep it up.
Another winner. Absolutely perfect. Made with pantry ingredients and ready in less time than getting dressed, going to the store to buy muffins and bring them home. Plus, these taste infinitely better than store bought.
Hi, any ideas on how to incorporate some whey protein (either casein or isolate or both) into these muffins to increase the protein content to ~30g ? I have been experimenting with other recipes without much success. Thanks!
Sorry Douglas! That’s not something I have tested at all!! N x
Can these be frozen, Nagi? Love your work!!!!
Beautiful big domed muffins. I had a cup of frozen blueberries and cup of chopped frozen mango so used those. Will add to my recipetineats winners!
I am glad that you enjoyed them Pauline! N x
Yes they freeze well! N x
I have incorporated whey protein powder into some recipes such as my banana pancakes. However if I put more than 25g in, the pancakes turn put real light but dry and cardboard. I’m tempted to try in these muffins though. My first attempt I follow all I structions to the letter, then my second batch gets experimental lol
I love these muffins and I am looking to get an ice cream scoop like you have, just wondering what size scoop you have?
It’s a 6cm one that I use for muffins Jenn! N x
Thanks Nagi, I just ordered one!
I LOVE this recipe. I searched for a long time for a recipe like this.
Can you put every fruit in this recipe?? like apple, banana, pineapple or strawberries ??
I have an apple muffin recipe that you could use for apple ones. You can sub other berries though! N x
Thank you so much for share recipe.
Gorgeous: best bb muffin recipe ever. I also tried substituting bbs for 2 punnets raspberries & 180g white chocolate: huge success.