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Home Muffin Recipes

Blueberry Muffins (ultra moist!)

By:Nagi
Published:16 Nov '19Updated:15 Nov '20
423 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
4.94 from 133 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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423 Comments

  1. Maricela Luciano says

    January 26, 2020 at 1:56 am

    5 stars
    I love this muffins ! My kids loved them too! Wonder if I can use this recipe but with chocolate chips instead? I love your recipes!

    Reply
    • Amy Morgan says

      February 5, 2020 at 3:11 am

      5 stars
      Yum!

      Reply
  2. Tanya Kralj says

    January 23, 2020 at 3:11 pm

    5 stars
    OMG!!! These are insane!!! I have tried soo many blueberry muffin recipes but this one!!! Is by far the best I’ve used and tasted!!!! My go to from now on!! Ps I love all your recipes

    Reply
    • Nagi says

      January 24, 2020 at 11:19 am

      YESSSS! And perfect to pop in the freezer to store longer too! N x

      Reply
  3. Sarah Davignon says

    January 18, 2020 at 7:40 am

    I’m worried about making these, baking powder is quite high and the baking soda seems super high. I’m already pro extra bp and/or bs in muffin recipes, but this seems higher than high. SO my question is, any weird after taste?

    Reply
    • Nagi says

      January 19, 2020 at 9:23 am

      No weird after taste to them – give them a go, you’ll love them! N x

      Reply
  4. Andrea says

    January 3, 2020 at 6:38 am

    Do the blueberry muffins freeze well??

    Reply
    • Nagi says

      January 3, 2020 at 12:14 pm

      They freeze perfectly Andrea – a great lunchbox idea 🙂

      Reply
  5. Sarah says

    December 30, 2019 at 9:38 pm

    5 stars
    Thank you for this recipe Nagi! I am a new member and this is the first dish I have made and was a great success. Muffins so moist and look just like yours. An icecream scoop makes the process easy too!

    Reply
    • Nagi says

      December 31, 2019 at 10:33 am

      It’s a total game changer isn’t it Sarah! I’m so happy you loved them 🙂

      Reply
  6. Zee says

    December 16, 2019 at 6:28 pm

    hello! made a healthier version of these. so i basically followed the QTY and method but changed many of the ingredients. worked out fantastically! super moist with a crispy crust. many thanks.

    Reply
    • JCasey says

      January 25, 2020 at 7:31 am

      I started this not knowing I had buttermilk, or muffin paper cups. So I did a coffee cake and drizzled a lemon glaze on the top yo!

      Reply
  7. Ksenia says

    December 11, 2019 at 10:58 pm

    Can you substitute the blueberries with an apple? Season finished and we crave muffins.

    Reply
    • Nagi says

      December 12, 2019 at 6:34 am

      Hi Ksenia, try this one: https://www.recipetineats.com/brown-sugar-apple-muffins – N x

      Reply
  8. Deborah says

    December 7, 2019 at 7:36 am

    Could I use frozen blueberries if necessary?

    Reply
    • Nagi says

      December 7, 2019 at 8:15 am

      Yup! See note 3 of recipe 🙂

      Reply
  9. Imogen says

    December 1, 2019 at 9:39 pm

    5 stars
    Fabulous! Didn’t have buttermilk- so used the milk+vinegar combo and worked perfectly! So yummy 😍

    Reply
    • Nagi says

      December 2, 2019 at 7:24 am

      Perfect Imogen!!!

      Reply
  10. Patti L. says

    November 19, 2019 at 9:18 am

    General question about using yogurt in baked products: Is yogurt a good sbstitute for sour cream, buttermilk or other milk product in muffins and cakes? e.g. Does texture of muffins change? I always have too much yogurt on hand!! Thanks much !

    Reply
    • Nagi says

      November 19, 2019 at 7:47 pm

      Hi Patti, it really depends on the recipe, sour cream and yogurt is generally interchangeable, buttermilk is different though. – N x

      Reply
  11. Sharda Devi says

    November 19, 2019 at 7:43 am

    5 stars
    Always watch your cooking on Facebook I copy everything you do with food . Best ever love it

    Reply
    • Nagi says

      November 19, 2019 at 7:49 pm

      Thanks so much Sharda ❤️

      Reply
  12. Heather says

    November 18, 2019 at 6:54 pm

    Hi Nagi, Thank you for all the great recipes! I just wonder if I canuse less sugar or will this affect the end result (apart from it being less sweet)?

    Reply
  13. Krysta says

    November 18, 2019 at 4:32 am

    5 stars
    These were the BEST blueberry muffins I have ever made! I have been obsessed with your blog since discovering it, and have been cooking your recipes almost daily! Thanks so much!

    Reply
  14. Mayanka says

    November 17, 2019 at 5:51 pm

    Hi Nagi,
    The recipe looks amazing can you suggest a substitute for blueberries since We don’t get blueberries here ?
    Thanks

    Reply
  15. Kathy says

    October 14, 2019 at 5:56 pm

    These were absolutely delicious… I’m a huge fan of your recipes since finding your site. Thank you for making cooking a happy experience for me xx

    Reply
    • Nagi says

      October 15, 2019 at 12:58 pm

      You’re so welcome Kathy, that’s lovely to hear ❤️

      Reply
  16. Daniela says

    September 11, 2019 at 9:02 pm

    5 stars
    I just finished making blueberry muffins. It was so fast and easy and they are delicious. Thank you!

    Reply
    • Nagi says

      September 12, 2019 at 8:10 pm

      I’m so glad you loved them Daniela!

      Reply
  17. Vanessa says

    August 12, 2019 at 7:53 pm

    5 stars
    Hi Nagi, I’m absolutely obsessed with your recipes!!! I’ve been telling all my friends how fantastic you are and getting them hooked as well!
    How can I adapt these muffins to make banana ones??

    Reply
  18. Sadia says

    June 1, 2019 at 4:17 am

    5 stars
    Hi Nagi,
    Hello from Ireland! Just had to comment to say thank you for the amazing recipes! This was my latest attempt from your catalogue and the muffins are just gorgeous. All the recipes I’ve tried so far have been a huge hit and my cooking is improving from all your various tips! I would love a great recipe for Madeleines if they’re on your agenda at all?!
    Thanks again!! X

    Reply
    • Nagi says

      June 2, 2019 at 5:12 pm

      Hi Sadia, thanks so much for the great feedback, feel free to pop any requests on my recipe request page in the comments – N x

      Reply
  19. Giuseppe says

    March 28, 2019 at 4:39 am

    5 stars
    Just made these and my son loves them. He said they are the best he has ever eaten – moist and full of blueberries. Thanks for another super recipe. Any chance for a blueberry bran muffin recipe?

    Reply
    • Nagi says

      March 28, 2019 at 1:41 pm

      I’m so happy they were a hit! And great idea about the bran muffins – I’ll look into it!

      Reply
  20. Mish says

    March 12, 2019 at 2:28 pm

    5 stars
    Oh Nagi – made these yesterday thinking there will be enough for morning teas this week. WRONG!!! All devoured – super tasty and moist.
    Thank you again 🙂

    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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