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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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423 Comments

  1. Anna says

    February 23, 2019 at 2:06 am

    Just wanted to tell you that your website is the best. And to thank you.

    Reply
    • Nagi says

      February 23, 2019 at 2:07 pm

      Thanks so much Anna 🤗

      Reply
  2. Pam says

    January 30, 2019 at 9:19 am

    5 stars
    I just made your recipe. My husband asked for banana nut so I substituted bananas for the blueberries and added walnuts. Wow! So good! This recipe is definitely a keeper.

    Reply
  3. Jillian Turner says

    January 16, 2019 at 12:44 pm

    5 stars
    Delicious! Huge muffins that were so easy to make. I used 125g blueberries & 125g raspberries . Finally found the perfect muffin recipe. Thank you, Nagi.

    Reply
    • Nagi says

      January 16, 2019 at 2:14 pm

      That sounds grea, I’ll have to mix it up and try raspberries too!

      Reply
  4. Kat says

    August 3, 2018 at 1:32 am

    5 stars
    Nagi,

    These are delicious. I have made them 5 times now. I have a question about the tops. I want tops like yours, as you say “nubbly” cause I like the hard, crunchy surface, but mine always rise into domes and are soft tops. Could this be because I use 2% milk? Or is there something else askew? I follow everything else as you say.

    Thanks so much!’

    Reply
    • Nagi says

      August 3, 2018 at 9:43 pm

      Oh wait! What sugar type do you use?? From memory, caster sugar = smoother surface, normal sugar = nubblier 🙂

      Reply
      • Kat says

        August 6, 2018 at 2:00 pm

        I use normal sugar. Maybe it’s my oven? Or should I bake it at 390 for longer than the first 5 minutes?

        Thanks for your help!!!

        Reply
        • Nagi says

          August 6, 2018 at 8:13 pm

          Hi Kat! Is there a chance your oven is a bit on the weak side? I made these today (I know, I’d a control freak!) and also made a new video so you’ll be able to see how the top is a bit crusty 🙂 N x

          Reply
          • Kat says

            September 18, 2018 at 4:13 am

            5 stars
            Nagi!

            Okay, so I moved and had a new oven, yes you were correct, my old oven was weak. This one seems much stronger! Also, it’s older, so it doesn’t have accurate temp measures, just 350/375/400, so that’s interesting!

            BUT! I figured it out today, I left the muffins in way too long, and I found that when they finally came out they had that harder, (in my view) more delicious hard top, for a true muffin top!

            Anyhow, thanks again for all of your help! Maybe I should leave it in this long every time.. Maybe!

            Thanks again.

    • Nagi says

      August 3, 2018 at 9:41 pm

      Hmm! And you used both oil and butter?? I make this with 2% too and it comes just as you see. How odd!

      Reply
  5. Gertie says

    June 23, 2018 at 2:14 am

    5 stars
    You are not good for my waist line !!!!

    First it was your chocolate chip muffins. I then made a lemon drizzle version using that recipe. Now it’s blueberries.

    I wished I’d never found your website as you are a bad influence on my diet… 🙂

    xx

    Reply
    • Nagi says

      June 25, 2018 at 11:04 pm

      Sorreeeee……… 😂

      Reply
  6. Nancy says

    June 6, 2018 at 1:56 pm

    5 stars
    Hi Nagi,
    Thanks for the recipe. Using this for the nth……..time. And it worked all the time. This is my new blue berry muffin recipe.

    Reply
    • Nagi says

      June 6, 2018 at 7:03 pm

      I’m so pleased you enjoyed this Nancy! Thanks for taking the time to leave feedback! N x ❤️

      Reply
  7. Joyce says

    May 4, 2018 at 9:05 am

    4 stars
    Hello, Nagi,
    Thank you so much for sharing the recipe.
    Would u pls let me know if I can exchange the cake flour with the plain flour?
    Thank you!
    Joyce

    Reply
  8. Gery says

    February 17, 2018 at 10:17 pm

    5 stars
    There is no buttermilk where I live so I’ll try to make it. Just wondering what to use- white distilled vinegar or white wine vinegar? I don’t know if there is a difference. Thanks in advance!

    Reply
    • Nagi says

      February 18, 2018 at 12:19 pm

      Hi Gery! Distilled is fine but actually any clear vinegar works 🙂 N x

      Reply
  9. Nancy says

    May 8, 2017 at 8:31 pm

    5 stars
    Made these delicious blueberry muffins last night. Did another batch tonight due to family’s demand. Used frozen blueberries because fresh ones are quite expensive. Thanks a lot for the recipe. Might try the chocolate muffins on the week end……

    Reply
    • Nagi says

      May 9, 2017 at 8:36 am

      AWESOME!!!! 🙌🏻 Thanks so much for taking the time to come back and let me know Nancy!! N xx ❤️

      Reply
  10. Lauren Goslin says

    March 12, 2017 at 1:30 am

    5 stars
    These are the BEST tips! I employed them using a tried and true healthy recipe I have, and I’ve never had the recipe turn out as good as it did this morning. Thank you so much, and my family thanks you too, lol. 🙂

    Reply
    • Nagi says

      March 13, 2017 at 4:24 pm

      I’m so glad you found the tips useful Lauren! Thanks for letting me know you enjoyed it! N xx

      Reply
  11. Sarah says

    February 14, 2017 at 1:32 am

    5 stars
    How many muffins per serving?

    Reply
    • Nagi says

      February 14, 2017 at 1:02 pm

      1. Unfortunately! 😉

      Reply
  12. Beatrice Lawson says

    October 22, 2016 at 5:35 am

    Nagi, quick question about frozen blueberries – I find that the berries clump and there are lots of ice crystals in the big bags of frozen fruit once the bag is opened (here in Canada they sell frozen fruit in large bags, no way to use them all in one batch unless you make a Lot of muffins at once). Any trick you can suggest to either prevent them from forming OR how do I get the ice off? I thought of running the blueberries under water but then they get soggy and it affects the recipe… My guys love blueberry muffins and I have tried lots of recipes but even though most come out good so far none have been perfect.
    And another question – can these be frozen?? If yes, do you reheat them from frozen or do you let them thaw?
    Thank you for all your awesome recipes, we love them!!!!

    Reply
    • Nagi says

      October 22, 2016 at 5:42 am

      Hi Beatrice – that’s no good 🙁 That’s what happens when they are partially thawed then refrozen. Other than that, I don’t know how to avoid ice clumps, sorry! One idea: a QUICK run under tap water, shake dry then coat in a tiny bit of flour to dry the surface. The idea being so they stay frozen but you can quickly get some ice off the surface. And yes to freezing and I let them thaw but you can definitely reheat in microwave, warm is always better for muffins the next day!!

      Reply
  13. Lisa says

    October 21, 2016 at 6:07 pm

    4 stars
    This is the first recipe of yours that I have made and not only does it look great but it taste amazing. I had compliments from all the adults and the kids devoured it!!! It will definitely be my go to muffin!!! I didn’t have vegetable oil in the house so I used olive oil instead and it was fine… Looking forward to making your other recipes. 🙂

    Reply
  14. Kim says

    October 20, 2016 at 6:41 pm

    5 stars
    I just made these and they turned out perfectly! How would you adapt to make banana muffins??

    Reply
  15. Pauline Webster says

    October 18, 2016 at 6:00 am

    Certainly an easy recipe to follow and that is what I need! I made half the quantity and made mini muffins. Turned out very well but blueberries stuck to the paper cups. What a waste! Great recipe.

    Reply
    • Nagi says

      October 19, 2016 at 7:37 pm

      They looked AMAZING!!! Love them in mini form…but yes, higher ratio of blueberry loss due to sticking to the wrappers!!! PS Up for more pasta?? I went on another pasta bender today, practicing a few things… 😉

      Reply
  16. Rabia Fawad says

    October 18, 2016 at 2:13 am

    Hi nagi,
    Thx for the wonderful recipe. I was wondering if you have a recipe for cookies and muffins wich includes pineapple and coconut ? I tried a cookie once in London and can’t seem to forget the taste ! They were super delicious. It had coconut white choc and dried pineapple !! Yum.
    Thx a lot

    Reply
    • Nagi says

      October 19, 2016 at 7:30 pm

      Hi Rabia! Ooooh, I will add something soon because I have both in my pantry!!

      Reply
  17. Alana says

    October 17, 2016 at 12:58 pm

    Hi Nagi
    Just finished making the blue berry muffins, followed your recipe to the T. The oven temp to the T. They are the best I have ever made, waited 5 mins to devour. OMGoodness so delicious. Thank you.

    Reply
    • Nagi says

      October 19, 2016 at 7:23 pm

      I’m so thrilled to hear that Alana! Thank you for letting me know – N x

      Reply
  18. Kate says

    October 16, 2016 at 9:02 pm

    Hi Nagi,
    These are the best muffins I’ve ever made! This will be my go-to muffin recipe. If I want to experiment with different flavours say blueberry and white chocolate, do I always add 250g as per the recipe?

    Reply
    • Nagi says

      October 17, 2016 at 6:26 am

      WOO HOO!! I’m so glad you enjoyed these Kate!! If you want to add white choc (PS FAB combo with blueberries!), go by volume, using 2 cups in total of blueberries + choc chips 🙂 N x

      Reply
  19. Amanda says

    October 16, 2016 at 6:45 pm

    I’ve never met a muffin I didn’t like – and I always prefer taste over looks!

    Reply
    • Nagi says

      October 17, 2016 at 6:22 am

      I hear you!!! Hope you had a FAB weekend Amanda!

      Reply
  20. Eija Sipila says

    October 16, 2016 at 4:31 am

    Are these suitable for freezing?

    Reply
    • Nagi says

      October 16, 2016 at 6:39 am

      Yes they can! I find they are best served warm after freezing – just 15 seconds in the microwave!

      Reply
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