Blueberry Muffins (ultra moist!)

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

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:

• 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!

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

Author: Nagi | RecipeTin Eats

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Sweet Baking

Western

4.95 from 119 votes

Servings12

Tap or hover to scale

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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

CupsMetric

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

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