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!!!
Just wanted to tell you that your website is the best. And to thank you.
Thanks so much Anna 🤗
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.
Delicious! Huge muffins that were so easy to make. I used 125g blueberries & 125g raspberries . Finally found the perfect muffin recipe. Thank you, Nagi.
That sounds grea, I’ll have to mix it up and try raspberries too!
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!’
Oh wait! What sugar type do you use?? From memory, caster sugar = smoother surface, normal sugar = nubblier 🙂
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!!!
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
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.
Hmm! And you used both oil and butter?? I make this with 2% too and it comes just as you see. How odd!
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
Sorreeeee……… 😂
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.
I’m so pleased you enjoyed this Nancy! Thanks for taking the time to leave feedback! N x ❤️
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
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!
Hi Gery! Distilled is fine but actually any clear vinegar works 🙂 N x
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……
AWESOME!!!! 🙌🏻 Thanks so much for taking the time to come back and let me know Nancy!! N xx ❤️
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. 🙂
I’m so glad you found the tips useful Lauren! Thanks for letting me know you enjoyed it! N xx
How many muffins per serving?
1. Unfortunately! 😉
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!!!!
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!!
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. 🙂
I just made these and they turned out perfectly! How would you adapt to make banana muffins??
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.
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… 😉
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
Hi Rabia! Ooooh, I will add something soon because I have both in my pantry!!
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.
I’m so thrilled to hear that Alana! Thank you for letting me know – N x
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?
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
I’ve never met a muffin I didn’t like – and I always prefer taste over looks!
I hear you!!! Hope you had a FAB weekend Amanda!
Are these suitable for freezing?
Yes they can! I find they are best served warm after freezing – just 15 seconds in the microwave!