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:
- use butter AND oil -butter makes things tasty but oil makes things moist. So use both!
- don’t mix the batter more than 12 times ; and
- 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:
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
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!!!
Hi Nagi
Can I use this recipe for mini muffins??
Thank you 🌻
My go to muffin recipe. I usually make this exactly as stated and it is perfect. For those looking to reduce sugar, I have cooked it using only half a cup of sugar and wholemeal flour and still turned out great (I prefer mine less sweet)!Love the handy buttermilk substitute in the instructions as I hardly ever have buttermilk on hand.
The best recipe for muffins. Super mosit and fluffy. First time attempt was with blueberries… and wow! Second attempt was with frozen mango and passion fruit. Amazing yet again!! Excited try new combinations. Yum. Definitely a winner for the kids
These were beautiful! Lovely taste and texture. I didn’t have blueberries so used fresh grapes and they came out perfect. Will be using this recipe again
Not sweet enough by any means, but texture was perfect. Love your recipes. Thank you 🙂
I love your recipes, have bought 2 of your cookbooks and given away as gifts also. I found the texture to this muffin recipe great, but found it really lacking in sweetness (and my blueberries were beautiful and sweet). If I added a half cup of sugar next time, would i have to adjust the other ingredients measurements? Thank you for all of your wonderful recipes!
Amazing. A very easy recipe to follow with a delicious, satisfying outcome. Although the recipe could do with added sugar, as read in a few comments about the muffins not being sweet enough…But for someone who doesn’t really have a sweet tooth, the sugar measurements were perfectly fine and I would not alter the amount mentioned. Yum. A must try recipe.
Absolutely yummy, best recipe so far .. thank you Nagi
When it came to mixing wet and dry ,8 stirs was nowhere near enough mixing..I probably stirred for 20 times if not more…hope i didn’t overdo it
My daughter LOVED these in her lunch box. @Nagi how would you recommend I tweak the recipe if was going to sneak some veg in there (grated zucchini is recommended in some other recipes)
These were my first attempt at making muffins and they were perfect. And ok, being an official baking Earth Mother now, I tried again today, subbing the bloobs with raspberries and white choc chips. Best ever. Thank you so much Nagi for this recipe ♥
These muffins were easy to make, and I am ten and my sister is eight. they turned out green but… they were still tasty
These muffins were sooooooooooo good. I am ten and my sister is eight and these were easy to make. they turned out green but… they were still tasty
These were lovely and moist, came out perfectly baked! Also not overly sweet which I loved – thank you 🙂
Just pulled a tray of these out of the oven. Very happy with the result. Thanks, Nagi!
Hi Nagi my family love raspberry & white chocolate chip muffins. Can I use the blueberry muffin recipe for the raspberry & white chocolate chip muffins? Love your recipes and everyone loves eating my cooking thanks to you
The best muffin i’ve had that could be easily done at home! Its sweet, dense somehow airy and i could finish 2 of them in less than 10 minutes.
A very good recipe. Made a batch last week and came out great. Going to make more today with this recipe. Thanks!
Best muffins EVER!!! Everyone was raving about how delicious they were. My new go to recipe!!
Hi,
How can i switch banana instead of blubberies. My son does not like wet blubberies inside muffins.
Thanks