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!!!
My go to muffin recipe, easy to make and always turns out fabulous.
My Muffin Story.
I followed the recipe meticulously… and wondered why my batter was a bit … well, firm, when I put it in the oven. I was setting my timer for the initial 5 min cook time when horrors!! I saw my room temperature eggs had not been added… 😱😱😱😱
So I yanked the muffins out if the oven – plopped all the mix back into the bowl and mixed (well there was a degree of panic in there too) through the eggs.
I wish I could post a picture – however the resulting muffins are the best I’ve ever made! Thank you Nagi for a very forgiving, delicious recipe!
It was a hit at my home. Can you suggest how to in corporate banana in this muffins recipe instead of blubberies?
Soooo good! Had 3 the first day😳😊
Thank you
Good texture but too much baking soda/baking powder you can smell it when eating..
I’d love to make this recipe, but I don’t know how much flour to use. I am confused over the flour measurement. Are you using a conversion of 1 cup flour = 150 grams? I have never seen this conversion before. Usually 1 cup flour is shown as 120-125 grams. Therefore 2 1/2 cups of flour would be 275 grams. Not the 375 grams you specify.
I love cooking and use your recipes lots! Thanks Nagi.
I’m greatly inspired.
Blueberry muffins absolutely amazing.
I find your recipe easy to follow and my family say they are amazing.
Have made so many of your recipes they work every time
But these blueberry muffins I am addicted can’t stop making them and eating them thank you so much have been a fan for a long time. Hope you and dozer and family have a wonderful Xmas
As always, your recipe is splendid. Thank you!
Is 375g AP same as 2 1/2 cups of AP? It seems too much gram of AP.
Would these freeze well?
Free as soon as they have cooled completely. In freezer bags.
I made these tonight for hubby and kids to put in their lunches, they had a great rise and were beautifully fluffy….however for reasons I don’t understand they came out tasting like cornbread 😅 and seemingly not sweet despite me following the recipe to the T
These are super easy and foolproof! I added 100g of white chocolate bits, but somehow I ended up with 22 muffins, no complaints here!
Positively amazing! I had no blueberries so used ripe mashed fruit that cannot be named (150g) added 80g chopped white choc & reduced sugar to 3/4 cup. Our family loved these 🙂
I have a good blueberry muffin recipe I’ve used for years, but decided to try this one for a change. So glad I did! Much tastier and definitely moister. This is my go-to recipe now!
Fantastic! I’ve made many recipes and this is likely the best. Do it!
I’m curious about the not mixing the batter more than 12 times, as there would be lumped up bits of flour and very little air mixed into it, my friend is making this recipe right now, and it doesn’t match my way of making muffins, by adding a little citrus acid to activate the bicarbonate soda and make the muffins rise by adding air, which makes them light and fluffy.
Made these with raspberries instead of blueberries, the tartness really helped balance out the sweetness! Didn’t have vanilla extract so I used a teaspoon of golden syrup as a substitute, worked just as well 🙂
Best muffins I’ve ever made (and I’ve made a lot). Fluffy and risen going to pass them off as cafe ones to the builders outside. Good with a cup of Yorkshire tea 🙂