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Home Muffin Recipes

Blueberry Muffins (ultra moist!)

By:Nagi
Published:16 Nov '19Updated:15 Nov '20
392 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
4.95 from 111 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 @RecipeTinEats.

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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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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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392 Comments

  1. Sonya says

    August 7, 2021 at 11:13 am

    Hi Nagi,
    Can I bake this batter in a cake pan instead of muffin pan?
    Thanks,

    Reply
  2. Katie says

    August 3, 2021 at 4:03 pm

    I just made this with cheese instead of fruits and it was a hit! My family finished a dozen in an instant.

    Reply
    • Nagi says

      August 4, 2021 at 11:52 am

      Hi Katie, try this one here: https://www.recipetineats.com/cheese-garlic-muffins/ N x

      Reply
  3. Brian Briffa says

    July 29, 2021 at 10:02 pm

    4 stars
    Loved making them, first time. I used frozen blueberries, I think they cooled the batter to a sticky consistency. They turned out okay, but not like Nagi’s. The tops looked “cakey”. However, delicious! Next time I’ll use fresh and see how they go. OMG Nagi’s recipes are the BOMB!

    Reply
  4. Isabelle Lee says

    July 27, 2021 at 4:41 pm

    5 stars
    Just baked these and they turned out delicious 🙂

    Reply
    • Nagi says

      July 28, 2021 at 7:15 pm

      I’m so glad you loved them Isabelle!! N x

      Reply
  5. Amy says

    July 26, 2021 at 11:22 pm

    5 stars
    I made these yesterday, and they are the best blueberry muffins I have ever made – they came out absolute Bakery Quality!

    Reply
    • Nagi says

      July 27, 2021 at 11:50 am

      Wahoo! I love hearing that Amy!! N x

      Reply
  6. Laura says

    July 26, 2021 at 12:09 am

    5 stars
    I had to bake them for 6 extra minutes, maybe because they were so big, but they still came out perfect!

    Reply
  7. Reet says

    July 25, 2021 at 3:54 pm

    Apologies Nagi
    Meant to say thank you for another fab recipe. I have no idea where the word “alan” came from. These keyboards seem to have a mind of their own!!!

    Reet

    Reply
  8. Reet says

    July 25, 2021 at 3:50 pm

    5 stars
    Hi Nagi,

    Brought these muffins out of the oven & hubby just had to have one, he didn’t care that they were still hot!!
    The only thing i changed was the amount of sugar, i added half of what was called for in the recipe as I don’t like things too sweet. These muffins are awesome, & like others have said will be my go to muffin recipe. They did need an 5 minutes but all i can say is they are yumbo, yumbo, yumbo.

    Thank you Alan for another fab recipe
    With kindest regards
    Reet

    Reply
  9. Greg says

    July 22, 2021 at 11:37 am

    I made them with my grandsons and we all loved them. I didn’t have any sugar, other than pure caster sugar and that worked well.

    Reply
  10. Michelle says

    July 20, 2021 at 11:01 am

    Can I freeze the muffin? Taste nice when defrost ? Thx

    Reply
    • Nagi says

      July 20, 2021 at 6:04 pm

      100% Michelle! N x

      Reply
  11. Kat says

    July 20, 2021 at 5:59 am

    5 stars
    I just made them today, they are INSANE! Soft and fluffy:) and they involve minimal work!

    Reply
  12. April says

    July 19, 2021 at 8:54 am

    I’m making them now but had to put in for and extra 5 delicious 😋

    Reply
  13. May Lim says

    July 13, 2021 at 6:47 pm

    Hi Nagi,

    I can’t get fresh/frozen blueberries easily. Can I make these muffins with dried blueberries?

    Reply
    • Nagi says

      July 14, 2021 at 5:01 pm

      It may work if you plump the blueberries up in boiling water for 5 minutes before using them in the batter – would love to know if you give it a go May! N x

      Reply
  14. Yoshi says

    July 13, 2021 at 2:56 pm

    5 stars
    I have tried many muffin recipes, but this is the best!
    With my son’s request, I made chocolate & mashed banana muffins. They are crispy on top and fluffy inside, so yummy 😋
    Thanks for sharing a great recipe❣️

    Reply
  15. Australian honey says

    July 6, 2021 at 11:09 pm

    Combination of bluebarry and butter are look very tasty.

    Reply
    • Nagi says

      July 7, 2021 at 9:34 am

      It’s amazing!!! N x

      Reply
  16. Vimee Tharanee says

    July 5, 2021 at 9:14 pm

    Hello Nagi. You are simply great. I have one question though. Can I replace buttermilk with curdled milk?

    Reply
    • Nagi says

      July 6, 2021 at 11:42 am

      Hi Vimee, see note 1 for the substitute here 🙂 N x

      Reply
  17. Hannah says

    July 1, 2021 at 2:22 am

    Will these freeze well?

    Reply
    • Nagi says

      July 1, 2021 at 12:41 pm

      Yes absolutely Hannah! N x

      Reply
  18. Jackie says

    June 30, 2021 at 8:31 pm

    Amazing muffins. My go to from now on. I made them stirred 8 times, put them in the muffins tins and then saw the cup of sugar on the bench🙈 removed them stirred a few times again and thought if Dozer was here he will eat the if they flop…but they didnt!!!
    Thanks for the great recipes.

    Reply
    • Nagi says

      July 1, 2021 at 12:46 pm

      I’m so happy you salvaged them Jackie, PHEW!!! N x

      Reply
  19. Helen says

    June 29, 2021 at 9:11 am

    I like my muffins much larger. When using a larger muffin tin, will extra baking time spoil this recipe 🧐

    Reply
    • Nagi says

      June 29, 2021 at 7:29 pm

      Hi Helen, not at all, it may just need an extra 5 minutes or so. N x

      Reply
  20. Laura says

    June 25, 2021 at 4:17 pm

    Great recipe. I used frozen blueberries and they do need the slightly longer time (5+15mins on fanforced) to cook through. I added a touch of finely grated lemon rind to the mix which works nicely too. I think they’re super moist on the second day too. Yum! Thanks Nagi

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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