Close up of Blueberry Muffins fresh out of the oven
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4.93 from 41 votes

Moist Blueberry Muffins

Classic blueberry muffins that are lovely and moist! These are fluffy and soft, rather than the denser ones that are made moist by using yoghurt, like I do in my Blueberry Lemon Loaf. KEY TIP: Do not over mix the batter, a few lumps is ok!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sweet Baking
Cuisine: Western
Keyword: Blueberry muffins, blueberry recipes
Servings: 12
Calories: 288kcal
Author: Nagi | RecipeTin Eats


Dry Ingredients

  • 2 1/2 cups (375g) plain flour (all purpose flour)
  • 3 tsp baking powder
  • 1 tsp baking soda / bi carb soda (sub extra 3 tsp baking powder)
  • 1 cup (220g) white sugar (caster, granulated or superfine)
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup (250 ml) buttermilk (Note 1)
  • 60g / 4 tbsp butter , unsalted, melted
  • 4 tbsp (80 ml) vegetable oil
  • 2 large eggs , at room temperature, lightly whisked (Note 2)
  • 2 tsp vanilla extract


  • 250g / 8 oz blueberries , fresh (~2 cups, Note 3)


  • Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
  • Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
  • In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
  • 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.
  • Stir through most of the blueberries - reserve some for topping.
  • Divide batter between paper cases. Top with remaining blueberries.
  • Bake for 5 minutes, then turn down to 180°C/350°F. Bake for a further 13 minutes (fan forced / convection) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
  • Remove muffins from the muffin tin immediately onto a cooling rack.
  • Serve warm or at room temperature (warm is extra yum!)


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.


Serving: 114g | Calories: 288kcal | Carbohydrates: 45.8g | Protein: 5.2g | Fat: 9.8g | Saturated Fat: 3.8g | Cholesterol: 42mg | Sodium: 218mg | Potassium: 224mg | Fiber: 1.4g | Sugar: 20.3g | Vitamin A: 150IU | Vitamin C: 5.8mg | Calcium: 90mg | Iron: 2mg