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!!!
The best muffin recipe.
Ended up with perfect muffins , just reduced sugar by 40 grams , one of school lunchboxes favs
I love these! I’m 15 and have never really made muffins on my own before. The instructions are very clear and detailed, which makes it super easy to follow! Everyone said they loved them and that they’re the best homemade muffins they’ve ever had, thanks!
This is great!! The only adjustment was the timing in the oven: 5 mins at 200C and then 18 mins at 180C ( and I used buttermilk subs as instruction)
Oh my goodness. What a recipe. I made these with bananas, (profound apologies, Nagi. I know how much you love banana. Not) blueberries and walnuts.
And to my horror as I was cleaning up, realised I had forgotten the oil! 😱
However, the muffins rose beautifully and were a triumph! Your recipes are so forgiving and easy. Thanks Nagi, and sorry to say the bananas made them extra delish.
Nagi, this is amazing, very moist and delicious. I reduced the sugar to 3/4 cup and still really good. Thanks again for the recipe.
i made these this morning because it was so cold, and in Florida that’s tough to deal with. I ate one right out of the oven, with butter 😋 delicious. I will freeze them individually and eat them one by one. great recipe, thank you.
Made with frozen blueberries – absolutely delicious!
These are hands down the best blueberry muffins I have ever had! I used a jumbo muffin tin buttered and floured a little less sugar in the batter and dusted the top with crunchy Demerara sugar amazing….
I made these week to take to work but adult son dropped and was the very impressed official taste tester, in so of course they all went home with him. Just made an early morning batch (with frozen blueberries and lemon zest) to take to work today and they are looking perfect again.
Hi,
I love making your recipes. Tbese blubberry muffins were delicious but seems dry. I followed everything in a recipe including notes too. What could be the reason?
Thank you
Great blueberry muffin recipe! I have made many and dry and crumbly are the norm. But not this one! I substituted white whole wheat flour for 1.5 cups of the flour and they were still moist and intact! The lower amount of sugar allows the tartness of the blueberries to shine. Love this! Thank you, Nagi.
Whipped these up early this morning to take up to my mum in hospital, I used a super fine microplane on the rind of two small lemons and added into the wet ingredients. I loaded the batter with the best blueberries I’ve tasted this season. Was more than 2 cups but didn’t make any difference. The added lemon brightened the flavour and added something extra to the cooked muffins.
I couldn’t find my muffin pans so had to use patty cake pans. And even though the smaller patty pans caused the top to rise and spread out it produced the best muffin tops (can’t believe I actually exalted a muffin top! Lol) They were golden and slightly crunchy around the edges with little trickles of blueberry lava adding just the right amount of sweet stickiness.
I cooked on convection using the same temps in your recipe and just turned my tray around half way through the main cook.
I personally find convection gives a nicer bottom to muffins and cakes but am always careful to move trays around to even the cooking out.
Thanks again, Nagi! I later noticed my big Spoodle carefully holding and eating something between his paws only to realise he’d stealthily retrieved an empty patty case from a plate and was enjoying the last morsels stuck to the case. #ReggieApprovedToo
They are perfect blueberry muffins! Somehow I had enough batter to make 21 muffins. The only difference was that I had to use raw sugar as that was all I had, maybe that’s why? I also liked using raw sugar as you could taste the granules as you ate it, personal preference!
Love all your recipes thanks for making my cooking life easier.
Love making these muffins especially with the wet and dry ingredients makes life so easy.
Everyone’s very happy with the results.
Thanks nagi
Absolutely delicious. However mine didn’t dome nicely and were a lot darker than in the video, how do i fix this?
Best muffins I’ve ever made, thank you. I didn’t have enough frozen blueberries so made up the amount with raspberries and some choc chips. Very yummy
Delicious muffin recipe. I used the buttermilk substitute with no issues, still found them to be moist. A friend who ate one said they were “cafe consistency”.
I reduced the sugar to 3/4 cup and baked for an extra 5 minutes.
Super easy to make and has a lovely crumble. I was worried at first because it was quite a solid mixture but it tasted great and our friends loved them. I made raspberry and white chocolate chip muffins 🙂
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.