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!!!
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.
Can I freeze the muffin? Taste nice when defrost ? Thx
100% Michelle! N x
I just made them today, they are INSANE! Soft and fluffy:) and they involve minimal work!
I’m making them now but had to put in for and extra 5 delicious 😋
Hi Nagi,
I can’t get fresh/frozen blueberries easily. Can I make these muffins with dried blueberries?
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
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❣️
Combination of bluebarry and butter are look very tasty.
It’s amazing!!! N x
Hello Nagi. You are simply great. I have one question though. Can I replace buttermilk with curdled milk?
Hi Vimee, see note 1 for the substitute here 🙂 N x
Will these freeze well?
Yes absolutely Hannah! N x
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.
I’m so happy you salvaged them Jackie, PHEW!!! N x
I like my muffins much larger. When using a larger muffin tin, will extra baking time spoil this recipe 🧐
Hi Helen, not at all, it may just need an extra 5 minutes or so. N x
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
Hi, Nagi! I wanted to try your recipe but Im a bit confused with the measurements in metric that youve used.
2 1/2 cups of All purpose flour is equivalent to is roughly 320 grams. But your recipe calls for 375grams. Can you help me? Thanks i was worrying if too much flour may affect the texture.
Hi Clara – 1 cup = 150g here, so 2 1/2 = 375g. If you’re ever unsure, click the metric toggle and use the mls and grams I have listed as that’s standard no matter where you’re located. N x
OMG ! This is the best muffin recipe ever!!. I sub the blueberries with frozen banana that I reckon has been in my freezer for over a year😳. I used about 230g of banana and used paper towel to rid excess water. The mixture was quite moist and made 18 muffins, I added about 80g of choc chip too. Cooked for exactly 20 minutes total and turned out perfectly. I’ve already eaten 2. My husband who hates banana and not a big sweet eater……loved them and could not tell there was banana in them. Thanks Nagi once again your recipe has turned out yummo!
I made these muffins and they turned out excellent, I’ve never had muffins turn out like this!! I would really like to make Glace Cherry Muffins now, would you be able to advise how to make these please. Thank you
These look good!
Can I sub in some whole wheat flour? If so, how much?
I was thinking maybe 1cup of WW to 1 1/2 cups AP?
I haven’t tried just yet sorry Jennifer, as whole wheat flour requires more hydration – it will affect the final texture but I’d love to know if you give it a go!! N x
Hi. Can i use olive oil instead of vegetable oil? Thanks
Hi Nagi, I made these muffins today and I subbed in 1 cup WW flour and I halved the sugar… all else was the same except I used frozen wild blueberries and now I know I should have used less than 2 cups! Any how, the WW flour and less sugar in my opinion worked out really well. Very moist and tasty. Next time I will use fresh blueberries or less frozen ones. Really good muffins
Hi can I use brown sugar instead of white?
Can I use raspberry and white chocolate instead of blueberries? Do I need to bake longer?
Sure can Michelle! N x
Hi Nagi, please forgive me for being a nerd but baking soda is NOT “a stronger version of baking powder.” The reason baking soda works in this recipe is because of the buttermilk. Without an acid to trigger it, baking soda has no effect. Baking powder is baking soda with the acid built in.
Hi Randy! No need to ask for forgiveness, this place is for sharing knowledge as much as it is recipes!! Actually, baking soda works just fine without acid 🙂 It’s just that the acid in buttermilk, vinegar etc activates it better so it gives things a kick start on the rise! But even without a vinegar, baking soda does make this rise just fine eg https://letfedtende.today/easy-apple-cake-recipe/%3C/a%3E https://letfedtende.today/chocolate-zucchini-bread/%3C/a%3E%3C/p%3E
Is baking sofa Bi-Carb?
Brilliant recipe! I substituted berries for rhubarb and it was perfect. Will definitely keep this recipe handy! 🙂 Thank you