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Home Muffin Recipes

Blueberry Muffins (ultra moist!)

By Nagi Maehashi
501 Comments
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Published16 Nov '19 Updated18 Jun '25
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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 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Sweet Baking
Western
4.94 from 199 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)
Prevent screen from sleeping

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 @recipe_tin.

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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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501 Comments

  1. sandra says

    June 17, 2021 at 3:00 pm

    5 stars
    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!

    Reply
  2. Saheeda says

    June 14, 2021 at 11:39 pm

    5 stars
    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

    Reply
  3. Jennifer says

    June 3, 2021 at 12:06 am

    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?

    Reply
    • Nagi says

      June 3, 2021 at 6:32 pm

      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

      Reply
      • Jenn says

        June 12, 2021 at 10:32 pm

        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

        Reply
      • Lara says

        June 7, 2021 at 11:07 pm

        Hi. Can i use olive oil instead of vegetable oil? Thanks

        Reply
  4. Tazeen Shehryar says

    June 2, 2021 at 9:42 am

    Hi can I use brown sugar instead of white?

    Reply
  5. Michelle says

    May 31, 2021 at 10:26 pm

    Can I use raspberry and white chocolate instead of blueberries? Do I need to bake longer?

    Reply
    • Nagi says

      June 1, 2021 at 5:01 pm

      Sure can Michelle! N x

      Reply
  6. Randy Howard says

    May 25, 2021 at 12:00 am

    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.

    Reply
    • Nagi says

      May 25, 2021 at 6:43 am

      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://promotown.info/easy-apple-cake-recipe/%3C/a%3E https://promotown.info/chocolate-zucchini-bread/%3C/a%3E%3C/p%3E

      Reply
      • Helen says

        June 29, 2021 at 9:09 am

        Is baking sofa Bi-Carb?

        Reply
  7. Louise says

    May 23, 2021 at 4:39 pm

    5 stars
    Brilliant recipe! I substituted berries for rhubarb and it was perfect. Will definitely keep this recipe handy! 🙂 Thank you

    Reply
  8. Ling xiue says

    May 19, 2021 at 12:35 pm

    Hello! I made these batches of muffins yesterday and they were soft and moist. However, it lacks the buttery taste. Can I check for your recipe, do u lack of the buttery taste as well?

    Reply
    • Nagi says

      May 20, 2021 at 9:25 am

      Hi Ling, they aren’t super buttery no – they should be bursting full of blueberries as the predominant taste 🙂 N x

      Reply
  9. Janet says

    May 17, 2021 at 6:43 pm

    Hi, am I able to substitute the blueberry for sultanas or glacé cherries? Thank you

    Reply
    • Nagi says

      May 18, 2021 at 12:16 pm

      Not for this recipe sorry Janet! N x

      Reply
  10. Sammi says

    May 16, 2021 at 1:30 pm

    Thanks Nagi, they are very delicious and moist muffins, I mixed half chocolate chips and half blueberries, turning out a tasty blueberry dark chocolate muffins. Just one thing that I turned out making 18 of muffins instead of 12 with standard muffin pan.

    Reply
  11. Maliehe Malerato says

    May 12, 2021 at 3:53 pm

    What I love about the recipe this are all healthy recipes

    Reply
  12. Natalie M Hook says

    May 5, 2021 at 12:03 am

    5 stars
    Once again Nagi, you hit it out of the ball park. I made these for my BF and not only did he sneak a big spoonful of raw blueberry muffin batter, but he ate two of them the minute they came out of the oven! Good thing I made a double batch. I didn’t have buttermilk so I thinned out some greek yogurt I had with almond milk. Worked perfectly! I love all your recipes. Thanks so much for all you do (and Dozer too).

    Reply
  13. Krista says

    May 3, 2021 at 12:23 am

    Hi Nagi
    My muffins were cooked through but didn’t turn golden brown on top? Is there something wrong with my oven? I followed your temperature and duration.
    Also I used fresh blueberries and weighed them to be 380g but my family said seem too juicy and wet? Should I decrease the amount of fresh blueberries or change to frozen blueberries?
    I think I scooped too much and the tops overflowed from your video seen you scooped them 100% or should I only scoop 70% to the cup? Other than that they tasted delicious thanks

    Reply
    • Nagi says

      May 3, 2021 at 2:09 pm

      Hi Krista, sounds like your oven may run cool and may just need a little longer or a little hotter to get the browning. The recipe calls for 250g of blueberries, you’ve used 130g more than the recipe – I assume this is why you had issues and could have actually caused the cooking issues too. N x

      Reply
  14. Marie AW says

    May 1, 2021 at 7:58 pm

    Can raw sugar be used instead?

    Reply
    • Nagi says

      May 3, 2021 at 7:31 pm

      You can although it’s going to change the texture and look of the muffins 🙂 N x

      Reply
  15. Angela says

    April 24, 2021 at 1:59 pm

    Lovely easy recipe however first batch I had a senior moment and left out baking soda and powder so you can imagine how that went … 2nd round I made extra half as I found I had a lot of batter left over in previous batch ( despite senior issues) so that made 24 exactly. What size patty liners are they meant to be ? They did turn out great though I had to tweak the temps a bit.

    Reply
    • Nagi says

      April 24, 2021 at 2:24 pm

      Hi Angela, oh no! They definitely won’t work without the raising agent. Sounds like you’ve made mini muffins if you got 24 portions out of this batter! N x

      Reply
      • Angela says

        April 24, 2021 at 6:16 pm

        No definitely not mini muffins. Your batter made 16 for me so to make 2 trays I made another half batch to the batter to make 24. Though the blueberries were super large.? Maybe that could have increased the volume. Regardless they did not fail.

        Reply
  16. Nagi says

    April 21, 2021 at 1:57 pm

    Hi Fina, the recipe is correct and calls for 2 cups/250g/8oz – 1 cup of blueberries weighs 125g hence 2 cups = 250g. N x

    Reply
  17. Jenny says

    April 20, 2021 at 11:50 am

    5 stars
    A very delicious and moist! My oven did require an additional 5mins.
    So happy to have found this recipe. My previous muffins have always been on the more dry side! Thank you Nagi!

    Reply
  18. Jill Wakeford says

    April 20, 2021 at 12:29 am

    5 stars
    Made these and they were SCRUMPTIOUS!! Loved your tips and followed them. My husband also said they were “fantastic “! This will definitely be my new go to muffin recipe now. Thank you so much for sharing this with us.

    Reply
  19. Rachel A. says

    April 16, 2021 at 10:49 am

    5 stars
    Yummy & very moist! Delicious and I’ve filled my freezer with them. Thanks!!!

    Reply
    • Nagi says

      April 16, 2021 at 11:44 am

      Perfect Rachel!! N x

      Reply
  20. Ingrid says

    April 10, 2021 at 1:18 pm

    Hi, I’d like to try your muffins but I don’t understand how 2 1/2 cups flour could be 375 gr. In Canada, 1 cup flour is equivalent to 120-125 gr. Should I put 2 1/2 cups or 3 cups of flour? Could you please clarify. Thank you

    Reply
    • Nagi says

      April 10, 2021 at 5:37 pm

      Hi Ingrid – The weight of flour and also cup sizes can vary, you would be surprised. To be perfectly safe I would weigh the flour, then you can’t go wrong! – Nx

      Reply
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