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!!!
How do I adjust cook time for large muffins rather than 12 regular muffins? Would you adjust anything else? I love that you give reasons behind why you do what you do! Thank you.
After trying and trying to make most fluffy recipe i could – i found it with your recipe and a little crumble topping add on.
thank you so so so much.
I forgot to put oil in the muffin mix. Will they be ok?
Hi Sharon, the oil is what keeps these moist – you’ll find they will be drier without that ingredient in there unfortunately. N x
Hi! I have a question. Is there a reason the instructions are to mix all the wet and dry ingredients separately rather than say to cream the butter and the sugar? If I do this will the muffins turn out differently? Thanks!
Hi Kallie, yes there is, the beauty of this recipe is that there is no need for creaming butter. Doing this will result in a different texture as you’re using a different method. N x
Hey, these are my go too blueberry muffins. But I ran out of granulated sugar do you think these would be fine to make with light brown sugar, I also have powdered sugar? Thanks for all the great recipes
Can these be frozen? If so what is the texture like once thawed?
Absolutely perfect Jaime, I love having a stash in my freezer for unexpected guests! N x
Nagi how long would you ‘zap’ these in a microwave oven for if you do need them unexpectedly please?
Absolutely beautiful. This will be my go to recipe from now on.
Blueberry Muffins, they are so good. We love them ! Thankyou for sharing.
Oh wow, these muffins are amazing! I love the shape and texture, and flavor…everything! They are perfect!!
What an amazing recipe! I had 3 overripe bananas so used this instead of blueberries. Also didn’t have any buttermilk or milk so used double cream plain yoghurt. Soft, moist and ultra delicious!! Thank you for always posting the most reliable and delicious recipes xxx
Another winner By Nagi! Made these “toddler friendly” by adding two overripe bananas that needed using up in my fridge. I used half white / half whole wheat flour, and halved sugar to 1/2 cup only. Still turned out absolutely scrumptious!
Hello Nagi, I tried and failed the blueberry but my choc chip effort was good. The blueberries were frozen but large and juicy so probably didn’t allow the batter to cook enough around them. Easy fix for next time.
Hi KH, sorry you had issues – it DEFINITELY should not take that long – is there a problem with your oven thermostat? N x
Hey nagi , i did try these muffins. Absokutely perfect.. moist . & yumm. Wanted to ask if i use oats for this muffi? How much shd i use? & will it change the moist & softness.
Hi Komal, oats as an addition or in place of another ingredient? It will change the texture, something I’d need to test. N x
I was a terrible baker but I was able to make the most soft, moist and delicious muffins using Nagi’s recipe and her helpful tips. I’ve used this recipe several times with variations such as strawberries, cinnamon and almond extract.
Thanks Nagi. Love your work!
I loved these. I also added lemon zest!
hi! I just made them and I put them in the oven. I forgot to put the eggs to room temp 😖 so those that mean they are going to be dense ☹️
Hi Nagi,
Can you use avocado oil for this recipe instead?
J
Great recipe and works well with an extra to the wet mixture of 50mls of Kahlua.
Also for the dry I added quarter of cup of shredded coconut.
Loved this recipe so much ! I didn’t have buttermilk ,so I used milk and lemon room temperature.. It worked perfect. It makes a lot too. I can’t wait for a family to try them. They turned out so moist and delicious ,I would definitely make them again I added this to my phone to save. Thank you
Hi Nagi, love using your recipes as they are always so detailed and pictures provided at every step, making them so easy to follow along.
I was wondering if I would be able to substitute dried blueberries in the same amount? Or would I have to rehydrate them first for it to have a similar taste/texture?
Just an update if anyone else has the same query. I rehydrated the dried blueberries (soaked in hot water for 30 mins, then laid them on paper towel to dry for another 30) and used them in the same amounts in the recipe, and they worked just as good as the fresh blueberries!