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 don’t normally eat sweets but I love baking.
Baked these and smelled wonderful.
Just want to get some tips how to get that nice round shape of the muffin tops? Mine didn’t come out smooth like the video… (is it because i cut down on the sugar “guilty”)
Would appreciate some help.
Absolutely love this recipe! Have made these muffins three times already, using frozen blueberries / frozen mixed berries / frozen raspberries & white choc. Each time turned out wonderfully!
Thanks for a great recipe 🙂
Almost forgot to rate!
Hi Nagi, I love your blueberry muffin recipe. I have some over-ripe bananas and am wondering if I can substitute the blueberries for mashed banana, 1-for-1?
Hi Joanne, I imagine so! Love to know how it goes! N x
I don’t what I did wrong but the muffin turned out terrible – it sunk in the middle and didn’t cook right through and tasted inedible of very strong baking soda. It was also very oily soaked right through to the bottom of the muffin paper.
I did use 4 tablespoons of bicarbonate instead of baking powder
I also substituted grape seed oil instead of vegetable oil as I didn’t have any.
Hi, I noticed that you mentioned you used 4 tablespoons of bicarbonate. This is a lot, as the recipe called for only 3 teaspoons of baking powder and 1 teaspoon of baking soda. I’m not sure if you misread tsp in the recipe as tablespoon?
Baking soda neutralizes acids (in this case, the buttermilk) to lift a baked good. When it doesn’t have an acid to cancel. out, the taste won’t go away. Baking powder already has an acid and it’s activated by heat. The two are difficult to interchange. Try this recipe again with baking powder. Oil shouldn’t be a problem, just make sure the batter is very thick (much thicker than pancake batter) before you bake.
Thank you for your responses yes I made the recipe again and didn’t add so much bicarbonate soda and only 2 teaspoons of oil and it Worked with wonderfully!
This an amazing recipe! I halved the recipe to make 6 large muffins (about 6tbsp batter each). I used an electric hand mixer to alternate wet and dry ingredients when mixing, and I started my oven at 425 instead. Topped with some blueberry reduction and oat struesel for an extra crunchy top. Can’t wait to make this again!
The first time I made the recipe I misread it and thawed the frozen berries before using. They were a dud!
Tried it again with half the batter with blueberries, and other half chocolate chip. The blueberry ones needed about 2 extra minutes of bake. They turned out excellent! Fluffy, tasty, and not too sweet. Thanks for another great recipe, Nagi!
YUM! Sounds great Amanda! N x
I’m never a fan of muffins cause they are usually dry or tough…. not these! I followed the stirring instructions to the letter! Light moist and not overly sweet…. my mixture was quite thick which had me worried but they came out great. I halved the recipe and got 7 standard muffins (cupcake size). Another keeper of a recipe 🙂
There are no dry muffins in my world – it’s a crime!! I’m so glad you loved these ones though 🙂 N x
THESE ARE THE BOMB!!!! I have made them 3 times in the last 2 weeks and even substituted blueberries for grated apple and cinnamon… AMAZING!!!!
Nagi- you have made cooking fun for me again. I think I make a 4 meals a week from your recipe and THEY ALL TURN OUT AWESOME!!!! thank you for being you xx
Very tasty muffins! I used thawed frozen berries and the vinegar sub for buttermilk. They turned out perfect! I love reheating them in the oven on broil.
I have made these Muffins several times , included white chocolate pieces as an addition.
Do you have a gluten free version of these as a few family and friends are GF 👍
Sounds great Sandy! I don’t have a GF version just yet sorry! N x
Thanks Nagi,
I’ve made a few of your meals chicken and roast tomato, chicken stroganoff etc they have all been hits with the family
Incredibly delicious Ive made a lot of different blueberry muffin recipes and this one is the Best by far I just cooked for 5 min longer but tested every 3 min after recommended cooking time. My family devoured them so quickly will have to make more. Thanks for the fantastic recipe Nagi.
Hi Caron, yes all ovens run slightly differently (some cooler than others) but I’m so glad you love them! N x
Great muffins, but Somehow I needed extra time in the oven… it’s the first time that this happens with any of your recipes. Funny isn’t it?
Hi Lucia, all ovens run differently, could be that it runs on the cooler side 🙂 N x
These were incredible!! So soft and tasty – perfect, moist texture. I reduced the sugar by 50g and they were sweet enough for my taste. I baked them about 5 min longer. This is now my go-to blueberry muffin recipe. Thank you Nagi for a great recipe 🙂
I’m so glad you love the Anita, thanks so much for letting me know! N x
Hi Nagi, just wanted to let you know that these muffins turned out wonderful. Nice and fluffy and delicious. Thank you for sharing :o) And I love it that you share the amount also in grams since I live in Holland. Can’t wait to try you other recipes. Take care!
Lauretta
Thanks so much for the great feedback Lauretta, I really appreciate it! N x
These came out so nicely! The tips are very helpful as well. I decreased the sugar by half and added a bit of maple syrup- tastes like blueberry pancakes in muffin form!
These are the best muffins I’ve ever made according to Lord of the Manor, Miss 8 & Master 6!!
I’ve cooked almost every recipe on your site and am yet to be disappointed!!
Thank you Nagi!! You’re a cullinary genius!
Well that’s just the best compliment!! N x
Nagi, I’ve just discovered your website and have used several of your recipes already. Looking forward to using more! I wanted to provide positive feedback as this is the first recipe site I’ve come across that tells me WHY I should prepare a recipe in a certain way (eg. why it is often best to use both oil and butter in a recipe) and offers handy substitutes (eg. how to use milk and lemon juice/vinegar in place of buttermilk). I find this tremendously useful. I also love the simplicity of your recipes and enjoy the tasty results. Thank you for taking your recipes a step above.
I liked them, but I feel mine could’ve benefited from a little more sweetness. Also, fresh berries might be better for me next time, mine came straight from the freezer and still bled some blue. Very moist though. Will make again with above twists…
Dear Nagi, thank you for replying. My batter looked wetter than the one in your video. I had the oven at 180C. I had a typo in my email as I meant to say I baked the blueberry muffins and was going to try the apple next.
Thank you for this recipe. I baked this over the weekend and it turned out amazing!
I am wondering if I could make this with bananas, e.g. replacing the blueberries with cut / cubed bananas (same weight). What are your thoughts on this?
Hi Alicia, I haven’t tried to be honest – would love to know if it works 🙂 N x
Hi Nagi, just want to share that I made this twice, replacing blueberries with cubed overripe bananas. The second time I topped them with some mini chocolate chips. They turned out so wonderful.
The entire family, my 3-year-old daughter especially, adores these muffins. My go-to muffin recipe from now on. They are moist and even after 4 days in the fridge, they are soft and moist after a few seconds in the microwave.
Thank you again! 🙂
Hi Nagi, I recently came across your website and liked that you gave proper measurements (not one stick of butter but actual grams). Also, you give good tips as well as provide easy to follow steps.
I tried the Apple Muffin recipe today and have 2 comments/questions:
1) my batter came out quite wet and I was a bit worried, although the muffins turned out fine.
2) I baked them in 2 muffin trays. The muffins in the upper tray were a nice color but wetter. The muffins in the lower tray did not rise as much, were darker and more dry (which my family actually preferred).
I would appreciate if you could let me know if there was something I did not do right? Thank you. I am going to try the apple muffins next.:)
Hi Kamcheng, thanks so much for the great feedback! How did the batter compare to the video I have posted – did the batter look the same (it is quite wet). Also – I suspect the uneven cooking is your oven – what setting did you have it on? N x