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!!!
These muffins turned out great. Nagi- you are my ‘go to’ for any recipe, your website is amazing, keep up the great work! I have tried heaps of your recipes and they always turn out great the first time, your recipes are so reliable and well communicated.
For anyone else wondering about gluten free for this muffin recipe- I tested this recipe with plain GF flour measured out same as recipe (375g) and added 1 tsp of xantham gum to give it the extra lift the GF flour needed. They came out super fluffy, fairly light, and not as dense as other GF muffins I’ve had in the past. They were still very moist, not oily, and not doughy. I also used almond milk with just a dash of regular milk as that’s what I had in the fridge (I’m lactose intolerant but a dash in the overall recipe is fine for me) with the white vinegar sub for buttermilk and that seemed to go fine too. They also needed just a couple more mins in the oven. Everything else I followed the recipe exactly. I think this recipe holds up really well for GF and alternative milk substitutions, like many of your other recipes. I’ve made your apple muffins GF too, and they also worked well. Thanks Nagi for being awesome ❤️
I left out the blueberries and added 1/4 cup of poppy seeds. I used 3 tsp lemon extract instead of the vanilla.
Making this for the second time just now! So very mich enjoyed by all of us, and they make a great chocolate chip miuffin for the days we dont have berries, too! Thank you so much! Our family LOVES your awesome site and how fun and sweet you are! 🎉 God bless! Shalom!
Made these today, but subbed 50g of blueberries for preserved lemon. The chunky bits of salty citrus balanced so well with this delicate muffin batter! First time I’ve made sweet muffins so successfully!
These were super fluffy and moist but too sweet for me. Next time I’ll reduce the sugar 🙂
Absolutely the VERY BEST muffin recipe! Thank you again Nagi for another Price Family favorite!!!
These Blueberry Muffins are Beautiful !!!!
Massive crowd pleaser
I make it for my family all the time and they never last a day
Try this recipe, you won’t be disappointed
I am a baker, and yet have always mucked up muffins. This recipe worked so well – my first muffin success!! Highly recommend. I did the buttermilk sub, which was really handy.
I was looking for a quick but delicious muffin recipe to prep for the kids for busy mornings and this one does not disappoint at all. I’ve made other muffin recipes but found them to be too dry for my liking. This recipe is now a staple in my home.
Soooo delicious! I added the zest and juice from one lemon as well. Thanks again.
This recipe is the best muffin recipe I have ever made! I use frozen blueberries and substitute the milk and white vinegar for the buttermilk and they always turn out so well. The only problem is I usually have too much batter for my 12 muffin cups so I usually end up eating the leftovers in the bowl which is pretty sad- sometimes the batter is better than the cake but with this recipe they are both awesome!
Absolutely beautiful – yum with mixed berries as well🤍
I’ve never had much luck with muffins but I’ve enjoyed all recipes I’ve made from Nagi. These are fantastic! Easy and delicious! Light and not too sweet. I’ve made them twice and each time I’ve had big muffin tops. I suppose you could get two more muffins out of the recipe but I enjoy the muffin tops. In the last batch I added some grated lemon peel with added a subtle lemon flavor which was nice. Next time, and there will be a next time, I might add a bit more.
Just fabulous. Only thing was the quantity was a whole lot more than just 1 muffin tray of 12. Can I confirm it’s 375g of plain flour?
That’s what worked for me! The muffins were indeed massive, which is no bad thing 🤪, but for more medium ones that go golden quicker and serve more, we stretch the batch to make 14. 🙃
Perfect result! They taste delicious and are light and fluffy! I used the milk and lemon juice combo, used brown castor sugar and I substituted maple syrup for the vanilla essence as I had run out of it. They were not too sweet, which is what makes them great!
Very easy to make. I used silicone moulds in my muffin pan which means they are reusable. They made 16 and took an extra 5 mins to cook. A little sweet for me, I might cut down the sugar next time. I used skim milk & frozen home brand blueberries which were fine.
Delicious and fluffy! used fresh blueberries dusted with flour so they didn’t sink to the bottom.
I followed this recipe almost exact except I used frozen (thawed) blueberries instead of fresh. It made the batter too purple. I will try it with fresh next time. The only thing I changed for the second batch (Same batter), was instead of changing the oven temperature down after 5 minutes, I baked on 350 convection the entire time. The muffins in the 2nd batch had a much better crown. I did jumbo muffins and added more time. 13 minutes was definitely not enough. I would have loved to add a picture showing both batches, but can’t seem to find a place to do that.
This is the simplest and most successful muffin recipe I’ve found. They look great and don’t stick to the papers, like others I’ve tried.
Definitely will be favourite in my Google Bookmarks.
Forgot to rate!