By:Nagi
481 Comments
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 thesebeing a reality in your life. Incredibly moist and fluffy with golden domed tops, you’ll fall in love with one bite!
BlueberryMuffins
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 magicallysoft and moist on the inside withasweet 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 forgetEGGS 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 whereasoil 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 Muffinsare always best consumed on theday 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’llbe 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
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Sweet Baking
Western
4.94 from 183 votes
Servings12
Tap or hover to scale
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)
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
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481 Comments
Rita McIntyre says
Lovely muffins, have made numerous times 😀
Reply
Charlene Vlcek says
I left out the blueberries and added 1/4 cup of poppy seeds. I used 3 tsp lemon extract instead of the vanilla.Reply
Iona says
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!Reply
Lily says
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!Reply
Charlie says
These were super fluffy and moist but too sweet for me. Next time I’ll reduce the sugar 🙂Reply
TIFFANY PRICE says
Absolutely the VERY BEST muffin recipe! Thank you again Nagi for another Price Family favorite!!!Reply
Emma says
These Blueberry Muffins are Beautiful !!!!
Massive crowd pleaser
I make it for my family all the time and they never last a dayTry this recipe, you won’t be disappointed
Reply
Hannah Pack says
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.Reply
China Acevedo says
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.Reply
Denise Ing says
Soooo delicious! I added the zest and juice from one lemon as well. Thanks again.Reply
Lyn says
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!Reply
Waltsing says
Absolutely beautiful – yum with mixed berries as well🤍Reply
Barbara says
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.Reply
Maddy says
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?Reply
Iona says
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. 🙃Reply
Dee says
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!Reply
Jane says
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.Reply
Linda says
Delicious and fluffy! used fresh blueberries dusted with flour so they didn’t sink to the bottom.Reply
Linda says
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.Reply
Tracey says
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.Reply
Katie says
Forgot to rate!Reply