By:Nagi
462 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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 165 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
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
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!!!
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
Read More
Free Recipe eBooks
Join my free email list to receive THREE free cookbooks!
Related Posts
Mango muffins
Up-and-go breakfast muffins!
Chocolate Muffins
More Muffin Recipes
Reader Interactions
Leave a Comment
462 Comments
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
- Katie says
Love love love! Easier than popping down to the bakery for morning tea. Blueberries out of the freezer. I used the folded baking paper type muffin liners from woolies and it made 16 good sized muffins that rose perfectly.
Reply
- Sandra says
Happy with results. I was worried that I didn’t grease top of muffin tray when I saw them spilling over however they didn’t stick.Reply
- Cindy says
Can I use brown sugar or mixed brown & white sugar?
Reply
- Talita says
Divine recipe! Moist and not too sweet. My batter was much thicker than yours and I moved to a smaller pan to get those gorgeous tops. Made mine in my airfryer – 7 min at 180C and then 15 min at 170C. Came out with a gorgeous crunch at the top!Reply
- Dawn Moreau says
Unclear on the baking soda comment. Am I using 3 tsp if only using soda? Otherwise 1 tsp each soda and bi carb?
Reply
- Beverly says
Amazing muffins, fluffy on the inside and crisp on top, and they keep well too!Reply
- Anne says
Delicious.Reply
- Edwin says
Great cupcakes to celebrate 50 subscribers! We put white chocolate chips in as well. Thanks Nagi!Reply
- Sharon says
Absolutely divine!! HEAVENLY!! I made 12 muffins, I used a fanforced oven, and I needed 20 minutes total cooking time. Wow, the muffins are perfect texture, slight crisp on the top, and nice crispy bits on the edges. Muffin is perfectly moist inside and extra delicious when eaten warm and fresh! 110% will make this again!Reply
- Joanne Walker says
This is the best blueberry muffin recipe I’ve ever used! Everyone loves them, I will be making them often 😊 if you have a similar passion fruit recipe I would love to try it.Reply
- Chelsea says
Nagi I LOVE every single recipe I’ve made of yours (I’ve tried almost all of them!). The only problem I had here was spillage, it seems they spread before they cooked through and while they are absolutely still delicious, they are a little uglier than yours lol. I’m thinking it might be something to do with my muffin tin being smaller than yours. Thankyou so much for all you do!Reply
- Julie Mansfield says
Chelsea – if you’re in Australia, I buy the tall pre made paper muffin cases from Woolies and they cope perfectly with the rise. Also, makes them look very professional!Reply
- Chelsea says
Thankyou so much for this Julie!!
Reply
- Renee says
Made as per the recipe.. I did have to add 5min extra baking time.. My most successful muffin baking experience ever! I have never quite mastered muffin recipes until now!
Crispy top, crumby-moist centre, lots of blueberries. Not too sweet. Nice served with a little butter.
I will be making again 💕Reply
- RP says
In a word, Outstanding. I tweaked the recipe just a bit. I took out a tsp of flour and added a tsp of cornstarch — cake flour. I also had jumbo eggs on hand vs large. So tender, so moist. Becaue of allegies, I had to use almond extract. If you don’t have an allergy to vanilla, do switch. It’s good, but it’s different. Thank you so much for your recipe.Reply
- Ronald Bosco says
Fantastic and Bombastic
Reply
- Laura says
It’s blueberry season here in southeastern Ontario Canada and I had a bunch of blueberries to use up in the fridge so I thought I would check and see what Nagi would do. Made these muffins this morning and OMG they are the best muffins I have ever made. The tops were almost carmelized and crunchy while the insides were soft and moist. I have added to my recipe tin and will make these again for sure. Thanks Nagi!Reply
- Charmaine says
These muffins are delicious and easy to make. However, I also have the issue of them spilling over rather than rising. I am using in-date ingredients (baking powder etc) and following the recipe exactly with room temp eggs. Have even tried a cooking hack of putting the batter in the fridge like cookies, same issue. Any suggestions? Love making these just frustrated at the spillage and having to separate them when they are cooked.Reply
- Alison Morden says
My teenage sons first muffins made from fresh and frozen blueberries were awesomeReply
- Kirralee says
Worked beautifully with frozen blueberries that we picked back in summer. Cooked for a few extra minutes.Reply
- Emma says
These were so simple to make and tasted fantastic! Just the right balance of sweet.Reply
