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!!!
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!
Hi ! Just wondering if this would work if I used mini muffin tins. Do I just halve the cooking time? Can’t wait to try, I love your recipes!
Hi Lauren, you’d just need to reduce the cook time to probably about 5 minutes, then a further 7 I’d say! N x
Nagi you are great!
I love the way you gave alternatives to all your ingredients and advice. Very easy to understand, even for a beginner. I made the muffins with your suggestion of milk and vinegar. They look and taste great. Well done.
My muffins came our looking just like yours, although i did have to mix batter a few more times than you to incorporate the dry mixture. Still tasted moist and yummy! I actually cooked them using fan force at 190deg for 20-25 mins.
Perfect Georgina!! N x
I’m making tomorrow for bookclub. If I use a 24 mini muffin tray how long should I cook them for?
Hi Sally, are they smaller in size – like the mini cupcakes? N x
Can I use condensed milk instead of buttermilk? I am making these as a surprise for my mother tommorow i was hoping you could help. THANKS!
Hi Xfham, unfortunately not sorry! If you don’t have buttermilk, subs are listed in the notes 🙂 N x
Thank You so Much!
I made this recipe a few time and loving it. May I ask, can this recipe be used as a bread rather than separated in muffins. If so how long should i bake it for
Hi Elaine, it’s a bit light for a loaf – but try this recipe instead : https://innovate-pulse.news/blueberry-lemon-loaf/%3C/a%3E N x
My dear you are a star .you always make my day with your easy and simple recipes i never go wrong.thank you.
Can I substitute Coconut oil or olive oil instead of vegetable oil? We are trying to say away from vegetable oils.
Hi Regan – I would use coconut rather than olive as it has a nicer flavour and won’t overpower the muffin 🙂 N x
Hi Nagi, I’m planning on baking these bad boys for my dad tomorrow with a bunch of fresh blueberries, I was wondering if I could sub out the buttermilk and replace it with Greek yogurt instead? Would I only use 3/4c if that were the case?
Can I freeze these for school treats?
Yes 100% Susan, pop them in the lunchbox frozen and they will thaw for lunch! N x
Hi, Nagi! I tried and loved your chocolate chip muffins 🙂 I would also like to try this recipe but would like to know if canned blueberry filling would work here. Thank you so much for all your recipes, can’t wait to try more 😀
Hi Mae, I’m so glad you loved them!!! Unfortunately canned blueberries won’t work here as it’s a thick mix and would change the texture of the muffins – N x
Ooohh. Thanks so much for letting me know. Too bad, it’s hard to find fresh blueberries here 🙁 Anw, if I ever try this, I’m sure it will be divine (all your recipes are 😉 )
Mae try frozen. Works just as well.
Hello! This recipe looks great, Can I check if the 1 teaspoon is 4.7 grams?
Hi Xiu, what are you measuring in the teaspoon – different ingredients will weigh different amounts – N x
Can I make this with raspberries ?
Hi Niran, yes definitely, this one is great with raspberries 🙂 N x