Yep, Im that person who instantly thinks of Blueberry Muffins when blueberries are abundant and cheap. And youre just 30 minutes away from thesebeing a reality in your life. Incredibly moist and fluffy with golden domed tops, youll fall in love with one bite!
Come blueberry season every year, I make dozens and dozens of blueberry muffins. I know, I know,Im 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!
Theyre magicallysoft and moist on the inside withasweet golden dome. They are not overly sweet, theyre 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!
- dont mix the batter more than 12 times; and
- dont bake for longer than 20 minutes.
What you need for Blueberry Muffins
Heres what you need:
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 dont worry if you dont have any, it can be substituted with a lemon/milk mixture see recipe notes. It is a very good substitute the surface wont be as smooth as pictured but the inside is just as tender;
- Baking soda is also known as bi-carb and its 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. Its 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, youllbe 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
Moist Blueberry Muffins
Classic blueberry muffins that are lovely and moist! These are fluffy and soft, rather than the denser ones that are made moist by using yoghurt, like I do in my Blueberry Lemon Loaf. KEY TIP: Do not over mix the batter, a few lumps is ok!
- 2 1/2 cups (375g) plain flour ((all purpose flour))
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda ((sub extra 3 tsp baking powder))
- 1 cup (220g) white sugar ((caster, granulated or superfine))
- 1/4 tsp salt
- 1 cup (250 ml) buttermilk ((Note 1))
- 60g / 4 tbsp butter (, unsalted, melted)
- 4 tbsp (80 ml) vegetable oil
- 2 large eggs (, at room temperature, lightly whisked (Note 2))
- 2 tsp vanilla extract
- 250g / 8 oz blueberries (, fresh (~2 cups, Note 3))
Preheat oven to 200C/390F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
- Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
- In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
- 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.
- Stir through most of the blueberries reserve some for topping.
- Divide batter between paper cases. Top with remaining blueberries.
Bake for 5 minutes, then turn down to 180C/350F. Bake for a further 13 minutes (fan forced / convection) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
- Remove muffins from the muffin tin immediately onto a cooling rack.
- Serve warm or at room temperature (warm is extra yum!)
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 dont 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.
Just in case you too were unable to resist blueberry bargains at the store.
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