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September 16, 2025
Blueberry Muffins (ultra moist!) Recipe
Yep, I’m that one who immediately thinks of Blueberry Muffins when blueberries are plentiful and low cost. And also you’re simply half-hour away from these being a actuality in your life. Extremely moist and fluffy with golden domed tops, you’ll fall in love with one chew!
Blueberry Muffins
Come blueberry season yearly, I make dozens and dozens of blueberry muffins. I do know, I do know, I’m so disappointingly predictable. You need me to make provide you with one thing extra gourmand and thrilling, and right here I’m, simply bringing you one other boring muffin recipe.
Or…. are they??
No, this isn’t simply one other uninteresting Blueberry Muffin recipe. These are the blueberry muffins of your goals!
They’re magically comfortable and moist on the within with a candy golden dome. They don’t seem to be overly candy, they’re bursting with blueberries and when you make these, you’ll by no means have a look at one other blueberry muffin recipe once more!
Muffins are infamous for being dry and crumbly on the within. However these are outrageously comfortable and moist!
Why muffins come out dry and crumbly
The principle reason behind dry, exhausting muffins is over-mixing the batter and overcooking the muffins.
So the the 3 easy secrets and techniques for superbly comfortable and moist blueberry muffins are:
- use butter AND oil -butter makes issues tasty however oil makes issues moist. So use each!
- don’t combine the batter greater than 12 instances ; and
- don’t bake for longer than 20 minutes.
What you want for Blueberry Muffins
Right here’s what you want (let’s faux I didn’t overlook EGGS within the picture!!!):
Simply a few notes on the above:
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Blueberries – sure you should use frozen. Simply combine them by frozen. Don’t thaw – they’ll bleed within the batter;
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Buttermilk – this makes the muffin crumb superbly tender and moist. However don’t fear should you don’t have any, it may be substituted with a lemon/milk combination – see recipe notes. It’s a superb substitute – the floor gained’t be as clean as pictured however the inside is simply as tender;
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Baking soda is often known as bi-carb and it’s a stronger model of baking powder. It offers these muffins an additional raise. Will be substituted with extra baking powder; and
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Butter is for flavour whereas oil makes the muffin moist. It’s one of many secrets and techniques to those Finest Ever Blueberry Muffins!
Find out how to make Blueberry Muffins
The making half is a 5 minute job should you use muffin liners and an ice cream scoop to fill the muffin tin:
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Whisk dry substances, whisk moist substances, then combine each collectively;
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Stir in blueberries;
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Scoop and dollop into muffin tin, then bake. Executed!
These Blueberry Muffins and Chocolate Chip Muffins are at all times finest consumed on the day they’re made. The subsequent day and past, reheating them works wonders to make them extremely moist once more (simply 15 seconds within the microwave), as if they have been freshly made.
Add a bit of sliver of butter, you’ll be in muffin heaven. In reality, you may simply save these simply so you possibly can justify slathering on lashing of butter, simply to expertise that.
Hope you’ve an exquisite weekend! – Johnsat x
Watch how one can make it
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
- 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
- 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!)
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.
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