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:
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use butter AND oil -butter makes things tasty but oil makes things moist. So use both!
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don’t mix the batter more than 12 times ; and
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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:
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Blueberries – yes you can use frozen. Just mix them through frozen. Do not thaw – they will bleed in the batter;
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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;
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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
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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:
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Whisk dry ingredients, whisk wet ingredients, then mix both together;
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Stir in blueberries;
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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!!!
My go to muffin recipe. I usually make this exactly as stated and it is perfect. For those looking to reduce sugar, I have cooked it using only half a cup of sugar and wholemeal flour and still turned out great (I prefer mine less sweet)!Love the handy buttermilk substitute in the instructions as I hardly ever have buttermilk on hand.
These were my first attempt at making muffins and they were perfect. And ok, being an official baking Earth Mother now, I tried again today, subbing the bloobs with raspberries and white choc chips. Best ever. Thank you so much Nagi for this recipe ♥
Just pulled a tray of these out of the oven. Very happy with the result. Thanks, Nagi!
My go to muffin recipe, easy to make and always turns out fabulous.
My Muffin Story.
I followed the recipe meticulously… and wondered why my batter was a bit … well, firm, when I put it in the oven. I was setting my timer for the initial 5 min cook time when horrors!! I saw my room temperature eggs had not been added… 😱😱😱😱
So I yanked the muffins out if the oven – plopped all the mix back into the bowl and mixed (well there was a degree of panic in there too) through the eggs.
I wish I could post a picture – however the resulting muffins are the best I’ve ever made! Thank you Nagi for a very forgiving, delicious recipe!
Soooo good! Had 3 the first day😳😊
Thank you
As always, your recipe is splendid. Thank you!
Would these freeze well?
These are super easy and foolproof! I added 100g of white chocolate bits, but somehow I ended up with 22 muffins, no complaints here!
Positively amazing! I had no blueberries so used ripe mashed fruit that cannot be named (150g) added 80g chopped white choc & reduced sugar to 3/4 cup. Our family loved these 🙂
I have a good blueberry muffin recipe I’ve used for years, but decided to try this one for a change. So glad I did! Much tastier and definitely moister. This is my go-to recipe now!
Fantastic! I’ve made many recipes and this is likely the best. Do it!
Best muffins I’ve ever made (and I’ve made a lot). Fluffy and risen going to pass them off as cafe ones to the builders outside. Good with a cup of Yorkshire tea 🙂
This recipe is the absolute BEST!! I have been baking for over 50 years, so know what I’m talking about. 😉 I’ve made a triple berry version, replacing the blueberries with 2 cups of mixed berries, as well as the original blueberry muffin recipe. Today I made an apple spice muffins based on this recipe. I used 2 cups of chopped apple, and added 1 tsp. of cinnamon plus 1/2 tsp. of allspice to the dry ingredients. You could use whatever spices you prefer. I also sprinkle all muffins with coarse, or sparkling sugar. Awesome recipe ~ thank you!!
Lovely muffins, have made numerous times 😀
I really enjoyed this recipe! I didn’t have buttermilk, so I used the substitute and added some chocolate chips. The muffins still turned out moist. Definitely recommend!
These muffins turned out great. Nagi- you are my ‘go to’ for any recipe, your website is amazing, keep up the great work! I have tried heaps of your recipes and they always turn out great the first time, your recipes are so reliable and well communicated.
For anyone else wondering about gluten free for this muffin recipe- I tested this recipe with plain GF flour measured out same as recipe (375g) and added 1 tsp of xantham gum to give it the extra lift the GF flour needed. They came out super fluffy, fairly light, and not as dense as other GF muffins I’ve had in the past. They were still very moist, not oily, and not doughy. I also used almond milk with just a dash of regular milk as that’s what I had in the fridge (I’m lactose intolerant but a dash in the overall recipe is fine for me) with the white vinegar sub for buttermilk and that seemed to go fine too. They also needed just a couple more mins in the oven. Everything else I followed the recipe exactly. I think this recipe holds up really well for GF and alternative milk substitutions, like many of your other recipes. I’ve made your apple muffins GF too, and they also worked well. Thanks Nagi for being awesome ❤️
I left out the blueberries and added 1/4 cup of poppy seeds. I used 3 tsp lemon extract instead of the vanilla.
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!
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!