Only when fresh, juicyBlueberry Muffin Recipe are in season and their price is reasonable do I make blueberry muffins. This easy recipe produces incredibly moist, fluffy muffins with golden, domed tops—done in just 30 minutes. A pleasure to prepare and an absolute delight to devour!
Why muffins come out dry and crumbly
The key to avoiding dry, tough muffins is to prevent over-mixing and over-baking.
Here are three simple tips for irresistibly soft and moist blueberry muffins:
Watch your baking time: Keep the baking time under 20 minutes for perfectly baked muffins.
Use both butter and oil: Butter adds flavor, while oil locks in moisture, so using a combination gives you the best of both worlds.
Limit mixing: Stir the batter no more than 12 times to avoid overworking it.
What you need for Blueberry Muffins
Here’s what you’ll need (and yes, let’s just ignore the fact I forgot the eggs in the photo!):
Blueberries – You can absolutely use frozen blueberries in this blueberry muffins recipe. Just stir them in while still frozen. No need to thaw them first, or they’ll bleed into the batter.
Buttermilk: This is the secret to soft and moist crumb. Don’t panic if you don’t have buttermilk. You can substitute it with a simple mixture of lemon juice and milk (read the notes on the recipe for details). Though the tops may not be smooth, inside it will still be very tender.
Baking Soda: Also called bicarbonate of soda, this adds extra rise to the muffins. If you don’t have baking soda, then you can make use of extra baking powder; however, the lift will be a little different.
Butter and Oil: Butter gives rich flavors, whereas oil provides moistness to the muffins. This is the blend of secrets to get the most scrumptious blueberry muffins!
These tips can be used to make mouth-watering, fluffy, and moist blueberry muffin recipes every time.
How to make Blueberry Muffins
These blueberry muffins make themselves pretty easily, in 5 minutes if you use muffin liners and an ice cream scoop to portion the batter:
Whisk the dry ingredients and then whisk the wet ingredients separately; combine.
Gently fold in the blueberries.
Scoop the batter into your prepared muffin tin and bake. Easy peasy lemon squeezy!
These blueberry muffins recipes, even to the chocolate chip muffins, best enjoyed fresh on the day they are baked. Relax, however; leftovers only require a 15-second zap in the microwave to make them fresh and moist as if they were just made. Adding a slather of butter makes for an indulgence as you enter the world of muffin heaven with blueberries.
You will even want to stock up on a few just to use with that buttery finish! Whether you are baking simple blueberry muffins or giving some of the more advanced blueberry recipes a try, this method comes with a promise of perfect muffins every time.
Tips For Blueberry Muffin Recipe
1. Use Fresh or Frozen Blueberries
- If using fresh blueberries, wash and dry them thoroughly. If using frozen, don’t thaw them before adding to the batter to prevent them from bleeding into the muffins.
2. Gently Fold Blueberries Into Batter
- To avoid breaking up the berries and turning the batter blue, gently fold them in with a spatula or wooden spoon just until they’re evenly distributed.
3. Avoid Overmixing
- Mix the batter until the ingredients are just combined. Overmixing can lead to dense, tough muffins. Lumps are okay!
4. Use Room Temperature Ingredients
- Ensure your butter, eggs, and milk are at room temperature to help create a smoother batter and ensure even baking.
5. Preheat Your Oven
- Make sure your oven is fully preheated to 375°F (190°C) before baking. This helps your muffins rise properly.
6. Fill Muffin Tins Correctly
- Fill your muffin cups about 2/3 full. This allows room for the muffins to rise without overflowing.
7. Add a Sugar Topping
- For a nice crunch and extra sweetness, sprinkle a bit of coarse sugar or turbinado sugar on top of the muffins before baking.
8. Check for Doneness
- Insert a toothpick or cake tester into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are done.
9. Let Cool Before Removing
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set and makes them easier to remove without falling apart.
10. Experiment with Add-ins
- Feel free to add a streusel topping, lemon zest, or a drizzle of glaze for extra flavor.
Blueberry Muffin Recipe FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent bleeding. Simply fold them in gently to avoid breaking up the berries.
2. How do I prevent blueberries from sinking to the bottom of the muffins?
Toss the blueberries in a little flour before folding them into the batter. This will keep them suspended throughout the muffin.
3. Can I make the batter ahead of time?
Though it’s best to bake the muffins right after you mix the batter for the best texture, you can refrigerate the batter up to 24 hours. Stir gently before baking.
4. How do I store leftover muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag or an airtight container for up to 3 months. Thaw at room temperature before eating.
5. Can I make mini muffins with this recipe?
Yes, you can! Just adjust the baking time. Mini muffins usually take 10-15 minutes, but do check them with a toothpick.
6. How to get a dome shape of muffins?
Preheat the oven at a higher temperature (425°F/220°C) for the first 5 minutes of baking time and then reduce to 375°F (190°C) for the remaining time. This initial burst of heat does really give muffins a quick start upward.
7. How can I replace eggs in a recipe?
You also can replace eggs with other substitutes, such as applesauce (1/4 cup per egg), mashed banana, or a commercial egg replacer. If you want your muffins vegan, use flax eggs for the replacement (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg).
8. Can I make these muffins gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to replace the regular flour. Make sure that the blend contains xanthan gum or guar gum; else the texture is going to be a bit off.
9. How to make muffins more flavorful?
Add lemon zest, vanilla extract, or a pinch of cinnamon into the batter for extra flavor, or try streusel topping or glaze.
10. Why are my muffins so dense?
Dense muffins can happen if you overmix the batter or add too much flour. Double check your flours by spooning and leveling them, then mix until just combined.
11. How can I keep my muffins moist?
Overbaked muffins will definitely dry out. In addition, including a little yogurt or sour cream in the batter may help keep them moist.
12. May I use something other than a blueberry?
Of course! Use the like of raspberries, blackberries, or chopped strawberries. Bake until done; may need longer and shorter times depending on the berry being used.
blueberry muffin recipe
Ingredients
- 2 1/2 cups plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda
- 1 cup white sugar
- 1/4 tsp salt
- 1 cup buttermilk
- 60g / 4 tbsp butter
- 4 tbsp vegetable oil
- 2 tsp vanilla extract
Instructions
- Preheat Oven: All types of oven preheat your oven 200°C (390°F). Muffin tin – 12-hole. Line this tin with paper cases.
- Dry Ingredients: In a large mixing bowl sift flour, baking powder, baking soda, sugar, and salt. Expose all dry ingredients very well by whisking together.
- Wet Ingredients: Mix the following wet ingredients in a separate mixing bowl by whisking them together. Buttermilk, melted butter, oil, eggs, and vanilla extract.
- Combine Wet and Dry Ingredients: Make a well in the centre of the dry ingredients. Add the wet mix, keeping back the remaining blueberries. Just mix until almost combined. A couple of lumps are okay.
- Add Blueberries: Gently fold in most of the blueberries, saving a few for topping.
- Fill Muffin Tin: Divide the batter evenly among the paper cases. Sprinkle reserved blueberries over the tops of each muffin.
- Bake:Preheat Oven. Preheat to 200°C (390°F) for 5 minutes.Lower Temperature: The oven should be turned back to 180°C (350°F). Bake additional 13 minutes in a fan-assisted oven, and 15 minutes in an ordinary oven, or until the skewer inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the tin as soon as possible. Transfer to a cooling rack. Serve warm or at room temperature.
Notes
Substitute for buttermilk by mixing 1 cup of whole milk at room temperature with 1 teaspoon of white vinegar or lemon juice. It will curdle after 5 minutes. If you are using chilled milk, warm it for 30 seconds in a microwave before use. The note: This substitute works very well, but it will make muffins slightly less moist. 2. Room Temperature Eggs:
Fresh eggs straight from the refrigerator will not benefit the recipe much as cold eggs shock the batter, and the texture will be affected. To quickly bring eggs to room temperature, you can place them in warm tap water for around 10 minutes. 3. Blueberries:
Frozen blueberries are fine for this recipe. Do not have them thaw before including them in the batter-they would bleed into the muffins. 4. Oven Types:
This recipe has been tested at both fan-forced (convection) and standard oven temperatures. If this affects you, consider altering your oven setting.
5. Storage:
Muffins are best fresh on the day of baking. Store in an airtight container. Reheat in the microwave or cut them in half and grill/broil for a few minutes. A touch of butter can add much flavor to it. 6. Muffin Batter:
This very same batter goes to the Moist Chocolate Chip Muffins. Feel free to try variations or substitutions as you see fit. 7. Measurements:
Measurements for this recipe are for every country except Japan. Use only the weights and milliliters specified, and avoid measuring in cups. 8. Recipe History:
This recipe was first published in October of 2016. It was updated with new photos and a video in November of 2019. 9. Nutrition Information:
Nutrition information per muffin is available for those tracking their intake.
Nutrition Facts
- Amount Per ServingCalories288
- % Daily Value *
- Total Fat
9.8g
16%
- Saturated Fat 3.8g 19%
- Cholesterol 42mg 15%
- Sodium 218mg 10%
- Total Carbohydrate
45.8g
16%
- Protein 5.2g 11%
- Vitamin A 150%
- Vitamin C 5.8%
- Calcium 90%
- Iron 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
