Moist Blueberry Muffins Recipe

Introduction

These moist blueberry muffins are a delightful treat perfect for breakfast or a snack. Bursting with fresh blueberries and a tender crumb, they come together easily for a homemade bakery-style experience.

Ingredients

• 2 1/2 cups plain flour (all-purpose flour)
• 3 tsp baking powder
• 1 tsp baking soda (substitute with an extra 3 tsp baking powder if preferred)
• 1 cup white sugar (caster, granulated, or superfine)
• 1/4 tsp salt
• 1 cup buttermilk
• 60g / 4 tbsp unsalted butter, melted
• 4 tbsp vegetable oil
• 2 large eggs, at room temperature, lightly whisked
• 2 tsp vanilla extract
• 250g / 8 oz fresh blueberries (~2 cups)

Instructions

1. Step 1: Preheat your oven to 200°C (390°F) for all oven types. Line a 12-hole muffin tin with paper cases.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
3. Step 3: In a separate bowl, whisk the buttermilk, melted butter, vegetable oil, eggs, and vanilla extract until combined.
4. Step 4: Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined—try not to stir more than eight times; some lumps are okay.
5. Step 5: Fold in most of the blueberries, reserving a few for topping.
6. Step 6: Divide the batter evenly among the paper cases. Top each muffin with the remaining blueberries.
7. Step 7: Bake for 5 minutes at 200°C, then reduce the temperature to 180°C (350°F).
8. Step 8: Continue baking for 13 minutes if using a fan oven, or 15 minutes for a standard oven, until a skewer inserted into the center comes out clean.
9. Step 9: Remove the muffins from the tin immediately and transfer to a cooling rack. Serve warm or at room temperature for the best flavor.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the batter.
• Use frozen blueberries if fresh aren’t available; toss them in a little flour before folding in to prevent sinking.
• Substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice or vinegar if needed.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat briefly in the microwave or oven for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, you can substitute the plain flour with a gluten-free flour blend, but results may vary slightly in texture.

How do I prevent the blueberries from sinking?

Toss the blueberries in a small amount of flour before folding them into the batter; this helps keep them evenly distributed throughout the muffins.

Moist Blueberry Muffins Recipe

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★★★★★

4.6 from 90 reviews

These Moist Blueberry Muffins are tender, flavorful, and bursting with fresh blueberries in every bite. Featuring a perfect balance of sweetness and a slight tang from buttermilk, these muffins are ideal for breakfast, snacks, or anytime treats. The recipe uses simple pantry staples combined with fresh berries, baked to golden perfection with a soft crumb and juicy fruit inside.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups plain flour (all purpose flour)
• 3 tsp baking powder
• 1 tsp baking soda (can substitute with extra 3 tsp baking powder)
• 1 cup white sugar (caster, granulated or superfine)
• 1/4 tsp salt

Wet Ingredients

• 1 cup buttermilk
• 60g / 4 tbsp unsalted butter, melted
• 4 tbsp vegetable oil
• 2 large eggs, at room temperature, lightly whisked
• 2 tsp vanilla extract

Fruit

• 250g / 8 oz blueberries, fresh (~2 cups)

Instructions

1. Preheat Oven: Preheat your oven to 200°C (390°F), suitable for all oven types. Line a 12-hole muffin tin with paper muffin cases to prepare for baking.
2. Whisk Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, baking soda, sugar, and salt until evenly combined.
3. Whisk Wet Ingredients: In a separate bowl, combine the buttermilk, melted butter, vegetable oil, lightly whisked eggs, and vanilla extract. Whisk until smooth.
4. Combine Wet & Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; avoid overmixing and limit stirring to no more than 8 times. Some lumps of flour in the batter are okay for a moist texture.
5. Add Blueberries: Gently fold most of the blueberries into the batter, reserving some for placing on top of the muffins before baking.
6. Fill Muffin Tin: Evenly distribute the batter into the prepared paper cases in the muffin tin. Top each muffin with the remaining reserved blueberries.
7. Bake at High Temperature: Place the muffin tin in the oven and bake at 200°C (390°F) for 5 minutes to give the muffins an initial rise and crust.
8. Lower Temperature and Continue Baking: Reduce the oven temperature to 180°C (350°F). Continue baking for an additional 13 minutes if using a fan (convection) oven or 15 minutes for a standard oven. Test doneness by inserting a skewer in the center; it should come out clean.
9. Cool and Serve: Immediately remove the muffins from the tin to a cooling rack to prevent sogginess. Serve warm for the best texture and flavor, or enjoy at room temperature.

Notes

• Note 1: Buttermilk can be substituted with milk mixed with a tablespoon of lemon juice or vinegar to mimic acidity.
• Note 2: Room temperature eggs help ensure better mixing and a fluffier texture.
• Note 3: Fresh blueberries are preferred for juiciness, but frozen blueberries can be used if thawed and drained.
• Note 4: Oven temperatures provided suit all oven types; adjust slightly if your oven runs hot or cold.

Keywords: blueberry muffins, moist muffins, breakfast muffins, baking recipe, homemade muffins, berry muffins