The Finest Blueberry Muffin Recipe

The one blueberry muffin recipe you’ll ever want! My model yields gentle, fluffy blueberry muffins full of candy, plump blueberries and topped with sa mild sprinkling of sugar. I’ve included plenty of ideas for additional tall muffins (and even to make them jumbo or mini blueberry muffins!).

The Solely Blueberry Muffin Recipe You Want

These blueberry muffins are gentle and tender with melt-in-your-mouth moist interiors. They’re enunciated with hints of vanilla, full of plump juicy berries, and completed with sugar-kissed tops. My blueberry muffin recipe ticks all the bins in the case of good, bakery fashion muffins.

Why You Ought to Attempt This Recipe:

• Moist, fluffy crumb. Because of a wholesome scoop of bitter cream (the depth of taste is unbelievable!) and a mix of butter and oil within the batter.
• Fast & straightforward. No mixer wanted, no fancy, fussy components, and prepared in nicely below an hour (together with prep and bake time).
• Examined to perfection. I spent years dialing in all the main points to get this blueberry muffin recipe simply proper. Each ingredient serves an vital goal and the top result’s muffin perfection ✨.

Substances

The listing is pretty fundamental, and sure issues you have already got available. Let’s discuss a bit in regards to the components, some attainable substitutions, and why we use the issues on this listing.

• Blueberries. Both contemporary or frozen blueberries will work, although you’ll probably must bake the muffins a bit longer if utilizing the latter. When utilizing frozen I don’t thaw the berries earlier than utilizing them. Observe that frozen berries usually depart vibrant purple streaks all through the batter. There’s nothing mistaken with this and it gained’t have an effect on the flavour, simply bear in mind that your blueberry muffins may look a bit tie-dyed.
• Bitter cream. A key ingredient in every part from cheesecake to lemon poppy seed muffins and double chocolate muffins). This ingredient provides depth to the flavour and fluffiness to the feel. Ensure you don’t seize the low-fat model! For those who don’t hold bitter cream available, full-fat plain Greek yogurt could possibly be substituted however the taste isn’t as deep.
• Corn starch. One other favourite secret ingredient of mine (it’s possible you’ll keep in mind it from my chocolate chip cookie recipe!). This helps add construction and fluffiness to the muffins, with out drying them out (which might occur if we merely added extra flour). It’s one other contributing issue to the tender crumb that makes these blueberry muffins the finest.
• Butter & oil. Again once I was creating my vanilla cake recipe, I discovered that the trick to getting the very best texture was not utilizing solely butter or oil, however utilizing a mix of the 2. After I was engaged on this blueberry muffin recipe, it solely made sense to repeat that technique, and it labored like a dream. Melted butter lends taste (and because it’s melted, there’s no must cream it so the batter comes collectively simply by hand) and a impartial cooking oil (vegetable, canola, or avocado) provides moisture. Muffin perfection 👌🏻

Methods to Make my Favourite Selfmade Blueberry Muffin Recipe

Step 1: Make the muffin batter

First, whisk collectively your dry components and sugar (which isn’t technically thought-about a dry ingredient though it’s, nicely, dry. It has to do with the truth that sugar turns into liquid within the oven, however that’s a put up for one more day).

Subsequent, individually whisk collectively the remainder of your components aside from the blueberries. Mix the 2 and gently fold every part collectively till the batter is usually, however not utterly mixed (I intention for about 75%, it’s not a precise science, although). Lastly, add your blueberries and gently stir every part collectively till simply mixed and the blueberries are nicely distributed. The batter can be fairly thick, that is regular!

SAM’S TIP: Don’t over-mix! Over-working the batter can depart you with dense, dry, and even crumbly blueberry muffins. By no means use an electrical mixer when making muffins. The explanation I like to recommend including the blueberries on the 75% mark is as a result of it means that you can incorporate the berries with out over-mixing the batter.

Step 2: Bake the Muffins



Divide the blueberry muffin batter evenly right into a paper-lined muffin tin (or use my parchment paper liners). There can be loads of batter, with every liner being stuffed to the brim, that is anticipated! Just lately, I’ve been aiming for additional tall muffins with this blueberry muffin recipe, so I take advantage of all of the batter and divide it into solely 9 of the muffin cups.

Sprinkle the highest of the blueberry muffins with coarse or granulated sugar, if desired (or go fancy and high with my streusel, they’ll simply must bake a bit longer!), and bake till the perimeters are starting to show golden brown and a toothpick inserted within the heart comes out clear or with a number of moist crumbs.



Incessantly Requested Questions

Why do you employ two temperatures in your blueberry muffin recipe?

That is truly one among my key methods to tender, fluffy muffins (additionally utilized in my banana muffins).
Beginning your muffin batter off on a better temperature permits the blueberry muffins to rise good and tall, then dropping the temperature permits  the interiors of your muffins to complete cooking with out drying out, preserving the facilities good, gentle, and fluffy.

Is that this recipe totally different than it was once?

Sure. I initially mirrored my blueberry muffin recipe nearly precisely after my chocolate chip muffins. Over time, I made a decision the blueberries deserved a extra distinct muffin base and so it has been modified. In case you are searching for the unique recipe, it’s not misplaced! Merely head over to my fundamental muffin recipe and add 1 1/2 cups blueberries. It’s the identical factor, and nonetheless a scrumptious recipe, although I choose the brand new one right here.

How can I get actually taller, fluffy muffin tops?

This recipe is written to yield 12 classically sized (not over-sized), fluffy muffins. Nevertheless, for even taller muffin tops you are able to do two further small issues:
1) Let the batter relaxation. Let the muffin batter relaxation for 30-60 minutes earlier than baking the muffins. You are able to do this earlier than or after scooping it into the muffin cups. The batter thickens because it sits and can rise extra this manner.
2) Make fewer blueberry muffins. Divide the muffin batter into simply 9 muffin cups as an alternative of 12. They’ll be tremendous full, they usually’ll bake up good and tall.



Extra Methods to Use Blueberries

Enjoy!

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• Preheat oven to 425 (215C) and line a 12 count muffin tin with paper liners.

• In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, salt.

  1 ¾ cup (220 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt

• In a separate bowl whisk together butter and canola oil. Add egg and vanilla. Stir in sour cream until thoroughly combined.

  ¼ cup (60 ml) unsalted butter, ¼ cup (60 ml) avocado oil or vegetable oil or canola oil, 1 large egg, 1 teaspoon vanilla extract, 1 cup (240 g) sour cream

• Add wet ingredients to dry and gently fold together with a spatula until mostly combined. Once the batter is about 75% combined, add the blueberries and fold them in as well until batter is completely combined (don’t over-mix!).

  1 ¾ cup (245 g) blueberries

• Evenly divide muffin batter into prepared tin (liners will be most of the way full) and sprinkle tops with sugar, if using.

  Coarse sugar for sprinkling

• Transfer to 425F (215C) preheated oven and bake for 8 minutes. After 8 minutes reduce the oven temperature to 350F (175C) without opening the oven door and then continue to bake another 10-12 minutes or until the tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs (if you used frozen berries, your muffins may need a few minutes longer, start checking them at 13 minutes).

• Allow to cool 10 minutes in muffin tin then gently remove from pan (I like to use a butter knife to gently pry the muffin out of the tin, remember the pan may still be hot and muffins are fragile when they are warm!) and allow to cool completely on a cooling rack (otherwise muffin bottoms may become soggy).

• Enjoy!

Storing
Store blueberry muffins in an airtight container at room temperature for up to 2 days. Muffins may also be frozen for several months. Refrigerating will dry out the muffins and I do not recommend it.
For extra tall muffin tops:
Divide the batter evenly into just 9 muffin cavities instead of all 12. The muffins typically need about 2-3 additional minutes to bake (add this to the end of the second bake time).
Making as jumbo muffins (in a jumbo tin):
Divide batter evenly into a 6-count jumbo muffin tin. Bake on 425F (220C) for 8 minutes then reduce the oven temperature to 350F (175C) (do not open oven door) and bake another 13-15 minutes or until tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Making as mini muffins:
Divide into mini muffin tin. Bake on 375F (190C) (you will not change the temperature) until light golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs, approximately 11-13 minutes. You will get at least 24 muffins.

Serving: 1muffin | Calories: 267kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 165mg | Potassium: 138mg | Fiber: 1g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe updated in Jan 2026 to include more helpful photos and information, recipe unchanged from 2021.