These blueberry muffins are SO easy to make and probably the best muffins you’ve ever tasted. They’re soft and tender and packed with fresh blueberries!
You know what I love most about these blueberry muffins? Well, other than the fact that they’re beautifully soft and moist and tender and amazingly delicious, what I love is that they’re basically dessert that you can eat for breakfast.
Bring on the delicious comforting carbs!
And these muffins are SO easy to make that there is very little standing between you and these muffins. If you have a craving, well go on with your bad self. These can be ready in a jiff!
And if you love dessert for breakfast then also check out our fabulous homemade pancakes, blueberry pancakes, banana muffins and chocolate chip muffins!
How To Make Blueberry Muffins
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white and brown sugar, baking powder, baking soda and salt. Mix together.
- Mix up some homemade buttermilk by adding 1 Tbsp of lemon juice to a measuring jug and then adding room temperature milk up to the 1 cup line. Let it curdle into buttermilk.
- Add eggs, melted butter, oil and vanilla extract to the buttermilk and whisk the wet ingredients together until combined.
- Pour the wet ingredients in with the dry and mix into a thick batter. Be very careful not to overmix.
- Add fresh blueberries and fold them into your batter.
- Spray a muffin tray with non-stick spray and divide the batter evenly among the muffin partitions. Top each muffin with a few blueberries.
- Place them into the oven at 390°F for 5 minutes and then turn the temperature down to 350°F and bake for a further 15 minutes.
- Allow the muffins to cool in the tray for a few minutes before removing them and placing them onto a wire cooling rack to cool completely.
Recipe Tips
Baking Powder and Baking Soda. These muffins are large and have an awesome muffin top. This comes from a wonderful rise that is achieved from using both baking powder and baking soda. The baking soda also reacts with the acid from the buttermilk and this helps give it a great rise.
A Thick Batter: A thick batter is a good thing when it comes to muffins and this batter is super thick. This helps prevent the blueberries from just sinking to the bottom.
Homemade Buttermilk: We used a homemade buttermilk for this which is just lemon juice + milk (room temp) and letting it curdle. But you can also use regular buttermilk if you happen to have some on hand. We have tested this recipe with both.
Melted Butter and Oil: We use both butter and oil in these muffins which provides great flavor as well as moisture.
Divide the batter evenly: Try to get a similar number of blueberries per muffin – of course this doesn’t need to be exact at all, but just try to be aware of it as you divide the batter. You don’t want one muffin to have a ton of blueberries and another to have zero.
Don’t Overmix. This is really important in this recipe as we need these muffins to have awesome rise. If you overmix the batter it can result in muffins that don’t rise as well. So you want to mix the batter very minimally until just mixed.
Bake for 5 minutes at a high temperature and then reduce it. We start off baking these muffins at 390°F for the first five minutes to create a really beautiful high muffin top. Then we reduce the temperature to 350°F for the remainder of the baking time. An oven thermometer can be super handy to ensure your oven is reaching the temperatures it is supposed to.
Fresh Blueberries or Frozen?
This recipe uses fresh blueberries but frozen blueberries will also work. You can just add them to the batter while they’re still frozen, there’s no need to thaw them first.
Storing and Freezing
Muffins are really at their best on the day of baking and the next day. That being said, they do keep for around 3 days in an airtight container at room temperature. A quick 10 to 15 seconds in the microwave does wonders too. But you’ll love that freshly baked muffin the most.
They can also be frozen, let them cool completely before freezing and then thaw in the fridge.
More Breakfast Recipes
- Perfect Homemade Pancakes
- Crepes Recipe
- Banana Muffins
- Chocolate Chip Muffins
- Zucchini Muffins
- Triple Chocolate Muffins
Blueberry Muffins
Ingredients
- 3 cups All Purpose Flour Measured Correctly*
- 1 cup White Granulated Sugar
- 2 Tbsp Light Brown Sugar
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 cup Homemade Buttermilk
- 2 Large Eggs
- ¼ cup Butter Melted
- ¼ cup Canola Oil
- 2 tsp Vanilla Extract
- 2 cups Fresh Blueberries Divided
Instructions
- Preheat the oven to 390°F (200°C) and spray a muffin tray with non-stick spray.
- Sift the all purpose flour into a mixing bowl and add the white and brown sugar, baking powder, baking soda and salt.
- Mix up the homemade buttermilk by adding 1 Tbsp of lemon juice to a measuring jug and then adding room temperature milk up to the 1 cup (240ml) line. Let it curdle into buttermilk.
- Add eggs, melted butter, oil and vanilla extract to the buttermilk and whisk the wet ingredients together until combined.
- Pour the wet ingredients in with the dry and mix into a thick batter. Be very careful not to overmix.
- Add 1 and ½ cups (187g) fresh blueberries to the batter and fold them in.
- Divide the batter evenly among the muffin partitions on your prepared muffin tray. Top the muffins with the remaining ½ cup (63g) of fresh blueberries.
- Place them into the oven and bake at 390°F for 5 minutes. Then turn the temperature down to 350°F and bake for a further 15 minutes until lightly browned on top and a toothpick inserted into one of the muffins comes out clean.
- Allow the muffins to cool in the tray for a few minutes before removing them and placing them onto a wire cooling rack to cool completely.
Video
Notes
- Measure the flour correctly using the spoon and level method. Spoon the flour into a measuring cup and then level off the top with a spoon. Don’t scoop the flour and don’t pack it into the cup. Alternatively weigh it on a food scale. Click ‘metric’ below the ingredients list to the get the correct weight in grams.
- Buttermilk: We used a homemade buttermilk for this which is just lemon juice + milk (room temp) and let it curdle. But you can use regular buttermilk if you happen to have some on hand. We have tested this recipe with both.
- Divide the batter evenly: Try to divide the batter evenly so you get a similar number of blueberries per muffin – it doesn’t need to be exact at all (of course), but just try to be aware of it as you divide the batter. You don’t want one muffin to have a ton of blueberries and another to have zero.
- Fresh or Frozen: We used fresh blueberries in these muffins but frozen also works. There is no need to thaw them first.
- Don’t Overmix. This is really important in this recipe as we need these muffins to have awesome rise. If you overmix the batter it can result in muffins that don’t rise as well. So you want to mix the batter very minimally until just mixed.
- Bake for 5 minutes at a high temperature and then reduce it. We start off baking these muffins at 390°F for the first five minutes to create a really beautiful high muffin top. Then we reduce the temperature to 350°F for the remainder of the baking time.
- Muffins are at their best on the day of baking. They do keep for around 3 days in an airtight container at room temperature but they are at their ultimate best on the day of baking. They are still pretty good on day 2 though and a quick 10-15 second stint in the microwave can do wonders to make them pretty delicious on day 3 as well.
These are delicious! I loved how they don’t have a lot of oil but they’re so soft and moist. Will definitely make again.
So glad you enjoyed them Chloe! Thanks for posting!