Blueberry Muffins

5 from 3 votes

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!

Prep Time15

Cook Time20

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 303kcal

Author: Alison

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

US Customary - Metric

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.

Nutrition