Moist and Fluffy Blueberry Muffins
These Moist and Fluffy Blueberry Muffins are bakery-style treats that are soft, tender, and bursting with juicy blueberries. With a perfect balance of butter, oil, and buttermilk, these muffins stay moist for days. Whether you're looking for a delicious breakfast, snack, or brunch staple, this easy recipe guarantees the best blueberry muffins ever—every time!
Equipment
- Muffin tin (12-cup standard size)
- Paper muffin liners (optional but recommended)
- Mixing bowls (one for dry ingredients, one for wet ingredients)
- Whisk (for mixing wet ingredients)
- Spatula (for folding the batter gently)
- Measuring cups & spoons (for accurate ingredient measurements)
- Kitchen scale (optional, but helps for precise flour measurement)
- Toothpick or cake tester (to check muffin doneness)
- Wire cooling rack (to cool muffins properly)
- Oven (preheated to the correct temperature)
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar swap with brown sugar for extra moisture
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk or substitute with yogurt or sour cream
- ½ cup unsalted butter melted (or ¼ cup butter + ¼ cup oil)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups fresh or frozen blueberries do not thaw frozen berries
- 1 tablespoon flour for coating the blueberries
- 2 tablespoons coarse sugar for crunchy muffin tops, optional
Instructions
- Preheat oven to 375°F (190°C).
- Line a muffin tin with liners or lightly grease with butter.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients.
- Stir until just combined; do not overmix.
- Toss blueberries with 1 tbsp of flour (this prevents sinking).
- Gently fold the coated blueberries into the batter.
- Fill muffin cups ¾ full.
- Sprinkle tops with coarse sugar for a crunchy topping (optional).
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Pro Tips for Bakery-Style Muffins:
✔️ Start with a high temperature – Bake at 400°F (204°C) for the first 5 minutes, then reduce to 375°F (190°C). This creates tall muffin tops!
✔️ Don’t overmix – Overmixing leads to dense muffins. Stir just until combined.
✔️ Use room temperature ingredients – This helps everything mix evenly.
✔️ Toss blueberries in flour – Prevents them from sinking to the bottom.
✔️ Storage – Keep muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
✔️ Start with a high temperature – Bake at 400°F (204°C) for the first 5 minutes, then reduce to 375°F (190°C). This creates tall muffin tops!
✔️ Don’t overmix – Overmixing leads to dense muffins. Stir just until combined.
✔️ Use room temperature ingredients – This helps everything mix evenly.
✔️ Toss blueberries in flour – Prevents them from sinking to the bottom.
✔️ Storage – Keep muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.