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Freshly baked moist blueberry muffins on a wooden counter

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

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

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)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Line a muffin tin with liners or lightly grease with butter.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract until smooth.
  5. Gently fold the wet ingredients into the dry ingredients.
  6. Stir until just combined; do not overmix.
  7. Toss blueberries with 1 tbsp of flour (this prevents sinking).
  8. Gently fold the coated blueberries into the batter.
  9. Fill muffin cups ¾ full.
  10. Sprinkle tops with coarse sugar for a crunchy topping (optional).
  11. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  12. 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.