Dessert

Moist Blueberry Muffins Recipe

ByElara Stone November 19, 2025November 19, 2025

Introduction

These moist blueberry muffins are a perfect treat for breakfast or an afternoon snack. Bursting with fresh blueberries and tender crumb, they are easy to make and sure to please the whole family.

The image shows several golden brown muffins with dark blueberry spots baked in a black muffin tray. One central muffin is slightly lifted out of its white paper liner, showing a soft and moist texture inside with blueberries embedded throughout. The muffins have a slightly cracked top with a rough texture, and the black muffin tray has round slots with some empty spaces visible. The whole scene is set on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups plain flour (all-purpose flour)
3 tsp baking powder
1 tsp baking soda (substitute with extra 3 tsp baking powder if preferred)
1 cup white sugar (caster, granulated, or superfine)
1/4 tsp salt
1 cup buttermilk
60g / 4 tbsp unsalted butter, melted
4 tbsp vegetable oil
2 large eggs, at room temperature, lightly whisked
2 tsp vanilla extract
250g / 8 oz fresh blueberries (about 2 cups)

Instructions

Step 1: Preheat the oven to 200°C/390°F (all oven types) and line a 12-hole muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Step 3: In a separate bowl, whisk the buttermilk, melted butter, vegetable oil, eggs, and vanilla extract until combined.
Step 4: Create a well in the dry ingredients and pour in the wet mixture. Stir gently and no more than 8 times until just combined; some lumps are okay.
Step 5: Fold in most of the blueberries, reserving a few for topping the muffins.
Step 6: Divide the batter evenly into the muffin cases and sprinkle the remaining blueberries on top.
Step 7: Bake for 5 minutes at 200°C/390°F, then reduce the oven temperature to 180°C/350°F.
Step 8: Continue baking for 13 minutes if using a fan oven, or 15 minutes for standard ovens, until a skewer inserted comes out clean.
Step 9: Remove muffins from the tin immediately and transfer to a cooling rack. Enjoy warm or at room temperature.

Tips & Variations

For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tbsp lemon juice, and use dairy-free butter.
Gently fold blueberries to avoid breaking them and turning the batter blue.
Try adding a teaspoon of lemon zest to the batter for a fresh citrus note.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag or container for up to 2 months. To reheat, warm in a microwave for 20-30 seconds or in a toaster oven until heated through.

How to Serve

The image shows a white plate with two blueberry muffins, one whole and one cut in half to reveal the inside. The muffins have a golden-brown outer crust and a soft, fluffy interior with scattered dark blue and purple blueberries throughout. The cut muffin's inside shows a small piece of melted pale yellow butter resting near the center among the blueberries. A few loose blueberries are placed on the plate and wooden table around the muffins. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries directly from the freezer. Do not thaw them first to prevent the batter from getting too wet; fold them in gently to keep the color from bleeding excessively.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.