Blueberry Muffins
If you’re on the hunt for a foolproof recipe for blueberry muffins, you’ve landed in the right place! These muffins are soft, fluffy, and packed with juicy blueberries in every bite. Whether you’re planning a quick breakfast, a brunch treat, or a snack, these muffins are perfect for any occasion.
In this post, you’ll find a detailed recipe with step-by-step instructions, images, and a video tutorial to guide you through the process. Let’s dive into the delicious world of blueberry muffins!
Why You’ll Love These Blueberry Muffins
- Customizable: Make them your own by adding a streusel topping or a hint of lemon zest.
- Quick and Easy: Ready in less than 30 minutes, they’re perfect for busy mornings.
- Moist and Flavorful: Thanks to buttermilk and fresh blueberries, these muffins are soft and packed with natural sweetness.
Ingredients for Blueberry Muffins
Here’s what you’ll need to make these mouthwatering muffins:
- Blueberries – I have used fresh blueberries in this recipe, but you can use frozen and get the same results. When using fresh blueberries, taste them first; some can be too sour. When using frozen blueberries, do not thaw them, or they will bleed in the batter, and the muffins will come out soggy.
- Cooking oil – Use any flavorless cooking oil. You can also mix melted butter with cooking oil.
- Egg – One large egg to help the muffins rise and get tender crumps.
- Flour – I have used all-purpose flour, but since this is a muffin recipe, you can go for half all-purpose and half whole wheat flour. Keep in mind that the texture would change a little if you mixed both flours.
- Buttermilk – Baking soda reacts with buttermilk and helps the muffin rises, even more, creating that beautiful dome. If you don’t have buttermilk, take out one tablespoon from ¾ cup of milk, replace it with white vinegar, mix, leave it aside for 5 minutes, and then use it in the recipe.
- Cornstarch – I use it to coat the blueberries and prevent them from sinking to the bottom. I find that using cornstarch gives better results than using flour to coat the berries.
Step-by-Step Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners and set aside.
Step 2: Coat the Blueberries
- Toss the fresh blueberries with cornstarch in a small bowl until evenly coated. This helps prevent them from sinking to the bottom during baking.
Step 3: Mix Wet Ingredients
- In a large mixing bowl, whisk together the egg, oil, vanilla, and buttermilk until smooth. Add the sugar and whisk until fully combined.
Step 4: Add Dry Ingredients
- Sift in the all-purpose flour, baking powder, baking soda, and a pinch of salt. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
Step 5: Fold in Blueberries
- Gently fold in the cornstarch-coated blueberries for an even distribution.
Step 6: Fill and Bake
- Scoop the batter evenly into the muffin liners, filling each about ¾ full.
- Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Enjoy
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
Tips for Perfect Blueberry Muffins
- Fresh vs. Frozen Blueberries: Fresh blueberries are ideal, but if using frozen, do not thaw them to avoid excess moisture.
- Don’t Overmix: Overmixing can lead to dense muffins. Stir until just combined.
- Room Temperature Ingredients: This ensures even mixing and a smoother batter.
- Taste the blueberries before buying; if possible, some berries are too sour.
Frequently Asked Questions
Yes! Substitute the buttermilk with almond milk mixed with 1 teaspoon of vinegar or lemon juice.
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze them for up to 3 months.
Absolutely! Mix 2 tablespoons of butter, 3 tablespoons of flour, and 3 tablespoons of sugar for a crumbly topping to sprinkle over the batter before baking.
Why This Recipe Stands Out
These easy blueberry muffins are a breakfast classic for a reason. With their golden tops, fluffy interiors, and pockets of sweet, juicy blueberries, they’re a treat everyone will adore. The step-by-step tutorial and video make it easy for bakers of any skill level to achieve perfect results.
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⭐PLEASE RATE AND REVIEW
If you have tried this Blueberry Muffins recipe and liked it, please give it a 5-star rating and comment below about your experience!
Blueberry Muffins Recipe
Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ¾ cup buttermilk
- ¼ cup oil
- 1 large egg
- 1 teaspoon vanilla
- 7 tablespoon sugar
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
Instructions
- Pre-heat oven to 375F/190C. Place muffin liners in muffin tin. Keep aside.
- In a small bowl, gently mix the blueberries with cornstarch until the blueberries are coated well. Keep aside.
- In a mixing bowl, add the egg, oil, vanilla, and buttermilk. Mix until combined.
- Add the sugar and mix well.
- Sift in the flour with baking powder, baking soda, and salt. Mix gently, then add the blueberries and gently fold into the batter.
- Scoop the batter in muffin liners. This batter will make 8 to 9 medium size muffins.
- Bake for 15 to 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Video
Notes
- Taste the blueberries before buying.
- Preheat the oven before baking.
- Do not overbeat or whisk after adding the flour.
- Bring the ingredients to room temperature.
- Do not thaw frozen blueberries or they will bleed in the batter.
- This post was previously published in 2016. I have edited the post and added more information and new images.
These look so cute and delish ♥
Thank you Summer <3
Love the tender crumb and blueberry here…another excellent creation, Muna.
Thanks for the kind comment Angie and I’m glad that you liked it 🙂
These look delicious! I wish buttermilk was available where I live, because then I’d totally do this.
Hi Camilla, thanks for stopping by, and you can still make these muffins by making homemade buttermilk in a minute. Add two tablespoon white vinegar to 3/4 cup milk leave it aside for one minute or two, then use it as buttermilk. hope this helped 🙂