Ready for a mind-blowing one-bowl Blueberry Muffin Recipe? These blueberry muffins are bursting with flavor and sweet juices from the blueberries. The muffins come out with tender crumbs and have beautiful brown color! Mixing takes 3 to 4 minutes, baking 20 minutes, and you have freshly baked and delicious muffins ready for breakfast! Watch the video and read the tips on using frozen blueberries, storing the muffins, and buttermilk substitutes.
Muffins Vs. cupcakes
I know that both muffins and cupcakes may look the same, but muffins are denser than cupcakes. Also, we add less sugar in muffins than in cupcakes. We don’t frost muffins, but if you want to, no one will stop you!
Cupcakes are smaller in size and have more fat than muffins. Think of muffins the way you think of bread with a chewy texture, and muffins, like today’s blueberry muffins, taste even better when you spread a small amount of butter on them. Like bread, muffins can have nuts in them, and they are great for breakfast.
What you will need to make blueberry 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.
Baking powder and baking soda.
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.
Vanilla – With blueberries, lemon, and vanilla flavoring go hand in hand, so skip the vanilla and use lemon zest instead if you wish.
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.
How to make blueberry muffins
- Preheat the oven, this is an essential step, and it can contribute to ruining your hard work if not taken seriously. Allow the oven to reach the desired temperature before baking the muffins.
- Line the cupcake or muffin pan with liners; it will make it easy to clean later.
- Coat the blueberries with cornstarch and set them aside.
- In a mixing bowl, add the egg, oil, buttermilk, vanilla, and beat until combined.
- Add the sugar and beat or whisk until the sugar dissolves. Sift in the flour, baking powder, baking soda, and salt. Mix gently with a spatula.
- Add the blueberries to the batter and fold gently to prevent the blueberries from bleeding into the batter.
- Fill the cupcake or muffin liners with the batter. Adding two or three berries on top will make the muffins look good after baking.
- Bake the blueberry muffins until a toothpick inserted in the middle of the muffin comes out clean. Place the muffins on a cooling rack and serve with more berries on the side or cut it in half and spread some butter on it.
Tips for making the perfect muffins
- Taste the blueberries before buying; if possible, some berries are too sour.
- Use flavorless oil in this recipe.
- Preheat the oven before baking at least for 20 minutes.
- Do not overbeat or whisk after adding the flour, or you will end up with a tough muffin.
- If you are looking for a tall top muffin like in bakeries, preheat the oven to 200C/400F. And bake the muffins for 7 minutes, then reduce the heat to 180C/350F and continue baking. The initial high heat the muffin receives will allow it to rise so high quickly and maintain that shape but will not cook the inner part of the muffin; hence, you must reduce the heat after 6 to 7 minutes.
- The ingredients must be at room temperature, this will help the batter come together swiftly, and the muffins will bake evenly.
- When using frozen blueberries, do not thaw them, or they will bleed in the batter, and the muffins will come out soggy.
How to store blueberry muffins
If you want to make a batch, place two layers of parchment paper between each layer of the muffins and at the bottom of the container because the blueberries will release moisture by the second day, and the parchment paper will soak up that extra moisture.
You can place the muffins in an airtight container in a cool place for up to 3 days. Or freeze it by placing the muffins in a Ziploc bag and freeze for up to 3 months.
To thaw frozen muffins, place the muffins in the fridge overnight or microwave for 15 to 20 seconds.
Change it up to your liking
- You can make these blueberry muffins crunchy by adding chopped nuts to the batter.
- Sprinkle the top of the muffins with brown sugar before baking.
- Instead of vanilla, add lemon zest.
- Have a mix of blueberries and butterscotch chips.
More recipes with blueberries
Lemon blueberry buttermilk cake.
Blueberry strawberry butter bars.
Blueberry Muffins Recipe
- 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
- 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.
- 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 🙂