• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Pastries
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    You are here: Home / Breakfast / The Best Blueberry Muffins (with Video!)

    The Best Blueberry Muffins (with Video!)

    July 30, 2018 By Sam 111 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    The Best Blueberry Muffins

    Soft and fluffy muffins with hints of vanilla packed full of sweet plump blueberries and slightly sugared tops, these are the BEST blueberry muffins, and they’re made completely from scratch! 

    Today’s post is packed full of tips for getting the fluffiest muffins with bakery-style tops, and even includes a video of how I make these muffins in my own kitchen (see video at the bottom of the post just below the recipe).

    Freshly baked blueberry muffin

    “I need a recipe for a good blueberry muffin”.

    Can I start by saying how much I love it when I get recipe requests?

    The request has come to me through e-mail, through the comments section, from social media, and from the mouths of family members, and today I am happy to oblige (plus it’s a great way to continue my blueberry recipe streak… have you tried my blueberry cobbler yet?!).

    Over a year and a half ago I developed the perfect (in my opinion, anyway, though many of you have agreed in the comments!) muffin recipe base and I shared that on the blog in the form of my chocolate chip muffins.

    Since then, that recipe has received rave reviews and I’ve adapted the recipe for my banana muffins, which are probably the most popular on my whole blog.

    Adding blueberries to muffin batter

    So, if today’s blueberry muffin recipe sounds a little familiar to you, that’s because the basic foundation of it, as well as much of the technique, comes from my previous muffin recipes. It’s a solid, tested, and proven (over and over again) recipe, so I think you’ll love it just as much with today’s blueberry muffins.

    If you haven’t tried those recipes before, I’ll cover the most important tips and tricks below. Plus, I’ve included a video just below the recipe showing exactly how I make these in my own kitchen.

    Blueberry muffin batter portioned into a muffin tin

    Why I Bake My Muffins on 2 Different Temperatures

    As with my other muffin recipes, I start by baking my blueberry muffins on a high temperature (425F) and then drop the temperature (to 350F) halfway through baking. It is very important that you do not open the oven door when you drop the temperature, as opening the door allows a lot of heat to escape (hopefully you’re better than I am about remembering this part!).

    Starting your muffin batter off on a higher temperature allows the muffin batter to begin to rise and then dropping the temperature allows  the interiors of your muffins to finish cooking without drying out, keeping the centers nice, soft, and fluffy.

    Can I use Frozen Blueberries to Make Blueberry Muffins?

    Yes! This recipe works well with 1 ½ cups of either fresh or frozen blueberries! If you do use frozen berries you should add them to the batter while they are still frozen — no need to thaw.

    One word of caution: I’ve found that using “wild” frozen blueberries can cause bright purple streaks in your muffin batter! If your batter ends up vibrantly streaked, your muffins will still taste just as good, the color will just be a little different!

    Blueberry muffin with a bite out of it

    Anyway, how is your Monday going so far?

    How to Make Blueberry Muffins

    Please see below the recipe for a video on how I make these Blueberry Muffins at home! If you enjoy watching these videos, please consider subscribing to my YouTube channel!

    Blueberry Muffin

    The Best Blueberry Muffins

    Soft and fluffy, studded with sweet plump blueberries and slightly sugared tops, these are my favorite blueberry muffins. 
    4.97 from 28 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Rising Time: 30 minutes
    Total Time: 33 minutes
    Servings: 12 muffins
    Calories: 233kcal
    Author: Sam Merritt

    Ingredients

    • 4 Tablespoons unsalted butter melted (57g)
    • ¼ cup canola oil may substitute vegetable oil (60ml)
    • 1 cup sugar (200g) (granulated sugar)
    • 1 large egg + 1 egg white room temperature preferred
    • 1 ½ teaspoons vanilla extract
    • ½ cup buttermilk room temperature preferred -- please see note for buttermilk substitute (120ml)
    • 1 ¾ cup all-purpose flour (220g)
    • 1 Tablespoon corn starch (cornflour UK)
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 ½ cup blueberries (210g) I use frozen -- if you use frozen "wild" blueberries the color will bleed and you'll have purple-swirled muffins. Not a bad thing, just a heads up! 😉
    • additional coarse sugar (or regular granulated) for sprinkling on top
    Prevent your screen from going dark

    Instructions

    • Combine the melted butter and canola oil in a large bowl. Stir well.
    • Add sugar and stir to combine. 
    • Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined.
    • Add buttermilk and stir again.
    • In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
    • Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix. Once about half of the dry ingredients have been combined, add in blueberries and continue to fold in to batter until just combined.
    • Cover bowl with a dry towel and allow batter to rest for 15 minutes**
    • Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
    • Once oven has preheated, portion batter into prepared tin, filling each liner at least ¾ of the way full.
    • Sprinkle tops generously with sugar and place muffin tin in preheated oven.
    • Bake on 425F (215C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
    • Allow to cool and enjoy!

    Notes

    *If you don't happen to have buttermilk, you can use this buttermilk substitute.
    **This is optional, it helps give the muffin tops a higher rise but you can certainly put them straight in the oven without waiting and they'll still taste delicious.  Ideally you would let the batter set at least one hour, but I found 15 minutes gives me a decent rise (the muffins in the photographs were allowed 15 minutes) while still not dragging out the process too much.  

    Nutrition

    Serving: 1muffin | Calories: 233kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 115mg | Potassium: 123mg | Fiber: 1g | Sugar: 19g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Recipe originally published 02/15/2017

    Previous Post: « Peanut Butter Oatmeal Cookies (with Video!)
    Next Post: Ice Cream Cone Cupcakes »

    Reader Interactions

    Comments

    1. Thess

      April 18, 2021 at 7:41 am

      5 stars
      Tried baking them twice and each time is such a big hit with my family ❤️ they love this!!!! The thing is, i cant get the same serving sizes per muffin. Approx how many gms/oz is per muffin?

      Reply
      • Sam

        April 18, 2021 at 9:57 pm

        Hi Thess! I honestly have never measured it like that.

        Reply
    2. Cindy

      April 17, 2021 at 9:48 am

      Hi Sam! I always love your recipes. I’m getting the ingredients for these blueberry muffins ready as I type and can’t wait to try them. I’m just curious why some of your muffin recipes uses corn starch like this one, but some others don’t use corn starch (like the banana muffins which is a family favorite). I’m going to make the blueberry muffins exactly as you have in the recipe. I’m just curious about the difference and wonder if you have made these blueberry muffins like how you make the banana ones (another difference I noticed was mixing white sugar and light brown sugar in the banana muffin). Thanks! 🙂

      Reply
      • Sam

        April 18, 2021 at 10:18 pm

        Hi Cindy! Each recipe is designed with to work best with the fruits that are being added. The bananas will add more moisture so there are some alterations needed.

        Reply
    3. Melissa Polak

      April 15, 2021 at 8:24 am

      I love …. love … love these muffins ….. Can you substitute raspberries in this recipe?

      Reply
      • Sam

        April 15, 2021 at 9:38 pm

        Hi Melissa! Raspberries could work here, but they aren’t quite as firm as blueberries so they may bleed in the batter a little bit more. 🙂

        Reply
    4. Kim

      April 10, 2021 at 9:00 pm

      I would like to use this recipe for mini blueberry muffins for a bridal shower. What do you suggest for any changes to the recipe?

      Reply
      • Sam

        April 11, 2021 at 9:50 pm

        Hi Kim! You would just need to adjust the bake time. 🙂

        Reply
    5. Kim

      April 09, 2021 at 6:51 pm

      Can I use this recipe for a mini blueberry muffin? Wanted to make them for a bridal shower

      Reply
      • Sam

        April 11, 2021 at 9:37 pm

        Hi Kim! That will work just fine. 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of yellow cake with chocolate icing on white plate

    The Best Vanilla Cake Recipe

    stack of 5 chocolate chip cookies

    The WORST Chocolate Chip Cookies

    Spring Recipes!

    Deviled eggs

    Million Dollar Deviled Eggs

    Carrot cake slice

    The Best Carrot Cake Recipe (with Video)

    Carrot cake cupcake with white frosting on a plate

    Carrot Cake Cupcakes

    pink strawberry cake on white plate

    Strawberry Cake

    Slice of hummingbird cake on a plate

    Hummingbird Cake

    Easter egg candy

    Old Fashioned Easter Egg Candy

    NEVER MISS A RECIPE!

    Subscribe and receive a
    FREE E-BOOK

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    © 2020 Sugar Spun Run. All Rights Reserved

    Subscribe To My Newsletter!