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).
“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.
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.
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 1/2 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!
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!
The Best Blueberry Muffins
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 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk room temperature preferred -- please see note for buttermilk substitute (120ml)
- 1 3/4 cup all-purpose flour (220g)
- 1 Tablespoon corn starch (cornflour UK)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 1/2 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
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 3/4 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 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
- Allow to cool and enjoy!
Notes
Nutrition
Recipe originally published 02/15/2017
Laurie says
I recently made your chocolate chip muffins and everyone raved about them! Could you make these blueberry muffins in a mini muffin pan? Thank you!
Sam says
Hi Laurie! I am so glad everyone enjoyed the muffins so much! They would work perfectly fine in a mini muffin tin, but I’m not sure what a bake time would be on them. 🙂
Marissa F says
Just made these today and they are DELICIOUS! So light and fluffy and the buttermilk really takes it to the best level.
Sam says
I am so glad you enjoyed the muffins so much, Marissa! 🙂
Dolores cahill says
The. Best blueberry muffins I’ve ever made! I have a type 1 diabetic grand- daughter and need to consider alternating the granulated sugar. If I try monk fruit powder , will it work?
Sugar Spun Run says
I am so glad that you enjoyed the muffins, Dolores! Unfortunately, I am not familiar with baking sugar-free or using sugar substitutes. Maybe someone else who has tried this recipe and has used a sugar substitute will chime in. 🙂
Soo says
This is my first time baking blueberry muffin and it turned up to be awesome.. My family loves it so much! Thanks for your simple and easy, yet super yummy recipe
Sugar Spun Run says
I am so glad that you enjoyed them, Soo! Thanks for trying my recipe and for commenting. 🙂
Amanda Lee says
The recipe is really good! I tried it for the first time and the muffins came out very nicely. Thank you for sharing your recipe! (: <3
I have 2 questions though. After mixing in the liquid ingredients, is it advisable to use an electronic mixer. I did and the results turned out fine. I was just wondering if it would be better if I had mixed by hand instead.
Also, after I folded in the dry ingredients I noticed lumps in the batter. May I ask if this is normal? And is that why the recipe requires us to let there batter sit for 15minutes? Thanks so much! (:
Sam says
I am so happy to hear you enjoyed, thank you so much for commenting! I generally don’t recommend mixing with an electric mixer (not for combining the wet and dry ingredients, anyway) with muffins. Unfortunately it’s very easy to over-mix muffin batter, which can make the muffins denser and drier than they really should be. Some lumps in the batter are totally normal, if you watch my video at the top of the recipe I’m sure you’ll notice some in my batter, too.
I recommend letting the batter sit because it helps to give the muffins a little extra lift, I talk more about this in my bakery style chocolate chip muffin post. I hope that helps!
Amanda Lee says
Thanks for sharing Sam, that surely helped in clearing my doubts! (:
Sugar Spun Run says
You are welcome, Amanda. 🙂
Rohini Sciacqua says
I just made these. I made the chocolate chip version a few days before and the family raved about them so I had fresh blueberries on hand and decided to try these. I even made my own paper liners using your video. All I can say is “wow!” Your instructions are easy to follow with minimal ingredients and the results are spectacular. Better than a bakery or restaurant and so special because you made them yourself. I’m hooked! Thank you so much.
Sugar Spun Run says
I am so glad that they came out perfectly and you loved them, Rohini! Thanks for trying my recipe and for commenting. 🙂
Jenifer Gill says
Made these for my husband and nephew. HUGE hit! They are light, with a slightly crisp top. I highly recommend!
Sam says
I am so glad everyone enjoyed the muffins, Jenifer! 🙂
Shetonya says
I’ve made this recipe 3 times, my family loves them! I have it memorized! Do you have any suggestions on how to store the muffins so the tops stay crunchy?
Sam says
The best way to store them is in an air tight container. I’m not sure if you will be able to keep the top oven fresh crunchy, but it shouldn’t turn soggy. 🙂
Nikki says
Thanks for the recipe! We are making it tomorrow after we get our fresh Florida blueberries from a local farm!
Sam says
I hope you love the muffins, Nikki! 🙂
Ayesha Rahman says
This recipe is super good. I tried for the first time and they turned out really good. My family loved it. Thanks for the recipe 😊
Sugar Spun Run says
I am so glad that everyone enjoyed it, Ayesha! Thank you so much for trying my recipe and for commenting. 🙂
Lyn says
I love this recipe. I used fresh blueberries. The muffins came out really good, actually they are great. I now have supply in the freezer for my husband.
Thank you!!!
Sugar Spun Run says
I am so glad that you enjoyed the blueberry muffins, Lyn! Thanks for trying my recipe. 🙂
Marina says
This is so good my brothers and sisters love it thanks for this recipe 🙂
Sugar Spun Run says
I am so glad that siblings enjoyed the Blueberry Muffins! Thank you for commenting. 🙂
James Kurtz says
Again just like your banana muffin recipe the blueberry muffins were great. I made one mistake I used baking soda and not baking power. They still turned out great. Thank you again for a great and simple recipe.
Sugar Spun Run says
Thank you so much, James! I am glad that you enjoyed both the banana and blueberry muffin recipes. I appreciate the feedback! 🙂
Shannon Boydston says
6 stars!! Sam your recipes are spot on always ! Ive made lots and lots of your recipes and they’re all amazing. You’ve helped me step up my cooking/baking game!
🙏
Sam says
Yay! I’m so happy to hear you enjoyed the muffins so much, Shannon! Thank you so much for commenting 🙂