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!
Video
Notes
Nutrition
Recipe originally published 02/15/2017
Cindy says
Blueberry muffins were amazing.I thought they needed a little more sugar or could be just me.Still couldn’t ask for a better recipe! Also made your chocolate chip banana bread and loved it!Thank You.
Sam says
So happy to hear you enjoyed, Cindy! Thank you for commenting 🙂
Julie Amstutz says
i was wondering. After mixing, if I put the batter in the muffin pan and then let set for 15 min will the outcome be the same as mixing, let set in bowl and then placing in the muffin pans.
Sam says
Hi Julie. I think that would be just fine. 🙂
Debra says
The snow is finally here in the northwest. Ive been saving ur emails, I plan on making 4 including these muffins! I never seem to have unsalted butter – can I use saltwd? I LOVE ur videos! I will post after each recipe! Ty Sam
Sam says
Hi Debra! I hope you love everything you try! For this recipe it will be ok to use salted butter. If you ever have a question on substituting salted for unsalted butter, I have an article that tells you how to make that substitution. 🙂
Debra says
Thank you for the tip! I will keep this handy when out of unsalted butter. Your quick response is awesome!
Jill says
Just made this for the hubby and he loves it!! These muffins are so goooood!!!!
Sam says
I am so glad everyone enjoyed them, Jill! 🙂
Stacy says
Yum! Love the sugared tops 😛
Sam says
I am so glad you enjoyed them, Stacy! 🙂
Vivian says
Another WINNER! Loved the flavor, texture, and the rise on the babies!
Sam says
So happy to hear they were such a hit! Thank you for commenting, Vivian! 🙂
Lillian Aman Nedeau says
Just made these muffins with wild blueberries. So delicious!
Sam says
I am so glad you enjoyed them Lillian! 😃
Kristie says
Yum! Yum!! My 14 month old LOVES these! And so does her Mommy! Great recipe! Quick question- do these need to be refrigerated? Wasn’t sure, since they have egg and egg whites.
Thanks! We love your site!!
Sam says
Hi Kristie! They do not need to be refrigerated. 😃
eric says
Made mine today as well….wow, a very very good recipe, I used fresh North Carolina Blueberries! Outstanding recipe.
Thank you,
Eric
Sam says
So glad you enjoyed, Eric!! Thank you for commenting 🙂
Briana says
Do you put the blueberries in frozen or thaw them before adding to the batter?
Sam says
Frozen 🙂
ericsson williams says
Hi, what could I use in place of the corn starch?
Sam says
If you are in the UK it would be called cornflour, but I wouldn’t recommend a substitute, the cornstarch makes them nice and soft
gerard paterno says
First off I have a new job and am surrounded by ladies. I have made 2 of your recipes so far and have risen to the top of popularity thanks to you. For this recipe what would I do different if I wanted to make mini muffins or mini blueberry muffin loaves?
Sam says
I haven’t made them as mini loaves so I’m not sure how they would turn out, but you could definitely use a mini muffin tin to make them mini, they will just need less time to bake — I’d start checking around 14 minutes or so. Enjoy!
Pam Kumher says
I substituted blackberries for the blueberries. YUM! Came out GREAT! Even my mom was impressed with the texture.
Add your website to the recipe so I know where to go to find more after I have printed and filed it.
Sam says
So glad you enjoyed! And YES, wow I need to do that, thank you!
Jackie says
Made these today. The best. My husband loves them