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 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!
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 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
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
Nutrition
Recipe originally published 02/15/2017
Thess
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?
Sam
Hi Thess! I honestly have never measured it like that.
Cindy
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! 🙂
Sam
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.
Melissa Polak
I love …. love … love these muffins ….. Can you substitute raspberries in this recipe?
Sam
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. 🙂
Kim
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?
Sam
Hi Kim! You would just need to adjust the bake time. 🙂
Kim
Can I use this recipe for a mini blueberry muffin? Wanted to make them for a bridal shower
Sam
Hi Kim! That will work just fine. 🙂