Blueberry Muffins

Soft, fluffy, and bursting with blueberries

These Blueberry Muffins are tall, tender, and filled with juicy blueberries in every bite. With a lightly crisp top and a moist, fluffy crumb, they’re perfect for breakfast, brunch, or an anytime snack. This recipe is simple to make with pantry staples and delivers consistent, bakery-quality results every time.

Ingredients (Makes 12 muffins)

Dry Ingredients

2 cups (250 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

½ cup (120 ml) vegetable oil or melted butter
½ cup (120 ml) milk or buttermilk
2 large eggs, room temperature
1 tsp vanilla extract

Add-Ins

1½ cups fresh or frozen blueberries (do not thaw if frozen)
1 tbsp flour (for tossing blueberries)

Instructions

Step 1: Preheat & Prepare

Preheat oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners or grease well.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk oil (or butter), milk, eggs, and vanilla until smooth.

Step 4: Combine

Pour wet ingredients into dry ingredients. Gently fold until just combined—do not overmix. A few lumps are fine.

Toss blueberries with 1 tablespoon flour and fold them gently into the batter.

Step 5: Fill & Bake

Divide batter evenly among muffin cups, filling almost to the top.

Bake at 200°C (400°F) for 5 minutes, then reduce oven temperature to 180°C (350°F) and continue baking for 13–15 minutes, until tops are golden and a toothpick inserted comes out clean.

Step 6: Cool

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Tips for Bakery-Style Muffins

High starting temperature helps create tall domes
Do not overmix to keep muffins light
Toss blueberries in flour to prevent sinking
Room-temperature eggs blend better

Variations

Lemon Blueberry: add zest of 1 lemon
Blueberry Streusel: top with crumb topping before baking
Whole Wheat: replace half the flour with whole wheat
Gluten-Free: use a 1:1 gluten-free flour blend

Serving Suggestions

Enjoy:

Warm with butter
With coffee or tea
As a grab-and-go breakfast
Lightly toasted the next day

Storage & Freezing

Store at room temperature for 2 days
Refrigerate for up to 5 days
Freeze for up to 3 months

Why This Recipe Works

Balanced moisture for a soft crumb
Proper leavening for rise
Simple technique with consistent results
Adaptable to many flavors

Final Thoughts

These Blueberry Muffins are everything a muffin should be—soft, fluffy, and generously packed with blueberries. Whether you’re baking for family, guests, or meal prep, this is a recipe you’ll use again and again.