Perfect Blueberry Muffins

blueberry muffin with paper wrapper

Is there anything better than a perfect blueberry muffin? If I could only bake one thing for the rest of my life, it would be a moist, fluffy muffin loaded with bright juicy blueberries. It’s a recipe worth perfecting.

stack of blueberry muffins

what makes a blueberry muffin perfect?

The perfect muffin recipe has to have great flavor and texture, first and foremost. Then it has to be quick and easy to make (no fussy creaming of butter, etc.) It has to be moist, and it has to rise well. A perfect blueberry muffin should be delicious but not too sweet, because it’s not a cupcake. It should be bursting with berries (no blueberry deserts in these muffins.) Speaking of which, we make blueberry muffins all year round, but we make perfect blueberry muffins in summer, when berries are at their best and brightest.

blueberry muffins in a muffin tin

what you’ll need

  • BLUEBERRIES ~ fresh or frozen will work. If you use frozen, do not defrost them first or their juice will bleed into your batter. Large cultivated blueberries will yield extra juicy muffins, but I adore wild Maine blueberries when I can find them. If you rinse your berries, be sure to dry them completely before folding into your batter.
  • FLOUR ~ I use all purpose. If you’d like to go whole grain, I recommend white whole wheat, which is a good choice for muffins and cakes. You could also experiment with part oat flour for a different flavor.
  • SUGAR ~ granulated sugar for the batter and I use a coarse sugar for the tops. If you like the flavor of brown sugar in the batter you can use that. If you want to use regular sugar for the tops, that’s fine.
  • EGGS ~ large, at room temperature. See my post on how to get cold ingredients to room temperature super quickly.
  • OIL ~ use a mild vegetable oil. You can easily substitute melted butter for the oil, both work well.
  • BUTTERMILK ~ cultured buttermilk makes tender muffins. You have other choices here, including sour cream, yogurt, regular milk, or non dairy milks. Each choice will yield slightly different results.
  • VANILLA and ALMOND EXTRACT ~ a teaspoon of each. If you don’t love almond, use more vanilla.
blueberry muffin batter

How to make old fashioned blueberry muffins, step by step

Time needed: 45 minutes.

  1. Combine wet ingredients in a large mixing bowl

    Whisk together oil or melted butter, sugar, eggs, buttermilk and extracts.wet ingredients for blueberry muffins

  2. Combine dry ingredients

    Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.dry ingredients for blueberry muffins

  3. Fold dry ingredients into wet.

    Carefully fold the dry ingredients into the wet ingredients, until no dry flour streaks remain. Folding dry ingredients into wet

  4. Add in the blueberries

    Gently fold in the blueberries, being careful not to crush them.folding blueberries into muffin batter

  5. Fill muffin cups

    Fill each muffin cup almost to the top with batter.blueberry muffin batter in muffin pan

  6. Bake

    Bake for about 30 minutes (for large muffins) or until risen, golden, and a toothpick comes out clean.blueberry muffins, just baked


So there you have it, a blueberry muffin worthy of your time and effort. It’s light yet substantial enough that you won’t need two to satisfy you. They’re super fruity, and pretty enough for entertaining (and gifting!)

blueberry muffin with paper wrapper

blueberry muffins tips and faqs

My secret for easy bakery style muffins?

I use jumbo muffin paper liners in my standard muffin pan. The liners will extend above the cups and provide support. Fill them almost full and you’ll get big fat muffins worthy of your favorite coffee shop.

The right muffin papers for blueberry muffins

I use parchment paper muffin liners because they’re non-stick, so none of your precious muffin gets stuck to the paper.

How to keep blueberries from sinking to the bottom.

Whether your berries sink or swim depends on several factors, including how thick your batter is, and how big your blueberries are. This batter is thick so I don’t have that problem, but for thinner batters, many like to toss the berries in a little flour before folding in.

How to get muffins to rise high.

Make sure your baking powder is fresh. Make sure your oven is preheated. Fill your muffin cups to the top or almost to the top. Let your muffin batter sit at room temperature for anywhere up to an hour for higher rising muffins. This is a little known secret, but it works!

Best way to reheat muffins

If I’m just doing one or two, I love to zap them briefly, like 15-20 seconds, in the microwave. If I’m warming more, I loosely wrap the lot in foil and heat at 325F until warmed, usually about 10 minutes.

Muffins freeze beautifully!

Double wrap the completely cooled muffins first in foil, then in plastic. Use within 3 months.

blueberry muffins on a cooling rack

a perfect muffin is sheer heaven

buttering a blueberry muffin
blueberry muffin with paper wrapper
5 from 23 votes

Perfect Blueberry Muffins

Is there anything better than a perfect blueberry muffin? If I could only bake one thing for the rest of my life, it would be a moist, fluffy muffin loaded with bright juicy blueberries. It's a recipe worth perfecting.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 12 large muffins
Calories 301kcal
Author Sue Moran


  • 1/2 cup mild vegetable oil (you can substitute unsalted butter, melted and slightly cooled)
  • 1 1/4 cup granulated sugar
  • 1 1/4 cups buttermilk (substitute regular milk, alternative milks, yogurt, or thinned down sour cream.)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract (substitute more vanilla if you prefer)
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups blueberries I use heaping cups for extra juicy muffins.


  • Preheat oven to 375F and line a muffin pan with paper liners. Note: for big bakery style muffins I like to use jumbo muffin liners in my standard pan.
  • In a large mixing bowl whisk together the oil (or melted butter,) sugar, buttermilk, eggs, and extracts.
  • In a seperate bowl whisk together the flour, baking powder, baking soda, and salt.
  • Fold the dry ingredients into the wet, mixing until well combined, but don't over mix.
  • Gently fold in the berries.
  • Fill muffin cups to the top and bake for about 30 minutes, or until risen, golden, and a toothpick inserted in the center comes out clean.
  • Enjoy the muffins warm from the oven, or remove them to a rack to cool.

Cook’s notes

If you have the time, let your muffin batter sit on the counter after mixing, for up to an hour. This results in higher rising muffins!


Calories: 301kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 182mg | Potassium: 160mg | Fiber: 1g | Sugar: 25g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    Jolene Wingrath
    June 26, 2022 at 11:59 am

    5 stars
    These were stinkin’ delicious!! I used soured milk (milk with lemon juice), and added a sprinkle of sugar on top. Spot on!! Thank you for providing recipes I know will be great, and are often out of my comfort zone so provide something new.

  • Reply
    Judy Leitch
    May 8, 2022 at 10:08 am

    5 stars
    Very good muffins! Great base for any flavor. Thanks!

  • Reply
    April 13, 2022 at 11:35 am

    5 stars
    I made these a few days ago and they didn’t last very long at ALL! My household is cheering right now as they see me making another batch. This time I was hoping for a slightly denser muffin that reminded me less of white cake. I’m using 2 cups AP flour and a half cup of a nut-blend flour that I happened to have on hands. I couldn’t find my almond flour/meal, but that might be an option next time. Maybe the split of the two flours should be more like half and half. I also wondered if subbing some of the flour for cornmeal would give me the results I’m looking for. Now, mind you, I’m certainly NOT complaining about your original recipe. I’m totally happy to repeat this recipe as MANY times as it takes, and there will never be any wasted muffins in this house! I should consider it my duty to keep trying, don’t you think?

    • Reply
      Sue Moran
      April 13, 2022 at 3:48 pm

      Absolutely ~ I hope everybody plays around with these recipes, for sure. You might try a bit of oat flour, I love that texture.

  • Reply
    February 20, 2022 at 6:53 am

    5 stars
    These are terrific! I substituted for a gluten free attempt. I used 1 Cup almond flour the rest gluten free all purpose flour, coconut sugar and some chopped pecans. Everyone here is raving about them. Thanks Sue!

    • Reply
      Sue Moran
      February 20, 2022 at 1:52 pm

      Great to know they work so well gluten free, thanks Patty!

  • Reply
    January 30, 2022 at 2:06 pm

    5 stars
    These are delicious muffins! I made them this morning and topped with sparkling sugar. I did spray the jumbo liners with Pam with Flour so the liners came off easily. Yummy!

  • Reply
    January 25, 2022 at 7:33 am

    Hello, I would like to try using brown sugar in the muffins. Should I substitute the entire amount of granulated sugar with brown sugar, or should I use half of each? Thank you for sharing your recipes. They always taste wonderful.

    • Reply
      Sue Moran
      January 25, 2022 at 8:51 am

      You can usually substitute brown sugar for white sugar in recipes without much of an issue. I would start with half of each, though, to see how you like it.

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