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.
  • BAKING POWDER, BAKING SODA, AND SALT
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

blueberry-licious!

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
Print
5 from 15 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

Ingredients

  • 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.

Instructions

  • 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.
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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!

Nutrition

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 theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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15 Comments

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    Please rate this recipe!




  • Reply
    Sylvie Malloy
    August 19, 2021 at 9:23 am

    Blessings. Do you scoop into liner and then let them sit for the hour or do they remain in mixing bowl?

    • Reply
      Sue Moran
      August 19, 2021 at 10:13 am

      Good question, I’ve done it both ways and it doesn’t seem to matter!

  • Reply
    Julie P
    July 19, 2021 at 2:41 pm

    5 stars
    The only thing better than a perfect homemade blueberry muffin is 2 perfect homemade blueberry muffins!
    These are delicious and super easy to make.
    I used butter in place of oil and milk instead of buttermilk.
    Thanks Sue!

  • Reply
    Sara
    July 19, 2021 at 12:57 pm

    5 stars
    Addition to prior comment….another great find! No question about it. I also had enough batter after filling 12 deep muffin cups to make a mini blueberry loaf! Used Baker’s Joy and baked at the same time as the muffins. So it makes a wonderful mini loaf with a sprinkle of sugar to top it off. ? Thanks

    • Reply
      Sue Moran
      July 19, 2021 at 2:11 pm

      Nice, I love blueberry muffin bread 🙂

  • Reply
    Sara
    July 19, 2021 at 12:51 pm

    5 stars
    I made these late morning Monday, 7/19/21 and they are absolutely the best blueberry muffin I have. Ingredients of vanilla and almond ; buttermilk…oh my ? I did add about 1/4 cup more flour for 7,000ft altitude adjustment and only 25 minutes baking time . Winner, winner! Thanks for another great find?

  • Reply
    lowandslow
    July 14, 2021 at 11:02 am

    5 stars
    These are very good and super easy,30 minutes oven time was spot on,these are now in our breakfast file to do again.Thanks for recipe.

  • Reply
    Jasmine Christensen
    July 13, 2021 at 5:10 pm

    Can I make 6 jumbo muffins instead? Does it change the bake time or temp?

    • Reply
      Sue Moran
      July 14, 2021 at 6:20 am

      You could, and the baking time would depend on your muffin cup size, but plan to check on them at 35-40 minutes and go from there.

      • Reply
        holly
        July 18, 2021 at 5:55 pm

        5 stars
        So darn good! Perfect light crumb and oodles of blueberries (I used the whole pint) The best recipe yet!

  • Reply
    Enid
    July 13, 2021 at 10:37 am

    These look fabulous–just in time for blueberry season!

  • Reply
    Diane Anthony
    July 13, 2021 at 5:37 am

    Hi Sue,
    I can’t wait to try these. What brand of jumbo muffin cup liners do you use? Do you have a link?

  • Reply
    Ellen Easton
    July 13, 2021 at 5:31 am

    5 stars
    Sue, you have mouth watering photography that entices one to explore your recipe. Or, just send me a batch! EE

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