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These are the Best Blueberry Muffins that are easy to make, perfectly-domed in shape and will remind you of a perfect bakery-style muffin. Prep these the night before for a perfect weekend morning brunch. Pair them with my horchata coffee and delicious olive oil fried eggs.
Does the internet need another blueberry muffin? Absolutely not. But this is my story and my blog and I make what I want. Lol. So I present you: my Best Blueberry Muffins. All kidding aside, I wanted a blueberry muffin recipe that I could whip up when people came over. I wanted a very good and easy blueberry muffin recipe! And something I could make the night before.
I’m a breakfast lover of all kinds. I love nothing more than a big stack of lemon ricotta pancakes on a Sunday morning, breakfast burritos in the freezer for easy weekday breakfasts and I love a warm matcha latte.
Ingredients You’ll Need for the Best Blueberry Muffins
- Blueberries – I like using fresh blueberries for this recipe. You can use frozen but please note how to prepare them below.
- Buttermilk – I know sometimes calling for buttermilk is annoying but it’s really needed in this recipe to give it the best and lightest texture.
- Eggs – This gives it a nice toothsome and light texture.
- Melted butter + oil – My favorite combination in any cake (see my carrot sheet cake and most of my other cakes) is using butter and oil. Butter adds the best flavor, while oil adds a nice moisture level.
- Pure Vanilla Extract – This adds a nice hint of flavor. You can use store-bought or make your own using my homemade vanilla extract recipe.
For the rest of the ingredients, please see the recipe index card below!
How To Make The Best Blueberry Muffins!
- Prep. I like to start with putting muffin liners in my muffin tin. It helps to get everything ready since this recipe is super easy!
- Toss the blueberries with flour. Add the blueberries to a small bowl and toss them with a bit of flour. This will help the blueberries sinking.
- Wet Ingredients. Whisk together the wet ingredients: buttermilk, melted butter, sugar, oil, eggs and vanilla extract.
- Dry Ingredients. Whisk together the dry ingredients: flour, salt, baking powder and baking soda.
- Rest the batter. For the blueberry muffins to really rise, the batter needs to rest at least an hour. What’s awesome is that this means you can keep it in the fridge overnight turning them into overnight muffins!
- Preheat the oven. Get it nice and hot!
- Fill up the muffin tin. Add the batter to the muffin tins about 3/4 of the way.
- Sprinkle the tops with turbinado sugar. This gives the muffins a nice crunchy top.
- Bake the muffins. They need to stay in the oven from 10-12 minutes. They’re ready when a toothpick inserted into the center comes out clean.
Quick Tips for the Best Blueberry Muffins
Add a little lemon zest to the sugar in the recipe. Rub the zest with your fingers into the sugar. This will infuse the sugar with a delicious lemon flavor. Proceed with the recipe as written.
Rest the batter for the full hour. This gives the flour time to absorb the moisture, resulting in a tender, domed muffin.
Don’t skip the turbinado sugar. This is how we get that nice crisp top.
Bake at 400℉ for the first 7 minutes. The high heat creates steam, which contributes to the domed muffin top.
Make Ahead, Storage, & Reheating
Make the batter ahead. Prep the batter the night before, cover with plastic wrap and refrigerate. In the morning, bake up fresh blueberry muffins.
To Freeze the Muffins: Cool the muffins completely to room temperature. When they’re cool, place the muffins back in the muffin tin cavities. Transfer to the freezer for 2 hours. At the 2-hour mark, transfer the muffins to a freezer-safe plastic bag or container. Label the container with the date and “blueberry muffins.” Freeze for up to 3 months.
To Thaw Frozen Muffins: To thaw the muffins, set them out at room temperature until they’re no longer frozen. And then warm up a bit in a 200F oven. OR, you can warm up frozen muffins in the microwave or oven.
To Warm Up Frozen Muffins: For a microwave, set the muffin on a napkin or microwave-safe plate. Microwave on “high” for about 30 seconds. For an oven, preheat oven to 350 degrees F. Wrap the muffins in foil and warm for about 15-17 minutes.
More Breakfast Recipes
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Breakfast Burritos
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Homemade Cream Cheese
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Olympic Chocolate Muffins Recipe
If you tried this Best Blueberry Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Best Blueberry Muffins Recipe
Equipment
- 1 (12-cavity) muffin tin
Ingredients
- 2 cups blueberries, (tossed in a teaspoon of flour)
- 1 cup shaken buttermilk
- 1/4 cup unsalted butter, (melted)
- 2/3 cup white granulated sugar
- 3 tablespoons neutral oil , (such as grapeseed, vegetable oil or avocado oil)
- 2 large eggs, (at room temperature)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons turbinado sugar, (for topping)
Instructions
- Place muffin liners in a muffin tin and set aside. If your liners aren’t made of parchment and just paper, you might want to spray them with cooking spray.
- In a bowl, toss the blueberries with the teaspoon of flour and set aside.
- In medium bowl, whisk together the buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the blueberries.
- Cover the bowl with plastic wrap and allow to rest for at least 1 hour or you can allow them to rest in the fridge overnight. If you’re resting them for an hour, no need to add them to the fridge.
- Preheat the oven to 400 degrees F. Divide the batter amongst the twelve cavities in the muffin tin. Sprinkle the tops with turbinado sugar.
- Transfer to the oven to bake for 7 minutes. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely domed.
- Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack. Muffins will last up to 3 days when stored in an air-tight container.
Notes
Quick Tips
Add a little lemon zest to the sugar in the recipe. Rub the zest with your fingers into the sugar. This will infuse the sugar with a delicious lemon flavor. Proceed with the recipe as written. Rest the batter for the full hour. This gives the flour time to absorb the moisture, resulting in a tender, domed muffin. Don’t skip the turbinado sugar. This is how we get that nice crisp top. Bake at 400℉ for the first 7 minutes. The high heat creates steam, which contributes to the domed muffin top.Make Ahead, Storage, & Reheating
Make the batter ahead. Prep the batter the night before, cover with plastic wrap, and refrigerate. In the morning, bake up fresh blueberry muffins. To Freeze the Muffins: Cool the muffins completely to room temperature. When they’re cool, place the muffins back in the muffin tin cavities. Transfer to the freezer for 2 hours. At the 2-hour mark, transfer the muffins to a freezer-safe plastic bag or container. Label the container with the date and “blueberry muffins.” Freeze for up to 3 months. To Thaw Frozen Muffins: To thaw the muffins, set them out at room temperature until they’re no longer frozen. And then warm up a bit in a 200F oven. OR, you can warm up frozen muffins in the microwave or oven. To Warm Up Frozen Muffins: For a microwave, set the muffin on a napkin or microwave-safe plate. Microwave on “high” for about 30 seconds. For an oven, preheat oven to 350 degrees F. Wrap the muffins in foil and warm for about 15-17 minutes. Equipment: Non-stick Muffin Tin | Stainless Steel Bowls | Silicon Spatulas | Muffin Liners |Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these several times (with lemon zest and without) and they are always superb! My only complaint is that yes, it’s easy, but it does require patience which I don’t have much of lol.
As another commenter said, baking time was way off. I had to bake another 10 minutes and even still they were soggy. I followed the recipe exactly and I don’t know what went wrong. Very disappointing.
The blueberry muffins were the best I’ve ever had. What a delicious and fluffy texture! And it’s a breeze to do! The recipe is really appreciated. eggy car
I feel really bad leaving a negative review, but these were the absolute worst blueberry muffins I have ever made. First of all, I tried the “overnight in the refrigerator” method. The batter was so stiff a knife could stand up in it. I let it rest for about 15 minutes and it was a bit thinner, but still very difficult to get into the muffin tin. I used frozen blueberries with the small amount of flour. I was very gentle folding them in. Two cups is just way too much. I know that blueberries can bleed into the batter, but my muffins were completely blue (not the recipe’s fault). The baking time was way off (and yes my oven is accurate). Mine needed at least 7 more minutes. They did not “dome”. My baking soda and powder were fresh. I was still hopeful however. but these muffins did not even taste good. Sadly they all went into the trash.
I’m very interested in more of your recipes
These were the best blueberry muffins ever! So soft and fluffy and sweet! And incredibly easy! Thank you so much for this recipe!
love to hear it! yay! 🙂
What can we substitute buttermilk with?
Hi Melisa, I didn’t have buttermilk, either, so I mixed 1/2 cup plain yogurt with 1/2 cup while milk. They turned out beautifully.
This is by far my favorite blueberry muffin recipe! They are moist and delicious.