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5 from 8 votes

Best Blueberry Muffins Recipe

These are the Best Blueberry Muffins! Perfectly domed blueberry muffins that have a delicious, crunchy top. These are moist, delicious and not overly sweet.
Prep Time15 mins
Cook Time19 mins
Batter Resting Time1 hr
Total Time1 hr 34 mins
Course: Breakfast
Cuisine: American
Keyword: bakery-style muffins, best blueberry muffin recipe, blueberries, blueberry muffin recipe, blueberry muffins, dome topped muffins, healthy blueberry muffin recipe
Servings: 12 muffins
Calories: 222kcal
Cost: $10

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

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

Serving: 12g | Calories: 222kcal | Carbohydrates: 33.3g | Protein: 4.1g | Fat: 8.5g | Saturated Fat: 3.3g | Cholesterol: 42mg | Sodium: 216mg | Potassium: 129mg | Fiber: 1.2g | Sugar: 16.1g