Blueberry Muffins

4.86 from 21 votes
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Freshly baked blueberry muffins with golden brown domed tops are an irresistible breakfast treat. Each perfectly portioned muffin is baked until the surface has a light crunch and jammy berries are inside.

Blueberry muffins on a white plate.

Recipe Science

  • Mixing batter just until combined prevents overdeveloping gluten, ensuring blueberry muffins have a tender, cake-like texture.
  • Coating blueberries in flour before folding them into the batter helps to evenly distribute the fruit and prevents it from sinking during baking.
  • Baking the muffins at a high initial temperature causes the batter to quickly rise, creating a domed top and a light, airy crumb through steam expansion.

Why It Works

My homemade blueberry muffin recipe is a family favorite. After plenty of testing, I’ve found just the right combination of ingredients to yield stunning mini cakes bursting with berry flavor. Each has just the right balance of sweetness, fruit, and a modest crunch.

The hallmark of great muffins is the stunning curved top. Simple pantry ingredients like butter, flour, eggs, sugar, and baking powder are all you need. Together with a little bit of buttermilk, they create a domed structure with an irresistible tender crumb. You’ll have freshly baked muffins in under an hour to start the day right!

Ingredients You’ll Need

  • Blueberries: If fresh blueberries are in season, use them! They will give the sweetest taste and most intense berry flavor.
  • Flour: I use all-purpose flour because it has a moderate amount of protein, between 10 and 13%. This is just enough to create a stable structure without making the dough dry and tough.
  • Fat: A combination of butter and vegetable oil makes the muffins tender. Without them, the texture would be dry and tough. The fat coats the wheat proteins to prevent some water absorption and gluten formation as the batter is mixed.
  • Leavening Agent: Baking powder reacts with the acid in the buttermilk, creating bubbles that help the muffin batter rise and speed up browning.
  • Sugar: Granulated sugar provides sweetness and is a tenderizer that slows protein bonding.
  • Salt: A small amount of sodium enhances the overall taste of the blueberry muffins.
  • Eggs: Acts as a leavening agent and binder for the muffins. The egg yolks add richness to the batter.
  • Buttermilk: Thick and tangy buttermilk helps activate the baking powder. Its acidity also boosts the blueberry taste. If you don’t have any on hand, check out these buttermilk alternatives.
  • Vanilla: The flavor enhances the warm and sweet baked notes of the muffins.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

Now that you know how to make blueberry muffins like a pro, feel free to switch up the flavor! Try these tasty options:

  • Blueberries: You can use frozen blueberries! Just defrost and dry them before adding them to the batter. Dried blueberries are concentrated in flavor and make a good swap. Rehydrate them in warm water until plump.
  • Flour: If you have dietary restrictions, use gluten-free flour. Otherwise, use whole wheat flour or white whole wheat flour to make healthy blueberry muffins with more fiber and protein per serving.
  • Fat: Instead of butter, add melted coconut oil. Avocado oil or light olive oil can replace vegetable oil.
  • Sweetener: Replace ¼ to ½ cup of the granulated sugar with packed brown sugar. This adds a molasses taste and stays softer for longer.
  • Buttermilk: To replace buttermilk, dilute ½ cup sour cream or plain Greek yogurt with ½ cup of milk. Kefir is an ideal swap.

How to Make Blueberry Muffins

Step 1: Preheat the Oven

Set the oven rack to the upper middle position. The heat is higher closer to the top of the oven, which kickstarts the rise of the batter for spectacular domed tops. Preheat the oven to 425ºF (218ºC).

Step 2: Melt the Butter

Melt the butter in the microwave or on the stovetop. Let it cool to room temperature so the heat does not curdle the eggs.

Whisk mixing a bowl of flour, baking powder, and salt.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk the flour, baking powder, and salt to disperse the fine particles. Adding them all unmixed to the wet ingredients will result in an overmixed batter, giving the muffins a tough texture.

Egg yolks and sugar in a mixing bowl.

Step 4: Mix the Wet Ingredients

Whisk the sugar and eggs together in a medium bowl until they turn pale yellow. This indicates that air has been incorporated for a lighter crumb.

Muffin batter in a metal bowl after whisking.

Add the melted butter and vegetable oil; adding them to the egg mixture makes it easier to create an emulsion. Lastly, whisk in the buttermilk and vanilla extract.

Spatula folding blueberries into batter.

Step 5: Make the Muffin Batter

To make the muffin batter, add the egg mixture and a portion of the blueberries to the dry ingredients. Gently fold until the dry ingredients moisten the wet ingredients. A little bit of dry flour should remain.

Overmixing causes muffins to become stiff and rubbery; minimal physical agitation is ideal. This is due to excessive gluten formation and bonding of the proteins in the wheat flour and liquid in the batter.

Batter inside a muffin tin before baking.

Step 6: Portion the Batter

I prefer to portion the muffin batter directly into a greased muffin tin. I like how the edges become golden; it has an enjoyable contrast in texture and more flavor. However, you can use paper liners to make removal easy. Add about ⅓ cup of batter into each muffin cup.

Sprinkle a bit of granulated sugar on top of each muffin before baking to create a delightful, light crunch. The high oven temperature gradually melts and hardens the sugar. The extra golden crust and surprisingly sweet layer make each portion tastier. Press a few blueberries on top for a stunning presentation.

Removing a blueberry muffin from a tin.

Step 7: Bake the Blueberry Muffins

Bake the muffins for 10 minutes, then rotate the tray and bake for about 6 more minutes. This ensures even browning of the quick bread. The muffins are done when a toothpick inserted in the center comes out clean. Any wet batter is a sign that the center is still raw.

Use an instant-read thermometer and probe the center for a more precise measurement. When it reaches around 210ºF (99ºC), it’s done baking.

Blueberry muffins cooling on a wire rack.

Step 8: Cool Before Serving

Let the muffins cool for 5 minutes in the muffin pan to allow for carryover cooking. Use a small spatula to release the sides, then carefully remove. Transfer to a wire rack until cooled completely, or serve while still warm. I have to admit, my family can’t wait too long. They are delicious while still steaming!

Frequently Asked Questions

Can I use frozen blueberries for the muffins?

Fresh blueberries are ideal, but when the fruit is not in season frozen can save the day. Defrost and rinse the blueberries under cool water until noticeably lighter in color. Then, dry the berries between paper towels. Some inevitable streaking of blueberry color will occur because the cell walls ruptured during the freezing process. However, if you follow the recommended prep steps, the color bleed is minimal.

Can I freeze the muffins?

Once cooled, I recommend individually wrapping them in plastic wrap and placing them in an airtight container or large resealable freezer bag. Freeze the blueberry muffins for up to 3 months. When ready to eat, unwrap, place on a paper towel, and microwave for 60 to 90 seconds for a steamy muffin whenever you need a quick breakfast or snack.

How do you get the perfect muffin tops?

Double-acting baking powder and eggs provide gas and air that gets trapped as the muffins bake. The result is a batter that has risen, with a structure that solidifies and stays arched on top. Baking at a high temperature of 425ºF (218ºC) causes the proteins in the egg and flour to harden on the outside, ensuring that the gases stay inside the quick bread.

Should I use double-acting baking powder?

Baking powder is a powerful chemical leavening agent that comes in single- or double-acting types. I use the latter to ensure a proper rise in the muffin. The moment sodium bicarbonate and acids in the buttermilk combine, gases form. Some are lost, so a secondary gas reaction occurs in the oven as the temperature rises for extra pretty peaks.

More Muffin Recipes

If you tried these Blueberry Muffins, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Blueberry Muffins

Blueberry muffins with golden brown domed tops. A delicious breakfast treat with a light crunch on the surface and warm jammy berries inside.
4.86 from 21 votes
Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Servings 12 servings
Course Breakfast
Cuisine American

Ingredients 
 

  • ¼ cup unsalted butter
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons double acting baking powder
  • 1 teaspoon kosher salt
  • 1 cup granulated sugar, more for sprinkling
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups blueberries, divided

Instructions 

  • Heat the Oven – Set the oven rack to the upper middle position. Preheat to 425ºF (218ºC).
  • Melt the Butter – Melt the butter in a pan or microwave, then cool to room temperature.
  • Mix the Dry Ingredients – In a large bowl, whisk together the flour, baking powder, and salt.
  • Mix the Wet Ingredients – In a medium bowl, whisk together sugar and eggs until smooth and pale yellow in color, about 1 minute. Slowly whisk in the cooled melted butter and vegetable oil until incorporated. Whisk in the buttermilk and vanilla.
  • Make the Muffin Batter – Add the egg mixture and 1 ¼ cups of blueberries to the flour mixture. Gently fold the mixture until the flour is just moistened, with some lumps and flour spots remaining. Do not overmix the muffin batter.
  • Portion the Batter – Grease the muffin pan with nonstick cooking spray or vegetable oil or line it with paper cups. Fill each opening to the top, about a ⅓ cup per muffin. Sprinkle some sugar over the top of each muffin. Evenly distribute the remaining ¼ cup of blueberries on top, lightly pressing in 2 to 3 berries per muffin.
  • Bake the Muffins – Bake for 10 minutes. Rotate the pan and bake until golden brown, 6 to 7 minutes.
  • Cool the Muffins – Cool the muffins in the pan for 5 minutes. Use a spatula to carefully remove them, then transfer them to a wire rack until ready to serve.

Notes

  • Using Table Salt: Add ¾ teaspoon of table salt instead of 1 teaspoon of kosher salt. 
  • Storing: Cool and store in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.
  • Reheating: If frozen, place the muffin on a paper towel and microwave until soft, 60 to 90 seconds.

Nutrition Facts

Serves: 12 servings
Calories 268kcal (13%)Carbohydrates 41g (14%)Protein 4g (8%)Fat 10g (15%)Saturated Fat 7g (35%)Cholesterol 40mg (13%)Sodium 227mg (9%)Potassium 163mg (5%)Fiber 1g (4%)Sugar 20g (22%)Vitamin A 200IU (4%)Vitamin C 1.8mg (2%)Calcium 69mg (7%)Iron 1.5mg (8%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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11 Comments Leave a comment or review

  1. Dawn Caro says

    I have used Monkfruit successfully in many baked products. Measures cup for cup and is a healthy option as is is a natural plant with no chemicals. Does not effect the glycemic index.

  2. Lynn Derksen says

    I’ve made these several times and they turn out great! i sprinkled plantation raw sugar on top – crunchy but not as sweet. I ran out of frozen wild blueberries and used much larger cultivated berries (Costco). The larger berries do not work as well as the muffins tend to fall apart but just as tasty and disappear just as fast! Thank you for including the weight of the salt as not all kosher salt brands have the same crystal size. Keep up the great work!

  3. Paula Borek says

    MY husband is borderline diabetic. Can you suggest how to lower the sugar in the blueberry muffins, or at least cut the sugar way down? Splenda … Stevia? something that doesn’t affect the taste too much
    Thank You
    Paula Borek

  4. Nat says

    I made these for breakfast and added probably an unhealthy amount of streusel on top and it turned out AMAZING! I would totally make these again!

  5. Jackie says

    Dear Jessica:

    I love your blueberry muffin recipe but I don’t know about your family but mine requires a lot more blueberries than 1 1/2 cup for the whole recipe. I increased my berries to 2 1/2 cups of berries and I am not sure that is enough for my family. I usually use 3 pints of berries in mine. I have one son who will not eat them if there is not enough blueberries in them. I have to remind him that they need the batter to keep the muffins together.