Best Ever Blueberry Muffins

This Best Blueberry Muffin recipe is the perfect sweet treat for breakfast, brunch or snack. Moist, tender blueberry muffins full of fresh juicy blueberries!

 

Estimated reading time: 10 minutes

If you’ve been a reader of The Busy Baker for awhile now you’ll already know that muffins are kind of my jam. There’s almost nothing I love baking more than muffins, and these Best Ever Blueberry Muffins have been one of my favourite muffin recipes for years.  These moist and tender muffins are so easy to make for a simple sweet snack to share with family and friends, and they’re a great way to use up all those gorgeous in-season blueberries!

Here are just a few reasons why we love these delicious blueberry muffins!

1. They make the best SNACK: These muffins are great for snacks and busy breakfast mornings.
2. It’s a summer STAPLE: Everybody loves fresh blueberries when they are in season and this is a go-to recipe to enjoy during blueberry season, or any time of year.
3. They’re EASY to MAKE: We love how simple this recipe is to make with ingredients that you probably already have on hand.
4. They’re packed with FRESH FRUIT: we absolutely love fresh blueberries and these muffins are a great way to use up fresh blueberries.

Because I love baking muffins so much I’ve created a No Fail Muffin Baking Course with all my favourite tips and tricks and muffin-baking secrets to get your homemade muffins into tip top shape! I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW.

Here’s how to make this blueberry muffin recipe like a PRO!

This is my BEST TIP for the perfect fluffy muffins every single time! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon or silicone spatula and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!

The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.

No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.

Fresh blueberries instead of frozen ones almost always look and taste better in muffins like these – fresh blueberries stay nice and juicy! You can use frozen blueberries, but the results will be better with fresh ones.

Here’s the lowdown on how to measure ingredients to make sure your muffins turn out perfectly every single time!

1. Use liquid measuring cups for wet ingredients like oil, water, milk, etc. 1 cup of milk measured with a dry measuring cup actually yields more than 1 cup of liquid (closer to 1 1/8 cup, in some cases). This can throw off a recipe and give you a tough or extra-crumbly muffin.
2. Use dry measuring cups for dry ingredients like flour, sugar, etc. 1 cup of flour measured with a liquid measuring cup actually yields less than 1 cup of flour, which can turn your muffins into hockey pucks!
3. Measuring liquid ingredients into a liquid measuring cup is easy – just pour until the liquid reaches the appropriate measurement and you’re good to go!
4. Measuring dry ingredients that pack, like flour or brown sugar, is more complicated. Scooping your 1 cup measuring cup into a container of flour that’s settled is sure to pack more than a cup’s worth into that measuring cup. The best way to go is to fluff the flour so it rests naturally in the container and then spoon it into the measuring cup until overflowing. Then simply level off the flour with a flat kitchen tool (the back of a butter knife works well!) and you’ll have the appropriate amount!

If you’re running into trouble with this easy blueberry muffin recipe, follow the solutions we recommend below!

If the flour is not measured properly and too much is added the muffins can be dry after baking. Make sure to scoop and level off the flour before adding it to the bowl.

Over-mixing the batter can lead to dense muffins. Mix only until the flour has been incorporated to ensure light and fluffy muffins.

The muffins will crumble apart when they are over-baked. Bake the muffins at 350 degrees Fahrenheit (175 degrees Celsius) for about 18-22 minutes, or until the tops have lost their shine and a toothpick inserted into one of the muffins comes out clean.

Adding the blueberries to the dry ingredients and coating them well in flour before integrating them into the batter will prevent them from sinking to the bottom of the muffins as they bake.

Let the muffins cool in the pan or they will fall apart when removing them. Make sure to grease the muffin pans or use muffin liners to prevent the muffins from sticking to the muffin tins.

Here’s a list of the kitchen equipment you’ll need on hand to make homemade blueberry muffins (paid links)

• a good mixing bowl
• a wooden spoon
• a silicone spatula
• measuring cups for dry ingredients
• measuring spoons
• muffin tins
• measuring cups for liquid ingredients

If you’re a more seasoned baker and you want to up your muffin game, we’d suggest picking up an ice cream scoop like this one for portioning out the batter evenly between the muffin cups. Good quality paper muffin liners are also nice to have for easy removal.

A cooling rack is also helpful for cooling the muffins, especially if you’re making multiple batches at once and need to re-use your pans. And although we recommend making muffins by hand, an electric hand mixer or stand mixer can also be helpful for big batches of muffins – but only if you’re a seasoned baker and know how to use an electric mixer without over-mixing (over-mixing is the cardinal sin of muffin baking!).

Make sure you have these ingredients on hand to make this blueberry muffin recipe (paid links):

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 cup fresh blueberries plus more for topping (optional)
• zest of 1 lemon
• 1 cup milk
• 1 tbsp vinegar
• 1 egg
• 1/2 teaspoon vanilla extract
• 4 tablespoons vegetable oil

We hope you love this delicious blueberry muffin recipe as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!  

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