These Best Ever Blueberry Muffins are the perfect sweet treat for breakfast, brunch or snack. Make this recipe for moist, tender muffins full of fresh juicy blueberries! 
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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!
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.
These Best Ever Blueberry Muffins are truly the perfect classic muffin. They’re simple to make in only one bowl and they’re the perfect breakfast muffin!
Looking for even MORE muffin recipes? Try my most popular recipe ever, these Best Ever Banana Muffins!
How to make the perfect blueberry muffins
- Don’t over-mix the batter! 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!!
- Bake quickly! 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.
- Let them cool! 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.
- Use fresh blueberries! Fresh blueberries instead of frozen ones almost always look and taste better in muffins like these – fresh blueberries stay nice and juicy!
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Looking for more delicious muffin recipes? You’ll LOVE these Apple Carrot Ginger Muffins and these Best Ever Blueberry Streusel Muffins!
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I 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!
KITCHEN TOOLS I RECOMMEND:
Looking for even more delicious muffin recipes? Try these!
- Blueberry Streusel Muffins
- Pumpkin Cheesecake Swirl Muffins
- Pumpkin Spice Streusel Muffins
- Rhubarb Streusel Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Peach Cobbler Muffins
- Best Ever Greek Yogurt Chocolate Chip Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
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Get my guide to Easy No-Fail Muffin Baking!
Best Ever Blueberry Muffins
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 cup fresh blueberries plus more for topping (optional)
- zest of 1 lemon
- 1 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 4 tablespoons vegetable oil
Instructions
- Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine.
- Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won't turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.
- Measure the milk into a 2-cup size liquid measuring cup.
- Add the egg, vanilla and vegetable oil and whisk them together with a fork.
- Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain.
- Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
- Top each muffin with a couple extra fresh blueberries, if desired (this step is optional, but it makes for a beautiful presentation).
- Bake the muffins at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.
Fred Muir says
Hi ! I just baked these muffins ,and I think that there should be 2cups of milk, as when i mixed it was very dry. I used
monkfruit sweetener as I have chroins disease and I can’t eat sugar. Thank-you !
Fred !
The Busy Baker says
Thanks so much for letting us know! Glad you liked them!!🙂
Chris says
Should the recipe be 1 or 2 cups of milk? I’m confused.
Thank you for clarifying.
Chrissie says
Measure 1 cup of milk into a 2 cup measuring cup so there’s room to add the other ingredients 🙂
The Busy Baker says
The recipe calls for 1 cup of milk, but i suggest that you use a bigger measuring cup to measure that so that you can mix all the wet ingredients in there! Happy baking!
Danielle T says
They’re blueberry muffins, they just aren’t very good. I do not recommend this recipe.
The Busy Baker says
Thanks for your feedback, we’re always trying to make our recipes better! Have e great day! 😊
Wandy says
I just made this muffins, and they came out perfect. Your recipe is a keeper. Thank you.
The Busy Baker says
So glad Wandy! Thanks for you review!
NANCY says
Made this twice, once whisking by hand, muffins were not fluffy. The lot whisked by stand mixer turned out fluffy, so conclude whisking by stand mixer will not overmix batter, but guarantees fluffy outcome.
The Busy Baker says
Thanks for you feedback Nancy!!
Lisa says
Good recipe not to sweet a little on the dry side but very tasty first time making home made from scratch tops came out a little hard but I think it’s cause I gave them some extra time to turn tops brown overall I think they came out well will be using this recipe again
The Busy Baker says
Thanks for the feedback Lisa!! Let us know how they turn out the next time also!
Lorna says
Can you use frozen blue berries?
Chrissie says
Yes! Simply toss them in some flour first before adding them so they don’t discolour the batter.
Jerusha M Henson says
My family loves these and I got rave reviews when I took them to work! I do add a 1/2t of almond extract. Delish!!!
Chrissie says
So glad you enjoyed them!
Nicole Falk says
I just made these, subbing the egg for chia seeds. It worked well, they are tasty – a good level of sweet while not too sweet.
However, I think the chia substitution for egg made it less moist, so I would have added either a bit more milk, or maybe sour cream, just to moisten them. That being said, they did turn out quite nicely.
Nicole Falk says
Also, should mention: the basic muffin batter witho it lemon or blueberry is perfect for adding different toppings! Next time I will make a double batch, and do some chocolate chip.
The Busy Baker says
Hi Nicole!🙂Thanks so much for letting us know! Glad you liked them!!
Lexi says
Can you use this exact recipe for chocolate chip muffins?
The Busy Baker says
I have never tried it myself so I couldn’t tell you, but I see no reason why it would not work out. If you do try, please let us know how it went! Happy baking ☺️