These fluffy blueberry muffins are tender, moist and loaded with fresh blueberries! Made in just one bowl with minimal ingredients, this easy blueberry muffin recipe is bursting with fresh blueberries. Serve these fresh out of the oven, grilled with butter, or eat them allll in one sitting like we did ๐Ÿ™‚

Looking for other muffin recipes? Check out my basic muffin recipe with all the variations your heart desires!

the best blueberry muffins recipe

The Best Blueberry Muffins EVER

With all that’s going on the in world right now, I know blueberry muffins might not be the most pressing matter you’re thinking of. But it’s always been my firm belief that food brings people together. It’s a universal language that can take you back to a specific memory, make a bad day better, or bring a family together.

And when I was a kid, the most comforting my mom would make for dinner was Campbell’s Chicken Noodle Soup and homemade blueberry muffins. So it only seems fitting to share the best blueberry muffins recipe with you all today. I don’t know if blueberry muffins and soup are a common flavor combination (much less a meal), but for me, they take me right back to that heart swelling fullness of being home and eating muffins and soup for dinner.

I think we could use a little bit of that energy right about now.

So, say hello to the fluffy, moist blueberry muffins of your dreams, complete with a big, crunchy muffin top dusted with sugar. You’re going to love them.

stack of blueberry muffins

blueberry muffin with a bite taken out

Ingredients for Blueberry Muffins

These blueberry muffins are made with 10 ingredients in one bowl! They come together as quickly as a batch of pancakes and taste straight out of a bakery!

  • Butter: Some people make muffins with oil, but we prefer the buttery, finger licking goodness of butter. Melted butter will create a silky, tender crumb and keep your muffins perfectly moist!
  • Sugar: You’ll use sugar in two places for the best blueberry muffins ever: in the batter and on the tops. Sprinkle your muffins with some sugar (preferably coarse sugar) to create that iconic bakery style crunchy muffin top!
  • Eggs: 2 eggs keep these muffins fluffy and light without being too eggy!
  • Greek Yogurt AND Buttermilk: We’ve tested these muffins 10 times, and let me assure you that a combo of greek yogurt and buttermilk is absolutely necessary. A half and half mixture of the two provides the perfect amount of tang, moisture, and a little extra acidity to kick up the rise, and give you a big domed muffin top!
  • Flour:ย  No fancy blends, or specialty flours needed here– just use your regular old AP flour. That being said, if you are gluten free, feel free to swap out for a gluten free blend!
  • Baking Powder:ย Baking powder is the only leavener you’ll need when it comes to muffins. You’ll get a big, even rise and domed tops without too many holes! A Tablespoon can feel like a lot, but you’ll need it!
  • Blueberries: Duh. You can use fresh or frozen blueberries in these muffins! We recommend tossing the blueberries in some additional flour to prevent the blueberries from sinking to the bottom of your muffins.

blueberry muffins in a muffin tin

Tips for the fluffiest blueberry muffins

Ugh muffins. So delicious, so versatile, and so easy to make. The thing about muffins though is that a good muffin is GREAT, but a mediocre muffin is pretty bleh. So how do you get one of those big, fluffy, moist, bakery style blueberry muffins.

We’ve rounded up all our tips for your perfect blueberry muffins:

  • Use buttermilk AND greek yogurt:ย The combination of thick, creamy yogurt and tangy buttermilk will create the perfect rise and brightness in these blueberry muffins!
  • Don’t over mix the batter:ย Over mixing your batter can produce dense, dry muffins. To preserve that moist, tender crumb you’re looking for in a blueberry muffins recipe, fold the batter together until just combined!
  • Coat the blueberries with flour:ย Coating the blueberries with flour will prevent them from sinking to the bottom of your muffins. Ifย  you’re using frozen blueberries, we recommend rinsing your berries, and then coating with flour to prevent any streaking or bleeding of the blueberries into your batter!
  • Sprinkle the tops with coarse sugar:ย This is easily the most important step. I think we can all agree that the best part about muffins are the tops. And what’s a muffin top if it’s not fluffy and tender on the inside and crunchy on the outside. We love using coarse sugar, but granulated sugar works just fine too!

How to make Blueberry Muffins

1. Combine the melted butter, eggs, greek yogurt, buttermilk, and sugar together.

2. Sift the dry ingredients into the wet ingredients.

3. Fold the dry ingredients into the wet ingredients until barely combined (some streaks of flour should still remain).

4. Fold in the blueberries. Do not over mix as this can cause the berries to bleed

fluffy blueberry muffin with sugary top

How to store blueberry muffins

Blueberry muffins are best eaten fresh out of the oven (is there ANYTHING better than a warm blueberry muffin? NO). Because the batter is so easy to make, you can whip up these easy blueberry muffins and bake them off right when you want them. That being said, if you don’t eat your way through all these muffins in one sitting, they’ll keep well at room temperature in a sealed container for up to 2 days or in the fridge for a week!

Our favorite way to warm up a day old blueberry muffin is grilled with butter to prevent the muffins from getting soggy.

the best blueberry muffins

I’m suggesting you whip up some blueberry muffins and chicken noodle soup for dinner tonight. It’s easy, warm, delicious, and it gives you an excuse to eat sugary carbs for dinner.

Hang in there, my loves.


Blueberry Muffins

the best blueberry muffins recipe

This super moist blueberry muffin recipe is loaded with juicy blueberries with a big domed, muffin top coated in crunchy demerrara sugar.

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: american


  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 Tablespoons greek yogurt
  • 6 Tablespoons buttermilk
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups + 2 tablespoons all purpose flour
  • 2 cups blueberries, fresh or frozen
  • turbinado sugar, optional


  1. Preheat oven to 425ยฐF. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
  2. In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt, buttermilk and vanilla extract.
  3. Add 2 cups flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.
  4. Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle tops with Turbinado sugar, if using.* Bake for 5 minutes at 425ยฐF, then turn oven down to 375ยฐF and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!


Tips for the Best Blueberry Muffins

  • If you don’t have melted butter, you can sub out oil!
  • Don’t have buttermilk on hand? Make a homemade substitution with just two ingredients!
  • Don’t over mix the batter!
  • If you using frozen blueberries, do NOT over mix the batter. This will prevent any bleeding of the blueberry juices into your batter

Keywords: blueberry muffins, best blueberry muffins, blueberry muffin recipe

blueberry muffins recipe



Rachel Storey

how much vanilla? ๐Ÿ™‚

Sofi | Broma Bakery

1 teaspoon!

Christine Byers

Just made these with my son to start the day sweetly amidst all of this uncertainty. And did it ever! At least until my son got mad when I told him 3 were enough to eat for now…
I doubled the recipe and made some small loaves to take to our elderly neighbor. I subbed 1 cup of brown sugar for the white, and used heavy cream and vinegar for the buttermilk. The came out beautifully, although not as golden as I would have liked. The mini loaves took longer, obviously, but browned up nicely.
Easy for kids to help with and so delicious!
Thanks for this recipe that’s going into the family favorite file! Be well, stay safe, and peace to all.

Sofi | Broma Bakery

Thank you so much for sharing this story! You really made my day. I’m so happy you and your son enjoyed these ๐Ÿ™‚ I also want 3+ muffins when we make these haha!


These are delicious. I’ve never found a muffin recipe that I’ll keep, but this one is the one! Not too sweet, even with the sugar top. I used frozen blueberries. My recipe made 22 muffins, without doubling.

Sofi | Broma Bakery

So happy you enjoyed they blueberry muffins! We LOVE them.


I can’t stop eating these muffins! I followed the recipe and it made 16 muffins using the 1/4 cup scoop to measure out. They did not turn out very big or with an over flowing muffin top so I will add more filling in each next time. The taste is amazing though! Not too sweet and even though the tops didn’t get very brown they had a nice crisp to it from the sugar on top! I feel like a professional. Also AMAZING TIP about coating the blue berries in flour first! Thank you!

Sofi | Broma Bakery

Hi Nicole! Makes me so so happy to hear that you like these muffins ๐Ÿ™‚


Seriously the BEST blueberry muffins I’ve ever had.

Sofi | Broma Bakery

So happy you liked these muffins as much as we do!


If you turn up oven temp to 425F at the last couple mins., the muffins will turn golden brown. I noticed these were not really browned on top so I did this and they came out perfect with a nice lightly crispy muffin top.


Amazing! Almost scone like. Will make again and again!

Fleur Healey

Thank you! These turned out wonderfully well ๐Ÿ™‚ I made my own buttermilk – thanks for making that so simple and added 3 teaspoons of vanilla extract.

Sofi | Broma Bakery

That is awesome! Blueberry muffins are the best ๐Ÿ™‚


These were so yummy! My 2 year old kept asking for more. When you say “mix butter and sugar,” what method is preferred? A hand mixer, stand mixer, or just a spoon? I used a hand mixer and wound up with enough batter to make 20 muffins rather than 10 with a standard size (12 muffins) muffin tin. Could that be because I mixed the wet ingredients with a hand mixer too much so it got too fluffy? Also what kind of greek yogurt is recommended? My grocery store only had vanilla low fat greek yogurt, but do you usually use full fat plain when available? Thanks for your hard work on this great recipe.

Sofi | Broma Bakery

Hey Rachel! We just make ours in a bowl with a whisk or wooden spoon–totally by hand so it definitely doesn’t get fluffy! I usually use 1 percent plain unsweetened greek yogurt, but any kind will work!


I just finished baking them and smells sooooo good. Canโ€™t wait to stuff my face ๏ผ›๏ผ‰

Sofi | Broma Bakery

Hope you enjoy them ๐Ÿ™‚


OMG, these are Sooooooo good I just can’t stop eating them. Thanks a million for the recipe.

Sofi | Broma Bakery

Ahh so happy you like these! I know exactly the feeling haha. Every time we make these I inhale the whole pan ๐Ÿ™‚


I made this muffins few days ago, but with mixed berries and I used milk plus vinegar as a substitute for buttermilk. May I say that this are THE BEST blueberry muffins ever! Thank you!!

Sofi | Broma Bakery

Hi Bina! That makes me SO happy. We are obsessed with these muffins. Happy you are too.


If I only have salted butter, should I just scale back the added salt?

Sofi | Broma Bakery

Exactly! Go down by 1/4 teaspoon!


Just wondering if you are meant to grease the muffin tin and use a paper muffin cup… thanks

Sofi | Broma Bakery

Hi Jean! You could do either! We find muffin cups are a little easier and cleaner than greasing the whole tin. I usually spray the top so that the big, fluffy muffin tops don’t stick and then line the cups with liners!


Yummy–cannot eat just one! Just wondering why use Tablespoons to measure the yogurt & buttermilk rather than say, 1/3 or 1/4 cup.

Sofi | Broma Bakery

Hi Gretchen! That a great question. The 6 Tablespoons doesn’t amount to a fraction of a cup unfortunately! All together the yogurt and buttermilk is 3/4 of cup. Hope this helps ๐Ÿ™‚


hi there, just wondering, how would it be different if we substitute the yoghurt and buttermilk mixture with sour cream? i dont have yoghurt but i do have sour cream =) thanks!

Sofi | Broma Bakery

You can absolutely do that!

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