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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 🙂
Looking for other muffin recipes? Check out my basic muffin recipe with all the variations your heart desires!
The Best Blueberry Muffins EVER
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, and I don’t know about you, but I’m pretty much always trying to chase that energy.
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.
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. It is a smidge more work to melt your butter than just using oil, but it’s worth it for the flavor! 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! You can substitute out the greek yogurt for sour cream if it’s all you have on hand!
Flour: 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! Or, if you want to health-ify these a bit you can use whole wheat flour instead!
Baking Powder:Baking powder is the only leavener you’ll need when it comes to muffins. Baking soda can leave a baking soda-y after taste and will give your muffins a totally different rise, so make sure you’re using powder! 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.
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:The combination of thick, creamy yogurt and tangy buttermilk will create the perfect rise and brightness in these blueberry muffins! If you don’t have greek yogurt on hand, I’ve also had success making these with plain yogurt.
Don’t over mix the batter: 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:Coating the blueberries with flour will prevent them from sinking to the bottom of your muffins. If 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! Be sure to not thaw them out too much as this can also make them bleed.
Sprinkle the tops with coarse sugar: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! If you’re feeling adventurous you could also make a streusel or add in some lemon zest for a little extra pizazz.
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
What kind of muffin tin can you use for these blueberry muffins?
We usually make these blueberry muffins in a standard size muffin tin, but you can also use a mini muffin tin or a jumbo one! Muffins can be a little tricky to get that big, fluffy top on, but I’ve cracked the muffin code and it’s all about finding that sweet spot to fill your muffin cups up to. I like to line the muffin pans with muffin liners, spray them (this will help the muffins not stick so much to the paper liner), and fill about 3/4 of the way (regardless of what size you’re using!). This will fill them up enough that they dome into big beautiful muffin tops.
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 refrigerator 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.
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.
Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
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.
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.
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 425°F, then turn oven down to 375°F 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!
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If you don’t have melted butter, you can sub out oil!