The Best Blueberry Muffins EVER

Muffins
March 16, 2020
Muffins
March 16, 2020

The Best Blueberry Muffins EVER

These fluffy blueberry muffins are tender, moist and loaded with fresh blueberries! Made in just one bowl with minimal ingredients,

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The Best Blueberry Muffins EVER

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 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:  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: 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: 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: 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!
  • 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!

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.

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Blueberry Muffins

5 from 9 reviews

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

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
  • 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
Scale:
  • 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

Ingredients

  • 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

Instructions

  1. Preheat oven to 425°F. 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 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!

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

Notes

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

blueberry muffins recipe

 

— STILL HUNGRY? —

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  1. SO GOOD! The brunchy, sugary top makes this muffin a truly “bakery-style” muffin. This recipe was incredibly easy to follow and turned out delicious. I will definitely be making these again!

    • Hi Enya. I’ve never tried it so I’m not sure, but I don’t think you could replace all of the flour with almond flour. You could try replacing a 1/2 cup of the all purpose flour with almond flour, but unfortunately these need some real flour to hold them together!

  2. I’m retired and just learning to cook. Better late than never, right? I’ve tried several blueberry muffin recipes and this is my fav! Thanks for making the recipe easy to follow and delicious!!

    • Hi Lynn! That is amazing. It’s never too late 🙂 So happy to hear you enjoyed these muffins as much as us.

  3. 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!

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

    • 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 🙂