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Bursting with juicy blueberries and surrounded by a tender, fluffy crumb, these muffins are a breakfast staple that everyone loves. This blueberry muffin recipe uses both butter and oil plus buttermilk to make the most tender, moistest blueberry muffins!
A few weeks ago, we stopped at a farmer’s market on the way to my parent’s house. To my astonishment and great excitement, they were selling cartons of well-known blueberries for 33 cents. You read that right! I loaded up my cart with more blueberries than I knew what to do with and set off to my parents.
I didn’t want to leave them in the car so I paraded into their house with BAGS and BAGS of fresh blueberries. My Mom looked at me as if I was crazy! All this meant was that a lot of blueberry food was in our future.
My husband knows that I love a good challenge. He said that since our kitchen is filled with blueberries, it’s time to create the ultimate blueberry muffin recipe.
After much experimentation, I found what could be considered the very best blueberry muffins.
Ingredients:
The key is a combination of both butter and oil. The butter gives the muffin a rich flavor and the oil makes the crumb nice and moist. Buttermilk is a game changer as it creates a tender blueberry muffin. ย Baking powder gives it a nice rise.
- Fresh Blueberriesย
- Sugar
- Flour
- Baking Powder
- Salt
- Butterย
- Oil
- Eggs
- Buttermilk
- Vanilla
Why should I use fresh blueberries in this blueberry muffin recipe?
Fresh blueberries are ideal because they have a firm texture and hold their shape well during baking, resulting in beautifully distributed berries throughout the muffins. If using frozen blueberries, toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom and turning the batter purple.
America’s Test Kitchen cooked down half of the fresh blueberries with a little sugar. The remaining fresh blueberries are folded into the batter. This evenly distributed the blueberry flavor throughout the muffin, as blueberries have a tendency to sink to the bottom of the muffin. ย
A generous sprinkling of coarse turbinado or sparkling sugar on the top gives it a nice crunch.ย
The batter is scooped high into prepared muffin pans and baked until nice and golden brown. Serve with sweet salted butter and you have the best blueberry muffins.
How do I know when blueberry muffins are done baking?
The best way to tell if your muffins are done is by doing a toothpick test. Insert a toothpick into the center of a muffin and if it comes out clean or with just a few moist crumbs, your muffins are ready.
We place these blueberry muffins in Ziploc freezer bags and place them in the freezer. My kids have a super quick breakfast or can place them in their lunch box. My favorite nonstick muffins pans are from these two brands —ย andย
Tips for making perfect Blueberry Muffins:
- Donโt Overmix the Batter: Overmixing can lead to tough muffins by activating the gluten. Mix just until the ingredients are combined.
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature to help the batter mix more evenly.
- Muffin Liners or No Liners?: If you prefer a crisper edge, skip the muffin liners and grease the tin instead. If you want a softer exterior, go with liners.
- Extra Blueberries on Top: For a beautiful presentation, press a few extra blueberries on top of each muffin before baking. See below for adding a crumble or streusel topping.
- Don’t overbake: You want moist, tender muffins not dry, overbaked muffins so watch carefully to not overbake.
FAQ’s:
How should I store homemade blueberry muffins?
Store your muffins in an airtight container at room temperature for up to 3 days. To keep them moist, you can place a sheet of paper towel in the bottom of the container and another one on top of the muffins to absorb any excess moisture.
Can I freeze blueberry muffins?
Absolutely! Blueberry muffins freeze very well. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a zip-top freezer bag or airtight container. They can be frozen for up to 3 months.
Can I add a crumble or streusel topping?
Adding a crumble or streusel topping is a great way to elevate your blueberry muffins. To make a simple streusel, mix together 1/2 cup of sugar, 1/2 cup of all-purpose flour, 4 tablespoons of butter, and a pinch of cinnamon until it forms coarse crumbs. Sprinkle this over the batter before baking.
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Best Blueberry Muffins
Equipment
- muffin tin
- kitchenaid mixer
- measuring cups and spoons
Ingredients
- 2 cups Fresh Blueberries divided (plus more for tops)
- 1 Tablespoon Sugar
- 2 1/2 cups Flour
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 1/2 cups Sugar
- 4 Tablespoons Butter melted
- 4 Tablespoons Oil
- 2 Eggs
- 1 Cup Buttermilk
- 2 teaspoons Vanilla
Topping:
- 1/4 cup Sparkling Sugar or Turbinado Sugar to sprinkle on top
Instructions
- Heat oven to 400 degrees.
- Spray a standard-sized muffin pan with non-stick cooking spray or use cupcake liners.
- Bring 1/2 cup of the blueberries and 1 Tablespoon of sugar to a simmer in a small saucepan over medium heat. Mash the berries with back of spoon while cooking, until berries have broken down — about 5 minutes. Set aside.
- In large mixing bowl, mix sugar, eggs, melted butter, and oil until combined. Stir in buttermilk and vanilla. Stir in flour, baking powder, and salt. Carefully fold in remaining 1 1/2 cups fresh blueberries. Do not overmix batter.
- Scoop muffin batter into prepared muffin cups, filling to the top. Spoon a small dollop of cooked blueberry mixture into the center of each muffin. Using a sharp utensil, swirl blueberry mixture into batter. If you have extra blueberries, I suggest placing several blueberries on the top of each muffin before baking. Sprinkle with sparkling or turbinado sugar.
- Bake until the muffin tops are lightly golden — 18-22 minutes. If the muffins are larger, the baking time may need to be increased. Cool for 5 minutes before removing from pan. Serve with butter.
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Baking, my friends! xo
I have frozen blueberries from a fresh pick from the first of Aug – can I use them and how to adjust recipe to accommodate the frozen pack.