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Best Blueberry Muffins Recipe
4.9 from 69 votes

Best Blueberry Muffins Recipe

These blueberry muffins combine fresh blueberries tossed in flour with a batter made from buttermilk, melted butter, sugar, oil, eggs, and vanilla. The muffins have a tender crumb and a lightly crunchy turbinado sugar topping. They are allowed to rest before baking, which helps improve texture. The method yields moist, flavorful muffins with bright bursts of blueberry throughout.

Prep Time
15 mins
Cook Time
19 mins
Batter Resting Time
1 hr
Total Time
1 hr 34 mins
Servings: 12 muffins
Calories: 222 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups blueberries (tossed in a teaspoon of flour)
  • 1 cup buttermilk shaken
  • 1/4 cup butter melted, unsalted
  • 2/3 cup granulated sugar white
  • 3 tablespoons neutral oil (such as grapeseed, vegetable oil or avocado oil)
  • 2 large egg at room temperature
  • 1 teaspoon vanilla extract pure
  • 2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons turbinado sugar (for topping)

Instructions

    Cup of Yum
  1. Place muffin liners in a muffin tin and set aside. If your liners aren’t made of parchment and just paper, you might want to spray them with cooking spray.
  2. In a bowl, toss the blueberries with the teaspoon of flour and set aside. 
  3. In medium bowl, whisk together the buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the blueberries. 
  4. Cover the bowl with plastic wrap and allow to rest for at least 1 hour or you can allow them to rest in the fridge overnight. If you're resting them for an hour, no need to add them to the fridge. 
  5. Preheat the oven to 400 degrees F. Divide the batter amongst the twelve cavities in the muffin tin. Sprinkle the tops with turbinado sugar. 
  6. Transfer to the oven to bake for 7 minutes. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely domed. 
  7. Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack. Muffins will last up to 3 days when stored in an air-tight container.

Notes

  • Coat blueberries in flour before mixing into batter to prevent sinking.
  • Allow batter to rest covered for at least 1 hour or overnight in refrigerator to improve muffin texture.
  • Freeze muffins by first chilling in muffin tin, then transferring to container; freeze up to 3 months.
  • Thaw muffins at room temperature and warm in a 200°F oven or microwave briefly before serving.
  • Use non-stick muffin tins and liners, with optional cooking spray if liners are not parchment.

Nutrition Information

Serving 12g Calories 222kcal (11%) Carbohydrates 33.3g (11%) Protein 4.1g (8%) Fat 8.5g (13%) Saturated Fat 3.3g (17%) Cholesterol 42mg (14%) Sodium 216mg (9%) Potassium 129mg (3%) Fiber 1.2g (5%) Sugar 16.1g (32%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 222

% Daily Value*

Serving 12g
Calories 222kcal 11%
Carbohydrates 33.3g 11%
Protein 4.1g 8%
Fat 8.5g 13%
Saturated Fat 3.3g 17%
Cholesterol 42mg 14%
Sodium 216mg 9%
Potassium 129mg 3%
Fiber 1.2g 5%
Sugar 16.1g 32%

* Percent Daily Values are based on a 2,000 calorie diet.