This easy blueberry muffin recipe is the perfect home-baked treat. These muffins, are a delectable blend of sweet and tart, and are a breeze to prepare. With a preparation time of just under 45 minutes, these homemade muffins stand out with their buttery softness and burst of fresh blueberries in every bite.
If you are looking for more blueberry recipes, you should look at our lemon blueberry drizzle cake, these soft and fluffy blueberry scones or these blueberry chocolate muffins. They will become new baking favourites in no time!
Jump to:
- ⭐️ Why you'll love these blueberry muffins
- 🧾 Ingredients for moist blueberry muffins
- 📖 Substitutions & Variations
- 👩🏻🍳 Making blueberry muffins in 4 simple steps
- 💡Can I use frozen blueberries in this muffin recipe?
- 💡 Why did my muffins come out dry?
- 🔪 Equipment
- 🍯 Storage
- ❓FAQ
- More baking with fruit
- Ultimate Moist & Flavourful Blueberry Muffins
⭐️ Why you'll love these blueberry muffins
- A perfect balance of sweetness and tangy blueberries.
- Easy to follow recipe for both beginners and experienced home chefs.
- Quick preparation time.
- Ideal for breakfast, brunch, or a snack.
- Moist, soft, and packed with flavour.
🧾 Ingredients for moist blueberry muffins
- Plain/All-purpose flour: Creates a perfect tender crumb for the muffins.
- Baking powder: A necessary leavening agent that helps the muffins rise.
- Salt: Enhances the flavours of the other ingredients.
- Butter: Provides a rich, buttery taste to the muffins.
- Vegetable oil: Creates a very soft and tender crumb and keeps the muffins moist.
- Granulated sugar: Adds sweetness and helps in browning.
- Eggs: Acts as a binding agent and adds moisture.
- Vanilla and almond extracts: Infuse the muffins with warm, sweet flavours.
- Milk: Contributes to the moist, soft texture of the muffins.
- Fresh blueberries: Gives a burst of tangy sweetness in every bite.
See recipe card for quantities.
📖 Substitutions & Variations
- Variations
- Streusel Topping: Mix brown sugar, cinnamon, and chopped walnuts. Sprinkle over the muffin batter before baking for an extra crunch. *Or you can use this crumble topping for incredible muffins.
- Add-ins: Add a teaspoon of lemon zest or a half cup of chopped pecans to your batter for a flavour twist.
- Substitutions
- Blueberries: If you don't have fresh blueberries, you can substitute with frozen ones. Just remember not to thaw them to prevent colour bleeding.
- Milk: Almond or soy milk can be used for a dairy-free version.
- Butter: You can substitute the same amount of coconut oil for a healthier alternative.
👩🏻🍳 Making blueberry muffins in 4 simple steps
- Prepare your oven and muffin tin: Preheat the oven to a high temperature and line a muffin tin with paper liners. A high initial temperature helps to create a well-risen muffin top.
- Mix dry ingredients: Combine plain/ all-purpose flour, baking powder, and salt in a large bowl.
- Prepare the butter-sugar base: Whisk the melted butter, neutral oil and granulated sugar together until creamy.
- Incorporate eggs and extracts: Add in the eggs, one at a time, along with vanilla and almond extracts.
💡Can I use frozen blueberries in this muffin recipe?
Absolutely! You can definitely use frozen blueberries in this recipe. One of the great things about blueberry muffins is their flexibility when it comes to the star ingredient.
When using frozen blueberries, there's no need to thaw them beforehand. You can fold them directly into the batter. However, remember that frozen blueberries might bleed into the batter a little more than fresh blueberries, potentially turning it into a light purple hue. But don't worry, it won't affect the taste of your muffins; they'll be just as delicious!
A pro tip when using frozen blueberries: To minimize colour bleeding, toss them in a tablespoon or so of flour from the recipe before folding them into the batter. This will help to keep them distributed evenly throughout each muffin, rather than sinking to the bottom.
So, whether you've picked your blueberries fresh or you have a stash in your freezer, they can all be used to make these delightful muffins!
- Combine dry and wet mixtures: Gradually incorporate the dry ingredients into the wet mixture.
- Add blueberries and milk: Fold in the blueberries and add milk, taking care to not overmix.
- Fill the muffin tin: Evenly distribute the muffin batter into the tin. Sprinkle turbinado sugar on top for that extra crunch.
- Bake: Bake until a toothpick inserted in the middle comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.
Hint: Be sure not to overmix your batter, as this can lead to tough muffins.
💡 Why did my muffins come out dry?
If your muffins turned out dry, you may have overmixed the batter, overbaked them, or used too much flour. Be sure to measure your ingredients carefully and keep an eye on the muffins as they bake.
🔪 Equipment
Good quality baking equipment can make a huge difference in your baking experience and the final product. These are our favourite pieces.
- Muffin Tin: This is specifically designed for baking muffins or cupcakes and is essential for giving them their distinctive shape.
- Paper Liners: These are used to line the muffin tin, making it easier to remove the muffins after baking and reducing clean-up time. If you don't have these, you can also lightly grease the muffin tin.
- Mixing Bowls: You will need at least two bowls, one for mixing the dry ingredients and one for the wet ingredients.
- Measuring Cups and Spoons or kitchen scale: These are used to accurately measure your ingredients. Baking is a precise science, so it's important to measure carefully.
- Whisk or Electric Mixer: These are used to thoroughly combine your ingredients. A whisk is perfectly fine, but an electric mixer can make it easier to cream together the butter and sugar.
- Spatula: This is used to scrape down the sides of the bowl and to fold in the blueberries gently to the batter.
- Cookie Scoop: This helps to evenly distribute the batter into the muffin tin. You can also use a regular spoon.
- Wire Cooling Rack: After baking, it's important to let your muffins cool slightly in the tin, then move them to a wire rack to cool completely. This prevents them from getting soggy.
🍯 Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: After the muffins have cooled completely, you can freeze them for up to 3 months.
- Reheat: If frozen, thaw in the fridge or at room temperature before serving.
❓FAQ
Absolutely! This recipe is versatile. You can use the same amount of raspberries, chopped strawberries, or even chocolate chips.
Yes, you can substitute half of the plain or all-purpose flour with whole wheat flour. However, this may give your muffins a denser texture.
The healthiness of blueberry muffins depends on the recipe and ingredients. Traditional recipes can be high in calories and low in nutrients. However, you can make them healthier by using whole grain flour for more fiber, reducing sugar, substituting with healthier fats like olive oil.
These particular muffins wouldn't be considered healthy, but they are certainly better than anything you can buy, because they're fresh and homemade without any additives and preservtatives.
This easy blueberry muffin recipe is perfect for beginners and experienced bakers alike. Don't hesitate to make this recipe your own by adding your favourite ingredients or adjusting flavours to your liking. Happy baking!
More baking with fruit
Looking for more recipes with fruit? Try these:
If you tried this Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
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Need help with meal planning? You can find our (Aldi ingredients only) weekly meal plans here! Sign up to receive them free every week or take our quick meal planning course and use all these recipes to create your own meal plans.
You can also find more comfort food recipes using everyday ingredients over on our sister site Salted Mint.
Ultimate Moist & Flavourful Blueberry Muffins
Ingredients
- 240 g (2 cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of 1 lemon
- 120 ml (½ cup) vegetable oil
- 60 g (¼ cup) unsalted butter, melted
- 2 large eggs, room temperature
- 120 ml (½ cup) milk, room temperature
- 1 teaspoon vanilla extract
- 250 g (1 ½ cups) fresh or frozen blueberries
Instructions
Preheat Oven and Prep Muffin Tin
- Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease with butter.
Mix Wet and Dry Ingredients Separately
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, mix the vegetable oil, melted butter, eggs, milk, and vanilla extract.
Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Over-mixing can result in tough dry muffins.
Fold in Blueberries, Fill Muffin Tin and Bake
- Gently fold the blueberries into the batter.
- Scoop the batter into the prepared muffin tin. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool and Serve
- Remove from the oven and let the muffins cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.
Notes
- Butter & Oil: This recipe uses both butter and vegetable oil. Butter is unbeatable for flavour, while oil ensures a moist crumb.
- Frozen Blueberries: You can use frozen blueberries in this recipe. No need to thaw them before adding them to the batter. This may slightly increase the baking time.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
Kate
Could I use gluten free flour?
Deborah Rainford
Absolutely! Just do a 1:1 substitution and the recipe should work out just like the original! 🙂
Cindy
I’ve made this recipe with blueberries, they’re awesome. Today I used diced rhubarb instead. OH MY -so yummy. If you’re a rhubarb lover, give these a try!
Deborah Rainford
Great variation to use rhubarb. So happy you love this recipe! 🙂
Becky R.
I just made these and they are moist and delicious! Next time I will put a stressed topping on them.
Deborah Rainford
So happy you loved these muffins! 🙂
Danielle
Hi,
When upping to the 2x recipe, only the ml and grams change, not the cups measurements.
Something you might want to look at.
Thanks!
Deborah Rainford
Thanks for pointing that out. I write the recipes in metric and imperial as per reader requests, and this appears to be a limitation of the recipe card.
Nina Pierce
This is the best blueberry muffin recipe I have ever tried. Amazing recipe.
Natalie Mi
I didn't have a lemon so I used 1/4 tsp lemon extract. I used frozen blueberries. I baked these as 6 jumbo muffins at convection bake for about 37 minutes. Loved the light, crispy edges and I usually wouldn't. They were a tad dry but I still loved them and would make again.
Deborah Rainford
So happy that you liked these muffins. If they turned out a little dry, they may have been over-baked slightly. A toothpick should have just a few moist crumbs on it rather than come out clean when the muffins are done. Thank you so much far taking the time to leave a comment. It's so appreciated. 🙂
Taylor
Can you use canola oil instead of vegetable oil?
Deborah Rainford
Absolutely. In this recipe they are interchangeable without altering anything else. 🙂
Jean
Very delicious and moist!! I subbed frozen Wild Maine Blueberries and incorporated gingerly so as not to over-mix. I don’t mind a tie-dyed blueberry muffin and think it added extra moistness. But I did have to bake slightly longer than recommended. Instead of buttering the muffin tin, l used spray oil. Muffins came out of the tin perfectly and beautifully! Would have taken a photo but they didn’t last that long. I will definitely make it again!! Thank you!!
Deborah Rainford
So happy that these were such a hit! Thank you for taking the time to leave a comment. It is so appreciated. 🙂
Sam
These turned out absolutely perfect.
Sharon Swiscoe
Hi are these temperatures in your recipes for fan oven. Thank you.
Deborah Rainford
Hi Sharon, just for a conventional oven. If you are using a fan oven, turn the temperature down to 170ºC. I'll be sure to update the recipe to add that. 🙂
Suzanne
Can you use skim milk?
Deborah Rainford
Absolutely you can! 🙂
Barbara
So easy and delicious 😋 Beautiful batter.
Deborah Rainford
So happy you love this recipe! 🙂
Betsy
These turned out soft, fluffy and moist. The perfect blueberry muffin.
Louise
Moist, soft and fluffy! These muffins could not be any better! Love this recipe!
Jackie
Hi i made these muffins dairy free by swapping the milk with soya Milk and adding 1 teaspoon of vanilla extract, they were very delicious thankyou for your recipe
Deborah Rainford
Amazing! Thank you so much for the comment and taking the time to leave a rating. It's so appreciated. I'll update the recipe card for anyone else that needs to make them dairy free. 🙂
George Hill
I made these and they were very Easy muffins to make.
I did add a half tsp of salted caramel extract. Nice hint of caramel but not so much as to overpower the fresh blueberries used.
I only had a 150g pack of blueberries but still plenty in the mix.
Definitely will make these again. So easy to do and so tasty.
Deborah Rainford
Salted caramel extract sounds amazing! Thanks so much for taking the time to leave a comment and a rating. It's so appreciated. 🙂
Angie
Made these blueberry muffins yesterday, I added half a teaspoon of vanilla extract to the mix and OMG they where sooooo yum yums ?
Do I need to add same weight for chocolate chips please?
???????
Deborah Thompson
So happy that you loved the recipe! The Aldi bags of chocolate chips are 100g. I'd probably add 1 1/2 - 2 bags. I like my muffins very heavy on the chocolate! Let me know how it goes!