Description

These Moist Blueberry Muffins are the perfect balance of tender crumb and juicy blueberries, making them a delightful treat for breakfast or snack time. With a combination of buttermilk, melted butter, and vegetable oil, these muffins stay soft and flavorful. The recipe includes a simple step-by-step guide to ensure perfectly fluffy muffins with a golden top dotted with fresh blueberries.

Ingredients

Scale

Dry Ingredients

2 1/2 cups plain flour (all purpose flour)
3 tsp baking powder
1 tsp baking soda (or substitute with extra 3 tsp baking powder)
1 cup white sugar (caster, granulated, or superfine)
1/4 tsp salt

Wet Ingredients

1 cup buttermilk
60g / 4 tbsp unsalted butter, melted
4 tbsp vegetable oil
2 large eggs, at room temperature, lightly whisked
2 tsp vanilla extract

Fruit

250g / 8 oz fresh blueberries (about 2 cups)

Instructions

Preheat Oven: Preheat your oven to 200°C/390°F (all oven types). Line a 12-hole muffin tin with paper muffin cases to prepare it for baking.
Mix Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, baking soda, white sugar, and salt to evenly distribute all the dry ingredients.
Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, melted butter, vegetable oil, lightly whisked eggs, and vanilla extract until well combined.
Combine Wet and Dry: Create a well in the center of the dry ingredients, then pour in the wet mixture. Gently fold the mixture together using a spatula or spoon, stirring no more than eight times. It’s okay to have some lumps in the batter as over-mixing can toughen the muffins.
Add Blueberries: Fold most of the fresh blueberries into the batter gently, reserving some to place on top later for decoration.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cases, then scatter the remaining blueberries on top of each muffin.
Start Baking: Place the muffin tin in the preheated oven and bake for 5 minutes at 200°C (390°F) to help the muffins rise quickly.
Continue Baking: Reduce the oven temperature to 180°C/350°F (fan oven) and bake for an additional 13 minutes, or 15 minutes for standard ovens, until a skewer inserted into the center of a muffin comes out clean.
Cool and Serve: Remove the muffins from the oven and immediately transfer them from the tin to a cooling rack. Serve warm for an extra moist and flavorful experience, or at room temperature.

Notes

Note 1: Buttermilk adds moisture and tenderness to the muffins. If unavailable, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Note 2: Using eggs at room temperature helps the ingredients blend better for a more consistent batter.
Note 3: Fresh blueberries are preferred for best results. Frozen blueberries can be used but may affect the batter consistency and moisture.
Note 4: Adjust oven temperatures according to your oven type. Fan ovens typically require a reduction of 20°C from standard oven temperatures.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack, Bakery
Method: Baking
Cuisine: American

Keywords: blueberry muffins, moist muffins, homemade muffins, blueberry recipes, breakfast muffins, easy baking