The Best Moist Blueberry Muffins
Crumb topped blueberry muffins bursting with blueberries in every bite. These moist blueberry muffins are sure to become your new Saturday morning favorite.
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These Blueberry Muffins have a secret ingredient! It's the secret ingredient that I've never thought to use in blueberry muffins. You can find this ingredient in every grocery store, but it really makes a difference and would recommend not skipping it.
The secret ingredient here is using cake flour instead of all purpose flour. The cake flour in this blueberry muffin recipe makes the muffin crumb softer, with the addition of the buttermilk, oil and sour cream that is added to the muffin batter.
And what really takes this muffin recipe to the top if you burst some of the blueberries, so you get more blueberry flavor in the muffins.
If you're looking for more muffins try these Cinnamon Roll Muffins, Zucchini Carrot Muffins.
Why you'll love these blueberry muffins:
- Moist: Yes Blueberry muffins that are still moist on day 3! They never lasted longer in my household than 3 days but 3 days they still taste moist and fresh!
- Easy Enough: Muffins are supposed to be easy but sometimes easy isn't always the best. So these blueberry muffins are easy enough for you to make it at home while it still taste like a blueberry muffin at a bakery.
- Blueberry Madness: Use fresh or frozen wild blueberries it's completely your choice, just made sure to read the tips!
Ingredients/ Substitutions for Blueberry Muffins:
- Cake Flour: Cake flour is generally used for cakes or baked goods that you would like to be softer. It has a lower amount of protein in it.
- Sugar: Sweetens the muffins, helps create a soft texture, and gives a beautiful light golden brown finish.
- baking Powder/Baking Soda: Helps blueberry muffins rise, creating a light, fluffy texture and a soft, tender crumb.
- Salt: Enhances the flavor
- Buttermilk: Adds moisture and tenderness to blueberry muffins while giving them a slight tang that enhances the flavor and helps create a soft, fluffy crumb.
- Sour Cream: Full fat sour cream is recommended but Greek yogurt should work just fine too! You may have slightly different results.
- Eggs: Adds structure, moisture, and richness to muffins while helping bind the ingredients together.
- Butter/Oil: these blueberry muffins use melted butter and vegetable oil for the perfect buttery and moist blueberry muffins.
- Blueberries
Toppings:
- Turbinado Sugar
- Crumb Topping
We all know the perfect blueberry muffins must have a sugary or crumbly muffin top.
Full recipe measurements are on recipe card below
Fresh or Frozen Blueberries?
Fresh Blueberries
- Best when blueberries are in season
- Don’t bleed as much into the batter, keeping muffins visually clean
- Add a bright, fresh flavor to baked goods
- Can vary in sweetness depending on the batch
Frozen Blueberries
- More budget friendly and available year round
- Convenient and always ready to bake with
- Bake well into muffins without needing thawing
- Slightly more likely to bleed into batter, but still delicious
My Favorite: Frozen Wild Blueberries
- Smaller in size → distribute more evenly in the batter
- Naturally sweeter and more flavorful
- Give blueberry flavor in every bite
- Great for bakery style muffins with lots of berries throughout
Let's Bake Blueberry Muffins:
Preheat Oven to 425F. Line pan with muffin liners or paper liners. Read Tips Below!
In a large bowl add all the wet ingredients (Melted Butter, Oil, Sugar, Eggs, Vanilla Extract, Buttermilk and Sour Cream.)
This part is recommended but not necessary add all the dry ingredients into a medium sized bowl and whisk to make sure the baking soda and baking powder spreads thoroughly into the muffin batter. And Salt! You don't want someone to get a bite of salt because it wasn't fully mixed in with the flour.
Add the dry ingredients to the wet ingredients and mix until it's almost done. (See photos)
Divide and scoop the blueberry muffin batter into each tin filling almost to the tops of the pan.
Top generously with turbinado sugar or crumb topping on the top of each muffin.
Crumb Topping:
In a medium sized bowl add in flour, brown sugar, sugar and salt. Add the slightly melted butter over the dry ingredients and mix together with a fork until it comes together.
Bake the muffins for 20 to 25 minutes or until a toothpick is inserted clean.
Allow the blueberry muffins to cool on the rack for 5 to 10 minutes and then allow them to cool on a wire rack.
Enjoy warm blueberry muffins with a cup of milk or cup of coffee.
Store leftover blueberry muffins in an airtight container.
How to make the best Blueberry muffin tips!
- Add uncooked rice grains to the bottom of the muffins before you bake them. This reduces over browning and dry bottoms.
- Don't over mix: Tough and hard muffins are caused by overmixing. Once the dry ingredients and wet ingredients mix together you have to mix just until it's combined.
- Kitchen scale and not cup measurements: For consistency and to prevent adding too much flour in your muffins use a kitchen scale.
- Room temperature ingredients: Use room temperature ingredients to allow the ingredients to mix better together. This is especially important for sour cream; sour cream has clumps everywhere. If sour cream isn't room temperature there will be clumps all in the batter.
Muffin Flavor variations:
- Add 1 tablespoon of lemon zest to the batter for lemon blueberry muffins
- Use chocolate chips or raspberries to make raspberry muffins and chocolate chip muffins.
- Swap the blueberries for any fresh or frozen berry
Blueberry Muffins: Frequently Asked Questions:
Can I make this into a double batch?
Yes! Of course!
How many mini muffins can I make?
I would say roughly 24 mini muffins. The size of your blueberries will change how many you get. I would change the bake time to 12 minutes or so and change the oven bake time to 375F.
The Best Moist Blueberry Muffins
Ingredients
Blueberry Muffin
- 3 cup Cake Flour
- 1 ¼ cup Sugar
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- ½ cup Sour Cream
- 2 large Eggs
- 8 tablespoon Butter
- ⅓ cup Oil
- 1 tablespoon Vanilla Extract
- 2 cups Blueberries
Crumb Topping
- ½ cup Flour
- ½ cup Brown Sugar
- ½ cup Butter
- 2 tablespoon Oats
Instructions
- Preheat Oven to 425F. Line pan with muffin liners or paper liners.
- In a large bowl add all the wet ingredients (Melted Butter, Oil, Sugar, Eggs, Vanilla Extract, Buttermilk and Sour Cream.)
- Add the dry ingredients to the wet ingredients and mix until it's almost done.
- Add the coated flour coated blueberries into the muffin batter and fold until just mixed in. (Make sure to read tips about using fresh or frozen blueberries)
- Divide and scoop the blueberry muffin batter into each tin filling almost to the tops of the pan.
- Top generously with turbinado sugar or crumb topping on the top of each muffin.
Crumb Topping:
- In a medium sized bowl add in flour, brown sugar, sugar and salt. Add the melted butter over the dry ingredients and mix together with a fork until it comes together.
- Bake the muffins for 20 to 25 minutes or until a toothpick is inserted clean.
- Allow the blueberry muffins to cool on the rack for 5 to 10 minutes and then allow them to cool on a wire rack.
- Store leftover blueberry muffins in an airtight container.
