Fluffy and Moist Blueberry Muffins

There's nothing quite like the smell of freshly baked muffins to make a kitchen feel like home. These Fluffy and Moist Blueberry Muffins are a classic for a reason. They have a tender, airy crumb, a beautiful golden-brown top, and they are bursting with sweet, juicy blueberries in every single bite. They are the perfect way to start your day, a simple snack, or a delightful addition to any brunch.

The secret to their incredible texture is a simple batter made with a few key ingredients. This recipe ensures a muffin that is light and fluffy, with a moist interior that stays fresh for days. With a little technique, you can easily create a muffin that looks and tastes like it came straight from a bakery.

Fluffy and Moist Blueberry Muffins

Yields: 12 muffins

Prep time: 15 minutes

Cook time: 20-22 minutes

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 large eggs

  • ½ cup vegetable oil or melted butter

  • ½ cup milk

  • 1 teaspoon vanilla extract

  • 2 cups fresh or frozen blueberries

  • 1 tablespoon all-purpose flour (for coating blueberries)

Instructions

1. Prepare the Batter & Oven

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.

  2. Whisk Dry Ingredients: In a large bowl, whisk together the 1 ½ cups of flour, granulated sugar, baking powder, baking soda, and salt.

  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract until well combined.

2. Add Blueberries & Combine

  1. Coat Blueberries: In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. This is a crucial step to prevent them from sinking to the bottom.

  2. Mix: Pour the wet ingredients into the dry ingredients. Stir just until the mixture is combined. Do not overmix; a few lumps are fine.

  3. Fold In: Gently fold the coated blueberries into the batter.

3. Bake the Muffins

  1. Fill Muffin Tin: Fill each muffin cup about two-thirds of the way full with batter.

  2. Bake: Bake for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

  3. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Pro-Tips for a Perfect Muffin

  • Don't Overmix: This is the most important tip for a fluffy muffin. Overmixing the batter will develop the gluten, resulting in a tough, dense crumb.1

  • The Flour Coat: Coating the blueberries in flour before adding them to the batter is the secret to preventing them from sinking. It helps the blueberries cling to the batter.

  • Frozen Blueberries: If you use frozen blueberries, don't thaw them! Add them directly from the freezer.

  • Buttermilk Substitute: If you don't have milk, you can use buttermilk for an even more tender crumb. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it with milk to the ½ cup line.

  • Add a Topping: For an extra touch, you can sprinkle the tops with a little coarse sugar before baking for a beautiful, crunchy finish.