Follow this easy recipe to bake the best ever Blueberry Muffins! Made with buttermilk for an irresistibly soft and fluffy texture, each muffin is packed with juicy blueberries and finished with a sprinkle of demerara sugar for a golden crunchy top. Nothing beats the smell of warm blueberry muffins fresh from the oven – enjoy!
These easy blueberry muffins are part of my Coffee Shop Classics recipe series – where I help you re-create your favourite coffee shop treats at home! If you love simple, timeless and delicious bakes, this is the recipe collection for you.
Ingredients To Make Easy Blueberry Muffins
Gather these ingredients to make these blueberry muffins:
- Self-raising flour: The added raising agent in self-raising flour helps the muffins rise with a fluffy texture. If you don’t have self-raising flour, use 300g plain flour plus 2 teaspoons of baking powder.
- Sugar: You can use white or golden caster sugar to help sweeten the muffins.
- Baking powder: Gives the muffins an extra lift for those bakery-style domed tops.
- Vegetable oil: Gives the muffins a soft, moist and tender crumb.
- Buttermilk: The key ingredient to creating light, soft and fluffy muffins with a rich flavour.
- Eggs: This recipe uses 2 medium eggs. Use room temperature eggs for the best results.
- Vanilla extract: For a bit of warmth and depth of flavour.
- Fresh or frozen blueberries: Baked into the muffins, creating pockets of juicy berry flavour. Tip: If using frozen blueberries, don’t thaw them first — add straight from frozen to avoid streaky mixture.
- Demerara or granulated sugar: Sprinkled on top for that golden crunchy finish.
Easy Blueberry Muffins At a Glance
- FLAVOUR: These blueberry muffins are flavoured with vanilla and buttermilk, giving them a sweet, tangy depth with bursts of juicy fruit and a warm, buttery finish.
- TEXTURE: Soft and fluffy centres, dotted with juicy blueberries, finished with a crunchy top. Muffin perfection!
- SKILL: Quick, simple and easy – these blueberry muffins are a no-fuss bake.
- SERVES: This recipe makes either 9 regular-sized muffins using this baking tin, or 6 jumbo muffins using this baking tin.
This Muffin Recipe Uses the Two-bowl Method
This recipe uses the classic ‘two-bowl method’, where the dry and wet ingredients are mixed separately before being gently combined. This helps ensure everything is evenly incorporated without overmixing the batter – the key to soft, fluffy muffins. Overmixing can lead to dense, dry, and tough results (and nobody wants that!). Aim for a slightly lumpy batter with visible air bubbles – that’s exactly what you want. I recommend using a hand whisk rather than an electric one, as it gives you much more control.
How To Stop Blueberries From Sinking in Muffins
We’ve all been there, you’ve baked a beautiful batch of muffins only to find all the fruit has sunk to the bottom (how annoying)! Thankfully I’ve got a way to fix this, just follow these tips:
- Layer the mixture: Add a heaped spoonful of the berry-free mixture in the base of each muffin liner. This creates a sturdy base to stop the blueberries from sinking to the bottom.
- Coat the blueberries in flour: Wash your blueberries then toss them in flour, making sure they’re fully coated. The flour coating helps prevent the blueberries from sinking to the bottom and instead spreads them out throughout the muffins.
- Finish with more blueberries: Dot some more blueberries on top of the mixture once you have filled all the muffin cases, this gives another layer of juicy blueberries.
Baking Tips for the Best Muffins
These simple tips will help you get bakery-worthy muffins every time:
- Don’t over-whisk the mixture: Only whisk the dry and wet ingredients together until the muffin mixture is just combined. A lumpy mixture with lots of air bubbles will ensure the muffins rise tall will a soft, moist texture.
- Fill every other hole of the baking tray: This allows the muffins space to spread out and rise without touching one another, creating a more rounded, bakery-style top with a crispy edge. This spacing also promotes better air circulation, helping the muffins bake more evenly.
- Let the mixture rest before baking: Letting the mixture rest for at least 20 minutes before baking gives the raising agent time to activate and helps the flour absorb more liquid, resulting in those classic coffee shop-style domed muffin tops!
- Bake at high heat then lower the temperature: The high heat will kickstart the raising agent more quickly and give the muffins a boost to rise tall. The temperature is then lowered for the remaining baking time to not dry the muffins out.
Can The Muffin Mixture Be Refrigerated Overnight?
Yes, you can refrigerate the muffin mixture overnight and in fact, it’s a great idea! Letting the mixture rest in the fridge for a few hours (or overnight) improves the texture of your muffins. The raising agent has time to activate and the flour absorbs more liquid, resulting in a taller rise and bakery-style domed tops when baked (check out the comparison in the photo below). Just wrap the bowl in clingfilm and chill in the fridge for a few hours or overnight – perfect for baking fresh blueberry muffins in the morning!
How To Make Your Own Muffin Liners
Out of muffin liners? No problem! You can easily make your own using baking paper or greaseproof paper. Simply cut out squares that are larger than the holes of your baking tin and use the base of a jar or ramekin to press them down to create muffin liners. It’s that easy!
Recipe FAQ’s
Yes, you can absolutely use frozen blueberries! There’s no need to thaw them first — just toss them in a little flour and fold them straight into the batter. Using frozen berries is perfect for making easy blueberry muffins all year round.
If you don’t have buttermilk, you can make an easy substitute: mix 250ml milk with 1 tablespoon lemon juice or white vinegar, and leave it to sit for 5 minutes. Or swap for 150ml milk plus 100ml sour cream.
Toss your blueberries in a tablespoon of flour before adding them to the batter. This little trick helps them stay suspended throughout the muffin instead of sinking to the bottom — especially useful when making jumbo or bakery-style blueberry muffins.
Dense muffins usually happen if the mixture is overmixed. For the best blueberry muffins, gently fold the wet and dry ingredients together until just combined. A lumpy, slightly airy mixture gives you light, fluffy muffins every time.
Homemade blueberry muffins stay fresh for about 2 days in an airtight container at room temperature, or 4-5 days in the fridge. For longer storage, you can freeze them for up to 2 months — just defrost and enjoy whenever you need a quick, easy muffin fix!
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Easy Blueberry Muffins
Ingredients
- 300 grams Self-raising flour or 300g plain flour + 2 tsp baking powder
- 180 grams Golden caster sugar or white caster sugar
- 1 teaspoon Baking powder
- 80 grams Vegetable oil
- 2 medium Eggs at room temperature
- 250 millilitres Buttermilk or 150ml milk + 150ml sour cream
- 2 teaspoons Vanilla extract
- 150 grams Blueberries fresh or frozen
- 40 grams Demerara or granulated sugar
Instructions
- Preheat the oven to 220°C fan/240°C conventional. Line every other hole of a muffin tin with liners. This recipe makes 9 regular-sized muffins, or 6 jumbo-sized muffins.
- In a large bowl, stir the flour, sugar and baking powder together to combine. Make a well in the middle and set aside.300 grams Self-raising flour, 180 grams Golden caster sugar, 1 teaspoon Baking powder
- In a separate bowl, whisk the oil, eggs, buttermilk and vanilla extract together.80 grams Vegetable oil, 2 medium Eggs, 250 millilitres Buttermilk, 2 teaspoons Vanilla extract
- Pour the wet ingredients into the dry. Fold until the mixture is just combined. Take care not to overmix, a lumpy mixture with lots of air bubbles is what you're looking for.
- Add a heaped tablespoon of plain mixture into each muffin liner to create a sturdy base (this will stop the blueberries from sinking).
- Wash the blueberries (reserve a handful for later) and toss in a tablespoon of flour until well coated. Gently fold them into the mixture.150 grams Blueberries
- Divide the mixture evenly between the liners, filling each one to the top. Leave the unbaked muffins to rest on the countertop for 20 minutes* whilst the oven finishes pre-heating or you tidy up. This gives the raising agent in the mixture time to react, meaning fluffier muffins with bakery-style domed tops. It also gives the flour time to fully hydrate, making a thicker mixture that will keep those blueberries in place! *You can also cover the bowl with clingfilm and chill in the fridge for a few hours or overnight.
- Optional: Dot each muffin with a few extra blueberries and sprinkle over a little demerara or granulated sugar (the kind you'd put in your tea!). This way you're guaranteed to see juicy berries peeking out of the tops and the sugar will add a little sweet crunch.
- Pop the muffins in the oven on the middle shelf. Bake for 6 minutes at 220°C fan, then with the oven door closed, reduce the temperature to 180°C fan and bake for a further 18-20 minutes. Your blueberry muffins should look golden brown, have risen tall and domed on top.
- Let the baked muffins sit in the tin for 5 minutes, then lift them out onto a wire rack and leave to cool for another 30 minutes. Muffins are best enjoyed warm and freshly baked, but they will keep for 1-2 days at room temperature in a baking tin. Or, 4-5 if stored in the fridge.
