I perfected Homemade Blueberry Muffins that stay moist and slightly dense while being packed with juicy blueberries, and I finally figured out a simple trick that makes them just as delicious with fresh or frozen fruit.

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I’ve chased Bakery Style Blueberry Muffins from every corner cafe, trying to catch that perfect balance of moist and slightly dense. After a lot of tasting and messin around I landed on something I keep calling The Best Lemon Blueberry Muffins because the lemon zest wakes it up and a little buttermilk keeps the crumb tender.

They’re packed with juicy blueberries so each bite stops you for a second, makes you curious what’s different. It’s not the usual fluff, it’s got weight and fruit and a bite that makes you want another one right away.

Ingredients

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All purpose flour: Gives structure and carbs, little fiber, can make muffins dense if overmixed.
Granulated sugar: Adds sweetness, tenderizes crumb, boosts calories quickly so dont overdo it.
Blueberries: Sweet and tart, provide antioxidants and fiber, pop in your mouth little bursts.
Buttermilk: Makes batter tangy and moist, reacts with baking soda for lift, helps browning.
Unsalted butter: Adds richness and flavor, provides fat for tenderness, melts and browns the top.
Egg: Binds ingredients, adds protein and moisture, helps rise and gives color.
Baking powder and soda: Leaveners that create air pockets, make muffins light, be precise with amounts.
Lemon zest: Tiny bit of brightness, perfumes batter, cuts sweetness and lifts overall flavor.

Ingredient Quantities

2 cups (240 g) all purpose flour

3/4 cup (150 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 cup (240 ml) buttermilk or plain yogurt thinned with a little milk

1/3 cup (75 g) unsalted butter melted and cooled

1 teaspoon vanilla extract

2 cups (about 300 g) blueberries fresh or frozen

2 tablespoons coarse sugar for sprinkling on top optional

1 teaspoon lemon zest optional but nice

How to Make this

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1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with liners or grease the cups well so muffins don’t stick.

2. In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon lemon zest if using.

3. In a separate bowl beat 1 large egg with 1 cup buttermilk (or plain yogurt thinned with a little milk), then stir in 1/3 cup melted and cooled unsalted butter and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry and gently fold with a spatula until just combined – batter should be lumpy, dont overmix or the muffins will be tough.

5. Toss 2 cups blueberries (fresh or frozen) with about 1 tablespoon flour to keep them from sinking or turning the batter purple; if using frozen, keep them frozen and fold in gently.

6. Fold the blueberries into the batter just enough to distribute them, being careful not to crush them.

7. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle 2 tablespoons coarse sugar on top if you want a crunchy top and add a couple extra berries on each for looks.

8. Bake at 400°F for about 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.

9. Let muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to finish cooling a bit. Serve warm or at room temp and enjoy.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. 12-cup muffin tin + paper liners or nonstick spray
3. Large mixing bowl (for dry ingredients)
4. Small mixing bowl (for wet ingredients)
5. Measuring cups and spoons
6. Whisk (for egg and buttermilk)
7. Rubber spatula or wooden spoon for folding — be gentle so batter stays lumpy
8. Ice cream scoop or tablespoon for portioning batter into cups
9. Wire cooling rack and a toothpick (for testing doneness)

FAQ

Can I use frozen blueberries? Yes you can. Don’t thaw them first or they’ll bleed all over the batter. Toss frozen berries in a tablespoon of flour so they dont sink and fold them in gently at the end.

What can I use instead of buttermilk? Plain yogurt thinned with a little milk works great, or regular milk with a teaspoon of lemon juice or vinegar left to sit five minutes. The acid helps activate the baking powder and baking soda so the muffins stay light.

Why are my muffins dense or flat? Most likely you overmixed the batter after adding the flour. Mix until just combined, some lumps are ok. Also make sure your baking powder is fresh and oven is fully preheated before baking.

How do I keep the blueberries from sinking? Use fresh berries or toss fresh or frozen berries in a little flour before folding in. Fill the cups about three quarters full and avoid over thinning the batter.

How do I know when they are done without drying them out? Start checking at about 18 minutes. A toothpick in the center should come out with a few moist crumbs not wet batter. The tops should spring back when lightly pressed.

Best way to store or freeze them? Cool completely, store in an airtight container at room temp for two days or in the fridge up to five days. Freeze individual muffins wrapped in plastic then in a freezer bag for up to three months. Reheat in the microwave for 20 to 30 seconds or warm in a 325 F oven until heated through.

Blueberry Muffins Recipe Substitutions and Variations

All-purpose flour: swap with whole-wheat pastry flour 1:1 for a nuttier, slightly denser muffin, or use a 1-to-1 gluten-free flour blend that contains xanthan gum for GF baking. Dont overmix the batter.
Granulated sugar: use light brown sugar 1:1 for extra moisture and a caramel note, or use honey/maple syrup (about 2/3 cup honey for 3/4 cup sugar and reduce the buttermilk by ~3 tbsp) because it’s liquid and will tenderize the crumb.
Unsalted butter: replace with 1/3 cup neutral oil (canola, sunflower) for a moister crumb, or melted coconut oil or plant-based butter if you need dairy-free.
Egg: make a flax “egg” for egg-free baking 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes; or use 1/4 cup unsweetened applesauce per egg for a slightly denser, sweeter muffin.

Pro Tips

– Let the egg and buttermilk come to room temp for about 20 minutes before mixing. Cold liquids can tighten the batter and make muffins denser, plus if your melted butter is too hot it can start to cook the egg.

– Fold, dont stir. Mix the wet and dry until you still see a few streaks of flour, then stop. Overmixing makes gluten work too hard and your muffins get chewy not tender.

– For frozen berries keep them frozen and toss with a spoonful of flour or cornstarch before folding in. That helps them not sink and keeps the batter from turning purple all over.

– Use an ice cream scoop for even portions and bake on the middle rack. An oven thermometer and a quick rotate about two thirds through baking will fix uneven hot spots, so you get uniform tops.

– For texture and look, sprinkle coarse sugar on top before baking for a crunchy crown or press a couple extra berries on each muffin for a pretty finish. Let them rest in the tin 5 to 10 minutes then move to a rack so they dont get soggy.

Blueberry Muffins Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

204

kcal

Equipment: 1. Oven (preheat to 400°F / 200°C)
2. 12-cup muffin tin + paper liners or nonstick spray
3. Large mixing bowl (for dry ingredients)
4. Small mixing bowl (for wet ingredients)
5. Measuring cups and spoons
6. Whisk (for egg and buttermilk)
7. Rubber spatula or wooden spoon for folding — be gentle so batter stays lumpy
8. Ice cream scoop or tablespoon for portioning batter into cups
9. Wire cooling rack and a toothpick (for testing doneness)

Ingredients

2 cups (240 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup (240 ml) buttermilk or plain yogurt thinned with a little milk
1/3 cup (75 g) unsalted butter melted and cooled
1 teaspoon vanilla extract
2 cups (about 300 g) blueberries fresh or frozen
2 tablespoons coarse sugar for sprinkling on top optional
1 teaspoon lemon zest optional but nice

Directions

Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with liners or grease the cups well so muffins don’t stick.
In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon lemon zest if using.
In a separate bowl beat 1 large egg with 1 cup buttermilk (or plain yogurt thinned with a little milk), then stir in 1/3 cup melted and cooled unsalted butter and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry and gently fold with a spatula until just combined – batter should be lumpy, dont overmix or the muffins will be tough.
Toss 2 cups blueberries (fresh or frozen) with about 1 tablespoon flour to keep them from sinking or turning the batter purple; if using frozen, keep them frozen and fold in gently.
Fold the blueberries into the batter just enough to distribute them, being careful not to crush them.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle 2 tablespoons coarse sugar on top if you want a crunchy top and add a couple extra berries on each for looks.
Bake at 400°F for about 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to finish cooling a bit. Serve warm or at room temp and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.