Blueberry muffins are surprisingly easy to make! With a crunchy muffin top that adds incredible texture, these are soft bakery style blueberry muffins – without the effort!
What’s my secret? Butter and oil make these easy blueberry muffins an incredibly moist treat. This easy blueberry muffin recipe takes just 10 minutes hands-on time and they take just 18 to bake. Enjoy fresh, warm muffins in less than 30 minutes.
I frequently make muffins on the weekends, because they’re so easy and everyone in the family enjoys them. My recipe is so easy. Skip the mix! Chances are, you have all the ingredients you need in your kitchen. These blueberry muffins are made with staple ingredients.
Very easy and delicious muffins. Not too sweet, perfectly moist.
★★★★★
– barb –
A single batch can be enjoyed for breakfast, brunch or snack. They’re also perfect to share with family and friends for Easter or Mother’s Day brunch. These muffins are foolproof and come out perfect every time.
Ingredients
- Butter – Melted, salted or unsalted. (If you use salted butter, cut back a little on the additional salt in this recipe.)
- Vegetable Oil – I use both oil and butter in this muffin recipe because the vegetable oil adds fluffiness while the butter adds flavor.
- White Granulated Sugar – The granulated sugar adds a little crunch that glistens and makes these muffins bakery beautiful! While you can use extra granulated white sugar for the topping on these muffins, turbinado sugar is often used in bakeries for its crunchy, coarse crystal texture!
- Egg – This recipe calls for just one egg, plus an egg white.
- Vanilla Extract – Use true vanilla extract, not imitation.
- Buttermilk – No buttermilk, no problem. Learn how to make buttermilk with just two staple ingredients.
- All Purpose Flour – No need to sift!
- Baking Powder – For the rise in these muffins.
- Corn Starch – Cornstarch softens the proteins in flour making the muffins soft, too.
- Salt – If you use salted butter, you can cut back on the salt.
- Blueberries – Fresh blueberries are best for this recipe, but if you prefer, use frozen blueberries. Swirl them into the batter direct from the freezer to avoid purple muffins.
Tips
- Don’t Overfill Your Muffin Pan Cavities – Fill no more than 3/4 full to compensate for rise.
- Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
- Cooling the Muffins – Try removing them from the muffin tin to a wire rack to cool. Muffins are meant to be very moist, but sometimes the extra heat in a muffin tin gets trapped and “steams” the muffins inadvertently as they cool.
Serving Suggestions
These muffins are amazing as-is, especially with the crunchy muffin tops, but you can also drizzle, dip or drench them in one of my glaze recipes!
For more amazing Muffin Recipes, check out my recipe collection – it’s filled with deliciously easy muffins you can make with pantry staples.
Blueberry Muffins
Ingredients
- 4 tablespoons butter melted, salted or unsalted
- ¼ cup vegetable oil
- 1 cup white granulated sugar
- 1 large egg
- 1 large egg white
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1¾ cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch
- ½ teaspoons salt
- 1 cup blueberries
- sugar to dust
Instructions
- Preheat oven to 350℉. Grease or line muffin tin.
- In a large mixing bowl, combine melted butter, oil and sugar.4 tablespoons butter, ¼ cup vegetable oil, 1 cup white granulated sugar
- Add the eggs, vanilla and buttermilk until combined on low or by hand.1 large egg, 1 large egg white, 2 teaspoons vanilla extract, ½ cup buttermilk
- In a separate medium mixing bowl, combine flour, baking powder, corn starch and salt.1¾ cups all purpose flour, 2 teaspoons baking powder, 2 teaspoons corn starch, ½ teaspoons salt
- Gradually fold dry ingredients into wet mixture, but do not overmix.
- Fold in blueberries.1 cup blueberries
- Fill each cavity 3/4 full and sprinkle with sugar.sugar to dust
- Bake 18 minutes, or until they pass the toothpick test.
Julie’s Tips
- Don’t Overfill Your Muffin Pan Cavities – Fill no more than 3/4 full to compensate for rise.
- Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
- Cooling the Muffins – Try removing them from the muffin tin to a wire rack to cool. Muffins are meant to be very moist, but sometimes the extra heat in a muffin tin gets trapped and “steams” the muffins inadvertently as they cool.
Substitutions
- Sugar – While you can use extra granulated white sugar for the topping on these muffins, turbinado sugar is often used in bakeries for its crunchy, coarse crystal texture!
- Buttermilk – No buttermilk, no problem. Learn how to make buttermilk with just two staple ingredients.
- Salt – If you use salted butter, you can cut back on the salt.
- Blueberries – Fresh blueberries are best for this recipe, but if you prefer, use frozen blueberries. Swirl them into the batter direct from the freezer to avoid purple muffins.
Storage Notes
Store these muffins in a sealed plastic bag or covered in saran wrap at room temperature for up to five days. Refrigerate for up to seven in an airtight container or sealed bag. To freeze muffins, wrap tightly in heavy foil or plastic wrap. Then place them in freezer bags and freeze for up to 3 months. To warm, wrap an individual muffin in a damp paper towel and heat in the microwave for 20-30 seconds.Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This recipe is delicious! We don’t always use blueberries. We made Monster muffins with unsweetened coconut shreds, toffee brickle, and chocolate, white chocolate, peanut butter, and butterscotch baking bitships.
Definitely do not overfill the muffin cups. Without the tension of the paper liner at the crest of the batter, the muffins bled all over the sides and were flat on top. I also recommend baking only one muffin tray at a time. I own three and tried that once, and those also fell flat because it changed the way the air flowed in the oven.
We’re going to try dates and fig bits next time!
So glad you loved it! Appreciate your thoughts, I know they’ll be helpful to others! Enjoy the dates and figs ❤️
I just made these blueberry muffins, they came out delicious! I doubled the recipe because I wanted to use up my blueberries I got 12 regular sized muffins and 6 jumbo muffins. The regular sized ones took 22 minutes and the jumbo ones took about 35 minutes. These are really moist and love the crunch on top I used Turbinado sugar on top.
Hi Carol,
What a wonderful and helpful review!
Thanks so much, I’m glad you’re enjoying these muffins.
Have a great weekend,
Julie
This is a great recipe But my only problem is that I did not know to melt the butter or keep it as a solid, please change that. But thank you this is a great recipe.
Great job Julie
Hi John!
Thanks so much for your comment, we will make sure to clarify in the recipe card for others.
Have a wonderful week!
Julie
These muffins turned out to be a hot sh$t mess. They were soggy, sinking in the middle, totally flat. Trying to dig them out was ridiculous. The edges of the muffins stuck to the muffin tin, because there’s way too much sugar in this recipe. The edges were toasty. That’s because I had to wait five extra minutes for the middle to cook! They were super oily on the bottom. Not one came out whole too bad, because I also made the lemon glaze and was really looking forward to having nice, mounded/rounded muffins with a little bit of glaze. Too much oil in too much sugar.
Hi Marsha,
I’m sorry your muffins didn’t turn out, it sounds like you are having a bad day.
As you can see from the other comments and reviews, many other folks have made these delicious muffins with great success.
I hope your week improves from here,
Julie
I made this yesterday. They’re so good! I used soy milk because that’s all I have. And used 2 eggs instead of 1 whole + 1 white (because I don’t want to discard the yellow 😉 ). They came out perfect. Thanks for the recipe.
Awesome! Thanks for sharing your variation!