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Best Blueberry Muffin Recipe: Moist, Fluffy, and Delicious

These blueberry muffins are moist, fluffy, and bursting with juicy blueberries, making them perfect for breakfast or an afternoon snack. The recipe is simple and foolproof, ensuring bakery-style results every time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour (for coating blueberries)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
  5. Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use fresh or frozen blueberries without thawing. Avoid overmixing the batter to keep muffins light and fluffy. Store in an airtight container for up to 3 days or freeze for up to 3 months.