Looking for the best fluffy blueberry muffins that rise tall, taste buttery-soft, and burst with juicy berries? This easy recipe allows you to create bakery-style muffins at home with just a few pantry staples. Light, moist, and filled with fresh blueberries, these muffins are the perfect treat for breakfast, dessert, or a snack.
Why You’ll Love These Fluffy Blueberry Muffins
Blueberry muffins are a timeless classic, but the key to achieving a light and fluffy texture lies in the right balance of ingredients and mixing technique. This recipe delivers:
- Bakery-style muffin tops – tall, golden, and perfectly domed.
- Soft and tender crumb – thanks to buttermilk and the right leavening agents.
- Juicy blueberry bursts – every bite is filled with fresh or frozen blueberries.
- Quick and easy prep – just 10 minutes of mixing before baking.
Ingredients for Fluffy Blueberry Muffins
You’ll need simple pantry ingredients plus fresh or frozen blueberries:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Step-by-Step Instructions
1. Preheat the Oven & Prep the Pan
Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter.
2. Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
3. Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until the combination is smooth.
4. Make the Batter
Pour the wet mixture into the dry ingredients. Gently fold the mixture with a spatula until just combined. Avoid overmixing a few lumps are okay.
5. Add Blueberries
Toss the blueberries with one tablespoon of flour and fold them into the batter.
6. Bake the Muffins
Scoop the batter into the muffin cups, filling each cup about two-thirds full. Bake the muffins for 18 to 22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
7. Cool & Serve
Allow muffins to cool in the pan for five minutes before transferring them to a wire rack. They can be enjoyed warm or at room temperature.
Easy Blueberry Muffins The Perfect Quick & Healthy Breakfast
Ingredients
- 1/1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup blueberries fresh/frozen
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients. Use a spatula to gently fold the two together until the batter is just combined. Do not overmix.
- Toss the blueberries with a tablespoon of flour (from the measured amount) to prevent them from sinking. Gently fold the coated blueberries into the batter.
- Fill the muffin cups about two-thirds full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool.
Notes
Nutrition
Serving Suggestions
These muffins are tasty on their own, but here are some ways to enjoy them:
- Spread with butter or cream cheese for extra richness.
- Pair with a hot mug of coffee or tea.
- Serve as part of a brunch spread with eggs, fresh fruit, and yogurt.
Store leftovers in an airtight container for up to three days, or freeze them for up to one month.
Secrets to Bakery-Style Muffins
Want muffins that look and taste like they came from a café? Here’s the trick:
- Use buttermilk – adds tang, keeps the crumb moist, and helps the muffins rise tall.
- Don’t overmix – excessive stirring can create tough, dense muffins. Gently fold until just combined.
Nutrition Information (Per Muffin)
- Calories: 144
- Carbohydrates: 20g
- Protein: 3g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 32mg
- Sodium: 190mg
- Fiber: 1g
- Sugar: 11g
Homemade vs. Bakery Muffins
| Feature | Homemade Muffins | Bakery Muffins |
|---|---|---|
| Freshness | Fresh out of the oven, made with love | Often baked in bulk earlier in the day |
| Customization | Control sweetness, add nuts, spices, etc. | Standard flavors, limited variations |
| Ingredients | Simple, wholesome, pantry-friendly | May include preservatives/additives |
| Cost | Budget-friendly (makes 12 muffins) | Higher price per muffin |
| Taste | Warm, soft, fluffy, with juicy blueberries | Consistent but sometimes less fresh |
These Best Fluffy Blueberry Muffins are everything you want in a classic recipe—simple, quick, and irresistibly good. Perfect for breakfast, dessert, or an afternoon snack, they’ll quickly become a family favorite.
If you try this recipe, don’t forget to share your muffins with us! Tag @DevineDishes on social media with your creation. Happy baking!
Frequently Asked Questions (FAQ)
Q1: Can I use frozen blueberries?
Yes! Just don’t thaw them first—add straight to the batter to prevent streaking.
Q2: Can I make these muffins dairy-free?
Absolutely. Swap buttermilk with almond milk plus 1 tsp vinegar or lemon juice.
Q3: How do I make my muffins rise higher?
Start with a hot oven (375°F) and avoid overmixing. Also, fill muffin cups about two-thirds full for a tall, domed shape.
Q4: Can I use whole wheat flour?
Yes, but the muffins will be denser. Try a mixture of half all-purpose flour and half whole wheat flour for a balanced flavor.
