Best Blueberry Muffin

The best blueberry muffins are soft, fluffy, and bursting with juicy blueberries. A golden, slightly crisp top adds the perfect contrast to the tender interior, making them an irresistible treat for any time of day.

Blueberry Muffin Recipe - TheRecipe.Website

Prep Time 15

Cook Time 25

Total Time 40

Servings Muffins

Ingredients

250 g plain flour
150 g granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
120 g unsalted butter melted and slightly cooled
2 large eggs free range
240 ml buttermilk
1 tsp vanilla extract
200 g blueberries fresh or frozen (do not thaw if frozen)
2 tbsp plain flour for coating blueberries
2 tbsp demerara sugar optional, for topping

Instructions

Preheat your oven to 200°C (180°C fan) and line a 12-cup muffin tray with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
250 g plain flour, 150 g granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
In a separate bowl, whisk the melted butter, eggs, buttermilk and vanilla extract until well combined.
120 g unsalted butter, 2 large eggs, 240 ml buttermilk, 1 tsp vanilla extract
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; a few lumps are perfectly fine.
Toss the blueberries in 2 tablespoons of flour to prevent them from sinking. Then, gently fold them into the batter.
200 g blueberries, 2 tbsp plain flour
Divide the batter evenly among the muffin cups, filling them almost to the top. For a sweet crunch, sprinkle demerara sugar over each muffin.
2 tbsp demerara sugar
Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the centre comes out clean.
Allow the muffins to cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Tips for the best blueberry muffins:

For extra flavour, add a teaspoon of lemon zest to the batter.

If using frozen blueberries, do not thaw before adding to the batter.

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition