The Best Blueberry Muffins with a crunchy top and a sweet, moist, tender crumb. Blueberry muffins should be quick and simple to make and this recipe is both. No creaming of ingredients and no mixer involved. If you're looking for high domed, delicious, moist blueberry muffins, look no further.
There seems to be a misconception when it comes to making muffins. When making them, you use the muffin method which is adequately named since that’s what we’re making.
Simply whisk the dry ingredients together in one bowl, mix the wet in another, gently combine, and bake. If you see a recipe that requires a mixer, then you're using the creaming method and making cupcakes, not muffins.
Making muffins should take 5 minutes to prepare. All you need is a bowl, whisk or fork, spatula, measuring cup, and a muffin pan. Now that that’s clear, let’s make some amazing blueberry muffins.
This recipe is simple. Gather your ingredients, mix, scoop into pan, bake, cool, and eat.
TIPS FOR BIG BEAUTIFUL BLUEBERRY MUFFINS
Be gentle when mixing. Although I am a tough cookie, I know when to have a gentle hand and that’s exactly what you need when mixing this batter. Save the rough stuff for making bread.
Mix the batter until it's just combined then fold in the blueberries. I’ve also mixed the berries in with the flour before adding the liquid and that works too. The berries may tint the batter blue and that’s fine.
Which is best, fresh or frozen blueberries? I use either. If you’re using frozen blueberries, make sure they stay frozen until ready to use. Don’t have them sitting on the counter defrosting. That creates more liquid which will not only tint your batter, but throws it off.
Use oil instead of butter. Sure, butter tastes great, but oil keeps them moist longer. If these muffins last for more than a day, they will be just as moist on day two as they were on day one. Save the butter for slathering on the baked muffin, because that’s when you’ll actually taste the butter.
Measure the wet in a large measuring cup or bowl and break up the eggs with a fork to combine with the milk, oil, and vanilla. If you start the mixing process here, there will be less mixing when combining with the dry ingredients. Less mixing makes a tender muffin. Over mixing leads to a tough muffin with holes tunneling throughout.
The batter is thick and can be easily scooped into your prepared muffin pan. Using an ice cream scoop works wonderfully and fills the tins right to the top in one shot. Even a little overfull is fine.
I place a baking sheet under the muffin pan for two reasons:
- Just in case it overflows (which it won’t, or never has for me).
- It’s easier to remove the baking sheet out of the oven instead of squishing a muffin with my potholder when grabbing the pan. No one likes their muffins squished...
I'm torn with using paper liners versus greasing the pan. If you grease the muffin pan with a little oil or baking spray, the bottom of the muffins will turn out golden and you won't remove a good layer of the bottoms when a paper liner is peeled off. However, using liners and not worrying about the muffins sticking to the pan is convenient.
A sprinkle of sugar before baking creates a sweet crunchy top - my favorite part. Grab a hefty pinch of sugar and sprinkle over each muffin before baking. Use raw, granulated, or course sugar.
After the muffins are baked, cool for about 5 - 10 minutes, then turn them out onto a cooling rack. If you leave them in the pan, the bottoms will end up soggy from the steam trapped in the pan. No one likes soggy bottoms.
There you have it - the best blueberry muffins. Make them and people will say...
“Wow! Your muffins are so big and beautiful!” Why thank you. Thank you very much.
Life is too short for mediocre food.
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Best Blueberry Muffins
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Ingredients
- 2 ½ cups flour
- ¼ cup cornstarch
- 1 ¼ cups sugar
- 4 teaspoons baking powder
- ¾ teaspoon fine salt
- 1 cup heavy cream
- ½ cup neutral oil
- ¼ cup milk
- 2 large eggs
- 2 teaspoons vanilla can use bourbon or rum
- 1 ½ cups blueberries - fresh or frozen*
- 2 tablespoons sugar for sprinkling tops
Instructions
- Preheat oven to 400℉.
- Use oil or baking spray to grease a 12-cup muffin pan with a ½-cup capacity. Alternatively, use paper liners. If you want them to peel off easily, you can spray the liners.
- In a large bowl, whisk the flour, cornstarch, sugar, baking powder, and salt combining well.
- In a 2 cup measure, add cream, oil, milk, eggs, and extract. Whisk with a fork and combine well.
- Pour the wet ingredients over the dry and use a spatula or fork to combine. The batter will be thick. Mix just until combined. Over-mixing will result in tough muffins with tunneling throughout.
- Fold in blueberries with spatula. Don't worry if a few burst and the batter is tinted blue.
- Scoop batter into muffin pan filling to top.
- Sprinkle tops with sugar to create a crunchy topping.
- Place in oven and bake 25 - 30 minutes. Check after 22 as oven temperatures run differently. I've found it can go up to 35 minutes on some ovens.
- Let cool for 5 - 10 minutes, then remove from pan and continue to cool on a wire rack.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Rose Mary Craemer
These are the best my husband and friends love these.
Natalie
Thank you for commenting. I'm happy you enjoyed them. 🙂
Diane Robinson
I have made your corn muffins several times.. Everyone says they're the best they have ever tasted and I certainly agree. That's why I keep making them...and I am now going to also make your blueberry muffins again...thank yiu so much for sharing your recipes with everyone...Question...on the blueberry muffins instead of sprinkling tops with reqular sugar..can you also use Raw sugar or I think it is called turbinado...thank you so very much
Natalie
Yes, you can use turbinado. I'm happy you found the blog and enjoyed the recipes! 🙂
Tami Ingman
I have tried all three muffin variations; cranberry, blueberry and corn. These are THE BEST MUFFINS EVER! Moisture, flavorful and so pretty. Thank you so much for sharing your amazing talents and please keep the recipes coming! 😀
Natalie
Thank you for commenting! I am so happy you enjoyed them. I love it when people enjoy my recipes and food. 🙂
Flora
Thank you for the best blueberry muffin recipe ever! They were perfect and sooo good. Everyone I shared with also loved them.
Natalie
You are very welcome! Thank you for the compliment. 🙂
Lolly
Yes. My family loved the muffins. they were fabulous and i willcontinually bake them. Putting it in a loaf pan now. I'll see how that goes. Thanks for the recipe.
Natalie
You're welcome! Happy you and your family enjoyed them. Thank you for commenting! 🙂
Tom
Your muffin recipes are the best I’ve ever tried! Are there any more muffin recipes in the pipeline (please!)? An apple crumble or lemon and raspberry would be divine.
Natalie
Yes, I have many more to post. I will get on it! 🙂
Yvona
I'm going to try these... i usually add some whole wheat flour or oatmeal to make the muffins healthier. It seems like not enough liquid - i use 1/4 cup oil and 1 cup milk for 2 cups flour... you have 1/2 cup oil and only 1/4 cup milk and there is more flour, plus cornstarch...
Jo
Hi Natalie! Just a note to say thank you for this wonderful recipe. I'm taking a batch as part of a care package to my mom to brighten her day. My husband and I sampled one and I'm proud to drop these off to her. They'll also be part of our future post-covid brunch menus for sure. Great recipe!
Natalie
Thank you so much for letting me know. You made my day! I hope they make your mom smile. If you love corn muffins give those a try as those are another one of my favorites. Thanks again. -N
Gail Tyson
ingredients call for 2-1/2 cups flour, recipe only mentions 2. Which is correct?
Natalie
It was supposed to read all of the flour (2 1/2 cups). It's fixed. Thank you for letting me know.