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    Home » Recipes

    Best Blueberry Muffins Ever

    Published: Jun 4, 2019 · Modified: Jan 23, 2022 by Natalie · This post may contain affiliate links · 7 Comments

    JUMP TO RECIPE PRINT RECIPE PIN RECIPE

    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.

    A blueberry muffin with a pan of muffins in the background.

    Photo by Ryan Gregory

    There seems to be a misconception when it comes to making muffins. When baking 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 which 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, so I don’t have to show you pictures of ingredients and what it looks like in a bowl right? Instead, I’ll show you some beautiful pictures my son Ryan took for me.

    A blueberry muffin with a pan of muffins in the background.

    Photo by Ryan Gregory

    A few tips for big beautiful 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. You should mix the batter until 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:

    1. Just in case it overflows (which it won’t, or never has for me).
    2. 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.

    A pan of blueberry muffins with one taken out.

    Photo by Ryan Gregory

    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.

    Try some of my other breakfast treats:

    Maple scones

    Bakery style corn muffins

    Perfect homemade pancakes

    Strawberry cream scones

    German Pancakes

    Honey nut granola bars

    French toast casserole

    Life is too short for mediocre food.

    Have you seen these?

    • CHOCOLATE GANACHE PEANUT BUTTER BARS
    • SIMPLE DELICIOUS STRAWBERRY RHUBARB CRISP
    • QUICK SIMPLE SAUTEED BROCCOLI WITH GARLIC
    • SIMPLE PERUVIAN CUCUMBER SALAD WITH LIME
    A blueberry muffin with a pan of muffins in the background.

    Best Blueberry Muffins

    PRINT PIN
    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, then look no further.
    Course: Breakfast
    Cuisine: American
    Keyword: Muffins
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 large
    Author: Natalie Gregory

    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 extract
    • 1 ½ cups blueberries - fresh or frozen*
    • 2 tablespoons sugar for sprinkling
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    Instructions

    • Preheat oven to 400 degrees.
    • Use oil or baking spray to grease a 12 cup muffin pan. 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.
    • Let cool for 5 - 10 minutes, then remove from pan and continue to cool on wire rack.

    Notes

    *I use fresh blueberries when they're in season. When using frozen berries, don't thaw or they'll be mushy, create added liquid, and turn your muffins blue.
    This recipe makes 12 large (not jumbo) muffins. 
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

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    Reader Interactions

    Comments

    1. Tom

      November 24, 2022 at 2:20 pm

      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.

      Reply
      • Natalie

        November 29, 2022 at 8:14 am

        Yes, I have many more to post. I will get on it! 🙂

        Reply
    2. Yvona

      April 17, 2021 at 9:45 am

      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...

      Reply
    3. Jo

      March 10, 2021 at 7:38 am

      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!

      Reply
      • Natalie

        March 10, 2021 at 8:38 am

        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

        Reply
    4. Gail Tyson

      August 15, 2020 at 1:33 pm

      ingredients call for 2-1/2 cups flour, recipe only mentions 2. Which is correct?

      Reply
      • Natalie

        August 15, 2020 at 3:51 pm

        It was supposed to read all of the flour (2 1/2 cups). It's fixed. Thank you for letting me know.

        Reply

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    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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