Soft Juicy Blueberry Muffins Recipe for Moist, Fluffy Bakes

These Blueberry Muffins are soft, juicy, and full of plump blueberries. They’re delicious plain or warmed and spread with butter.

With summer in full swing and berries at their peak, I’m sharing my favorite blueberry muffin recipe. I prefer muffins that are tender rather than cupcake-sweet, with a soft but substantial crumb so the fruit’s natural sweetness shines through.

Wondering how muffins differ from cupcakes? Here’s a quick, practical comparison to help you tell them apart.

Muffins:

• Use a thicker batter and are mixed minimally to avoid overworking the gluten, producing a denser texture.
• Are less sweet than cupcakes, letting added fruits or other mix-ins stand out.
• Often include fruit, oats, nuts, or chocolate chips and can be savory as well.
• May be finished with a streusel or crumb topping instead of frosting.

Cupcakes:

• Have a thinner batter that’s mixed to incorporate air, resulting in a light, fluffy texture.
• Contain more sugar and are almost always sweet treats.
• Are typically finished with frosting and are not made savory.

INGREDIENTS

• 2 1/2 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 cup granulated sugar
• 1 cup full-fat buttermilk
• 1/4 cup canola oil
• 1/4 cup melted butter
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups fresh blueberries (or frozen, unthawed)
• Turbinado or coarse sugar for sprinkling, optional

Instructions

For tender, well-risen muffins use a slightly thick batter and avoid overmixing. The baking powder gives a good rise while keeping the texture substantial, allowing you to fill the tins near the top for a generous dome.

1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups; set aside.
2. In a large bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, and sugar. Set aside.
3. In a medium bowl or a 2-cup measuring cup, whisk the buttermilk, canola oil, melted butter, eggs, and vanilla together. Add the wet ingredients to the dry and stir briefly with a wooden spoon just until most of the dry ingredients are moistened—only a few seconds. Gently fold in the blueberries.
4. Portion the batter into the prepared muffin tin, filling almost to the top. A cookie scoop makes this easy. If you like, sprinkle the tops with turbinado or coarse sugar.
5. Place the muffin tin in the oven and immediately reduce the temperature to 350°F (175°C). Bake until the tops are light golden and a toothpick inserted in the center comes out clean, about 35–40 minutes.
6. Let the muffins cool in the pan for 5 minutes, then remove them to a wire rack. If any blueberries leaked and stuck to the pan, run a thin knife around the edges to loosen them before removing.
7. Serve warm with butter or let cool to room temperature. These are especially good the day they’re made; store in an airtight container and consume within 24 hours for best freshness.
8. To freeze, wrap muffins individually and store in a sealed container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

If you try this recipe, I’d love to hear how it turned out—leave a rating or comment to share your experience.

Follow for more recipes and daily inspiration on social platforms if you enjoy seeing new ideas regularly.

Soft and Juicy Blueberry Muffins

5 Stars
5 from 1 review

• Author: Cindy Gibbs @ My Country Table
• Prep Time: 10 Minutes
• Cook Time: 40 Minutes
• Total Time: 50 minutes
• Yield: 12 Muffins
• Category: Breads
• Method: Bake
• Cuisine: American