Blueberry Muffins (Ultra Moist!) – Easy Bakery Style
Mix the dry and wet ingredients separately, then gently combine.Fold fresh blueberries into the batter and fill 12 muffin cups.Bake at 390°F for 5 minutes, then finish at 350°F until golden.
Ingredients
Dry Ingredients
- - 2 ½ cups all-purpose flour
- - 3 teaspoons baking powder
- - 1 teaspoon baking soda
- - 1 cup white sugar
- - ¼ teaspoon salt
Wet Ingredients
- - 1 cup buttermilk
- - 4 tablespoons 60g unsalted butter, melted
- - 4 tablespoons vegetable oil
- - 2 large eggs room temperature and lightly whisked
- - 2 teaspoons vanilla extract
Blueberries
- - 8 oz. 250g fresh blueberries, about 2 cups
Instructions
- Preheat the oven to 390°F (200°C). Line a standard 12-cup muffin pan with paper liners.
- Add the flour, baking powder, baking soda, sugar, and salt to a large mixing bowl. Whisk until evenly combined.
- In a separate bowl, whisk together the buttermilk, melted butter, vegetable oil, lightly beaten eggs, and vanilla.
- Make a well in the center of the dry ingredients and pour in the wet mixture.
- Gently fold the ingredients together just until combined. Avoid excessive mixing; a few small flour lumps are perfectly fine.
- Reserve a small handful of blueberries for decorating the tops. Gently fold the remaining blueberries into the batter.
- Divide the Blueberry Muffins (Ultra Moist!) batter evenly among the 12 prepared muffin cups.
- Scatter the reserved blueberries over the top of each muffin.
- Bake at 390°F (200°C) for 5 minutes.
- Without opening the oven door unnecessarily, reduce the temperature to 350°F (180°C).
- Continue baking for approximately 13 minutes in a fan/convection oven or about 15 minutes in a conventional oven. The muffins are ready when the tops are golden and a skewer inserted into the center comes out clean or with a few moist crumbs.
- Remove the muffins from the pan immediately and transfer them to a wire cooling rack.
- Serve warm or allow them to cool completely.
Notes
If you don't have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to enough regular milk to equal 1 cup. Let it stand for 5–10 minutes before using.
Frozen blueberries can be used when fresh berries aren't available. Add them directly from frozen rather than thawing first, as thawed berries can release extra juice and discolor the batter.
For extra texture, sprinkle a little coarse sugar over the muffin tops before baking.
An alcohol-free vanilla flavoring can be used if you prefer to ensure the recipe is fully halal-friendly.
These muffins are especially delicious served slightly warm with butter, but they're also flavorful enough to enjoy on their own.