When my partner and I were vacationing at a five star hotel a few months ago, I tasted the best blueberry muffins in the world.
They were so soft and moist, I fell in love.
And if you know me, then you know I’ll recreate it in my kitchen till I discover the perfect recipe!
You’re going to love these blueberry muffins!
The smell of butter, vanilla, and blueberries bubbling in the oven feels like home, even if you’re just baking for yourself.
These muffins are soft, fluffy, and bursting with juicy berries in every bite.
They’re my go-to when I want something cozy and simple, the kind of treat that pairs perfectly with a cup of black tea or coffee while the house is still quiet.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make This Easier:
- Use this non-stick muffin pan for perfectly even baking — it ensures the edges are golden without drying out the centers.
- For picture-perfect muffins, try these reusable parchment muffin liners — they peel off cleanly and make your muffins look bakery-worthy.
- Fold the batter with this silicone spatula set — it helps keep the muffins airy and prevents overmixing.
- If using frozen blueberries, try these freezer-safe glass containers for storing your berries — it keeps them from getting mushy and icy.
- Add a crumbly top using this mini pastry blender to mix butter, flour, and sugar for a quick streusel.
Super Moist Blueberry Muffins
Course: DessertDifficulty: Easy12
muffins9
minutes22
minutesIngredients
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar, plus 1 tablespoon for topping
½ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup milk
2 cups fresh blueberries
Directions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk melted butter, milk, eggs, and vanilla until smooth. Pour the wet ingredients into the dry and gently fold until just combined — a few streaks of flour are okay.
- Toss the blueberries with 1 tablespoon of flour (this prevents them from sinking to the bottom), then fold them into the batter gently. Spoon the batter evenly into the muffin cups, filling them about three-quarters full. For a bakery-style look, sprinkle a little sugar on top before baking.
- Bake for 20–22 minutes or until the tops are golden and a toothpick comes out clean. Let them rest in the tin for 5 minutes before transferring to a rack to cool completely. The smell will make it almost impossible to wait — but trust me, it’s worth it.
Notes
- These are wonderful to have over the weekend.
Variations and Substitutes
- Swap half the blueberries for raspberries or blackberries for a mixed berry version.
- Add ½ teaspoon of lemon zest for a bright, citrusy twist.
- Use half whole wheat flour for a heartier, slightly nutty flavor.
- Replace the milk with almond or oat milk for a dairy-free version.
- Mix in a handful of white chocolate chips for a sweeter treat.
Conclusion
These moist blueberry muffins are the kind of bake that never disappoints — simple, soft, and full of fresh flavor.
Whether you eat them warm out of the oven or pack them for breakfast, they always feel like a little piece of homemade comfort.
They’re perfect for lazy weekends, cozy mornings, or whenever you just need a moment to slow down and bake something sweet.
