There’s something uniquely comforting about the aroma of freshly baked blueberry muffins wafting through the house on a weekend morning. It’s a scent that promises a slow start, a good cup of tea, and a genuinely satisfying treat. For me, a truly great muffin must have a soft, moist crumb, be generously studded with juicy berries that burst during baking, and be crowned with a delightfully crunchy, sugary top. It’s a simple formula, but getting the balance just right can be a bit of a challenge. This is my go-to recipe when I need something that feels special but comes together with minimal fuss, and it always gets compliments.

These aren’t your average, dense shop-bought muffins. We use buttermilk for a tender texture and a subtle tang that beautifully complements the sweetness of the fruit. The secret to achieving that coveted high, bakery-style dome lies in a specific baking technique: a short, initial blast of high heat before lowering the temperature for the remainder of the bake. This method gives the leavening agents a powerful boost, creating a muffin that stands tall and proud.

This recipe is ideal when you want to treat the family to a special breakfast or when friends are popping over for a mid-morning coffee. They are wonderfully satisfying on their own but also work beautifully as part of a larger brunch spread. They’re a bake that feels both homely and a little bit impressive, all at the same time.

Recipe Overview

This recipe produces twelve bakery-style blueberry muffins with tall, golden-brown tops and a wonderfully soft interior. The flavour profile is a perfect balance of sweet and tangy, thanks to the combination of fresh blueberries and rich buttermilk. After testing this recipe five times, I finally got the texture and dome height just right; the key is not to over-mix the batter and to use that initial high-heat method in the oven. Expect a moist crumb and jammy pockets of warm fruit in every bite.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Servings: 12 muffins
• Difficulty: Easy

Why You’ll Love This Blueberry Muffins Recipe

• Genuine Flavour: The taste is built on quality ingredients. The buttermilk provides a subtle tang that cuts through the sweetness, while a hint of vanilla enhances the warm, jammy flavour of the blueberries. The demerara sugar topping gives each bite a satisfying crunch.
• Ready in Under 45 Minutes: From gathering your ingredients to pulling a tray of golden muffins from the oven, the whole process is straightforward and takes less than an hour.
• Flexible Recipe: This batter is a fantastic base for other berry muffins. You can easily swap the blueberries for chopped strawberries, raspberries, or even a mix of summer fruits. For another delicious breakfast idea, try our Maple Pecan Sticky Buns.
• Great for a Relaxed Brunch: These muffins are a brilliant centrepiece for a weekend brunch. They also pack well for picnics or as a thoughtful homemade gift for a neighbour.
• Family Tested: My whole family adores these. The kids love the sweet berry bursts, and they’re always the first thing to disappear whenever I make them for gatherings. Everyone seems to love this recipe.

Blueberry Muffins

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 12 servings

📌 Pin This Recipe

Ingredients You’ll Need

For the best results, use ingredients at room temperature, especially the eggs and buttermilk, as this helps them combine more easily for a lighter texture. I find that full-fat buttermilk gives the richest flavour and most tender crumb. If you can’t find it, you can learn how to make a quick substitute with milk and lemon juice from resources like BBC Good Food.

• 315g plain flour
• 200g caster sugar
• 2 ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 2 large free-range eggs, at room temperature
• 240ml buttermilk, at room temperature
• 120ml vegetable oil (or melted and cooled unsalted butter)

– 1 tsp vanilla extract

• 200g fresh or frozen blueberries
• 3 tbsp demerara sugar, for the topping

Marcus’s Tip: Before adding the blueberries to the batter, toss them in 1 tablespoon of the measured plain flour. This light coating helps to suspend them in the batter, preventing them from all sinking to the bottom of the muffins during baking.

How to Make Blueberry Muffins

The process follows the classic “muffin method,” which involves mixing the dry and wet ingredients in separate bowls before combining them. The most important rule is to avoid over-mixing, as this can lead to tough, dense muffins. A few lumps in the final batter are a good sign!

1. Prepare Your Oven and Tin: First, preheat your oven to 220°C (200°C fan). Line a 12-hole muffin tin with paper cases. The initial high heat is crucial for getting a good rise.
2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Whisking helps to aerate the mixture and ensure everything is evenly distributed.
3. Combine the Wet Ingredients: In a separate medium bowl or large jug, whisk the eggs lightly. Then, add the buttermilk, vegetable oil, and vanilla extract and whisk until everything is just combined.
4. Mix the Batter: Pour the wet mixture into the bowl of dry ingredients. Using a rubber spatula, fold the ingredients together until they are *just* combined. I find that about 10-12 folds is usually enough. Do not over-mix; the batter should be lumpy and thick.
5. Add the Blueberries: Gently fold in the flour-coated blueberries until they are just distributed throughout the batter. Be careful not to crush them.
6. Fill the Muffin Cases: Divide the batter evenly among the 12 prepared paper cases. An ice cream scoop works wonderfully for this, ensuring each case is filled to the top for a generous muffin.
7. Add the Topping: Sprinkle the top of each muffin generously with demerara sugar. This will create a lovely crunchy crust as they bake.
8. Bake the Muffins: Place the muffin tin in the preheated oven and bake at 220°C (200°C fan) for 5 minutes. Then, without opening the oven door, reduce the temperature to 180°C (160°C fan) and continue to bake for another 15-20 minutes.
9. Check for Doneness: The muffins are ready when they are golden brown on top and a wooden skewer or cake tester inserted into the centre comes out clean or with a few moist crumbs attached.
10. Cool: Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. They are delicious warm, but allowing them to cool helps the texture set properly.

Tips From My Kitchen

• Temperature Control is Key: Don’t skip the two-temperature baking method. The initial 5-minute blast at 220°C creates a burst of steam that forces the muffins to rise quickly, resulting in that professional-looking high dome. Lowering the temperature ensures they cook through evenly without burning on the outside.
• The Secret Step for Tenderness: I learned that letting the batter rest for 15-20 minutes at room temperature before scooping it into the cases can make a big difference. This allows the flour to fully hydrate, which leads to a more tender and moist crumb.
• Make-Ahead Options: For a speedier morning, you can pre-mix the dry ingredients and store them in an airtight container for up to a month. You can also mix the wet ingredients (minus the eggs) and keep them in the fridge overnight. In the morning, just whisk in the eggs, combine the wet and dry, and bake.
• Storage Instructions: These breakfast muffins are best enjoyed on the day they are made. However, they will keep in an airtight container at room temperature for up to 3 days. The tops will soften slightly, but you can refresh them by warming them in the microwave for 10-15 seconds. They also freeze beautifully for up to 3 months.

Equipment You’ll Need

• 12-hole standard muffin tin
• Paper muffin cases
• Large mixing bowl
• Medium mixing bowl or jug
• Whisk
• Rubber spatula
• Ice cream scoop (optional, but recommended for even portions)
• Wire cooling rack

Delicious Variations to Try

While classic blueberry muffins are hard to beat, this recipe serves as a wonderful canvas for other flavours. Here are a few variations we enjoy at home:

• Lemon and Blueberry: Add the finely grated zest of one large lemon to the dry ingredients. The bright, citrusy aroma and flavour complement the sweet blueberries wonderfully, much like in our popular Lemon Crumb Bars.
• Raspberry and White Chocolate: Swap the blueberries for 150g of fresh or frozen raspberries and fold in 100g of white chocolate chunks along with the fruit. It’s a truly decadent combination.
• Cinnamon Crumble Topping: For an extra-special touch, mix 1 teaspoon of ground cinnamon into the demerara sugar before sprinkling it over the batter. Or, create a full crumble topping by rubbing 50g cold butter, 80g plain flour, and 40g brown sugar together until it resembles coarse breadcrumbs.

What to Serve With Blueberry Muffins

These muffins are a treat all on their own, but if you’re making them part of a larger meal, here are a few suggestions:

• Salted Butter: A simple slice of a warm muffin with a generous smear of good-quality salted butter melting into it is pure bliss.
• Yoghurt and Honey: Serve alongside a bowl of thick Greek yoghurt drizzled with honey and topped with a few extra fresh berries for a more complete breakfast.
• A Good Brew: For an afternoon snack, nothing beats a classic blueberry muffin with a strong cup of English breakfast tea or a freshly brewed coffee.

Frequently Asked Questions

Blueberry Muffins

Classic, moist muffins bursting with blueberries and finished with a sweet, crunchy sugar topping. Perfect for a quick breakfast or a delightful snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

• 315 g plain flour
• 200 g caster sugar
• 2 ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 2 large free-range eggs at room temperature
• 240 ml buttermilk at room temperature
• 120 ml vegetable oil or melted and cooled unsalted butter
• 200 g fresh or frozen blueberries
• 3 tbsp demerara sugar for the topping

Method

 

1. Prepare Your Oven and Tin: First, preheat your oven to 220°C (200°C fan). Line a 12-hole muffin tin with paper cases. The initial high heat is crucial for getting a good rise.
2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Whisking helps to aerate the mixture and ensure everything is evenly distributed.
3. Combine the Wet Ingredients: In a separate medium bowl or large jug, whisk the eggs lightly. Then, add the buttermilk, vegetable oil, and vanilla extract and whisk until everything is just combined.
4. Mix the Batter: Pour the wet mixture into the bowl of dry ingredients. Using a rubber spatula, fold the ingredients together until they are *just* combined. I find that about 10-12 folds is usually enough. Do not over-mix; the batter should be lumpy and thick.
5. Add the Blueberries: Gently fold in the flour-coated blueberries until they are just distributed throughout the batter. Be careful not to crush them.
6. Fill the Muffin Cases: Divide the batter evenly among the 12 prepared paper cases. An ice cream scoop works wonderfully for this, ensuring each case is filled to the top for a generous muffin.
7. Add the Topping: Sprinkle the top of each muffin generously with demerara sugar. This will create a lovely crunchy crust as they bake.
8. Bake the Muffins: Place the muffin tin in the preheated oven and bake at 220°C (200°C fan) for 5 minutes. Then, without opening the oven door, reduce the temperature to 180°C (160°C fan) and continue to bake for another 15-20 minutes.
9. Check for Doneness: The muffins are ready when they are golden brown on top and a wooden skewer or cake tester inserted into the centre comes out clean or with a few moist crumbs attached.
10. Cool: Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. They are delicious warm, but allowing them to cool helps the texture set properly.

Notes

Store in an airtight container at room temperature for up to 3 days. Best served warm.

I really hope you give these blueberry muffins a try. They are a staple in my kitchen for a reason, and seeing them rise up with those beautiful golden tops is always such a rewarding moment. If you’re looking for another family-friendly meal, our Creamy Chicken and Rice Recipe is a wonderful weeknight dinner. Please let me know how you get on with the muffins in the comments below – I’d love to hear about it! Happy baking.
Marcus