These To Die For Blueberry Muffins are soft, fluffy, and packed full of juicy blueberries that burst with every bite. They have a tender crumb and a slightly sweet, golden top that makes them perfect for any time of day. If you love muffins that feel homemade but come together quickly, this recipe is a winner.
I love making these muffins on a lazy weekend morning when the house smells warm and cozy. The best part is how the blueberries keep the muffins moist, so they don’t dry out the next day if you happen to have any leftovers—which never lasts long in my house! I always find it helpful to gently fold in the berries to keep them from breaking apart too much during mixing.
These muffins are great on their own with a cup of coffee or tea, but I also like slicing one open and adding a little bit of butter or cream cheese. They make a lovely breakfast treat or a sweet snack whenever you need a little pick-me-up. Honestly, once you try these, they’re hard not to keep making again and again!
Key Ingredients & Substitutions
All-purpose flour: This creates the perfect tender crumb. You can try using half whole wheat flour for a nuttier flavor, but it may make muffins a bit denser.
Buttermilk: It adds tang and tenderness. If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes.
Blueberries: Fresh blueberries are best for texture and taste. Frozen works well too, but keep them frozen to avoid turning the batter blue and soggy.
Butter: Melted butter adds richness. You can substitute with an equal amount of vegetable oil or melted coconut oil for a dairy-free option.
How Can I Keep Blueberries From Sinking and Turning Mushy?
To keep blueberries evenly spread and intact:
- Coat berries lightly with a spoonful of flour before adding to the batter.
- Gently fold berries into the batter to avoid crushing them.
- Do not overmix batter, as this can break berries and toughen muffins.
- Use fresh berries if possible; frozen blueberries should be added straight from the freezer without thawing.
Equipment You’ll Need
- 12-cup muffin tin – I recommend this because it helps the muffins bake evenly and makes cleanup easier.
- Mixing bowls – A large bowl for dry ingredients and a medium bowl for wet ingredients make mixing simple.
- Whisk or fork – Perfect for blending wet ingredients smoothly without overmixing the batter.
- Small bowl for topping – Handy for combining sugar, flour, and butter for that crunchy topping.
- Paper liners or baking spray – Keeps muffins from sticking and makes removal a breeze.
Flavor Variations & Add-Ins
- Mix in chopped nuts like pecans or walnuts for added crunch and flavor.
- Use frozen raspberries or blackberries if blueberries aren’t available for a different berry burst.
- Add a pinch of cinnamon or lemon zest to the batter for a flavor twist.
- Top with a sprinkle of coarse sugar before baking for extra sweetness and crunch.
To Die For Blueberry Muffins
Ingredients You’ll Need:
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 1 cup (240ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/2 to 2 cups (225-300g) fresh blueberries (can use frozen if fresh not available; do not thaw)
For the Topping (Optional but Recommended):
- 2 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 1 tbsp unsalted butter, cold and cubed
How Much Time Will You Need?
Get ready to spend about 10 minutes prepping and mixing your ingredients, then around 20 to 25 minutes baking. After baking, let the muffins cool for 5 minutes before enjoying or cooling completely. Total time: roughly 35-40 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Tin:
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well so the muffins come out easily.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
3. Mix Wet Ingredients:
In a separate bowl, whisk melted butter, buttermilk, eggs, and vanilla extract until smooth and combined.
4. Combine Wet and Dry Ingredients:
Pour wet ingredients into the dry ingredients and gently fold together just until everything is moistened. The batter will look a bit lumpy—don’t overmix! Overmixing can make the muffins tough instead of tender.
5. Add Blueberries:
Gently fold in the blueberries, coating them lightly in the batter. This helps keep them from sinking to the bottom during baking.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Add the Topping (Optional):
Mix sugar and flour in a small bowl. Cut in the cold, cubed butter with your fingers until the mixture becomes crumbly. Sprinkle this over the muffin batter for a sweet, crunchy topping.
8. Bake:
Bake for 20 to 25 minutes until the muffins turn golden on top and a toothpick inserted in the center comes out clean.
9. Cool and Enjoy:
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—or enjoy them warm with a little butter or cream cheese spread.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Use frozen blueberries straight from the freezer without thawing to prevent the batter from turning blue and soggy. Gently fold them in to avoid breaking the berries.
How Should I Store Leftover Muffins?
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 3 months. Thaw at room temperature or warm briefly before serving.
Can I Make These Muffins Dairy-Free?
Absolutely! Substitute the buttermilk with a plant-based milk plus 1 tablespoon of lemon juice or vinegar to mimic tanginess. Use melted coconut oil or a dairy-free butter alternative instead of butter.
How Do I Prevent My Muffins From Being Dry?
Avoid overmixing the batter; stir just until combined to keep muffins tender and moist. Also, make sure not to overbake—start checking for doneness around 20 minutes by inserting a toothpick.
