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The Blueberry Muffins I Bake When I Want Them to Be Perfect: I spent years tweaking my favorite Blueberry Muffin Recipe to produce perfect light and fluffy muffins. I use one simple trick to get the most blueberry flavor in each bite – and designed this recipe so that you can use fresh, frozen, or even dehydrated berries to make this perfect bakery-style muffin!
We love to make big batches of these Blueberry Muffins and freeze some so we always have them on hand – my kids love them for breakfast with some butter and eggs on the side. This is The One Blueberry Muffin Recipe I’ll Never Replace!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How to make Jumbo Blueberry Muffins
This recipe is a spin-off of the viral NYT Jordan Marsh blueberry muffin recipe, with some of my tweaks.
Moist Blueberry Muffins Ingredients
To make this recipe, we will need the following ingredients:
- Butter – unsalted softened butter adds a richness to these muffins you can’t match with oil or anything else. You can use margarine if you prefer.
- Sugar – granulated white sugar sweetens the muffins.
- Eggs – eggs give these muffins a lift and an extra protein content for a rich batter.
- Vanilla extract – vanilla extract gives a strong floral taste to the batter.
- Lemon juice – lemon juice gives these muffins a sharp kick that compliments the blueberries, add the zest of the lemon before juicing for extra kick.
- Buttermilk – you can use milk if you don’t have buttermilk on hand, but we love the flavor buttermilk provides to this recipe. Make your own buttermilk by adding a few drops of vinegar to whole milk and letting it sit about 5 minutes.
- All-purpose flour – flour gives the muffins structure and a great texture.
- Salt – salt is important for seasoning the muffin batter, use a fine grain sea salt.
- Baking powder – this great leavener will make your muffins bubbly in the oven and light after baking.
- Blueberries – I often use dehydrated blueberries since they don’t sink when mixing, as pictured in this post. See FAQs for more information about what type of blueberries to use.
- Sanding sugar – this large grain sugar gives a nice finish to the muffins just before baking.
- Butter – melted butter helps the sanding sugar stick, use salted butter.
Steps to Perfect Moist Blueberry Muffins
Once you have assembled the ingredients, use the following method:
Mix Dry Ingredients
Content goes here
Cream Butter and Sugar
Cream together the butter and 1 1/4 cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
Mix Wet Ingredients
Add in the eggs, one by one, making sure you beat well after each addition.
Mix in Blueberries
In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
Stir In Dry Ingredients
Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
Place Extra Blueberries on Top
Place a few blueberries right on top of every muffin.
Sanding Sugar
Line a 6-cup jumbo muffin tin or a 12-cup standard muffin tin with cupcake liners.
Bake
In final 10 minutes of baking, brush tops of muffin with melted butter. Optional: add a bit more sanding sugar on top.
Let Cool
Remove muffins from tin and cool at least 30 minutes. Enjoy!
Tips for making the Best Blueberry Muffins
Preheat the oven hotter – I prefer to preheat my oven to 400 degrees before putting my muffins in, so it is piping hot to help the muffins rise. When it’s time to put the muffins in the oven, reduce the heat to 375 degrees, and bake until golden brown on the sides and top.
Grease your muffin tins well – even when you line with muffin liners you want to make sure you, they don’t stick.
Skip the muffin cups – for extra crunchy sides, use a nonstick pan and skip the muffin baking cups.
Add extra fruit flavor – we love the addition of lemon juice to muffin batter, but you can also add a little orange, some almond extract, raspberry, whatever flavor you really love!
Sprinkle with sugar – try sprinkling a little brown sugar on top of the muffins instead of sanding sugar for a bit of extra caramel sweetness.
Use room-temperature ingredients: Eggs, butter, and dairy mix more evenly, giving you a smoother batter and better rise.
Don’t overmix the batter: Stir just until combined—overmixing leads to dense, tough muffins instead of soft, fluffy ones.
Toss blueberries in flour: Lightly coating the blueberries helps prevent them from sinking to the bottom of the muffins.
Use fresh or frozen berries carefully: Fresh blueberries give the best texture, but frozen work too—add them straight from the freezer and don’t thaw.
Fill the muffin cups generously: Filling nearly to the top helps create those tall, bakery-style muffin tops.
Start with a hot oven: Baking at a slightly higher temperature at the beginning helps the muffins rise quickly and dome beautifully.
Add a sprinkle on top: A little coarse sugar before baking adds crunch and makes the muffins look bakery-worthy.
Don’t overbake: Pull muffins as soon as a toothpick comes out with a few moist crumbs—overbaking dries them out fast.
Cool briefly, then remove: Let muffins cool in the pan for about 5 minutes, then move to a rack to prevent soggy bottoms.
They freeze beautifully: Cool completely, then freeze for an easy grab-and-go breakfast or snack.
How to Use Dehydrated Blueberries
Using Dehydrated Blueberries
Dehydrated blueberries work beautifully in these muffins and add concentrated blueberry flavor – they are what give store-bought muffins a distinct look and extra tart flavor. I prefer using dehydrated berries if making jumbo muffins.
- Place the dehydrated blueberries in a bowl and cover with warm (not boiling) water.
- Let them soak for 10–15 minutes, until plump and softened.
- Drain well and gently pat dry with a paper towel before using.
- Toss the rehydrated berries lightly in flour, just like fresh blueberries, to prevent sinking.
- Fold them into the batter gently to avoid overmixing or streaking the batter.
Tip: Don’t skip drying the berries after soaking—extra moisture can thin the batter and affect the muffin texture.
How to Store Moist Blueberry Muffins
To keep blueberry muffins moist, let them cool completely before storing them in an airtight container at room temperature for 2-3 days. If storing longer, you can refrigerate them, though this may cause some drying. For extended storage, wrap muffins individually and freeze them for up to 3 months. Thaw or warm them up before enjoying to restore their fresh-baked texture.
Blueberry Muffins Recipe FAQs
This recipe was formulated to work with frozen, dehydrated, and fresh blueberries.
For evenly spaced blueberries that don’t sink to the bottom and look professional, go for the dehydrated blueberries, soaked in syrup before baking.
For fresh flavor and blueberries that pop with juicy flavor, pick fresh. For easy to work with berries that are extra sweet and don’t sink to the bottom, opt for frozen.
Berries, especially fresh blueberries, sink quickly to the bottom of muffins.
If you are using fresh berries, add to the batter in muffin cups to keep them evenly spaced and from sinking.
Berries that are dehydrated or frozen won’t sink as easily, so that’s why we use them in our muffins often.
You can see in our pictures we made two sets – we used some with dehydrated berries and some with fresh berries.
Save a couple of berries to add to the tops of muffins once in the pan.
Muffins with fruit can be tricky to tell when they are done, since the fruit juice can come off on a toothpick when checking for doneness and make it look “wet” when the batter is cooked.
Look for browned edges, a lightly browned top, and firm muffin dough when pressed to know your muffins are cooked through.
A fully cooked muffin should be light and springy to the touch, but NEVER jiggly like jello!
For a great rise and lift, with a moist, delicious crumb, we suggest baking muffins at 400 degrees Fahrenheit.
I find it is always best to bake muffins in a fully preheated oven.
If using fresh or thawed from frozen blueberries, I lightly mash half of the berries, stir in with wet ingredients, and add the rest in to batter just before baking, saving a few to place right on top.
If using dehydrated berries, they need to be rehydrated in a sugar water mixture before baking for the best texture.
We find butter to give the best flavor and texture for muffins – it contains both milk and the fat we need, giving it a rich, savory taste we all expect in a muffin. Butter’s fat content will help keep your muffins moist and delicious!
What to Serve With Blueberry Muffins
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The Best Easy Blueberry Muffins Recipe
Equipment
- Spurtles Kitchen Tools
Ingredients
- ½ cup butter, softened
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice*
- ½ cup buttermilk**
- 2 cups all purpose flour
- 1 ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups fresh blueberries***
- 3 teaspoons sanding sugar
- optional: 2 tbsp melted butter
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cream together 1/2 cup softened butter and 1 1/4 cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
- Add in 2 eggs, one by one, making sure you beat well after each addition.
- Stir in 1 teaspoon vanilla, 1 teaspoon lemon juice, and 1/2 cup buttermilk and mix well to combine.
- Sift the flour, salt, and baking powder into to the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
- In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
- Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
- Line a 6 cup jumbo muffin tin or 12 cup standard muffin tin with cupcake liners.
- Fill with batter – leave 1/3 muffin tin/liner for muffins to rise above.
- Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
- If you are using regular side muffin tins, only bake 12-15 minutes or until a toothpick comes out of the top of the muffin clean.
- Optional: Reserve sanding sugar until end of cooking. In final 10 minutes of baking, brush tops of muffin with melted butter. Top with sanding sugar. Continue baking until cooked until toothpick inserted comes out completely clean.
- Remove muffins from tin and cool at least 30 minutes.
- Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My new go to recipe for blueberry muffins ( or any muffin ) gonna try it with strawberries next. They turned out perfect!
So glad you loved them! Thank you for the rating and comment!
Soooo Good!!!!! I got rid of my old recipe and added this one to my recipe box. I did 6 jumbo and 12 regular. They both came out great but the jumbo taste a little better for some reason.
Glad you loved them!
Made these to freeze for easy snacks with my toddlers once my baby came. I’m so pleased with how they turned out. I used frozen blueberries and milk since I didn’t have any buttermilk. Absolutely delicious, even when reheated. I’ll be making more!
Glad you loved them! Good luck with your pregnancy!
You’re out of your mind to think you can cook these for 30 min at 375! I had to pull mine at 20 and they’re overcooked and dry 🙁
Also why preheat to 400 only to drop it to 375?
Were you using jumbo tins or regular muffin tins? This recipe is designed for jumbo timing wise, I will make a note of that. Starting at a higher temperature will ensure that the oven is still at 375 after you have lost some heat opening the door to put the muffins in.
I followed the recipe, and somehow had enough for six jumbo muffins and another half-filled 12 regular sized muffins. I used frozen blueberries but I didn’t drain out the excess juice. However I don’t think I was enough liquid in the frozen blueberries I dumped out to warrant this much excess batter. Still trying to figure out what I did wrong.
These blueberry muffins are the best! I squeezed an entire lemon in the batter instead of just a teaspoon & reduced salt to 1 teaspoon since used salted butter. I’ll make these again and again. Thank you!
I’m so glad you loved them!
Love this recipe, so yummy. Although I did tweak it a bit. I added banana extract instead of vanilla and added 5 cups of blueberries per a double batch none of them mashed. It’s really hard for me to not tweak a recipe before I even try it,I just have to add what I like and delete what I don’t. Thanks for sharing it’s a really great recipe.
Love your variations, I will have to try that myself!