If you’re only going to have one type of muffin in your recipe repertoire, it should be a blueberry muffin. Blueberry muffins are almost universally popular and would probably be the breakfast muffin mascot if there were such a thing. Since they’re so popular, there are lots of blueberry muffin recipes around and, while some better than others, it’s pretty easy to find a decent recipe to work with. This blueberry muffin recipe is definitely a cut [far] above a “decent” muffin and even if it doesn’t turn out to be your dream blueberry muffin, it’s definitely going to be popular with any brunch crowd.
These muffins are tender and moist, but not particularly sweet. This means that they avoid the two most common traps of muffin recipes: tasting like cupcakes or being dense and heavy. The moisture comes from the fact that they use a mixture of butter and vegetable oil in the batter. The butter adds flavor and some lightness to the texture, as it is creamed in with the sugar, but the oil retains the moisture of the muffin over time and the muffins will keep well for a couple of days as a result.
Most of the sweetness in the muffins comes from ripe blueberries and not from added sugar. One of the things that really appeals to me about this trait of the recipe is that the muffins are very good plain, but are also perfect with butter, honey, cream cheese or any other topping you might like to pair them with. I used frozen wild blueberries (small, but sweet) in my batch. The picture below gives you an idea of exactly how many blueberries were packed into each muffin. Fresh blueberries will work just as well. If you happen to have unusually large blueberries, you might want to cut back on the amount just a bit.
Big Blueberry Muffins
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup unsalted butter, very soft
1/4 cup vegetable oil
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups buttermilk
1 1/2 – 2 cups (fresh or frozen) blueberries
Preheat oven to 375F. Line 16 muffin tin cups (might need two tins) with paper liners.
In a medium bowl, whisk flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vegetable oil and the vanilla extract.
Alternate buttermilk and flour into butter mixture, ending with an addition of flour and working in 2 or three additions. Stir in blueberries.
Divide batter evenly among muffin cups.
Bake for 18-22 minutes, until tops are lightly browned and a tester comes out clean.
Cool on a wire rack.
Makes 16 big muffins
ABHMay 23, 2008
Hi! These sounds lovely! I was wondering if you might know of any vegan substitutes for the buttermilk. To make these vegan I would use some Earth Balance for the butter and a couple of flaxmeal “eggs” (1 egg = 1 tbsp flaxmeal, 3 tbsp very hot water: let sit, stirring occasionally until it reaches egg consistency, about 5-10 minutes).
In the past I would have subbed yogurt, maybe soy yogurt would work? But 1 1/2 cups is a lot to substitute. And isn’t there something (sour/acidic?) in buttermilk that reacts with the other ingredients?
Do you have any experience with flax eggs? I love them! I don’t think they’d hold up in anything that calls for 3-4 or more eggs. So far I’ve had great success with them in cakes and muffins that call for 1-2 eggs. I usually add a bit more baking powder (1/4 – 1 tsp) to the recipe to give the cake/muffin a little more rise, but I’m not sure if it’s necessary. It never seems to hurt anything.
ABHMay 23, 2008
I’ll also add that wild bluberries are excellent! They’re so tasty and sweet, good call.
The Spotted ApronMay 24, 2008
oh these look fantastic! I love muffins. I’ll have to make these over the long weekend.
TeaLadyMay 25, 2008
These look heavenly. I love blueberry muffins. Have you tried making banana muffins and adding blueberries? They add an extra level of sweetness and the texture is different.
SophieMay 26, 2008
I agree, blueberry muffins should be breakfast mascots…but I’m also partial to blueberry pancakes, since I can never have too many pancakes! 🙂
ChristineMay 27, 2008
These were absolutely delicious. I baked up a batch of these over the weekend to bring for my breakfast at work. Blueberry muffins are my favorite and I was so happy to find a recipe that was easy to put together. I didn’t have any buttermilk on hand so I used a substitute, milk with some lemon juice added that was let to sit for a few minutes.
RoseMay 28, 2008
Great muffins! I made a few substitutions but they are wonderful. Thanks!!
StephanieJune 2, 2008
I made these last Thursday (May 29) and am having to make another batch today! These are delicious – not too sweet, with lots of berries. I used frozen wild blueberries and sour milk as I did not have buttermilk. My kids love them!! Thank you.
AmandaJune 8, 2008
i just made these muffins, and they are exactly as you described them- delicious! thanks!
KateJuly 22, 2008
I tried these this morning, and while I thought they were good, they seem to be a little skimpy on the blueberries! I followed the recipe exactly, so I’m not sure why mine aren’t as berry-laden as yours appear to be.
LaurelAugust 11, 2008
I made these tonight for my family and they’re delicious!
TrubySeptember 23, 2008
I followed this recipe step for step and the results was amazing. My family really enjoyed their meal today…Thanks
johnJune 8, 2009
easily my favourite muffins. you just can’t beat them. blueberry muffins and a nice cup of coffee. perfect way to start the weekend!
carolineJuly 8, 2009
i made this today after a long day at work… it made me feel better, and all warm in my stomach. Thank you.
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vIEtL1SHSeptember 12, 2010
these were amazing 🙂 i added a crumble on top and they’ve been out of the oven for less than an hour and almost half have already been eaten! great recipe THANKS 😀
i think i’ll try this recipe to make delicious muffin tops too. can’t wait!
KentJuly 14, 2011
These smell so good cooking and I am amazed at how they are rising! Only have 12 muffin cups so put the rest in a loaf pan. Seems to be rising quite nicely.
To ABH: I make pancakes that call for sour milk and I use almond milk with about 2 tbsp vinegar/ cup of milk. You might need to add a smidge more baking soda as this is what reacts with the vinegar to get the lift.
NatalieSeptember 17, 2011
Perfect muffins!! Soft, fluffy, not too sweet and absolutely delicious! <3 Super easy to make as well, which is always a plus! Definitely will be making these again!