The Best Blueberry Muffins EVER

This is a blog post I wrote about the best blueberry muffins ever. It’s not really an introduction, but it does have some information about what you’ll find in this article.

The “ritz-carlton blueberry muffins” is a delicious and easy recipe that will make your mouth water. It’s the perfect breakfast to start your day off right.

These soft, moist blueberry muffins are bursting with fresh blueberries! This quick blueberry muffin recipe is made in just one dish with just a few ingredients and is packed with juicy blueberries. Serve them hot from the oven, grilled with butter, or devour them all at once, like we did.

Other muffin recipes may be found here. Check out my basic muffin recipe, which includes all the variations you could want!

The Best Blueberry Muffins You’ve Ever Tasted

With everything that’s going on in the world right now, I understand that blueberry muffins aren’t the most important issue on your mind. However, I’ve always believed that eating draws people together. It’s a global language that may transport you to a particular moment, brighten your day, or reunite a family.

And when I was a youngster, my mother’s favorite meal was Campbell’s Chicken Noodle Soup with handmade blueberry muffins. So it seems only right that I share the greatest blueberry muffins recipe with you today. I’m not sure whether blueberry muffins and soup are a popular taste combination (let alone a meal), but they instantly transport me back to being at home and having muffins and soup for supper.

I believe we might benefit from some of that enthusiasm right now.

So, say hello to the fluffy, moist blueberry muffins of your dreams, replete with a large, sugar-dusted muffin top. They’re going to be a hit with you.



Blueberry Muffins Ingredients

In one dish, these blueberry muffins are produced with ten ingredients! They come together in the time it takes to make a batch of pancakes and have a bakery-fresh flavor!

  • Some people use oil to bake muffins, but we prefer butter’s buttery, finger-licking sweetness. Melted butter will give your muffins a velvety, soft crumb and keep them moist.
  • Sugar: For the finest blueberry muffins ever, you’ll utilize sugar in two places: the batter and the topping. To produce that famous bakery style crispy muffin top, sprinkle your muffins with sugar (ideally coarse sugar).
  • 2 eggs make these muffins light and fluffy without being too eggy!
  • Greek Yogurt AND Buttermilk: These muffins have been tried ten times, and I can promise you that a combination of greek yogurt and buttermilk is required. A half-and-half blend of the two adds just the right amount of tang, moisture, and acidity to help the muffin rise and form a huge domed muffin top!
  • Flour: You may use standard AP flour instead of pricey mixes or specialized flours. However, if you’re gluten-free, feel free to use a gluten-free mix!
  • Baking Powder: When it comes to muffins, baking powder is the sole leavener you’ll need. You’ll get a huge, consistent rise as well as domed tops with few holes! Everything may seem like a lot at first, but you’ll need it!
  • Blueberries are, well, blueberries. These muffins may be made using fresh or frozen blueberries. To keep the blueberries from sinking to the bottom of your muffins, mix them with a little more flour.


Blueberry muffins with the fluffiest texture

Muffins are the worst. So tasty, adaptable, and simple to prepare. But the thing with muffins is that an excellent muffin is fantastic, and a mediocre muffin is dreadful. So, how do you create one of those bakery-style blueberry muffins that are huge, fluffy, and moist?

We’ve included all of our suggestions for making the best blueberry muffins:

  • Use both buttermilk and greek yogurt: The mix of thick, creamy yogurt and tart buttermilk gives these blueberry muffins the proper rise and brightness.
  • Don’t overmix the batter: If you overmix the batter, you’ll end up with thick, dry muffins. Fold the batter together until barely incorporated to keep the moist, soft crumb you’re seeking for in a blueberry muffins recipe!
  • Using flour to coat the blueberries will prevent them from sinking to the bottom of your muffins. If you’re using frozen blueberries, we suggest washing them first and then dusting them in flour to avoid staining or leaking into the batter!
  • The tops should be dusted with coarse sugar: This is by far the most crucial step. I believe we can all agree that the tops of muffins are the finest part. What good is a muffin top if the center isn’t fluffy and soft and the exterior isn’t crunchy? We like coarse sugar, although granulated sugar also works well.

Blueberry Muffins: How to Make Them

1. In a mixing bowl, whisk together the melted butter, eggs, greek yogurt, buttermilk, and sugar.

2. Combine the dry and wet materials in a sifter.

3. Gently fold the dry ingredients into the wet until just incorporated (some streaks of flour should still remain).

4. Gently fold the blueberries into the mixture. Overmixing the berries might cause them to bleed.


How do you keep blueberry muffins fresh?

Freshly baked blueberry muffins are the finest (is there anything better than a warm blueberry muffin?). NO). You can make these quick blueberry muffins and bake them whenever you want since the recipe is so simple to create. If you don’t finish all of these muffins in one sitting, they’ll store nicely at room temperature in a sealed container for up to 2 days or in the fridge for up to a week!

To keep a day-old blueberry muffin from becoming mushy, we like to broil it with butter.


For supper today, I recommend making blueberry muffins and chicken noodle soup. It’s simple, warming, and tasty, plus it offers you a reason to consume sweet carbohydrates for supper.

Hold on, my darlings.


This wonderfully delicious blueberry muffin recipe has a huge domed muffin top covered with crunchy demerrara sugar and is stuffed with luscious blueberries.

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • 30 minutes in total
  • 1 batch yields 10 muffins.
  • Breakfast is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • 30 minutes in total
  • 1 batch yields 10 muffins.
  • Breakfast is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • 30 minutes in total
  • 1 batch yields 10 muffins.
  • Breakfast is a category of food.
  • Oven method
  • American cuisine


  • melted 1/2 cup unsalted butter
  • 1 cup sugar (granulated)
  • 2 room temperature eggs
  • 1 teaspoon extract de vanille
  • 6 tblsp. plain greek yogurt
  • buttermilk, 6 tblsp
  • 1 teaspoon of baking powder
  • a half teaspoon of salt
  • 2 cups all-purpose flour + 2 teaspoons
  • 2 cups fresh or frozen blueberries
  • optional turbinado sugar


  1. Preheat the oven to 425 degrees Fahrenheit. Grease and line 10 normal muffin pans with cupcake liners. Remove from the equation.
  2. Combine the melted butter and granulated sugar in a large mixing bowl and beat until smooth. One by one, crack the eggs into the mixture. Combine the Greek yogurt, buttermilk, and vanilla extract in a mixing bowl.
  3. Combine 2 cups flour, baking powder, and salt in a mixing bowl. Mix until the dough starts to come together (not fully incorporated). Add the remaining two tablespoons of flour to the blueberries and toss well. Only stir the blueberries into the batter until they are completely mixed. The batter will be rather thick.
  4. Scoop batter into muffin pans, filling them approximately 3/4 full. To make things uniform, use a lage cookie scoop or a 1/4 cup measure. If used, dust tops with Turbinado sugar. * Bake at 425°F for 5 minutes, then reduce to 375°F and bake for an additional 15 minutes, or until golden brown and springy to the touch. Remove from the oven and set aside for at least 15 minutes before serving!

Blueberry muffins, finest blueberry muffins, blueberry muffin recipe are some of the things that come to mind while thinking about blueberry muffins.


  1. You may use oil instead of melted butter if you don’t have any on hand.
  2. If you don’t have any buttermilk on hand, don’t worry. With just two components, you can make a DIY substitute!
  3. Do not overmix the batter if using frozen blueberries. This will prevent any blueberry juices from leaking into your batter.



If you are looking for moist blueberry muffins that taste like they came from the bakery, then look no further. These are the best blueberry muffins EVER.

Frequently Asked Questions

What is the secret to moist muffins?

A: The secret to moist muffins is using a silicone baking mitt.

What makes muffins light and fluffy?

A: Muffins are light and fluffy because they have a lot of air inside them. When you cook muffins, the heat in the oven causes their insides to expand, which makes them puff up very quickly. The more space that is left between each batter on top means there will be less weight for one layer of batter compared to another and it will rise faster than an empty muffin would (because it doesnt weigh as much).

How do you stop blueberries from sinking to the bottom of muffins?

A: You can add a little bit of flour to the batter.

Related Tags

  • old fashioned blueberry muffins
  • bakery style blueberry muffins
  • blueberry muffins with buttermilk
  • blueberry muffins nigella
  • blueberry muffin recipe uk

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