The very best blueberry muffins

Soft and fluffy, these are the best blueberry muffins ever! This recipe is so quick and easy. Fresh or frozen blueberries work great!

This tried and true recipe is a keeper and the only thing you need when you’re looking for a no-fuss blueberry muffin recipe!

Blueberry Muffin Batter

Whisk together the wet ingredients first:

• oil (could also use melted butter)
• eggs
• Sugar
• buttermilk or milk
• Lemon zest (optional, but adds a nice bright touch to the muffins)
• Vanilla

Then add the usual suspect dry ingredients:

• all purpose flour
• baking powder + baking soda + salt

And mix ONLY until combined. Actually stop a few stirrers Before The. You want a few dry streaks throughout the batter when you add the blueberries.

Fresh or frozen blueberries

Fresh OR frozen blueberries work great in this blueberry muffin recipe.

If using frozen berries, do not thaw first!

Mix the blueberries with a teaspoon or two of flour before gently stirring them into the batter.

Again, you don’t want to overmix. Not only because that can spell death for a nice, fluffy muffin, but it can also decimate the blueberries, leaving the batter (and your soul) with sad, blue streaks.

Coarse Sugar: A Recipe for Craggly Tops

I highly recommend sprinkling the muffin batter with coarse sugar. It gives the muffins the most delicious crispiness and craggy top.

The muffins still bake soft, fluffy and delicious if you leave out the sugar.

Turbinado sugar, coarse-grain or sparkling sugar, or even granulated sugar will work. Although the finely textured granulated sugar on top doesn’t offer the same crunchiness as the coarser sugar.

The best muffin pans

These blueberry muffins bake at 375 degrees. That extra temperature boost (beyond the typical “bake at 350”) helps with the perfect domed muffin top.

These muffins (and pretty much all of the muffin recipes on my website) bake best in light-coated muffin tins versus dark-coated muffin tins.

If you only have one dark coated or colored muffin pan, reduce the oven temperature to 350 degrees F.

I can’t say enough good things about the USA brand muffin pan (unsponsored, I just really love them). After using them a few years ago I switched them completely and parted with my others.

They’re non-stick, everything bakes evenly (and perfectly), and if this blog post was a love song, I’d dedicate it to these muffin tins {aff. Shortcut}i love her so much.

I love how uncomplicated and easy these blueberry muffins are. They’re so quick and easy to make, they’ll be literally out of the oven and in your mouth in under an hour.

Beware of hot melted blueberry craters in muffins just out of the oven, though. You don’t want to mess around when it comes to these, so mayyybbbeee just let them cool for a minute or two. Signed: a loving friend with first-hand experience and a burned tongue that may never recover

At first glance, these muffins may not seem like anything out of the ordinary, but they are truly spectacular.

{FYI: this old (old!) blueberry muffin recipe is great, and I’m definitely not turning my back on it, but this new and improved recipe is so much easier, and the muffins are just as delicious.}

As long as you remember the three basic rules for the best blueberry muffins:

• Don’t overmix
• Don’t overmix
• Don’t overmix

You’re in great shape and on your way to enjoying soft, moist, and fluffy muffins.

And for all my friends who love blueberries, Yes, blueberries go really well in these muffins. I know it’s a tough decision when and how to use hand-picked blueberries, but I can attest that these muffins are worth it. 😍

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Recipe Source: from Mel’s Kitchen Cafe