Moist Blueberry Muffins — Ultimate Soft Muffin Recipe

Warm, tender, and bursting with juice — these moist blueberry muffins deliver a soft crumb and bright berry hits. After testing this recipe 8 times with different flours and fats, I adjusted the batter to keep the crumb tender while preventing soggy bottoms. This is the version I perfected in a busy bakery setting and adapted for home ovens so you get consistent results. Read on for precise weights, simple swaps, and exact timings so your batch rises high, has a thin, crackly top, and keeps for days. If you like fruit-forward muffins, try our banana-blueberry muffins for a different twist.

Why This Recipe Works

Fat balance: a mix of melted butter and a little oil gives flavor and tenderness while preventing a dense crumb.
Acid + baking soda: a splash of lemon juice reacts with baking soda for extra rise and a lighter texture.
Sour cream or yogurt: adds moisture and slows starch retrogradation so muffins stay soft for longer.
Folding technique: folding preserves air in the batter so blueberries don’t drag the batter down.
Temperature trick: bake at a slightly higher initial temperature for 5 minutes, then lower it — this gives a tall dome and crisp top.

Ingredients Breakdown

250 g (2 cups) all-purpose flour — structure. Don’t overpack the cup when measuring. For lighter muffins, use 230 g (1 13/16 cups) cake flour.
160 g (3/4 cup) granulated sugar — sweetness and tenderness. Brown sugar up to 50 g can add depth.
8 g (2 tsp) baking powder and 1 g (1/4 tsp) baking soda — leavening. If your baking powder is old, replace it.
5 g (1 tsp) fine salt — flavor balance. I use Diamond Crystal kosher salt; if you use Morton’s, use half the amount.
1 large egg (about 50 g) at room temperature — binds and adds structure. For an eggless option see Variations.
120 g (1/2 cup) sour cream or Greek yogurt — moisture and tang. Greek yogurt will be slightly thicker and tangier.
120 ml (1/2 cup) whole milk — loosens batter. Use buttermilk for extra tang.
85 g (6 tbsp) unsalted butter melted and cooled — flavor and tenderness. For a lighter result, replace 2 tbsp with neutral oil.
5 ml (1 tsp) vanilla extract and 10 ml (2 tsp) lemon juice — flavor and acid for lift.
200 g (1 1/4 cups) fresh blueberries (or frozen, do not thaw) — fruit. Toss frozen berries in 1 tbsp flour to prevent heavy sinking.

Essential Equipment

12-cup muffin tin and paper liners — liners help release and keep shape.
Scale for dry ingredients — weights give consistent results.
Small mixing bowls — for wet and dry separation.
Rubber spatula and whisk — gentle folding is key.
Oven thermometer — many ovens are off by 10–20°C; accuracy matters.
If you don’t have a scale, use measuring cups but spoon the flour into the cup; don’t scoop.

Step-by-Step Instructions

Yields 12 muffins. Prep 15 minutes. Cook 20 minutes. No inactive time. Total 35 minutes. Serves 12 (1 muffin each).

Step 1: Preheat and Prep the Pan

Preheat the oven to 205°C (400°F) and place a rack in the center. Line a 12-cup muffin tin with liners or grease the cups well. Allow 5 minutes for the oven to come up to temp.

Step 2: Mix Dry Ingredients

Whisk together 250 g (2 cups) all-purpose flour, 160 g (3/4 cup) granulated sugar, 8 g (2 tsp) baking powder, 1 g (1/4 tsp) baking soda, and 5 g (1 tsp) salt in a bowl. Whisk for 10 seconds to evenly distribute the leaveners and salt.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk 1 large egg, 120 g (1/2 cup) sour cream, 120 ml (1/2 cup) whole milk, 85 g (6 tbsp) melted butter, 5 ml (1 tsp) vanilla, and 10 ml (2 tsp) lemon juice until smooth. This takes about 30 seconds.

Step 4: Combine Wet and Dry

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined, about 10–15 strokes. Do not overmix — stop as soon as no dry flour is visible. The batter should be thick and slightly lumpy.

Step 5: Fold in Blueberries

Gently fold in 200 g (1 1/4 cups) fresh blueberries (or frozen, unthawed) with 6–8 strokes. Be gentle to avoid breaking berries and turning batter purple. Total folding time: 15–20 seconds.

Step 6: Portion and Bake

Divide batter evenly into the 12 cups (about 70–75 g / 1/3 cup each) and mound slightly for domes. Bake at 205°C (400°F) for 5 minutes, then lower to 180°C (350°F) and bake another 15 minutes, until tops are golden and a skewer inserted near the center comes out with a few moist crumbs. Total bake time: 20 minutes.

Step 7: Cool and Serve

Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature; they keep their best texture the first two days.

Expert Tips & Pro Techniques

Use room-temperature wet ingredients so the batter emulsifies quickly and traps air.
Common mistake: overmixing. Overworked batter yields tunnels and dense muffins — stop mixing when dry streaks disappear.
For taller domes, mound batter and start hot (5 minutes at higher temp) then reduce heat.
Make-ahead: bake fully, cool, then freeze in a single layer for 1 hour, transfer to a freezer bag; thaw at room temp or reheat.
Professional trick: chilling the batter for 10 minutes firms it slightly so the berries don’t sink.
If using frozen berries, toss them in 1 tbsp flour before folding to reduce bleeding and sinking.

Storage & Reheating

Refrigerator: Store cooled muffins in an airtight container for up to 4 days. Place a paper towel beneath to absorb extra moisture.
Freezer: Freeze cooled muffins in a single layer for 1 hour, then move to a resealable bag or airtight container. Freeze up to 3 months.
Thaw/Reheat: Thaw at room temperature for 30–60 minutes, then reheat in a 175°C (350°F) oven for 8–10 minutes. Avoid microwaving for long periods — it makes them gummy.

Variations & Substitutions

Gluten-Free Version: Replace all-purpose flour with a 1:1 GF blend (250 g). Add 1/2 tsp xanthan gum if your blend lacks it. Bake time unchanged.
Eggless Version: Use 60 g (1/4 cup) applesauce plus 1/2 tsp baking powder extra. Texture will be slightly denser and moister.
Lemon-Blueberry: Add 1 tbsp finely grated lemon zest and increase lemon juice to 15 ml (1 tbsp). Flavor brightens; no timing change.
Lower-Sugar: Reduce granulated sugar to 120 g (1/2 cup) and add 30 g (1/4 cup) brown sugar for balance. Expect a slightly paler top.
Streusel Top: Mix 50 g (1/4 cup) flour, 40 g (3 tbsp) cold butter, 40 g (3 tbsp) brown sugar, and 1/4 tsp cinnamon; sprinkle before baking. Add 2–3 minutes to bake time.

Serving Suggestions & Pairings

Serve warm with a pat of butter or a smear of cream cheese and a drizzle of honey.
Pair with a bright coffee or a lemony iced tea for contrast.
For brunch, present with scrambled eggs and smoked salmon for savory balance.
Try these with our blueberry fudge dessert for a berry-themed spread.

Nutrition Information
Per serving (1 muffin; recipe makes 12 muffins):

Calories: 270 kcal
Total Fat: 12 g
Saturated Fat: 6 g
Cholesterol: 50 mg
Sodium: 230 mg
Total Carbohydrates: 36 g
Dietary Fiber: 1.5 g
Sugars: 18 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my muffins turn out dry?
A: Dry muffins usually mean overmixing or too much flour. Measure flour by weight and stop mixing when dry streaks disappear. Also avoid overbaking — check at the earlier end of the time window.

Q: Can I make this without eggs?
A: Yes. Replace 1 large egg with 60 g (1/4 cup) applesauce and add 1/2 tsp extra baking powder for lift. The crumb will be slightly denser but moist.

Q: Can I double this recipe?
A: Yes. Double all ingredients and bake in two muffin tins. Do not crowd tins; bake one rack at a time for even heat unless your oven can handle two racks without heat variation.

Q: Can I prepare this the night before?
A: Yes. Mix the batter and store it in the fridge covered for up to 12 hours. Stir gently before portioning and bake as directed. Cold batter may need an extra 1–2 minutes in the oven.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, muffins stay best for up to 4 days in the refrigerator.

Q: My blueberries sank to the bottom. What went wrong?
A: If berries sink, they were likely overmixed or too heavy (thawed frozen berries). Toss berries in 1 tbsp flour before folding and fold gently.

Q: Can I use frozen blueberries?
A: Yes — use them straight from the freezer and do not thaw. Toss them in a little flour to reduce bleeding and sinking.

Conclusion

These muffins strike a balance between a tender interior and a thin, crisp top. For another trusted, ultra-moist approach, compare techniques with RecipeTin Eats’ ultra moist blueberry muffins, and for a classic, time-tested version see Allrecipes’ To Die For Blueberry Muffins. Try the recipe as written once, then experiment with the swaps above to make it your own.

{
“@context”: “https://schema.org/”,
“@type”: “Recipe”,
“name”: “Moist Blueberry Muffins — Ultimate Soft Muffin Recipe”,
“author”: {
“@type”: “Person”,
“name”: “Jamie Rivers”,
“description”: “Pastry chef, 12 years professional baker”
},
“datePublished”: “2026-02-24”,
“description”: “Tender, moist blueberry muffins with a crackly top. Yields 12 muffins with precise weights and timing for consistent results.”,
“recipeYield”: “12 muffins”,
“prepTime”: “PT15M”,
“cookTime”: “PT20M”,
“totalTime”: “PT35M”,
“recipeCategory”: “Breakfast”,
“recipeCuisine”: “American”,
“keywords”: “blueberry muffins, moist blueberry muffins”,
“recipeIngredient”: [
“250 g all-purpose flour (2 cups)”,
“160 g granulated sugar (3/4 cup)”,
“8 g baking powder (2 tsp)”,
“1 g baking soda (1/4 tsp)”,
“5 g fine salt (1 tsp)”,
“1 large egg (about 50 g)”,
“120 g sour cream (1/2 cup)”,
“120 ml whole milk (1/2 cup)”,
“85 g unsalted butter, melted (6 tbsp)”,
“5 ml vanilla extract (1 tsp)”,
“10 ml lemon juice (2 tsp)”,
“200 g fresh blueberries (1 1/4 cups)”
],
“recipeInstructions”: [
{
“@type”: “HowToStep”,
“name”: “Preheat and prep the pan”,
“text”: “Preheat oven to 205°C (400°F). Line a 12-cup muffin tin.”
},
{
“@type”: “HowToStep”,
“name”: “Mix dry ingredients”,
“text”: “Whisk flour, sugar, baking powder, baking soda, and salt together.”
},
{
“@type”: “HowToStep”,
“name”: “Mix wet ingredients”,
“text”: “Whisk egg, sour cream, milk, melted butter, vanilla, and lemon juice.”
},
{
“@type”: “HowToStep”,
“name”: “Combine wet and dry”,
“text”: “Stir wet into dry until just combined. Do not overmix.”
},
{
“@type”: “HowToStep”,
“name”: “Fold in blueberries”,
“text”: “Gently fold in blueberries with minimal strokes.”
},
{
“@type”: “HowToStep”,
“name”: “Portion and bake”,
“text”: “Fill muffin cups, bake 5 minutes at 205°C (400°F), then 15 minutes at 180°C (350°F).”
},
{
“@type”: “HowToStep”,
“name”: “Cool”,
“text”: “Cool in pan 10 minutes, then transfer to a wire rack.”
}
],
“nutrition”: {
“@type”: “NutritionInformation”,
“calories”: “270 kcal”,
“fatContent”: “12 g”,
“saturatedFatContent”: “6 g”,
“cholesterolContent”: “50 mg”,
“sodiumContent”: “230 mg”,
“carbohydrateContent”: “36 g”,
“fiberContent”: “1.5 g”,
“sugarContent”: “18 g”,
“proteinContent”: “4 g”
}
}