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Moist Blueberry Muffins recipe

Moist Blueberry Muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins
  • Blueberry muffins

The pumpkin puree in this recipe, makes these blueberry muffins amazingly moist. If you can't get your hands on pumpkin puree, make your own or try mashed banana or apple sauce.

132 people made this

IngredientsMakes: 12

  • 100g plain flour
  • 75g quick oats
  • 135g caster sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 125g pumpkin puree
  • 125ml milk
  • 1 egg
  • 50g unsalted butter, melted
  • 110g fresh or frozen blueberries, thawed

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 200 C / Gas 6. Grease and flour muffin tin or use paper cases.
  2. Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin tin, filling to the top.
  3. Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Pumpkin puree

Find 100% tinned or jarred pumpkin puree in specialty shops or online. You can also make your own with this recipe.

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Reviews & ratingsAverage global rating:(140)

Reviews in English (111)

Lovely tasting, moist muffins. I used apple sauce instead of the pumpkin purée so don't know if that was why I needed to add more flour to get a batter consistency instead of the water like liquid I had. It has lost a couple of stars due to only having enough mixture to fill 8 muffin cases to the top - I guess the recipe owner uses fairy cake cases, not muffin cases - and the muffins stuck to the paper cases, fine for family eating but not for bake stalls or guests.-06 Sep 2015

by Jennifer Baker

These are VERY good with a few modifications (the only reason I can't give them 5 stars!). For the sugar, I mixed half brown and half white sugar to equal the 3/4 cup. I also used 1/2 whole wheat flour and half all purpose white flour, added 1/4 chopped walnuts and a few extra fresh blueberries (probably a full cup). My 5 year old daughter LOVED them, as did I. We will be making these again very soon, they are great for breakfast!-22 Jan 2008

by Anastasia

I followed this recipe to the letter using thawed frozen blueberries and canned pumpkin. I baked only 8 muffins based upon the volume of batter. I could have made a dozen, but I prefer larger muffins. These turned out very well and were quick to make. I think you will be pleased too.-20 Oct 2007

Moist & Delicious Mini Blueberry Muffins

These moist & delicious mini blueberry muffins are perfect for breakfast, snack and packing in the kids lunchboxes! These mini blueberry muffins are moist, tasty and have the perfect blueberry proportions!

For The Muffins

  • Flour &ndash The base of the muffins. Regular all-purpose flour works best.
  • Sugar &ndash For sweetness. Use white sugar for the batter and brown for the streusel topping.
  • Salt &ndash Just a pinch to contrast the sweetness and enhance the muffins&rsquo flavor.
  • Baking Powder &ndash The leavening agent responsible for creating big muffins with lovely domed tops.
  • Vegetable Oil &ndash You&rsquoll find other ingredients that call for butter instead of oil for a richer flavor. While that&rsquos completely fine, I prefer oil because it makes the muffins ridiculously moist.
  • 1 Egg &ndash Binds the ingredients together and helps make the muffins light and fluffy. Use room temperature egg for best results.
  • Buttermilk &ndash For maximum muffin moisture!
  • Vanilla Extract &ndash For a more intense flavor.
  • Blueberries &ndash Fresh is best, but if they&rsquore not in season, frozen works fine too.

For The Streusel Topping

A mixture of brown sugar, all-purpose flour, cold butter cubes, and ground cinnamon makes a sweet and buttery crumble topping.

Watch My Blueberry Muffin Video

To begin, combine the flour, baking powder and salt in a medium bowl.

Next, beat the butter and sugar for a few minutes until light and creamy.

Beat in the eggs one at a time.

Then beat in the vanilla and almond extracts.

Gradually mix in the flour mixture, alternating with the milk.

Using a rubber spatula, fold the berries into the batter.

Spoon the batter into a muffin tin lined with paper liners. (It’s important to use the liners, otherwise the blueberries will stick to the bottom of the pan, making the muffins difficult to remove.)

Sprinkle the turbinado sugar over top.

Bake for about 30 minutes.

Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.

Easy & Healthy Blueberry Muffins

  • Author: Krista @
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 16 muffins 1 x
  • Category: Muffins
  • Method: Oven
  • Cuisine: American


A healthy homemade blueberry muffin recipe your family will love. Moist muffins bursting with blueberry flavor!


  • 2 cups white whole wheat flour
  • 3/4 cup honey
  • 1 teaspoon cinnamon
  • 1 cup plain greek yogurt
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil, melted
  • 1 1/2 teaspoon vanilla extract
  • 2 1/2 teaspoons baking powder
  • 2 large eggs
  • 1 tablespoon white whole wheat flour
  • 2 cups blueberries


  1. Preheat over to 375.
  2. In a large bowl, mix together the wet ingredients &ndash honey, greek yogurt, coconut oil, vanilla extract, and eggs. Whisk together until combined.
  3. To a medium bowl add, white whole wheat flour, cinnamon, salt, and baking powder. Slowly fold the dry ingredients into the wet ingredients.
  4. In a small bowl &ndash combine 1-1/2 cups blueberries & 1 tbsp white whole wheat flour & toss to coat
  5. Gently fold blueberries into the batter.
  6. Spoon the batter into muffin pan filling each hole about 3/4 of the way full (line or spray with cooking spray if not using the cupcake liners)
  7. Sprinkle the top of each muffin with remaining blueberries.
  8. Bake 20 minutes or until toothpick comes out clean.
  9. Cool 5 minutes in pan before transferring to a wire rack to continue cooling &ndash or serve warm



  • Serving Size: 1 muffin
  • Calories: 176
  • Sugar: 15 g
  • Sodium: 98 mg
  • Fat: 5 g
  • Saturated Fat: 4 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 24 mg

Keywords: healthy blueberry muffins, blueberry muffins recipe, easy blueberry muffins, healthy muffin recipes, best blueberry muffins, blueberry muffin, homemade blueberry muffins

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The World's Best Recipes for Blueberry Muffins

There are many different ways to make blueberry muffins, and we've experimented with dozens of methods to bring you the best blueberry muffin recipes. Our favorite blueberry muffins are fresh, moist, sweet, and most of all, delicious!

Double Blueberry Streusel Muffins - These are my favorite blueberry muffins! They are bursting with flavor from the smashed blueberries along with the whole blueberries. The cinnamon-sugar mixture on top gives these muffins a delightful sweetness and gives them a nice appearance.

Country Style Blueberry Muffins - Using cake flour in this recipe ensures that these blueberry muffins come out moist and sweet each time.

Triple Berry Muffins - Blueberries, raspberries and strawberries combine in a delightful way in these muffins. The raspberries add a little tang to the sweet flavor of the muffins.

Blueberry Crumble - This is an easy-to-make recipe since the Blueberry Crumble is microwaved instead of baked in an oven. This is best served with some vanilla ice cream or whipped cream.

Oat Blueberry Bread - This bread is a hearty, cake-like bread that I really enjoyed. It has a crumbly texture that melts in your mouth.

Blueberry Scones - These blueberry scones are rich and creamy. They are great for brunches and bridal or baby showers. These can be served with or without the Lemon Glaze drizzled over the top, depending on personal preference.

Blueberry Coffeecake - This is a delicious coffeecake recipe to serve for breakfast or brunch. When served to friends and family, its moistness and delicate balance of sweetness will impress your guests.

Blueberry Pound Cake - This cake can make 1 bundt cake or 8 mini bundt cakes. I made the mini bundt cakes, which can be served individually to guests. When you drizzle this cake with a powdered sugar glaze (powdered sugar, tiny bit of vanilla, a little milk), it is a fancy, delicious dessert to serve.

Blueberry Crisp - This was wonderful, and everyone enjoyed it! I baked it in a 8''x8'' baking dish, but it would also be good for in 4 individual soufflé cups.

Blueberry Cobbler - This cobbler tastes best if you serve it with a scoop of vanilla ice cream on top of each serving. Delicious!

Delicious Blueberry Pie - This blueberry pie tastes great for dessert on a warm spring or summer evening when blueberries are in season. This can be served with vanilla ice cream if you wish.

Blueberry Oatmeal Pancakes - This recipe combines the wholesomeness of oatmeal and the sweetness of sun-ripened blueberries.

Favorite Blueberry Pancakes - These very traditional pancakes are so tasty and have all the goodness of that made-from-scratch taste.

Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray (I prefer the cosmetic look of not using liners so I didn't) set aside.

In a large bowl, add flour, baking powder, optional salt, and whisk until combined set aside.

In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds.

Add 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds set aside.

In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Allow butter to cool momentarily, about 1 to 2 minutes.

Slowly add the butter to the egg-sugar mixture, whisking while adding it or add it in 2 to 3 additions, whisking after each addition until mixture is combined.

Add the vanilla and whisk until combined.

Add the sour cream and whisk until smooth and combined, don't overmix set aside.

Add 1 3/4 cup frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. This helps prevent berries from sinking while baking.

Slowly add the egg-sour cream mixture to the flour-blueberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain) don't overmix. Batter will be quite thick.

Using a large cookie scoop or cooking-sprayed heaping 1/4-cup measure, equally distribute batter in prepared pan until all batter is gone and has been distributed equally.

Top each cup with about 2 blueberries (creates a nice visual appeal).

Top each cup with a generous pinch of turbinado or sparkling sugar. This encourages tops to become more golden while baking.

Bake for about 30 to 35 minutes (I baked 34 minutes), rotating pan once midway through baking. Bake until muffins are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. Because the moisture content in the sour cream and the blueberries varies, as do pan sizes, climates, and ovens, bake until done watch your muffins and not the clock. The frozen berries really cool down this batter, and due to the moisture content and heaviness of the sour cream, these muffins take longer than most to cook. The tops don't get very golden and they stay quite pale so don't judge their doneness by the color of the tops.

Allow muffins to cool in pan for about 15 minutes before carefully removing use a paring knife to help dislodge any stubborn ones. Muffins are best fresh, but will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months.

Moist Blueberry Muffins

I made some blueberry muffins to brighten up your Thursday!

This is kind of a big deal, because I am a self proclaimed non-baker. But I’ve been practicing and practicing, and look at me! I made muffins that look like muffins! It took a few batches, but I finally got it right.

There was an unfortunate “baking powder is too old and these muffins didn’t rise and they look more like blueberry cups than blueberry muffins” situation. Nothing a quick trip to the store can’t fix. I’ve since discovered this great tip by David Lebowitz on how to tell if your baking soda is still good. I’ll be using this a lot in the future.

I was so proud of how these turned out, I rewarded myself by eating 3 of these muffins stat. 2 right after they came out of the oven, and a 3rd for dessert that I split open and toasted in the toaster oven. Both smothered in honey butter of course.

The secret to these muffins is using greek yogurt. It makes these blueberry muffins ultra moist on the inside, but still crispy and brown on the outside. I’ve started to prefer not using muffin liners when making muffins because I love that crispy brown exterior. A good coating of non-stick cooking spray does the trick.

These are great to make in the spring because blueberries don’t cost a million dollars. I used fresh, but you could easily use frozen. If using frozen, don’t thaw the blueberries, just throw them in still frozen with the dry ingredients. This will prevent them from dying your whole batter blue.

Don’t be alarmed if the batter seems dry, they cook up perfectly. You can easily divide the batter into the muffin tin using an ice-cream scoop. That will make the tops look very perfect and round looking. I prefer the craggy top look I got with these blueberry muffins by using 2 spoons to rustically plop in the batter.

  1. Should taste like blueberries.
  2. We don’t like a super sweet muffin, want to taste more than just sugar.
  3. Texture should be moist and fluffy but not soggy from blueberries bleeding into the batter.
  4. Bonus points for some textured topping.

What made this bake-off really hard was that these are all legitimately good recipes. I would 100% make any of these recipes again. So our rankings came down to nitty-gritty personal preferences based on the above guidelines and averaging out all three of our separate rankings.

So without further ado, keep scrolling for the winner of the blueberry muffin bake-off!

Recipe Summary

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 beaten eggs
  • ¾ cup milk
  • ½ cup melted butter (no substitutes)
  • 1 tablespoon finely shredded orange peel
  • 1 cup fresh or frozen blueberries, thawed
  • Coarse sugar (optional)

Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.

Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture set aside.

Combine eggs, milk, butter, and orange peel add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

Spoon batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.

How to Make Moist Blueberry Muffins

Preheat oven to 425 degrees. Line a 12 cup muffin pan with standard muffin cups and lightly spray with non-stick cooking spray.

In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy, beating for about 2 minutes. Don’t skimp out on the time here. One of the biggest mistakes you can make when baking is to not allow enough time for the butter and sugar to get nice and creamy. Go for the full 2 minutes and even a little longer if it needs it.

Add the eggs one at a time to the butter and beat until blended. Add vanilla and mix in.

Slowing add flour mixture in ½ cup increments to the wet ingredients alternating with the buttermilk. Mix in flour and then buttermilk. Mix only until just combined.

Toss the blueberries lightly in some flour. You just want to coat them. This will help them from sinking to the bottom of the muffin. Gently stir them in using a wooden spoon.

Use a cookie scoop or ice cream scoop to evenly divide the muffin batter among the muffin cups in the prepared pan.

Bake at 425 degrees for 5 minutes. Lower the oven temperature to 375 degrees and bake for an additional 12 to 15 minutes or until a toothpick inserted comes out with moist crumbs.