If you have a soft spot for homemade baked treats, you’re going to fall head over heels for these Moist Baked Blueberry Muffins. Picture golden tops with just the right touch of crunch, bursting juicy blueberries in every bite, and a tender crumb so delightfully soft it almost melts in your mouth. Whether you’re starting your morning or craving a sweet afternoon pick-me-up, these muffins bring warmth, comfort, and a splash of fruity freshness in the most irresistible way. Trust me, once you make these Moist Baked Blueberry Muffins, they’ll quickly become a beloved staple in your recipe collection.

Moist Baked Blueberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

These simple ingredients come together effortlessly but play crucial roles in shaping the perfect muffin. Each one adds something special—texture, flavor, moisture, or that lovely blueberry pop—making this recipe satisfyingly balanced and wonderfully flavorful.

All-purpose flour (1 1/2 cups): The foundation that provides structure and tenderness, ensuring your muffins rise beautifully.

Granulated sugar (1/2 cup): Adds sweetness and helps achieve a lightly crisp crust on top.
Light brown sugar (1/4 cup): Brings a subtle caramel note and extra moisture for richness.

Baking powder (2 teaspoons): The magic leavening agent that helps the muffins puff up and stay airy.
Salt (1/2 teaspoon): Balances sweetness and deepens overall flavor.

Vegetable oil (1/3 cup): Keeps the muffins tender and moist without overpowering anything.
Large egg (1): Binds ingredients together and adds a touch of richness.
Milk (1/3 cup): Hydrates the batter and ensures a soft crumb.

Pure vanilla extract (1 teaspoon): Infuses a gentle, warm aroma that complements the berries perfectly.
Blueberries (1 cup, fresh or frozen): The star fruit that bursts with juicy sweetness in every bite.
All-purpose flour (2 tablespoons, for coating blueberries): Prevents the blueberries from sinking, giving an even distribution.

Coarse sugar (optional, for topping): Adds a delightful crunch and pretty sparkle on top.

How to Make Moist Baked Blueberry Muffins

Step 1: Preheat and Prepare Your Muffin Tin

Start by preheating your oven to 400°F (200°C). This high heat sets the stage for a quick rise and a golden crust. Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray. This simple prep makes removal easy and cleanup a breeze.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. This blend ensures even distribution of leavening and sweetness for a consistent muffin texture.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth and well combined. This mixture adds moisture and flavor, guaranteeing that soft, tender crumb that makes these muffins so irresistible.

Step 4: Bring Wet and Dry Ingredients Together

Pour the wet ingredients into the dry ones and use a gentle folding motion to combine just until moistened. Remember, a few lumps are okay—overmixing develops gluten, which can make muffins tough instead of moist and tender.

Step 5: Prepare Blueberries

Toss the blueberries with 2 tablespoons of flour in a small bowl. This coating helps keep the berries suspended throughout the batter, so you get bursts of juicy fruit in every bite rather than all sinking to the bottom.

Step 6: Fold Blueberries Into Batter

Gently fold the flour-coated blueberries into the batter, taking care not to crush them. This step ensures the berries stay intact and distribute evenly for that perfect fruity surprise.

Step 7: Fill Muffin Cups and Add Topping

Divide the batter evenly among the muffin cups, filling each about two-thirds full to give room for rising. If you love a little extra texture, sprinkle coarse sugar on top before baking for a delectably crunchy finish.

Step 8: Bake Until Perfect

Bake your muffins in the preheated oven for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The tops will be a gorgeous golden color and smell absolutely inviting.

Step 9: Cool and Enjoy

Let your muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. This resting time allows the crumbs to set perfectly, giving you those signature Moist Baked Blueberry Muffins everyone will rave about.

How to Serve Moist Baked Blueberry Muffins

Garnishes

A light slather of butter or cream cheese can elevate your muffin experience, melting beautifully into the soft crumb. For a touch of indulgence, drizzle a little honey or a dollop of Greek yogurt alongside for added creaminess.

Side Dishes

Pair your Moist Baked Blueberry Muffins with a refreshing fruit salad or a steaming cup of coffee or tea. A small bowl of cottage cheese or a handful of nuts also makes a balanced, satisfying accompaniment for breakfast or brunch.

Creative Ways to Present

Try splitting muffins in half and toasting them lightly, then topping with ricotta and a drizzle of honey for a delicious twist. Or assemble mini muffins on a skewer with berries and yogurt for a fun party treat that’s as charming as it is tasty.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store leftover muffins in an airtight container at room temperature for up to 3 days. This keeps them moist and fresh, perfect for a quick snack or breakfast on the go.

Freezing

Moist Baked Blueberry Muffins freeze beautifully! Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 3 months—ideal for making ahead and enjoying anytime you crave that blueberry burst.

Reheating

To reheat, thaw muffins at room temperature or microwave for 20-30 seconds until warm. You can also pop them in a toaster oven for a minute or two to revive their fresh-baked texture and bring back that irresistible aroma.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well—just toss them in flour before folding into the batter to prevent color bleed and sinking, preserving that lovely blueberry surprise in every bite.

Why are my muffins not moist?

The key to moist muffins is not overmixing the batter and using the right amount of oil. Also, baking just until a toothpick comes out clean helps avoid drying them out. Stick to the recipe, and your muffins will come out perfectly moist every time.

Can I substitute vegetable oil with butter?

Yes, you can melt butter and use it instead of vegetable oil for a richer flavor. Keep it in a similar amount, but be aware the texture might be slightly denser due to butter’s different fat composition.

How do I prevent blueberries from sinking to the bottom?

Coating blueberries with a little flour before adding them to the batter creates a light barrier that holds them suspended throughout the muffins, so you get berry goodness in every bite, not just at the bottom.

Can I make these muffins gluten-free?

You can swap the all-purpose flour for a gluten-free blend that includes xanthan gum or another binder. Just note that baking times or textures may vary slightly, so keep an eye on them as they bake.

Final Thoughts

These Moist Baked Blueberry Muffins have a way of turning an ordinary day into something special, with their sweet bursts of juicy berries and tender crumb. Whether you’re new to baking or a seasoned pro, this recipe is a joyful, rewarding treat to make and share. So go ahead—grab your mixing bowls and whip up a batch that’s sure to brighten any breakfast or snack time. Your friends and family will thank you endlessly for bringing this delicious sunshine to the table.

Moist Baked Blueberry Muffins Recipe

★★★★★

5.3 from 29 reviews

Author: Lila
Total Time: 30 minutes
Yield: 12 muffins 1x

Diet: Vegetarian

Print Recipe

Description

These Moist Baked Blueberry Muffins are the perfect balance of tender crumb and juicy bursts of blueberries. Easy to make and ideal for breakfast or a snack, they feature a sweet, moist texture with a subtle vanilla flavor. Coating the blueberries in flour prevents them from sinking, ensuring every bite is loaded with berry goodness.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it with cooking spray to prevent sticking.

Mix Dry Ingredients: In a large mixing bowl, whisk together the 1 1/2 cups of all-purpose flour, granulated sugar, brown sugar, baking powder, and salt to combine evenly.
Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, egg, milk, and vanilla extract until the mixture is smooth and well blended.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir using a spatula until just combined. Avoid overmixing to keep the muffins tender.

Coat Blueberries: Toss the blueberries with 2 tablespoons of flour in a small bowl to prevent them from sinking to the bottom during baking.
Fold Blueberries into Batter: Gently fold the coated blueberries into the muffin batter, ensuring they are evenly distributed without breaking.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full. If desired, sprinkle coarse sugar on top for a slight crunchy texture.

Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Using frozen blueberries is fine; do not thaw before mixing to avoid coloring the batter.

Coating blueberries with flour helps keep them suspended in the batter for even berry distribution.
Do not overmix the batter to avoid tough muffins.
For a dairy-free version, substitute milk with almond or soy milk.

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Prep Time: 10 minutes
Cook Time: 20 minutes

Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180 kcal
Sugar: 14 g

Sodium: 180 mg
Fat: 7 g
Saturated Fat: 1 g

Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 26 g

Fiber: 2 g
Protein: 3 g
Cholesterol: 25 mg

Keywords: blueberry muffins, baked muffins, moist muffins, easy breakfast recipe, fruit muffins