If there’s one recipe that fills my kitchen with pure joy and nostalgia, it’s these Perfect Classic Blueberry Muffins: 100% Moist. Each bite brings back Sunday mornings filled with the scent of golden-baked goodness and bursts of juicy blueberries. These muffins are everything you want: incredibly moist, tender-crumbed, and dotted with sweet blueberries. Whether you’re serving them for a cozy breakfast or sharing them as a treat, they promise old-fashioned comfort with every bite.

Perfect Classic Blueberry Muffins: 100% Moist Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long list to bake something magical — just some thoughtfully chosen basics. Each ingredient in Perfect Classic Blueberry Muffins: 100% Moist pulls its own delicious weight, creating a muffin that’s soft, flavorful, and bursting with the best blueberry flavor.

All-purpose flour: This gives your muffins their soft, fluffy structure; be sure to measure it properly for the best crumb.
Granulated sugar: Just enough to add sweetness and encourage a golden-brown top.
Baking powder: The secret to tall, beautifully domed muffins every time.
Salt: A pinch brings out all the other flavors and keeps things from being bland.
Ground nutmeg (optional): Adds a gentle warmth and subtle bakery scent if you use it.
Large egg: Provides richness, binding, and helps the muffins rise.
Milk: Keeps the crumb moist and tender — any milk will do, but whole milk brings extra flavor.
Vegetable oil or melted butter: Oil makes the muffins extra moist; butter brings more flavor. Use what you like best!
Vanilla extract: Rounds out the flavor with sweet, fragrant notes.
Fresh blueberries: Plump, juicy, and the absolute stars of these Perfect Classic Blueberry Muffins: 100% Moist.

How to Make Perfect Classic Blueberry Muffins: 100% Moist

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 375°F (190°C). This ensures the muffins rise quickly, giving them a beautiful crown. Either line a 12-cup muffin tin with paper liners for easy cleanup or grease it generously, especially if you prefer those golden, crispy muffin edges.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl, and whisk together the flour, granulated sugar, baking powder, salt, and the ground nutmeg if you’re using it. Combining dry ingredients first means your rising agents are evenly distributed, which is one of the secrets to the lightest, fluffiest muffins.

Step 3: Combine the Wet Ingredients

In a separate, medium-sized bowl, whisk the egg until it’s smooth, then add the milk, oil (or melted butter), and vanilla extract. Whisk until everything looks unified and a little frothy on top. This moist mixture is what makes the muffins so tender and luxurious!

Step 4: Bring it All Together

Pour the wet mixture over the dry ingredients. Here’s the key: stir gently, stopping as soon as you no longer see streaks of flour. The batter will be a bit lumpy and that’s exactly what you want for Perfect Classic Blueberry Muffins: 100% Moist — overmixing can make muffins dense and tough.

Step 5: Fold in the Blueberries

Add the fresh blueberries and gently fold them in with a spatula. Try not to squash them so they stay whole and create those gorgeous blueberry pockets in every muffin. If you want, toss the berries in a teaspoon of flour first to help them stay evenly dispersed.

Step 6: Fill the Muffin Cups

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This gives your muffins room to rise into perfect peaks. If you have a cookie scoop, now’s the time to use it for neat, equal portions.

Step 7: Bake to Golden Perfection

Place the tin in your preheated oven and bake for 18 to 22 minutes. Around the 18-minute mark, check by inserting a toothpick into the center of a muffin — it should come out clean or with just a crumb or two. The tops should be lightly golden, fragrant, and irresistible.

Step 8: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes (they’ll finish setting up), then transfer them to a wire rack. This ensures their bottoms stay tender, not soggy. Once cool enough to handle, get ready to experience the bliss of Perfect Classic Blueberry Muffins: 100% Moist!

How to Serve Perfect Classic Blueberry Muffins: 100% Moist

Garnishes

Sometimes the simple touch is best: a dusting of powdered sugar, a brush of melted butter, or even a sprinkle of coarse sugar before baking for a sweet, crackly lid. For extra color, scatter a few reserved blueberries over the tops right before baking so they peek out after rising.

Side Dishes

These muffins make breakfast feel like a celebration! Pair them with a creamy Greek yogurt parfait, fresh fruit, or crispy bacon. For brunches, serve alongside scrambled eggs, or simply pair with your favorite cup of coffee or tea for a classic morning treat.

Creative Ways to Present

Pile muffins high in a rustic basket lined with a cheerful cloth for a picnic look, or stack them on a pretty cake stand for a brunch buffet. Try serving warm, split in half with a slather of lemon curd — or even layer halves with whipped cream and extra blueberries for a quick dessert twist on Perfect Classic Blueberry Muffins: 100% Moist.

Make Ahead and Storage

Storing Leftovers

Once your muffins are completely cool, store them in an airtight container at room temperature for up to 2 days. They’ll stay wonderfully moist, though if your kitchen is hot or humid, slide them into the fridge after a day to retain their freshness.

Freezing

To freeze, place muffins on a baking sheet until solid, then transfer to a freezer bag or container. Label and freeze for up to two months. When the craving strikes, you’re only minutes away from enjoying Perfect Classic Blueberry Muffins: 100% Moist again!

Reheating

For the fresh-from-the-oven experience, reheat muffins gently in the microwave for 15–20 seconds, or warm in a 300°F oven for a few minutes. This revives their soft texture and stirs up that wonderful blueberry aroma all over again.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well. Don’t thaw them before adding, as that can cause the batter to turn purple. Toss the frozen berries in a little flour before folding in so they don’t sink.

How can I make these muffins dairy-free?

Easy — just use your favorite non-dairy milk, such as almond, oat, or soy, and pick vegetable oil instead of butter. The result is still Perfect Classic Blueberry Muffins: 100% Moist, no dairy required.

Can I add a crumb topping?

Yes! Stir together 2 tablespoons of flour, 2 tablespoons sugar, and 1 tablespoon cold butter with a pinch of cinnamon to form coarse crumbs, then sprinkle over the muffin batter for a bakery-style streusel finish.

How do I prevent muffins from sticking to the liners?

Let muffins cool almost completely before removing them from paper liners; this helps prevent sticking. Alternatively, use “parchment” liners or lightly grease the muffin tin for easy release.

Can I double the recipe for a crowd?

You sure can! Simply double all the ingredients and bake in two tins. Watch the baking time closely, as larger batches may take a minute or two longer.

Final Thoughts

There’s real magic in sharing homemade Perfect Classic Blueberry Muffins: 100% Moist with the people you love. Every time I bake a batch, I’m reminded how the simplest ingredients can create something unforgettable. Give them a try — I promise these muffins will become an instant favorite in your kitchen too!

Perfect Classic Blueberry Muffins: 100% Moist Recipe

★★★★★

5 from 18 reviews

Author: Ella
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Perfect Classic Blueberry Muffins are moist, fluffy, and bursting with juicy blueberries. They make for a delightful breakfast or snack option that everyone will love.

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin.
Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg.
Combine Wet Ingredients: In a separate bowl, mix egg, milk, oil (or butter), and vanilla.
Combine Mixtures: Add wet ingredients to dry, stirring gently until just combined.
Add Blueberries: Gently fold in fresh blueberries.
Fill Muffin Cups: Divide batter into muffin cups, filling each two-thirds full.
Bake: Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
Cool: Allow muffins to cool in the tin before transferring to a rack.

Notes

You can sprinkle the muffin tops with a bit of sugar before baking for added crunch.
These muffins freeze well, so make a batch to enjoy later.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 240
Sugar: 15g
Sodium: 200mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg

Keywords: Blueberry Muffins, Breakfast, Baking, Muffin Recipe