Ultimate Fluffy Blueberry Muffin Recipe

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Extra Fluffy Blueberry Muffin Recipe

There is no way to describe these blueberry muffins without using the word fluffy. Fluffy: being light and soft and airy; puffed up. Resembling air in lightness as in "the big fluffy clouds" or "the soft, fluffy pillow."

Have you ever felt the fluffy fur of a new kitten? We just welcomed Smokey the cat into our family and he is the epitome of fluffy. You just can't stop petting him because he is so soft!

That's how these blueberry muffins are...but in an edible version of course. They are irresistible and leave you wanting more.

Blueberries Muffin Recipes

The Dry Ingredients

2 cups all-purpose flour

1 cup sugar

1/2 teaspoon each of baking powder, baking soda, and salt

8-10 oz blueberries (about 1.5 cups) fresh or frozen. If you are using frozen, do not thaw them.

First, combine all the dry ingredients in a large bowl. If you have one, use a sifter to sift the flour mixture. This process allows more air into the mixture and makes the blueberry muffins extra fluffy. Once that is mixed, gently pour in the blueberries and coat them with flour.

The Wet Ingredients

2 eggs beaten

8oz Greek yogurt (1 cup)

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

Whisk the eggs lightly on their own and then mix in the other wet ingredients. These blueberry muffins turn out best if you can use real vanilla extract rather than imitation.

I like Simply Organic's pure vanilla. But did you know that you can make your own vanilla extract?

Natasha at Natasha's Kitchen gives the world's easiest homemade vanilla extract recipe. She also includes free printable labels to put on the jars if you want to give them as a gift.

I foresee making some homemade Christmas presents in my future!

Mixing Blueberry Muffin Ingredients

Now gently mix the wet ingredients into the dry ingredients just until it is combined and you can't see any more flour. Don't over mix!

Scoop the batter into a greased muffin tin. Go ahead and fill them all the way up. This recipe is for 12 fluffy and big blueberry muffins!

Blueberry Muffin

Bake the blueberry muffins for 20-22 minutes at 400 degrees or until an inserted toothpick comes out clean.

Side Note: Bake these when the house is empty or they'll be gone before they cool down! 

Once removed from the oven, let the muffins cool in the tin before removing them to a wire rack.

It's all I can do to keep my kids away from them! But can you blame them? With this warm, extra fluffy blueberry muffin goodness, it's hard to resist. And one of these on the porch with a cup of coffee in the morning? Yep...to die for!

Have a Pinterest? Go ahead and save this bad boy right here because, trust me, you're going to want to make this later!

If you need some other yummy breakfast ideas I think you would like this Cheesy Ham and Spinach Quiche or these irresistible Shredded Hashbrown Cheesy Potatoes

And you can't go wrong with BACON! My method for Easy Clean-Up Oven Cooked Bacon makes it come out crispy every time.  

P.S. If you tried this recipe, drop me a line and let me know how it turned out! Happy cooking ya'll! 

Print Recipe
5 from 3 votes

Extra Fluffy Blueberry Muffins

These extra fluffy blueberry muffins are simply irresistible! They are perfect with a cup of coffee in the morning or as an afternoon snack.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12
Author: Heidi Davison

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8-10 oz fresh or frozen blueberries
  • 2 eggs beaten
  • 1 cup Greek yogurt
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla extract

Instructions

  • Combine all the dry ingredients together and sift.
  • Add the blueberries and gently toss.
  • In a separate bowl, mix the wet ingredients. Beat the eggs first.
  • Mix the wet ingredients with the dry ingredients just until combined. Don't over mix.
  • Scoop batter into greased muffin tin.
  • Bake for 20-22 minutes at 400 degrees.
  • Let cool before removing from tin.

Notes

If using frozen berries, do not thaw.

Related Posts

  • This recipe is SO good I just made a second batch.. the last one only lasted 24 hours between my husband and I. Added 2 cups of frozen mixed berries this time about to devour them… I mean 1 haha

    Reply

    • Yummy! I like your mixed berries idea!

      Reply

  • Is it possible to substitute the sugar with maple syrup or honey?

    Reply

    • I have not tried either one of those in this recipe.

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  • I just finished making these delicious blueberry muffins. They are the best ones, by far, that I have ever made! Thank you for a wonderful recipe. says:

    I just finished making these delicious blueberry muffins. They are the best ones, by far, that I have ever made! Thank you for a wonderful recipe.

    Reply

    • Woohoo! I am so glad; thank you for trying them.

      Reply

  • linda lyczynski says:

    I was wondering if you could use cranyberries instead of the blueberries

    Reply

  • These muffins are ABSOLUTELY the best I have ever had. Thanks for the recipe!!

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    • You’re welcome, so glad you enjoyed them.

      Reply

  • Hi Heidi, Pretty interesting recipe. I followed your ingredients to the letter. Muffins came out pretty good, and look great. Up till now I’ve pretty much only made Banana based muffins. So I base my comments on this comparison. I think they could be a bit sweeter. Next time I will increase the sugar. Also I used Chobani zero fat yogurt. Might have made a difference.

    Reply

    • Hey John! It sounds like you are expanding your horizons…thanks for trying my recipe! Chobani is not a bad choice, but yes, I think the full-fat Greek yogurt is good for this recipe. I have used Chobani blueberry Greek yogurt and I felt like it was slightly saltier. If you want to add more sweetness, try sprinkling on some turbinado sugar on the muffins before you pop them in the oven. They add just a hint more sweetness and a bit of crunch. 🙂

      Reply

  • I can’t even describe these.
    I bake. A lot! Blueberry muffins are typically very heavy and dry. These. Omg. I just ate 3 and burnt my mouth, but I couldn’t stop. These are by far the best muffin I have ever tasted! Even better than my local coffee shop muffins!!

    Reply

    • Wow! What a compliment! Thank you for your kind words. And thank you for not letting me feel alone in the stuffing of my face with these muffins. I can’t tell you how many times I have made these for the kids and half are gone by the time they get home from school…

      Reply

  • I did an extensive recipe comparison across many food blogs and decided that your recipe was not only easy to commit to memory but uses the traditional muffin method of combining (ie wet in one bowl and dry in the other) as opposed to the creaming method like that of the Jordan Marsh recipe. The only thing I added was half a cup of buttermilk and the result was excellent. Texture and sweetness is perfect.

    Reply

    • Thank you so much for your kind feedback, Farah! I do strive to make my recipes easy and delicious. I love your idea of buttermilk!

      Reply

  • Lisa Boling says:

    Made these tonight. I have never been able to make good blueberry muffins but these came out great! They really are wonderful and easy. I also live in the Knoxville area and want to visit your cake shop. Yummy!

    Reply

    • Hi Neighbor! Thanks so much for the feedback! And, of course, I would love to meet you or even make a cake for you!

      Reply

  • Cannot share these on facebook, have tried repeatedly.

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    • Hi Cheryl! I checked everything on my end on several different recipes including this blueberry muffin recipe, and everything seems to be working ok on my end. My tech guy said there may be a miscommunication between your computer and your share settings on facebook. You can always go up to the url and copy and paste the actual link to your fb page too. That should work.

      Reply

  • My batter turned all blue and it looked really horrible. Any tips?

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    • Did you use blueberries that had previously been frozen and then thawed? That will do it. Make sure your berries are either fresh from the store or completely frozen. And make sure not to skip the step where you coat them in flour so they don’t sink to the bottom.

      Reply

  • These a yummy!! I made mini muffins, decreased oven to 350 and baked 12 minutes. Came out perfectly.

    Reply

    • That is great to know! Thanks Megan!

      Reply

  • I made these yesterday evening. We warmed them up for breakfast and they were absolutely delicious. So fluffy and light. I had no yogurt so mixed milk and lemon juice instead so just to say this is a workable alterative!

    Reply

    • Thank you for letting me know how you adjusted the recipe and that it worked! I am always interested in alternatives to recipes.

      Reply

  • Cakes came out amazing! Super fluffy and cooked the perfect amount. Thank you!

    Reply

  • Kelsey Beanblossom says:

    This blueberry muffin recipe was a big hit in our home. My kids ate them up! The fluffiness of the muffin and the consistency of the blueberries mixed in was a delight. We all made these delicious muffins as a family and what a sweet experience it was. We paired our muffins with a rich glass of chocolate milk.

    Delicious blueberry muffins and happy kids…. a great way to start the day.

    Thanks, Heidi!!

    Reply

    • Nothing better than a fluffy blueberry muffin and a happy kid! Thanks Kelsey!

      Reply

  • kunstkitchen says:

    This recipe worked so well. the muffins are perfectly light and delicious. Thanks!

    Reply

  • 5 stars
    Hi Heidi, this recipe is great! I didn’t have plain Greek yogurt and replaced it with normal bio plain yogurt. But the yogurt I have is less than 1 cup…only 180g and so I added a little milk (12% fat type :), what we call coffee creamer here in Switzerland) and the muffins turned out great. Thanks for sharing such a wonderful superb recipe.

    Reply

    • Thank you so much for trying the recipe and letting me know of the substitutions you made! I know other readers appreciate your feedback.

      Reply

  • 5 stars
    I am definitely not a baker, but these muffins are the only thing I can bake and they are delicious every tome. Amazing recipe! Thank you so much!

    Reply

    • Don’t you just love a recipe that you can’t mess up?! I’m so glad you found one you like!

      Reply

  • Hi and could you please send me this recipe in grams?
    Thank you and best wishes
    Stella

    Reply

    • Hi Stella! Great question. You’ll need the following:
      256 grams flour
      201 grams sugar
      7 grams each of baking soda, powder, and salt
      255 grams blueberries
      224 grams vegetable oil
      250 grams Greek yogurt
      4.2 grams vanilla extract
      I hope this helps! Let me know if there is anything else you need.

      Reply

      • g from NJ says:

        hello!
        1/2 cup oil is 112 grams
        224 grams is 1 cup
        please make correction-its double the amount

        Reply

  • Trish Walker says:

    5 stars
    These muffins were great!! My kids gave them 2 thumbs up! I have always had problems with my blueberries sinking to the bottom and this did not happen with this recipe. I even substituted light sour cream since I didn’t have greek yogurt and it turned out great. Thank you for sharing!

    Reply

    • Woohoo! I love when we find a keeper recipe! Thanks for trying it Trish!

      Reply

  • These were the best blueberry muffins ever .
    I used a mini muffin pan to make them I call them lil bite muffins I got about 30 lil bites and my family and friends loved them .

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    • That is such a great idea! More to go around! I’m so glad you liked them.

      Reply

    • Aren’t they the BEST?! Glad you enjoyed them!

      Reply

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