Classic Blueberry Muffins

Classic Blueberry Muffins

Moist and light with a sugary crusted top, these muffins are bursting with blueberry goodness. The acidity from the buttermilk breaks down the gluten strands in the flour producing a beautifully tender crumb.

45 mins total time

15 mins active time


Makes 12



  • 1¾ cups (9 oz) all-purpose flour
  • 2 tsp baking powder
  • ½ cup (4 fl oz) buttermilk

    at room temperature

  • 2 tbsp vegetable oil
  • 4 oz unsalted butter

    chopped, at room temperature

  • 1 cup (7 oz) white sugar
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs

    at room temperature

  • 8 oz fresh blueberries
  • 1 tbsp turbinado raw sugar


  • 1Sift the flour and baking powder together and set aside.
  • 2Whisk the buttermilk and oil together and set aside.
  • 3Beat the butter on high speed for 2 minutes, or until softened. Add the sugar, salt and vanilla and beat for 3 minutes, or until pale and creamy, scraping down the bowl.
  • 4Reduce the speed to medium and add the eggs one at a time, beating well between each addition.
  • 5Reduce the speed to low and add a third of the flour, followed by half the buttermilk mixture. Repeat until incorporated.
  • 6Gently fold to combine.
  • 7Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 8Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners. Sprinkle with the sugar to create a crispy top.
  • 9Once preheated, place the pan in the oven and start the timer.
  • 10The muffins are ready when a skewer inserted into the center comes out clean. If not, give it a bit more.
    Tip: Don't insert the skewer into any of the cracks as this will give an inaccurate reading.
  • 11Stand the muffins in the pan for 10 minutes, then transfer to a wire rack to cool.
  • 12Best eaten the day they are made but will keep in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.