Blueberry Muffins

The perfect blueberry muffin with a high crown and a moist center is a snack to behold! Here are a few tricks that will help ensure you get your muffins to crown properly.

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Blueberry muffin batter in a bowl with five cavities filled in a muffin pan.


A blueberry muffin on a cooling rack on a marble countertop.


A blueberry muffin on a blue and white striped napkin and an espresso.

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Blueberry Muffins

  • Prep Time: 20 m
  • Cook Time: 23 m
  • Resting Time: 1 h
  • Servings:


  • butter or oil for greasing the muffin pan
  • 2 cups cake flour
  • ½ cup sugar
  • teaspoons baking powder
  • ½ teaspoon salt
  • cups blueberries
  • 1 egg
  • ¾ cup milk
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • Turbinado sugar optional


  1. Pre-heat the oven to 425°F.
  2. Line the inside of a muffin pan with muffin liners or grease well with butter or oil.
  3. Combine the flour, sugar, baking powder and salt in a medium bowl and whisk together to break up any lumps. Place the blueberries in a small bowl and toss with 2 tablespoons of the dry ingredients.
  4. In a separate large bowl, combine the egg, milk, butter and vanilla extract. Add the dry ingredients to the wet ingredients all at once. Mix by hand just until dry ingredients are incorporated into the wet. Do not overmix the batter. Gently fold in the blueberries. Cover and let the batter rest for 30 to 60 minutes in the refrigerator.
  5. Fill the muffin cups ¾ of the way to the rim. Sprinkle the turbinado sugar over batter and transfer the pan to the middle rack in the oven.
  6. Bake at 425°F for 8 minutes. Then turn the oven temperature down (do not open oven door at this point) to 350°F and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Transfer the muffin pan to a cooling rack and let it cool for 3 minutes. Then, remove the muffins from the muffin pan and place muffins directly on the cooling rack to cool completely.
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Comments (42)Post a Reply

  1. Meredith, your new website is amazing, great job !!
    I usually use all purpose flour in my blueberry muffins, is there a big difference ? I just learned to refrigerate the batter before baking, never knew that information.

    1. Hi Lynda. Cake flour has less protein than all-purpose flour so the muffins end up more cake-y than chewy. In a pinch, using all-purpose flour is absolutely fine. Refrigerating the batter helps get the best rise out of the muffins and gives flavor some time to develop. Thanks for the kind words on the site. 🙂

  2. Just made these using your recipe to the “t”

    Incredible and the blueberries are so sweet and plump

    Thanks for all your hard work in developing these recipes for us!

    5 ⭐️ ⭐️⭐️⭐️⭐️

  3. 5 stars
    We said goodbye to Barry (the storm) & thought we would celebrate with muffins for breakfast. Thank you God, no damage.
    Wow! They are fabulous! I’ve made a few blueberry muffin recipes & they don’t usually turn out that well. These looked just like yours in the picture & they were delicious. Thanks for the recipe. It’s a keeper!😊
    Miss seeing you on Qvc. 😁

    1. Hi Deborah. It could be where you place the muffins in your oven. The higher up in the oven, the more likely they are to brown.

  4. 5 stars
    I just made these blueberry muffins… all your extra tips were just great! Letting the mixture cool 🙂 Chef Meredith I really enjoy your posts/blogs, your website (all of the above)!!! May you continue in peace and in health!!

  5. 5 stars
    I only wanted to use my Breville and muffin pan wouldn’t fit so I adapted to make a blueberry loaf. DELICIOUS!! I do not like to cook but do on rare occasions bake, this was so easy. If I can do it, anyone can do it. I follow you on Facebook, you are inspiring me to want to try cooking. Thank you!

  6. 5 stars
    I make muffins a lot and have used the “Jordan Marsh” recipe often. By far, Blue Jean Chef’s recipe is the best. Easy and fast, even with the rest period in the refrigerator. Highly recommend this recipe.

    1. Hi Tena. I’m afraid bread flour would not be a good substitute for cake flour. They are at opposite ends of the flour spectrum – bread flour is high protein and cake flour is low protein. I would substitute all-purpose flour if you can’t find cake flour.

  7. 5 stars
    I made these muffins and they were amazing, unlike any I had made before due to your great tips! I can totally see this recipe becoming a favorite, and adaptable to different fruit such as dried cherries or cranberries. Thanks!

    1. Hi Fredi. For large muffin tins, bake at 425°F for 5 minutes, then lower the oven to 350°F and bake for an additional 25-30 minutes.

    1. Don’t thaw the blueberries. Toss the frozen blueberries with some flour and then add them to the batter.

  8. 5 stars
    Great! Thank you so much for the info! I have made these twice. They are fabulous & not too sweet. Next time I’m going to make them in the jumbo size.

  9. 5 stars

    I love your recipes. Everything is very accurate and easy to follow. I’m always excited to try a new recipe of yours because I know it will be delicious.


    1. Hi Heather – yes, muffin and cupcake pans are the same and can be used interchangeably. You will find there are different sizes of muffin/cupcake pans out there and even different shapes, but regardless you can use the pan for either muffins or cupcakes.

    1. I would only use canned fruit if it was packed in water and not syrup. You will want to pat dry the fruit before adding it to the batter. You would be better off using fresh or frozen fruit when making the muffins.

  10. I just made these muffins – they were delicious! It was so hard not to eat them all while they were still warm. Thank you for your great recipes.

  11. My son is diabetic, so sometimes I use other flours, such as almond, and a low calorie sweetener. Do you think this would work for these?

    1. This recipe has not been tested using alternative flours but you could always give it a try. Almond flour is more moist than cake flour and doesn’t have the same binding abilities. You may have to add a little extra almond flour to get a stiff batter. I would use a baking sugar substitute according to the ratio on the package directions. Let us know how it turns out!

    1. Cake flour has a lower protein content which produces less gluten and makes cakes and muffins softer and more tender with a finer crumb. You don’t want to use self rising flour because the recipe calls for baking powder. If you want to use all-purpose flour, you can replace 4 tablespoons of the flour with cornstarch and sift it together with the all-purpose flour.

  12. Thank you for information regarding different flours.
    I have never seen cake flour oin supermarket in UK mainly self raising or plain.
    One more request please is it possible to add lbs and ounces for the benefit of your many followers in the UK I have at least three different size cups. Many thanks.

  13. I made these muffins and my dough/batter was much thicker. Perhaps i could have weighed the flour. They also didnt have a smooth crust. . They domed and tasted good!

    1. The top of the muffins isn’t super smooth, especially if you top with the turbinado sugar. The batter is on thick side. You do have to spoon it into the muffin cups, it is too thick to pour. Weighing might help and also using cake flour makes them lighter, but since you got the nice crowns and the muffins tasted good, it sounds like your muffins turned out good!

  14. Hello Meredith. Thank you so much for all your recipes and tips! Was wondering if frozen blueberries could be used in place of fresh?

    1. Yes you can make this recipe with frozen blueberries. You don’t need to thaw them first. Just toss the frozen berries with the flour and add it to the batter.

    1. This recipe has not been tested with dairy-free milk. If you substitute the milk in other baked goods recipes, then you should be able to use it in this recipe.

  15. Made these for the first time yesterday and they were fabulous! I have to stop myself from eating them- 4 since yesterday!.I have tried many other muffin recipes and all with disappointing results. Thank you for this wonderful recipe!

  16. 4 stars
    2nd time making these, first time they stuck to the bottom of the muffin liners I used but the flavor and texture was the absolute best we’ve ever had. I did substitute the regular sugar for a sugar substitute called monkfruit and I used unsweetened almond milk instead of regular milk. The taste was truly delicious. So this time I’m using foil muffin liners and I gave each a spritz of cooking spray just so the muffin bottom doesn’t stick like glue. They are in the oven! Fingers crossed!

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