Ultimate blueberry muffin recipe


This is the ultimate recipe for a moist muffin that you need to keep. This is not an empty promise. I have been using this recipe, initially adapted from King Arthur’s department store blueberry muffin recipe.

Now, I stress on “adapted” because, if you are familiar with my blog, you would know that anything British or American is too sweet for my palate. So I tend to cut on sugar and enhance the flavour with more “exhausteurs de goûts “.

I also replaced butter with oil because we all know oil brings moist.

I replaced milk with buttermilk because we all know it works better with bicarbonate (which I have added as well).

This recipe I’m sharing today is the basic for any fruit muffin you want to make and the topping is not even mandatory. It does add some contrast and some texture though so I would not advise to leave it out.

So bring a bowl and a whisk and let’s get started.


Coffee and a blueberry-loaded muffin

A blueberry-loaded muffin with coffee. Credit @Nada Kiffa


For 6 muffins, medium size
Prep: 5 min/ baking: 25 min at 170 C

For the base
– 1 egg, at room temperature
– 1/3 caster sugar (1/4 also works for me)
– 1/4 buttermilk
– 1/4 vegetable oil
– 1 tsp of vanilla extract
– A good pinch of salt
– 1 1/2 tsp of baking powder
– 1/4 tsp of bicarbonate of soda]
– 1 tsp of lemon zest
– 1 tsp of ginger or 1 tbsp of cinnamon if using apples

Fruit addition
– 1 cup of banane in small cubes (goes well with cinnamon, white chocolate in small bits and a bit of chopped walnuts or pecans)
– 1 cup of chopped apples or rhubarb (goes well with lemon zest and bergamote oil)
– 1 cup of blueberries or raspberries (fresh or frozen, toss in flour before adding), goes well with lemon or orange zest.

For the crumble
– 2 or 3 tbsp (levelled) of oat

–  1 heaped tbsp of demerara sugar

Blueberry muffins just out of the oven

Blueberry muffins just out of the oven. Credit @Nada Kiffa


Preheat the oven at 170 C (160 C fan oven).

Place the muffin cases in the muffin tin.

In a bowl, whisk the egg and the sugar for a couple of minutes.

Add in the liquids, salt, baking soda and baking powder, whisk for another second.

Finish off with flour and fruits (nuts, flavourings, chocolate…) and mix loosely for a second.

Fill the muffin cases to 3/4 and sprinkle with the topping mix.

Place the muffins in the middle of your oven. At the end of the baking time, check if it’s done by inserting a knife or any probe you have to check if it comes out clean and no batter is left uncooked.

Pull out of the oven, let cool for 10 min before moving them out. I like to drizzle some maple syrup on them to add more moist but that’s another story..

The muffins keep well for a couple of days. You could put them in the fridge as well. Just take them out 10 min before eating them.



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