Basics for Beginners: Blueberry Muffins (light, fluffy, moist, no-fail, etc, etc, etc)


You know those perfect muffins. The ones with just the right amount of berries (that don’t sink to the bottom!). They don’t end up tasting (or feeling!) like sweetened cornbread. They are just as fluffy as the packaged “just add water” mixes we all resort to at times because we just can’t get them perfect without them, right?


Thanks to “Muffingirl” on, I found a recipe that just worked. And I couldn’t mess it up. And the only problem I had with them was keeping my families fingers out of them. So here you go – bake some muffins and enjoy those summer berries!

First, take out your stick of butter and sit it up on your window sill in the sunlight or somewhere kinda warm – it’ll start to soften to room temperature and you won’t have to use your microwave. (But if you wanna hurry things up a bit, go ahead and put it in for 15 seconds – but shhhhh! Don’t tell anyone I told you that!)

Next, preheat your oven to 395 degrees. Not 400. Not 375. 395.

Take your 2 cups of flour, 2 tsp baking powder, and 1/2 tsp of salt and sift them together into a small bowl.  Note: Sifting here is an often-skipped step in many busy mom’s kitchens. BUT, if perfect light, fluffy, moist, no-fail, etc, etc, etc muffins, don’t skip this step. If you don’t have a sifter, no worries – I don’t either. I just put my flour, baking powder, and salt in a colander I have with small holes and shake it a few times against the mixing bowl. This gets air in the flour which makes your muffins lighter and fluffier in the end. You’ll notice once you get it sifted all through the colander that it’s much lighter than it was when you scooped it out of the flour bag. <—– this step is a big deal. Don’t skip it. At least when you’re making my recipe. 🙂

In a larger bowl, beat your stick of butter until it’s light and fluffy. Then, add your 1 cup of sugar. Don’t add the eggs quite yet!

After mixing it for a bit, it should look like this:

Now you can add in your eggs – one at a time. Beat it well after each egg – you want this mixing to be really good because once we add the flour, we’re gonna go real gentle-like on mixing the batter.

You can also add in your 1 tsp of vanilla at this point too. One word to describe what this mixture will be? Gloopy.

Now for the fun part. Measure out your 1/2 cup of milk. (I love Happy Cow milk for my recipes! For all of those not local to me – sorry you have to miss out on this awesome-ness!)

Now for the fun part. You should have three bowls. One with your butter/sugar/eggs mixed up real good-like. One with your flour/salt/baking powder sifted real good like. And one small 1/2 cup size one with some milk in it. You’re gonna alternate putting the flour and the milk in and mixing in between. I start with 1/3 of my flour, then 1/2 my milk, then another 1/3 or so of flour, then the rest of my milk, then the rest of the flour. Mix on medium low speed – and mix it well, but as soon as the mixing looks good for each little step, stop and move on to the next addition. Too much mixing will make your muffins tough. No matter how good your intentions, how much good luck you generally have or how much sifting you did.

Once you get all that mixing done it’s time to turn off the mixer, and pull out a spatula. And your blueberries. These blueberries came from my late-adopted-great-grandma, “Nana”. She had the most amazing blueberry bushes in her front yard. And long after she’s been gone, they are still producing like mad. My mom brings some up every time she comes and I’m so thankful! I’ll be posting her blueberry cobbler recipe shortly. But it’ll be awhile – I’m still trying to re-lose the 4 pounds I gained from the last time I made it and couldn’t stop eating it.

Go ahead and dump in your cup of blueberries – they can be fresh or frozen.

And fold those pretty little morsels of summer juiciness right in your batter. Ever so gently. Remember – we’ve worked hard for these light and fluffy muffins. We don’t wanna ruin things by being hard on those berries!

Because this is a somewhat thick batter, the berries won’t sink to the bottom of your muffins. I promise. 😉

Fill up your muffin pan cups about 3/4 full. You can use liners if you want to. I do. When I have them.

Now bake them in that 395 degree oven for 20-25 minutes. Stick a fork in ’em when you think they’re done to see if anything sticks to it. If not, pull them out – don’t over bake them!

OK, now I’m hungry again for 2nd breakfast.

Ain’t she pretty? 🙂

Here’s a closeup so you can see the inside texture – ahhhh, these are so good with a little butter. 🙂

Thanks, Nana, for the amazing blueberries – I’ve enjoyed them literally, my entire life!

(Me and my sweet Nana in 1984.)


About Kim

I am a sinner, miraculously saved by grace, living by faith, and pressing toward the mark of being more like Christ. I absolutely love being a stay-at-home mom! I'm also a caterer for a few weddings throughout the year, a baker, and a party planner. And I love to play in other people's kitchens as well as my own! My husband, Chris, just finished his studies for his MA degree in Pastoral Studies. He's a wonderful (and super smart!) daddy - and the most loving and supportive husband. My two beautiful daughters, Chloe and Kami, are the joys of our lives! We pray that they both would be greatly used of the Lord. Throughout their short time here on earth, we have learned so much about ourselves, our God, and the gratefulness we have towards our own parents, who raised us in the ways of God's Word. Our third unborn child is a blessing as well - even after its recent pre-diagnosis of Trisomy 18, or Edwards Syndrome. This blog has kinda turned into a little journal of sorts of our dark journey down this rather uncommon road. I stay busy cooking, cleaning, gardening, and raising the plants I killed back to life, and homeschooling. I blog when get the chance. :) We are always happy to have visitors, so please stop by anytime! Although, if you do give us a call first, we'll make sure to have some fresh cookies and sweet tea available when you arrive!

21 responses »

  1. That is such a sweet photo of you and your Nana! The blueberry muffins look really yummy. I’ve gotta get my hands on some blueberries soon!

  2. Thank you sooo much for this recipe!!! I was looking for the perfect blueberry muffin recipe and none seemed fluffy enough to me. This one is PERFECT!!!! I’m so glad I made them! They were destined as cheer-up muffins and they soooo totally worked!!! ^-^ WONDERFUL!!!! Thank you again!!!! ^-^ I can’t say it enough! 😀

  3. i have been wanting to make some blueberry muffins, especially after the ones i tried at Mimi’s Cafe! it’s like a muffin made with pancake batter! so yummy! gonna try your recipe!

  4. Pingback: Simple Blueberry Muffins | fudgingahead

  5. Thanks so much for an awesome recipe that is so well written. Made the muffins yesterday and they turned out SO GREAT! It was hard to contain my excitement while watching them rise in the oven. I thought I had beaten them for longer than needed but they were very light and fluffy. Recipe bookmarked!!

  6. I LOVE BLUEBERRY MUFFINS!!! I followed the recipe and just put those babies in my brand new 4-in-1 water oven! Fingers crossed now… cant wait to taste them!!!! 🙂

    • Oh I can’t WAIT to hear!! Please come back and let me know! I’m working on some pumpkin oat ones now – they seem to be another muffin winner – I just love how they’ve been turning out. I think ill have to post this week.

      Sent from my iPhone

  7. I have used your recipe faithfully for over two years and they always come out perfectly!!!! Thank you!!!!

    Ps I too am a sinner saved by grace!

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