Breakfast & Brunch | July 11, 2019

World’s Best Fresh Blueberry Muffins

The World’s Best Fresh Blueberry Muffins are seriously the best blueberry muffins ever. Every time I make a batch, I get a recipe request. They are similar to a muffin you’d buy in a specialty bakery; and nothing like the muffins you’ll buy in a big box store!

One year, when my  baby  turned 14, I wanted to make him the World’s Best Blueberry Muffins.  Jake isn’t a huge cake fan, but he LOVES blueberry muffins. So I set out to make the best blueberry muffin. In the world.  Mission accomplished! Now every year when he asks for muffins, I make him this recipe.

The World’s Best Fresh Blueberry Muffins are moist, FULL of blueberries, and a bit of lemon. This is the ultimate blueberry muffin! They are light and fluffy, but still have enough substance to taste like a muffin and not a cake.

They’re spilling over with fresh blueberry taste, because they are packed with blueberries. A good blueberry muffin needs to highlight blueberries, in my opinion!

I’ve made dozens of blueberry muffins over the past 37 years of marriage. I grew up eating boxed blueberry muffins. I loved them as a kid. I didn’t even know people made blueberry muffins from scratch until I was an adult!   When I first got married, I’d buy a box mix and add some fresh or frozen blueberries. But I knew there had to be a better way.  So I started experimenting with recipes. I’ve tried the good, the bad, and the downright ugly over the years when it comes to blueberry muffins.
I’m almost certain this recipe originated from Cook’s Illustrated, but the directions were long, and the process overly complicated. I knew there had to be an easier way to make the best blueberry muffin! I learned long ago that muffins could easily be made in one bowl if the ingredients were combined properly.
Basically,  I mix all of the wet ingredients in a bowl, then add all of the dry ingredients at once and fold together. Folding is key when making muffins!  Never over-mix or beat on a high speed.  Finally, add the blueberries and fold gently. Really easy, and no need to dirty every bowl in the pantry!
Here’s what sets this recipe apart from the rest: Home-made blueberry “jam” on top of the muffin. Seriously yummy. Top that with sugar and a heavy dose of fresh lemon zest and you’ve got a nearly perfect muffin.  The World’s Best Fresh Blueberry Muffins work with either fresh or frozen blueberries. If it’s summer when you’re making this recipe, buy some fresh berries, you won’t be sorry!
The World’s Best Fresh Blueberry Muffins were originally posted in July of 2010. The photos and recipe have been updated since the original posting.
4.67 from 3 votes

The World's Best Fresh Blueberry Muffins

World's Best Fresh Blueberry Muffins are filled with blueberries and a bit of homemade blueberry jam!

Course Breakfast
Cuisine American
Keyword blueberry, breakfast, brunch, muffins
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 large muffins


Lemon-Sugar Topping:

  • 2 tablespoons granulated sugar
  • 2 teaspoons grated lemon zest

Muffins and cooked berry mixture:

  • 2 cups fresh blueberries, rinsed and divided
  • 1 1/4 cup + 1 teaspoon sugar, divided
  • 4 tablespoons unsalted butter room temperature or softened in microwave
  • 2 eggs
  • ¼ cup vegetable oil or coconut oil
  • 3/4 cup buttermilk, shaken
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda



  1. Stir together sugar and lemon zest in small bowl until combined; set aside.


  1. Preheat oven to 425 degrees and set rack in center of oven. Spray inside of muffin tin with cooking spray.

  2. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with large spoon or potato masher until mixture is thickened and reduced to 1/3-1/4 cup, about 5 minutes. Transfer cooked blueberry mixture to small bowl and place in refrigerator while preparing muffin batter. This can also be made a day or two ahead of time.

  3. Place 1 1/4 cups sugar, and softened butter into the bowl of a stand mixer or large bowl. Mix until blended. Add eggs, oil, buttermilk and vanilla to bowl. Mix until blended on medium speed. Turn off mixer.

  4. Dump flour, baking powder, salt and baking soda into the bowl of wet ingredients. Turn mixer to low and mix just until the flour dissapears and there are no longer any white streaks in the batter. Do not over mix. Do not mix on high speed.

  5. Using a spatula or large spoon, fold (in about 3-4 turns) remaining 1 cup of blueberries into batter until incorporated.

  6. Use cookie scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).

  7. Spoon a teaspoon of cooked berry mixture on top of each mound of batter. Sprinkle lemon sugar over muffins. See photos on post.

  8. Bake until muffin tops are golden, 18 to 20 minutes, rotate muffin tin halfway through baking time if needed. Insert a toothpick into center of muffin to test for doneness.

  9. Cool muffins in tin for 5 minutes, then remove and set on wire rack and let cool at least 5 minutes before serving. Serve warm or at room temperature.

Recipe Notes

  • If buttermilk is not available, substitute 3/4 cup plain whole-milk or low-fat yogurt. 
  • I like to use a cookie scoop or ice cream scoop to get uniform scoops of batter into the muffin tin.
  • If you find your blueberries are sinking, you may add the blueberries to the flour mixture and fold once all together )instead of folding the berries in after the dry and wet mixture are combined), just until flour disappears. The flour coating the berries will help prevent sinking of the berries in the muffins. 
  • Do not thaw frozen berries before using. Simply add to the batter frozen. 

30 thoughts on “World’s Best Fresh Blueberry Muffins

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Recipe Rating

  1. I'm taking a trip to the blueberry farm this week, and these will be the first thing I make with them! They really do look like an exceptional muffin!

  2. Si, These look like they could be sitting at the front of the case in a fancy upscale bakery. I would pay good money for these. They are beautiful.

  3. thanks for all of your comments- it's great to hear feedback! The Hungry Artist asked what issue, I believe it was May/June 2009. Happy cooking!

  4. I made these tonight, and they are seriously the best blueberry muffins ever. My hubby and I agreed that we have never tasted a better muffin at any bakery or anywhere. They really look just like the picture, too, so you feel great passing them out because they're so pretty. The lemon sugar is a must.

  5. i made these and took some to a friend, who later told me, "those were the world's best blueberry muffins!" guess the name is right on:) we absolutely loved them!!

    1. Yes frozen berries work just as well as fresh. Make sure to use them right out of the freezer-do not thaw first.

  6. These truly are the best blueberry muffins EVER!! I’ve made them several times. Today I used frozen wild blueberries and they are just as good as when I use fresh blueberries. Also, I make my own buttermilk with milk and vinegar and it works great. 5 stars for these babies!

  7. Such a good recipe for blueberry muffins! I used fresh blueberries and I love how much blueberries are in each muffin. Had some people over and they were gone in seconds

  8. Just made these! They turned out delicious! The only change I would make next time is to lower the baking time by a few minutes.

  9. Si, I love all of your recipes but rarely leave comments. This time I just have to tell you that you have really outdone yourself with this one. It truly is the “worlds best”. It will be one of our new family favorites. Thank you, thank you!!

  10. 4 stars
    Best recipe for blueberry muffins! Yummy!! I just think next time I’ll add a little bit more blueberries.

  11. 5 stars
    My 2 year old is obsessed with blueberries and muffins…so when I saw this recipe I had to make them. These were soooo delicious and easy to make! My husband said “these look like they should be in a case at a coffee shop.” They were definitely pretty, but so tasty as well.