Melt In Your Mouth Blueberry Muffins

These are the softest muffins you'll ever try! The muffins are incredibly soft and have sweet blueberries in every bite. Enjoy your morning coffee with these delicious blueberry muffins!

If you're planning on baking, this recipe is THE one to try. They're actually the best muffins I've ever made here (And I've made a lot of muffins!).

These muffins use a lot of butter and no oil so it’s full of buttery flavour in every bite. The reverse creaming method is used in this batter, which basically means we are mixing every typical step backwards.

For more muffin recipes, try Sour Cream Blueberry Streusel Muffins, Maple Pecan Muffins, Chocolate Zucchini Streusel Muffins.

What is the reverse creaming method?

Typically cakes and muffins are baked using the traditional creaming method. This means whipping the butter and sugar, then adding in eggs, vanilla, etc, and the dry ingredients.

Instead, we are doing it in reverse. So the butter and dry ingredients get mixed, then the wet ingredients. 

When mixing the butter in with the flour first, the flour gets covered by fats. This slows down the gluten forming process, which ultimately helps creates an ultra tender and soft muffin! It seriously has the perfect crumb.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.

Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.

Butter – This must be softened.

Eggs – Must be at room temperature before beginning.

Milk – I used 3.25% milk, but any kind of milk works. Make sure it’s at room temperature before beginning.

Vanilla – Make sure to use a good quality vanilla. This is important in muffins like this where there are minimal ingredients.

Step by step instructions

Here is how to make and bake these Melt In Your Mouth Blueberry Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, and an electric handheld mixer.

Step 1 – Prep. Preheat the oven to 375°F. Line the muffin tin with your liners and set aside. If you need a recommendation, this is my favourite tin. 

Step 2 – Mix dry ingredients. In a large bowl, add in the dry ingredients (flour, white sugar, and baking powder). Mix together.

Step 3 – Cream butter and dry ingredients. Add about 1/3 of the butter. Mix on low, and then add in the next 1/3 cup and the next 1/3 cup until a crumbly texture forms. The key to a perfect crumb muffin like this is mixing as little as possible, so only mix until just combined before adding in the next bit of butter!

Step 4 – Add wet ingredients. Add each eggs in one at a time, mixing for about 30 seconds between each addition. Then add in the vanilla. On low speed, continue mixing until just combined. Do not over-mix!

Step 5 – Add milk. Mix in the milk, making sure it’s well incorporated. At this point the batter will be extremely smooth. If it is clumpy, this means your wet ingredients weren’t at room temperature before beginning.

Step 6 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will prevent them from sinking to the bottom of the liners while baking. Add the berries into the bowl and mix in a few times.

Step 7 – Scoop. Evenly divide the batter between the liners. Sprinkle extra blueberries and white sugar on top of each muffin.

Step 8 – Bake. Bake the muffins at 375°F for 17-20 minutes. If using tulip liners, the muffins will bake for 20-25 minutes. They bake longer because there's more batter in them and they bake taller than a regular muffin!

The muffins are ready when a toothpick inserted into the middle comes out clean.

These muffins are best served fresh or next day. They stay fresh at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

FAQ

Why is my batter clumpy?

Your ingredients were not at room temperature before beginning. This is vital in every recipe, but especially in this one where we are doing a reverse creaming method. Temperature plays a vital role in the batter process and if it’s not at room temperature, it will clump up.

Do you need an electric mixer for this recipe?

I try to make all of my recipes electric mixer free. With the reverse creaming method, you do need to use one. Using a regular whisk won't work. For a whisk blueberry muffin recipe, try Sour Cream Blueberry Muffins.

Do I have to add blueberries?

No! You can add whatever you'd like or leave them plain.

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