It took me over 15 years but I’ve finally perfected Blueberry Muffins. These buttermilk muffins are insanely soft and tender, stay fresh for days, and are bursting with fresh blueberries and a bright, lemony flavor.

Note: This recipe makes 12-15 muffins.

Blueberry muffins is quite possibly the #1 recipe request that I get. Everyone’s always asking me for a blueberry muffin recipe but you see, I’m a muffin SNOB and it took many a really long time to get my dream blueberry muffin. I cannot stand dry baked goods and these beauties stay moist for days.

Don’t wait for them to get golden. You want them just standing to turn golden. Do NOT overbake them. Pull them out of the oven as soon as a toothpick inserted in the center comes out clean.

I hope you love these perfect muffins as much as I do! If I could retroactively put this recipe in my cookbook, I would. That’s how much I love these muffins.

The Best Blueberry Muffins

2.5 cups all-purpose flour
1 cup granulated sugar
3 tsp baking powder
1/2 tsp salt
1 tsp lemon zest
1 cup buttermilk, full fat
1/2 vegetable oil
2 large eggs, room temperature
1 tsp vanilla extract
1.5 cups fresh blueberries

1. Preheat oven to 350 degrees. Line muffin cups with paper liners and spray with nonstick spray.
2. Whisk together flour, sugar, baking powder, salt, and lemon zest in a medium bowl.
3. Whisk together buttermilk, vegetable oil, and vanilla extract in a large measuring cup. Add to dry ingredients along with beaten eggs and gently stir batter together. Do not overmix.
4. Gently fold in blueberries.
5. Spoon batter into muffin cups and bake just until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool for five minutes then remove from the pan.