These soft, fluffy, and moist blueberry muffins are packed full of sweet, plump blueberries and topped with slightly sugared tops. My best blueberry muffin recipe is packed to the brim with tips for getting the fluffiest muffins with tall, bakery-style tops, and includes a step-by-step video tutorial as well!
The Only Blueberry Muffin Recipe You Need
I’m pretty proud of my muffin recipes around here, and today’s blueberry muffins are no exception.
With their soft, tender, and melt-in-your-mouth moist crumb with hints of vanilla, plump juicy berries, and slightly sugared tops, my recipe ticks all of the boxes when it comes to perfect, bakery style muffins.
They’re simple to make, no mixer required or fussy ingredients required, and they can be ready in under 35 minutes.
I think you’re going to love this one, so let’s get right to it.
Ingredients
Nothing shocking on the ingredient list, I’m sure, but let’s go over a few of the key ingredients and why I use them (and why I call for them in my blueberry muffin recipe).
- Blueberries. Either fresh or frozen blueberries work great here. If you’re using frozen do not thaw the berries first and be note that frozen berries often leave purple streaks throughout the batter (especially if you’re using frozen “wild” blueberries). There’s nothing wrong with this and it won’t affect the flavor, just be aware that your blueberry muffins might look a bit tie-dyed.
- Sour cream. This is my secret weapon and quickly became the obvious choice for adding moisture and a light texture to my blueberry muffin recipe (it’s also a key ingredient in my lemon poppy seed muffins)! This ingredient adds to the fluffiness and flavor to the muffins and helps give them their moist, tender crumb. I recommend only full-fat sour cream (though full-fat plain Greek yogurt could be substituted in a pinch!).
- Corn starch. Another favorite secret ingredient of mine (you may remember it from my chocolate chip cookie recipe!). This helps add structure and fluffiness to the muffins, without drying them out (which would happen if we simply added more flour). It’s another contributing factor to the tender crumb that makes these blueberry muffins the best.
- Butter & oil. I discovered years ago when developing my vanilla cake recipe that the trick to getting the best texture was not using solely butter or oil, but using a blend of the two. Melted butter lends flavor to the blueberry muffins (and since it’s melted, there’s no need to cream it so the batter comes together easily by hand) and a neutral cooking oil (vegetable or canola) adds moisture. Made this way, your muffins will have a flavorful and moist crumb.
How to Make Moist Blueberry Muffins
- In a medium-sized bowl, whisk together the dry ingredients and sugar (which is not technically considered a dry ingredient even though it’s, well, dry. It has to do with the fact that sugar becomes liquid in the oven, but that’s a post for another day).
- In a separate bowl, whisk together the wet ingredients (minus the sugar) until thoroughly combined.
- Carefully and gently begin to fold the wet ingredients and dry ingredients together.
- When the batter is about 75% combined, fold in the blueberries just until the batter is completely combined. I like to add the blueberries here rather than after the batter is completely combined because it allows you to incorporate the berries without over-mixing the batter, which would leave you with dense, dry, or even crumbly blueberry muffins.
Baking the Muffins
- Divide the muffin batter evenly into a paper-lined muffin tin (or use my parchment paper liners). There will be a lot of batter, with each liner being filled to the brim, this is expected!
- Sprinkle the top of the blueberry muffins with coarse or granulated sugar, if desired (or go fancy and top with my streusel!), and bake until they’re beginning to turn golden brown and a toothpick inserted in the center comes out clean.
Frequently Asked Questions
There are several reasons why muffins turn out dry. Most commonly this is caused by the batter either being over-mixed or over-baked in the oven. Make sure your oven is not running hotter than it leads on, or it will dry out the blueberry muffins in a hurry.. If the flour is accidentally over-measured, this could also do it. Make sure you are following my guidelines on how to measure flour properly.
This is actually one of my key tricks to tall, fluffy muffin tops!
Starting your muffin batter off on a higher temperature allows the blueberry muffins to rise nice and tall, then dropping the temperature allows the interiors of your muffins to finish cooking without drying out, keeping the centers nice, soft, and fluffy.
Yes. I originally mirrored my blueberry muffin recipe almost exactly after my chocolate chip muffins. Over the years, I decided the blueberries deserved a more distinct muffin base and so it has been changed. If you are looking for the original recipe, it’s not lost! Simply head over to my basic muffin recipe and add 1 ½ cups blueberries. It’s the same thing, and still a delicious recipe, though I prefer the new one here.
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
The Best Blueberry Muffin Recipe
Ingredients
- 1 ¾ cup (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (60 ml) unsalted butter melted
- ¼ cup (60 ml) avocado oil or vegetable oil or canola oil (may substitute vegetable oil)
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 1 cup (240 g) sour cream
- 1 ¾ cup (245 g) blueberries (fresh or frozen will work, if using frozen you do not need to thaw first, and note that they may leave purple streaks through your muffins).
- Coarse sugar for sprinkling optional (may just use regular granulated sugar or omit entirely).
Recommended Equipment
Instructions
- Preheat oven to 425 (215C) and line a 12 count muffin tin with paper liners.
- In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, salt.1 ¾ cup (220 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl whisk together butter and canola oil. Add egg and vanilla. Stir in sour cream until thoroughly combined.¼ cup (60 ml) unsalted butter, ¼ cup (60 ml) avocado oil or vegetable oil or canola oil, 1 large egg, 1 teaspoon vanilla extract, 1 cup (240 g) sour cream
- Add wet ingredients to dry and gently fold together with a spatula until mostly combined. Once the batter is about 75% combined, add the blueberries and fold them in as well until batter is completely combined (don’t over-mix!).1 ¾ cup (245 g) blueberries
- Evenly divide muffin batter into prepared tin (liners will be most of the way full) and sprinkle tops with sugar, if using.Coarse sugar for sprinkling
- Transfer to 425F (215C) preheated oven and bake for 8 minutes. After 8 minutes reduce the oven temperature to 350F (175C) without opening the oven door and then continue to bake another 10-12 minutes or until the tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool 10 minutes in muffin tin then gently remove from pan (I like to use a butter knife to gently pry the muffin out of the tin, remember the pan may still be hot and muffins are fragile when they are warm!) and allow to cool completely on a cooling rack (otherwise muffin bottoms may become soggy).
- Enjoy!
Notes
Storing
Store blueberry muffins in an airtight container at room temperature for up to 2 days. Muffins may also be frozen for several months. Refrigerating will dry out the muffins and I do not recommend it.Making as jumbo muffins:
Divide batter evenly into a 6-count jumbo muffin tin. Bake on 425F (220C) for 8 minutes then reduce the oven temperature to 350F (175C) (do not open oven door) and bake another 13-15 minutes or until tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.Making as mini muffins:
Divide into mini muffin tin. Bake on 375F (190C) (you will not change the temperature) until light golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs, approximately 11-13 minutes. You will get at least 24 muffins.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Maria Clason
It’s funny. Because my oven can only fit the 6 muffin pan, I now actually hve a sample of the muffins with the dough rested at 15, 35 and 55 minutes! I actually took a picture! (I ended up with 14 muffins)
Sam
That’s awesome! Which one did you like the best?
Laurie
I recently made your chocolate chip muffins and everyone raved about them! Could you make these blueberry muffins in a mini muffin pan? Thank you!
Sam
Hi Laurie! I am so glad everyone enjoyed the muffins so much! They would work perfectly fine in a mini muffin tin, but I’m not sure what a bake time would be on them. 🙂
Marissa F
Just made these today and they are DELICIOUS! So light and fluffy and the buttermilk really takes it to the best level.
Sam
I am so glad you enjoyed the muffins so much, Marissa! 🙂
Dolores cahill
The. Best blueberry muffins I’ve ever made! I have a type 1 diabetic grand- daughter and need to consider alternating the granulated sugar. If I try monk fruit powder , will it work?
Sugar Spun Run
I am so glad that you enjoyed the muffins, Dolores! Unfortunately, I am not familiar with baking sugar-free or using sugar substitutes. Maybe someone else who has tried this recipe and has used a sugar substitute will chime in. 🙂
Soo
This is my first time baking blueberry muffin and it turned up to be awesome.. My family loves it so much! Thanks for your simple and easy, yet super yummy recipe
Sugar Spun Run
I am so glad that you enjoyed them, Soo! Thanks for trying my recipe and for commenting. 🙂
Amanda Lee
The recipe is really good! I tried it for the first time and the muffins came out very nicely. Thank you for sharing your recipe! (: <3
I have 2 questions though. After mixing in the liquid ingredients, is it advisable to use an electronic mixer. I did and the results turned out fine. I was just wondering if it would be better if I had mixed by hand instead.
Also, after I folded in the dry ingredients I noticed lumps in the batter. May I ask if this is normal? And is that why the recipe requires us to let there batter sit for 15minutes? Thanks so much! (:
Sam
I am so happy to hear you enjoyed, thank you so much for commenting! I generally don’t recommend mixing with an electric mixer (not for combining the wet and dry ingredients, anyway) with muffins. Unfortunately it’s very easy to over-mix muffin batter, which can make the muffins denser and drier than they really should be. Some lumps in the batter are totally normal, if you watch my video at the top of the recipe I’m sure you’ll notice some in my batter, too.
I recommend letting the batter sit because it helps to give the muffins a little extra lift, I talk more about this in my bakery style chocolate chip muffin post. I hope that helps!
Amanda Lee
Thanks for sharing Sam, that surely helped in clearing my doubts! (:
Sugar Spun Run
You are welcome, Amanda. 🙂
Rohini Sciacqua
I just made these. I made the chocolate chip version a few days before and the family raved about them so I had fresh blueberries on hand and decided to try these. I even made my own paper liners using your video. All I can say is “wow!” Your instructions are easy to follow with minimal ingredients and the results are spectacular. Better than a bakery or restaurant and so special because you made them yourself. I’m hooked! Thank you so much.
Sugar Spun Run
I am so glad that they came out perfectly and you loved them, Rohini! Thanks for trying my recipe and for commenting. 🙂
Jenifer Gill
Made these for my husband and nephew. HUGE hit! They are light, with a slightly crisp top. I highly recommend!
Sam
I am so glad everyone enjoyed the muffins, Jenifer! 🙂
Shetonya
I’ve made this recipe 3 times, my family loves them! I have it memorized! Do you have any suggestions on how to store the muffins so the tops stay crunchy?
Sam
The best way to store them is in an air tight container. I’m not sure if you will be able to keep the top oven fresh crunchy, but it shouldn’t turn soggy. 🙂
Nikki
Thanks for the recipe! We are making it tomorrow after we get our fresh Florida blueberries from a local farm!
Sam
I hope you love the muffins, Nikki! 🙂
Ayesha Rahman
This recipe is super good. I tried for the first time and they turned out really good. My family loved it. Thanks for the recipe 😊
Sugar Spun Run
I am so glad that everyone enjoyed it, Ayesha! Thank you so much for trying my recipe and for commenting. 🙂
Lyn
I love this recipe. I used fresh blueberries. The muffins came out really good, actually they are great. I now have supply in the freezer for my husband.
Thank you!!!
Sugar Spun Run
I am so glad that you enjoyed the blueberry muffins, Lyn! Thanks for trying my recipe. 🙂
Marina
This is so good my brothers and sisters love it thanks for this recipe 🙂
Sugar Spun Run
I am so glad that siblings enjoyed the Blueberry Muffins! Thank you for commenting. 🙂
James Kurtz
Again just like your banana muffin recipe the blueberry muffins were great. I made one mistake I used baking soda and not baking power. They still turned out great. Thank you again for a great and simple recipe.
Sugar Spun Run
Thank you so much, James! I am glad that you enjoyed both the banana and blueberry muffin recipes. I appreciate the feedback! 🙂
Shannon Boydston
6 stars!! Sam your recipes are spot on always ! Ive made lots and lots of your recipes and they’re all amazing. You’ve helped me step up my cooking/baking game!
🙏
Sam
Yay! I’m so happy to hear you enjoyed the muffins so much, Shannon! Thank you so much for commenting 🙂