Our favorite blueberry muffins recipe uses simple ingredients, fresh or frozen blueberries and ready in 30-minutes. Full of flavor, moist and delicious with a delicious crumb topping. Perfect for breakfast, brunch or wholesome snacks.
I love homemade blueberry muffins! The ones that bake up nice and fluffy and have a delicious crumb topping! This is my go-to muffin recipe.
Fresh baked homemade muffins are one of our favorites and we often swap out the blueberries with different fruits, such as apples or peaches. Be sure and try my Apple Muffins.
Why these are the best muffins
- Ease – Made with simple ingredients in one-bowl.
- Flavor – Made with plenty of WILD blueberries for extra blueberry flavor
- Soft, cakey texture and super moist
- Delicious streusel topping with plenty of cinnamon
How to make Streusel Topping
Step 1: In a large bowl, use your hands or a spoon to combine the flour, sugar, cinnamon, and butter. Combine well. Set aside.
You can make crumb topping ahead of time in large batches, place into large freezer-style zip-top bags and freeze for up to 1 month.
How to make Blueberry Muffins
With only one bowl of either a stand mixer or using an electric hand mixer and simple ingredients, you’ll have delicious blueberry muffins quickly. Use either fresh or frozen blueberries for this blueberry muffin recipe.
Step 1: Cream together the shortening, sugar, and vanilla in a mixing bowl.
Step 2: Add the eggs, one a a time, mixing after each addition.
Step 3: Mix in the sour cream and milk. Add the flour, baking powder, and salt. Mix until combined.
Step 4: Fold in wild blueberries with a rubber spatula. (These are the best too!! Dishwasher safe!)
Step 5: Scoop the batter evenly into paper liners, about three-fourths full.
Step 6: Spoon a heaping tablespoon of crumb (streusel) topping on each muffin.
Step 7: Bake for 25-30 minutes in a preheated 375 degree F oven.
How to make Jumbo Blueberry Muffins
For these delicious jumbo blueberry muffins, doubled the recipe below and used an ice cream scoop to scoop the batter into larger cupcake liners. Sprinkle each muffin with buttery, cinnamon crumb topping and bake as directed below.
You need to bake a few extra minutes for the jumbo muffins. As always, test with a toothpick when inserted comes out clean. Rotate your muffin tins half way through baking.
Be very gentle when turning the muffin pans, careful not to bump them and make the muffins deflate.
I use that same jumbo ice cream scoop to scoop perfect rounds for my Chocolate Chip Cookies and Molasses Cookies. It’s dishwasher safe and made in the USA!
Don’t these blueberry muffins look good!? Topped with a delicious streusel topping and so easy to make with simple ingredients. Let your muffins cool completely before removing from the baking pan.
More Muffin and Cake Recipes
- Sour Cream Coffee Cake (can be made into muffins)
- Raspberry Muffins
- Banana Bread Muffins
- Cranberry Orange Muffins
These blueberry muffins are freezer friendly! (If they last that long!) Just let them cool completely, wrap individually with plastic wrap and place in a large freezer-style zip-top bag for up to 1 month.
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Blueberry Muffin Recipe
Ingredients
Streusel Topping
- ½ cup (1 stick) unsalted butter, softened
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1-2 teaspoons ground cinnamon
Blueberry Muffins
- ½ cup unsalted butter or vegetable shortening
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 large eggs (room temperature)
- ½ cup full-fat sour cream (or Greek yogurt or whole cultured buttermilk)
- ¾ cup whole milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup wild blueberries (fresh or frozen)
Instructions
Streusel Topping
- In a large bowl, use your hands or a spoon to combine the flour, sugar, cinnamon, and butter. Combine well. Set aside
Blueberry Muffins
- Preheat the oven to 375 degrees F. Line a cupcake pan with paper liners, set aside.
- Using either a stand mixer or an electric hand mixer, cream together the shortening, sugar, and vanilla in a mixing bowl.
- Add the eggs, one a a time, mixing after each addition. Use a rubber spatula to scrape the bottom and sides of the mixing bowl occasionally.
- Mix in the sour cream and milk. Add the flour, baking powder, and salt. Mix until combined. Scrape the bottom and sides of the bowl again.
- Fold in the blueberries with a rubber spatula.
- Scoop the batter evenly into paper liners, about three-fourths full.
- Spoon a heaping tablespoon of crumb (streusel) topping on each muffin.
- Bake for 25-30 minutes in the preheated oven. Or until the tops are golden and a toothpick when inserted comes out clean.
- Let cool slightly before removing the muffins from the baking pan. Let cool completely.
Recipe Notes
Blueberry Muffins:
Do not over mix the batter. Mix just until everything is combined. Carefully fold in the blueberries with a rubber spatula. Use either fresh or frozen blueberries. (Do NOT thaw the berries)How to Freeze Blueberry Muffins:
Let the muffins cool completely. Wrap individually with plastic wrap. Then plop into a large freezer-style Ziploc bag. They will last up to 1 month in the freezer.Nutrition
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Suzi says
Hubby made these muffins today and they are amazing. We used full fat sour cream and they were moist.
Jessica Robinson says
So happy to hear you enjoyed this recipe so much!! Thank you for being here!
Regina Smith says
Can you use vanilla yogurt?
Jessica Robinson says
Yes!! Greek yogurt or vanilla Greek yogurt works. Regular yogurt can be used, but isn’t as thick or flavorful as Greek yogurt.
Darlene says
Made many types with all sorts of fruits! This is a must make….over and over again!
Jessica Robinson says
I’m thrilled to hear you enjoyed them!!
Ashley says
Best blueberry muffins! Easy to make and my kids loved them! I put the oven to 425 for the first 5 min then back down to 375 for 25 min so they became the big ones you see in the bakeries.
Jessica Robinson says
Yes! I almost always pre-heat the oven to slightly hotter, then lower the temperature 5-10 minutes in for something like banana bread or muffins. That’s a common trick that’s used in bakeries. Happy to hear you loved the muffins.
Brittnee Griffin says
These muffins were perfect!
Jessica Robinson says
I’m so happy to hear you enjoyed them!
RO HERSKOVITZ says
I usually do not leave reviews but I had to with this recipe. I am a very seasoned baker and have tried & tested hundreds of recipes. This blueberry muffin recipe is an absolute 10/10! The texture is billowy and extremely moist.
Thank you for sharing. I know I will be using and loving it for a very long time.
Jessica Robinson says
That is beyond amazing!! Thank you so much!
Karen says
Do you prefer sour cream??? Just curious which of the sour cream, buttermilk or yogurt gives your recipes the most moist outcome!!! I make your banana bread and didn’t have enough sour cream so I used buttermilk the other day. My family thinks it’s a bit more moist with buttermilk. I didn’t see any difference. They were both delicious. Curious what your thoughts are? Can’t wait to try these blueberry muffins tomorrow! Thanks
Jessica Robinson says
Hey Karen,
Most times I’m using full-fat sour cream. But sometimes I use vanilla Greek yogurt or a combination of sour cream and whole cultured buttermilk if that’s what I have in the fridge. I think any combination will make a really moist muffin or banana bread. Crisco is my preferred fat in these muffins and banana bread, over butter because for whatever reason, it makes them more moist.
Lisa says
Made these today ( blueberry)
Excellent! First muffins that taste sooo good, moist and like from the bakery. I will def be making them again and again. Thankyou for the awesome recipe.
Jessica Robinson says
Hey Lisa,
Thank you so very much!! I’m thrilled to hear you enjoyed the recipe. It’s one of our favorites too.
Janelle says
Made these as mini-muffins yesterday. The muffins turned out great and the streusel topping is scrumptious!! My only mistake was to not use cupcake liners when I baked the first set and the muffins tended to stick to the pan. These were to be used for gifts and because they did not come out of the pan nicely I ended up getting to enjoy more of them than expected. I was not disappointed!
Jessica Robinson says
Janelle,
Thanks so much! So happy to hear you loved this!
Laura says
The crumb top on these blueberry muffins looks so good. I bet you could use it on any muffin!
Lisa Hatfield says
Gosh these look look amazing with that topping! Going to be baking a batch..