Bakery-style blueberry muffins ready in 30-minutes. They’re moist, fluffy and full of blueberry flavor. Made with simple ingredients in one-bowl with fresh or frozen blueberries.
Nothing quite compares to the classic blueberry muffin. Our go-to homemade blueberry muffins recipe is a reader favorite with 5-star reviews.
Why this recipe works
- Ease – Made in one-bowl using simple ingredients. Either a stand mixer or with whisk.
- Flavor – Made with soft, cakey texture, moist and crumb topping.
- Uses simple ingredients – Readily available at most grocery stores. Fresh or frozen blueberries will work. Wild blueberries have more flavor than regular ones.
- No artificial flavors or preservatives – Homemade is better than store-bought.
What you’ll need
- Butter – Butter or vegetable shortening used to add moisture.
- Sugar & brown sugar – Sweetens the muffins. Brown sugar helps keep muffins moist.
- Flour – Use your favorite brand all-purpose flour.
- Sour cream & buttermilk – Also adds moisture and a tangy flavor.
- Eggs – Acts as a binder for the batter and helps them rise. I always use large eggs in my baking recipes. (Be sure to always crack eggs into a glass measuring cup or small bowl, then add to your batter!)
- Baking powder – Leavening agents that help it rise perfectly.
- Vanilla extract – Adds a wonderful flavor to the batter.
- Blueberries – Fresh or frozen blueberries will work.
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.
- Preheat oven – Preheat the oven to ensure muffins rise properly.
- Make crumb topping – In a large bowl, use your hands or a spoon to combine the flour, sugar, cinnamon, and butter. Combine well. Set aside.
- Cream butter and sugar – In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter with and sugar.
- Add eggs, sour cream & buttermilk – Add the eggs, sour cream, buttermilk, vanilla extract and salt.
- Add remaining ingredients – Add the flour and baking powder. Scrape bottom and sides of the bowl with a rubber spatula to ensure thoroughly combined.
- Fold in blueberries – Gently fold in blueberries into the batter with a spatula.
- Scoop batter – Use a cookie scoop or spoon to evenly scoop batter into muffin pans.
- Bake – Bake in a preheated 350-degree F oven for about 30-minutes.
Recipe FAQs
No, you can put all of your ingredients into a large bowl and cream the butter with an electric hand mixer.
Grease muffin tins and muffins will easily remove from the baking pans without using baking liners. Paper muffin liners make cleanup easier.
Frozen blueberries work great for muffins. They should not be thawed before adding to the muffin batter. Thawing will create excess juices, adding too much liquid to the batter.
More easy breakfast recipes
- Buttermilk biscuits
- Biscuits and gravy
- Jalapeno cheddar biscuits
- Raspberry muffins
- Banana bread muffins
- Banana bread recipe
- 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 (1 stick) 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)
- ½ cup whole cultured buttermilk
- 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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Markeshia says
The best blueberry muffins I’ve ever had! They are delicious! My family loves them. My only blueberry recipe from now on. Thankyou💕
Jessica Robinson says
I’m thrilled to hear that!
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.
Alicia Capozzi says
Can this be made as a loaf instead?
Jessica Robinson says
Hey Alicia,
I would suggest using my sour cream coffee cake, as it’s a loaf cake with blueberries
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..