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    You are here: Home / Breakfast / Muffins / The Best Blueberry Muffins

    The Best Blueberry Muffins

    May 24, 2021 By Sam 163 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of blueberry muffins, top image of single muffin, bottom image of multiple muffins

    My soft and fluffy blueberry muffins are packed full of sweet, plump blueberries and have slightly sugared tops. Today’s post is packed full of tips for getting the fluffiest muffins with bakery-style tops, and includes a step-by-step video!

    blueberry muffin on white marble

    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, they check all of my boxes when it comes to perfect, bakery style muffins. They’re simple to make, no mixer required and ready in under 35 minutes.

    I think you’re going to love them, so let’s get right to it.

    What You Need for Blueberry Muffins:

    Ingredients for blueberry muffins: flour, cornstarch, sugar, canola oil, bakin gpowder, egg, sour cream, butter, baking soda, vanilla, salt, blueberries

    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 what they do for the muffins).

    • Blueberries. Either fresh or frozen blueberries work great here. If you’re using frozen do not thaw them first, and be aware that they often leave purple streaks throughout the batter (especially wild blueberries). There’s nothing wrong with this and it won’t affect the flavor, just be aware.
    • Sour cream. This is my secret weapon, I love whenever I can sneak it into my blueberry muffins (it’s also a key ingredient in my lemon poppy seed muffins)! This not only lends fluffiness and flavor to the muffins, it helps give them their moist, tender crumb. I recommend only full-fat sour cream.
    • Corn starch. Another favorite secret ingredient of mine. This helps add structure and fluffiness to the muffins, without drying them out like adding more flour would do. 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 cake recipes that the trick to getting the best texture was not using solely butter or oil, but using a blend of both. 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 oil adds moisture. Made this way, your muffins will have a flavorful and moist crumb.

    How to Make Blueberry Muffins

    Mixing dry ingredients, adding wet ingredients, and mixing in the blueberries
    1. 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).
    2. In a separate bowl, whisk together the wet ingredients (minus the sugar) until thoroughly combined.
    3. Carefully and gently begin to fold the wet ingredients and dry ingredients together.
    4. When the batter is about 75% mixed 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 will leave you with dense, dry, crumbly blueberry muffins).

    Baking the Muffins

    Portioning the batter into the muffin tin and sprinkling the tops with sugar
    1. Divide the muffin batter evenly into a paper-lined muffin tin. There will be a lot of batter, with each liner being filled to the brim, this is expected!
    2. Sprinkle the top of the muffins with coarse or granulated sugar, if desired, and bake until blueberry muffins are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
    overhead of 12 blueberry muffins in muffin tin

    Frequently Asked Questions

    Can I make these into mini or jumbo blueberry muffins?

    Yes.
    To make miniature muffins: 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.
    To make 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.

    Help! My muffins turned out dry!

    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.

    Why do you use two temperatures to bake the muffins?

    Starting your muffin batter off on a higher temperature allows the muffin batter to begin to rise and then dropping the temperature allows  the interiors of your muffins to finish cooking without drying out, keeping the centers nice, soft, and fluffy.

    Is this recipe different than it used to be?

    Yes. I originally mirrored my blueberry muffin recipe 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.

    blueberry muffin on wrapper on white plate with a bite taken out of it to show fluffy interior

    More Recipes You Might Like

    • Blueberry Cream Cheese Muffins
    • Strawberry Muffins (with Video!)
    • Blueberry Cobbler
    • Blueberry Pie

    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    blueberry muffin on white marble

    The Best Blueberry Muffin Recipe

    My BEST blueberry muffins recipe is simple, filled with sweet blueberry, and can be ready in under 30 minutes! Recipe includes a how-to video!
    5 from 5 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Calories: 267kcal
    Author: Sam Merritt

    Ingredients

    • 1 ¾ cup all-purpose flour (220g)
    • 1 cup granulated sugar (200g)
    • 2 Tablespoons cornstarch
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¼ cup unsalted butter melted (60ml)
    • ¼ cup canola oil (60ml)(may substitute vegetable oil)
    • 1 large egg room temperature preferred
    • 1 teaspoon vanilla extract
    • 1 cup sour cream (240g)
    • 1 ¾ cup blueberries (245g) (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

    • Mixing bowls
    • Muffin tin
    Prevent your screen from going dark

    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.
    • In a separate bowl whisk together butter and canola oil. Add egg and vanilla. Stir in sour cream until thoroughly combined.
    • 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!).
    • Evenly divide muffin batter into prepared tin. Liners will be most of the way full!
    • 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 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.

    Nutrition

    Serving: 1muffin | Calories: 267kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 165mg | Potassium: 138mg | Fiber: 1g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Ash

      May 26, 2022 at 3:33 am

      5 stars
      I made these tonight. I had to make a couple modifications. I had no corn starch, so I omitted that entirely. I had one cup of all purpose flour and one cup of self rising so I just combined those. No baking powder to be found, so I left that out too. And finally, one of my lovely children put an empty sour cream container back in the fridge so I subbed in 6 ounces of peach yogurt instead. These muffins are still pretty darn delicious! They were very soft and fluffy. I plan to make the original recipe in a day or so. Although I will say the peach yogurt did add a very nice element to the flavor.

      Reply
      • Emily @ Sugar Spun Run

        May 26, 2022 at 1:59 pm

        We’re glad they still turned out for you, Ash! 😊

        Reply
    2. Deb S

      April 27, 2022 at 3:17 pm

      5 stars
      Best I’ve ever had! Honemade or bought!

      Reply
      • Emily @ Sugar Spun Run

        April 28, 2022 at 9:37 am

        We love hearing that, Deb! Thanks so much for your review–enjoy the muffins 🥰

        Reply
      • Bob

        May 22, 2022 at 9:42 am

        5 stars
        OMG these are the absolute best muffins EVER!!!!

        Reply
    3. Huitzil

      April 16, 2022 at 12:31 pm

      5 stars
      Made these for the very 1st time for a recent work pot lock. I totally put them together, forgot the melted cooled butter and them started new muffin cups and they still were so yummy! Very well received AND KUDOS

      Reply
    4. Debbie Swenson

      April 04, 2022 at 12:38 pm

      5 stars
      I’m so happy with this recipe.
      I never baked muffins with a crown.
      I thought the batter was to thick, boy was I wrong.
      They came out with bakery crowns
      and light and airy inside.
      Thanks for sharing.

      Reply
    5. Jenny

      March 05, 2022 at 10:08 am

      5 stars
      My family and I LOVE these muffins! I get great reviews from friends and family too! So easy to put together and convenient list of ingredients. Thank you!

      Reply
      • Emily @ Sugar Spun Run

        March 06, 2022 at 11:06 am

        We’re so happy to hear that, Jenny! Thanks so much for coming back to leave a review ❤

        Reply
    6. Marla

      February 06, 2022 at 11:13 am

      Can I use frozen blueberries in this recipe?

      Reply
      • Emily @ Sugar Spun Run

        February 07, 2022 at 10:40 am

        Yes! We cover how to use them in the post and recipe card 😊

        Reply
    7. Haleigh

      January 31, 2022 at 2:18 pm

      5 stars
      These are the best blueberry muffins I’ve ever had in my life. Mine did have to cook a few minutes longer so they didn’t have wet batter. But they’re amazing (wow).

      Reply
      • Emily @ Sugar Spun Run

        January 31, 2022 at 2:40 pm

        We’re so glad you loved them, Haleigh! Thanks for giving our recipe a try ❤

        Reply
    8. Allison

      January 21, 2022 at 10:25 am

      5 stars
      WOW Sam! You’ve done it again. I made these muffins for my family last night. They were perfection! My search for perfect blueberry muffins has ended. I want to tell everyone where I get my recipes from but I don’t want them baking things as well as I do. What’s a girl to do? Blessings to you and your precious family.

      Reply
      • Sam

        February 01, 2022 at 11:21 am

        🤣 I’m so glad you enjoyed them so much, Allison!

        Reply
    9. Donna

      January 17, 2022 at 1:12 pm

      Can you add the streusel topping?

      Reply
      • Emily @ Sugar Spun Run

        January 17, 2022 at 2:05 pm

        Sure! They may just need a minute or two longer in the oven 😊

        Reply
    10. Bekah

      January 07, 2022 at 6:51 pm

      5 stars
      Love these so much! Super easy and really moist. I cut the recipe in half and even though half an egg is a little weird, it still turned out great (I just saved the leftover half for breakfast the next day).

      Reply
      • Emily @ Sugar Spun Run

        January 07, 2022 at 6:55 pm

        We’re so happy you loved them, Bekah! Enjoy 😊

        Reply
    11. Janice Soda

      January 01, 2022 at 6:37 pm

      Hi I love the blueberry muffin receipe can I use less blueberries would it matter or can I add chocolate chip to make 1 cup n 3/4

      Reply
      • Emily @ Sugar Spun Run

        January 03, 2022 at 2:52 pm

        Hi Janice! You can always reduce the blueberries if you want to, or you could try our chocolate chip muffins.

        Reply
    12. Tia

      September 30, 2021 at 2:25 pm

      5 stars
      I just want to say thank you for a wonderful recipe. The blueberry muffins turn out beautifully and they taste just perfect. In my opinion, they are even better than store bought ones.

      Reply
      • Emily @ Sugar Spun Run

        September 30, 2021 at 3:29 pm

        We’re so happy you love them, Tia ❤️

        Reply
      • Natalie

        January 21, 2022 at 9:59 am

        5 stars
        AWE. SOME. BEST. RECIPE. EVERRRRR. I will only make this recipe from now on!!! I actually doubled the batter but used 2 1/2 cups of blueberries because I didn’t have enough to double the fruit, but I think that was the perfect amount as they are still packed with plenty of them. So good! Next time I will remember to add the vanilla extract though 😋 This was the first recipe I’ve tried from your site and I can’t wait to try more. Thanks for sharing!

        Reply
        • Emily @ Sugar Spun Run

          January 21, 2022 at 10:16 am

          We’re so happy you enjoyed the muffins, Natalie! Please let us know if you try any of our other recipes ❤️

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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