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!
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:
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
- 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% 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
- 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!
- 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.
Frequently Asked Questions
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.
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.
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.
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.
More Recipes You Might Like
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
The Best Blueberry Muffin Recipe
- 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).
- 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).