The Best Blueberry Muffins

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

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% 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

5. 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!
6. 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

Enjoy!

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

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!

4.99 from 63 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

Cook ModePrevent 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 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

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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