The only blueberry muffin recipe you’ll ever need! My version yields soft, fluffy blueberry muffins packed with sweet, plump blueberries and topped with sa light sprinkling of sugar. I’ve included lots of tips for extra tall muffins (or even to make them jumbo or mini blueberry muffins!).
The Only Blueberry Muffin Recipe You Need
These blueberry muffins are soft and tender with melt-in-your-mouth moist interiors. They’re enunciated with hints of vanilla, packed with plump juicy berries, and finished with sugar-kissed tops. My blueberry muffin recipe ticks all of the boxes when it comes to perfect, bakery style muffins.
Why You Should Try This Recipe:
- Moist, fluffy crumb. Thanks to a healthy scoop of sour cream (the depth of flavor is incredible!) and a combination of butter and oil in the batter.
- Quick & easy. No mixer needed, no fancy, fussy ingredients, and ready in well under an hour (including prep and bake time).
- Tested to perfection. I spent years dialing in all the details to get this blueberry muffin recipe just right. Every ingredient serves an important purpose and the end result is muffin perfection ✨.
Ingredients
The list is fairly basic, and likely things you already have on hand. Let’s talk a bit about the ingredients, some possible substitutions, and why we use the things in this list.
- Blueberries. Either fresh or frozen blueberries will work, though you’ll likely need to bake the muffins a bit longer if using the latter. When using frozen I do not thaw the berries before using them. Note that frozen berries often leave bright purple streaks throughout the batter. 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. A key ingredient in everything from cheesecake to lemon poppy seed muffins and double chocolate muffins). This ingredient adds depth to the flavor and fluffiness to the texture. Make sure you don’t grab the low-fat version! If you don’t keep sour cream on hand, full-fat plain Greek yogurt could be substituted but the flavor isn’t as deep.
- 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. Back when I was developing my vanilla cake recipe, I learned that the trick to getting the best texture was not using solely butter or oil, but using a blend of the two. When I was working on this blueberry muffin recipe, it only made sense to repeat that method, and it worked like a dream. Melted butter lends flavor (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, canola, or avocado) adds moisture. Muffin perfection 👌🏻
How to Make my Favorite Homemade Blueberry Muffin Recipe
Step 1: Make the muffin batter
First, whisk together your 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).
Next, separately whisk together the rest of your ingredients with the exception of the blueberries. Combine the two and gently fold everything together until the batter is mostly, but not completely combined (I aim for about 75%, it’s not an exact science, though). Lastly, add your blueberries and gently stir everything together until just combined and the blueberries are well distributed. The batter will be quite thick, this is normal!
SAM’S TIP: Don’t over-mix! Over-working the batter can leave you with dense, dry, and even crumbly blueberry muffins. Never use an electric mixer when making muffins. The reason I recommend adding the blueberries at the 75% mark is because it allows you to incorporate the berries without over-mixing the batter.
Step 2: Bake the Muffins
Divide the blueberry 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! Recently, I’ve been aiming for extra tall muffins with this blueberry muffin recipe, so I use all the batter and divide it into only 9 of the muffin cups.
Sprinkle the top of the blueberry muffins with coarse or granulated sugar, if desired (or go fancy and top with my streusel, they’ll just need to bake a bit longer!), and bake until the edges 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
This is actually one of my key tricks to tender, fluffy muffins (also used in my banana muffins).
Starting your muffin batter off on a higher temperature allows the blueberry muffins to rise nice and tall, 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 almost 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.
This recipe is written to yield 12 classically sized (not over-sized), fluffy muffins. However, for even taller muffin tops you can do two additional small things:
1) Let the batter rest. Let the muffin batter rest for 30-60 minutes before baking the muffins. You can do this before or after scooping it into the muffin cups. The batter thickens as it sits and will rise more this way.
2) Make fewer blueberry muffins. Divide the muffin batter into just 9 muffin cups instead of 12. They’ll be super full, and they’ll bake up nice and tall.
More Ways to Use Blueberries
Enjoy!
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The Best Blueberry Muffin Recipe
Ingredients
- 1 ¾ cup (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (60 ml) unsalted butter melted
- ¼ cup (60 ml) avocado oil or vegetable oil or canola oil (may substitute vegetable oil)
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 1 cup (240 g) sour cream
- 1 ¾ cup (245 g) blueberries (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
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.1 ¾ cup (220 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl whisk together butter and canola oil. Add egg and vanilla. Stir in sour cream until thoroughly combined.¼ cup (60 ml) unsalted butter, ¼ cup (60 ml) avocado oil or vegetable oil or canola oil, 1 large egg, 1 teaspoon vanilla extract, 1 cup (240 g) sour cream
- 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!).1 ¾ cup (245 g) blueberries
- Evenly divide muffin batter into prepared tin (liners will be most of the way full) and sprinkle tops with sugar, if using.Coarse sugar for sprinkling
- 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 (if you used frozen berries, your muffins may need a few minutes longer, start checking them at 13 minutes).
- 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
Nutrition
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.
Recipe updated in Jan 2026 to include more helpful photos and information, recipe unchanged from 2021.
Audrey Alexia
Sooooooo gooooood! And I never liked muffins before.
I make a batch of these every Sunday for my boyfriend’s 7 y.o. daughter, that’s part of her little breakfast for school (so much better than the pre-made ones at the store…)
Your “Worst” chocolate chip cookies are the freakin’ best, we love them!!! I made a lot of your cookies, they are all great.
Thank you!!
Sam
Thank you so much, Audrey! I am so glad you are enjoying all of the recipes! I hope you continue to enjoy all of them! Thank you so much for commenting. 🙂
Cindy
Blueberry muffins were amazing.I thought they needed a little more sugar or could be just me.Still couldn’t ask for a better recipe! Also made your chocolate chip banana bread and loved it!Thank You.
Sam
So happy to hear you enjoyed, Cindy! Thank you for commenting 🙂
Julie Amstutz
i was wondering. After mixing, if I put the batter in the muffin pan and then let set for 15 min will the outcome be the same as mixing, let set in bowl and then placing in the muffin pans.
Sam
Hi Julie. I think that would be just fine. 🙂
Debra
The snow is finally here in the northwest. Ive been saving ur emails, I plan on making 4 including these muffins! I never seem to have unsalted butter – can I use saltwd? I LOVE ur videos! I will post after each recipe! Ty Sam
Sam
Hi Debra! I hope you love everything you try! For this recipe it will be ok to use salted butter. If you ever have a question on substituting salted for unsalted butter, I have an article that tells you how to make that substitution. 🙂
Debra
Thank you for the tip! I will keep this handy when out of unsalted butter. Your quick response is awesome!
Jill
Just made this for the hubby and he loves it!! These muffins are so goooood!!!!
Sam
I am so glad everyone enjoyed them, Jill! 🙂
Stacy
Yum! Love the sugared tops 😛
Sam
I am so glad you enjoyed them, Stacy! 🙂
Vivian
Another WINNER! Loved the flavor, texture, and the rise on the babies!
Sam
So happy to hear they were such a hit! Thank you for commenting, Vivian! 🙂
Lillian Aman Nedeau
Just made these muffins with wild blueberries. So delicious!
Sam
I am so glad you enjoyed them Lillian! 😃
Kristie
Yum! Yum!! My 14 month old LOVES these! And so does her Mommy! Great recipe! Quick question- do these need to be refrigerated? Wasn’t sure, since they have egg and egg whites.
Thanks! We love your site!!
Sam
Hi Kristie! They do not need to be refrigerated. 😃
eric
Made mine today as well….wow, a very very good recipe, I used fresh North Carolina Blueberries! Outstanding recipe.
Thank you,
Eric
Sam
So glad you enjoyed, Eric!! Thank you for commenting 🙂
Briana
Do you put the blueberries in frozen or thaw them before adding to the batter?
Sam
Frozen 🙂
ericsson williams
Hi, what could I use in place of the corn starch?
Sam
If you are in the UK it would be called cornflour, but I wouldn’t recommend a substitute, the cornstarch makes them nice and soft
gerard paterno
First off I have a new job and am surrounded by ladies. I have made 2 of your recipes so far and have risen to the top of popularity thanks to you. For this recipe what would I do different if I wanted to make mini muffins or mini blueberry muffin loaves?
Sam
I haven’t made them as mini loaves so I’m not sure how they would turn out, but you could definitely use a mini muffin tin to make them mini, they will just need less time to bake — I’d start checking around 14 minutes or so. Enjoy!
Pam Kumher
I substituted blackberries for the blueberries. YUM! Came out GREAT! Even my mom was impressed with the texture.
Add your website to the recipe so I know where to go to find more after I have printed and filed it.
Sam
So glad you enjoyed! And YES, wow I need to do that, thank you!
Jackie
Made these today. The best. My husband loves them