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!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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.
Linda Erickson
I was surprised how thick the batter was so added 1 TBSP milk. I also only had light sour cream but they turned out great and were very delicious. I love how you put the measurements along side the instructions! Makes it much easier to not miss an ingredient.
Bobbie
I don’t know what I did wrong but they didn’t come out right. I had to bake them longer and the batter turned purple
Sam
Hi Bobbie! Is it possible they were over-mixed? What do you mean by they didn’t come out right?
Bobbie
I might of put to much batter in paper cup. They baked over the top. I didn’t over mix but the batter turned purple. But they did taste good they weren’t dry or over baked
Joe L
Very easy to follow, the sour cream and cornstarch seemed interesting but these came out amazing and delicious. I did add about 3 tbls milk as I thought the batter was a little dry but not sure it was needed. This is the only blueberry muffin recipe I need. 9 medium size muffins.
Connie Napier
Absolutely the best I’ve ever had!
Katie
I made these late last night and they were amazing! I made your streusel which was much easier than the ice cold butter way.
I made them into jumbo muffins but ended up having enough for 7, but that could have been the crazy big blueberries that I had.
A few things that I “changed”, I used the Country Crock Plant Butter and Lactaid sour cream as we have some lactose intolerant people in my house.
I wasn’t sure how much batter I should have put in with the streusel topping, so I may have over filled them. I’m going to be experimenting again later today.
Pdw
Disappointed. The batter was more like cookie dough. Tasted lime Bisquick.
Sam
I’m so sorry to hear this happened! It sounds like there may have been too much flour in your batter. I do have a post on how to measure your flour properly so you can avoid this in the future. 🙁
Brenda B
I too had the same problem. Now I always use the weight measurement on my bag of flour for a cup instead of the weight given in the recipe. The weight on the flour bag always differs from the weight given in the recipe. Works well for me.
Debbie
I saw this recipe and had to try it. It was unique and had mostly good reviews. They are good, but tangy from the sour cream, not as sweet as most recipes I’ve tried. Not sure I’d make them again. I want a more cakey, risen muffin. Thank you for sharing though!
Isabel
I really like this recipe. But I have found that it is WAY better to use fresh blueberries. When i used frozen, it turned the batter blue, and it made it so much less desirable to eat. But i do love this recipe. Also i would say to be carful that you don’t put too many blueberries in one muffin. It made mine supper gooey around the edges and bottom.
I also had to cook mine a few minuets longer then the recipe said to. But i know that is just because of my kitchen.
Patricia Marquis
excellent muffins, easy to make!!
Trish Garvin
My batter seemed much too dry when everything was mixed and folded in. I added a couple of tablespoons of milk which helped. Tastes good, texture is good.
Anon
Recipe is super easy to follow and fast. I was also able to make it without dirtying a lot of dishes so its super easy to clean up after making. I was a little cautious filling my muffin tins because I didn’t want them to overflow so I ended up with 4 extra muffins. But wow, they’re super moist and soft on the inside, and packed with blueberries. Very delicious and will definitely turn to this again when I have lots of blueberries on hand.
Liz
Amazing! I just ate two! Note I made mine with a combo of blueberries and strawberries because it’s what I had on hand. Delicious!!!
Tonya
Best muffin recipe I’ve tried. A recipe to hand down to my daughters
Lizzy
Could I substitute the sour cream with plain yogurt?
Emily @ Sugar Spun Run
We think that will work 😊
Lizzy
Just wanted to let you know that I did substitute yogurt for sour cream and they came out equally delicious. Thanks for the recipe!
Emily @ Sugar Spun Run
Wonderful! Thanks for letting us know ❤️
Tiffany
I made these tonight and swapped out the sour cream for Greek yogurt. 100% recommendation. 😍
Diane Castillo
Love your recipe for these blueberry muffins, they are delicious!!
Emily @ Sugar Spun Run
Thank you, Diane! We’re so happy you like them 🩷
Ashley B.
I have been looking for a really good blueberry muffin recipe and was so glad when I found this one! I top them with a crumb topping and they are perfect! They are so moist and have just the right crumb! Have not been disappointed in a single recipe I have tried from Sam! Whenever I’m looking for a new recipe, I check to see if she has made it first now!
Emily @ Sugar Spun Run
We’re so happy you’ve been enjoying everything, Ashley! Thanks for the sweet comments 😊
Doris
The best blueberry muffin I have every made. thank you!