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.
Melissa Wolgamott
Love this recipe! I have made multiple times. Kids love it too!
Caroline
Just getting ready to make these for the THIRD TIME!! My family loves these muffins! They are perfect! I have always used fresh berries, they are balanced and moist every time. Thank you for such a great recipe!
Nydia
Forget to mention, I did not find the video to this recipe. I clicked the link but just took you to the recipe.
Sam Merritt
Hi Nydia! If you are running an ad blocker it will prevent the video from showing. 🙁 You can always find it on YouTube as well.
Nydia
Well, I don’t know what went wrong but after mixing the wet and dry ingredients together, the batter was pretty dry! So, I added some milk, blended together and then folded in the blueberries. They did taste very good but why was the batter so dry?
Sam Merritt
I’m so sorry to hear this, Nydia! Did you weigh your flour? If not, it could have accidentally been over-measured. 🙁
Heather
I’ve had this issue every time I make these muffins but they always turn out. However, I’ve never weighed the flour so maybe I have too much flour.
MariaT
This is the only muffin recipe worthy of my homegrown blueberries. The batter seems to have a weird texture , but I trusted your recipe, and they are amazing. I slightly chopped the berries (on a KAF recommendation) and they didn’t sink to the bottom. Thanks for sharing!
Denyou
Looks delicious!!! can this be made dairy free?
Sam Merritt
Unfortunately I have not tried making these dairy free so I can’t say for sure how it would work. If you do try it I would love to know how it goes. 🙂
Alicia Eakins
You knocked it out of the park again, Sam!! I had a blueberry muffin recipe 15 or so years ago and they were wonderful. I lost the recipe (it was on paper) and have never been able to find it. These are every bit as good, if not better. Absolutely delightful with a cup of tea.
Sam
I’m so glad you enjoyed them so much, Alicia! 🙂
Bree
Figured I should leave a review since I’ve got the recipe memorized at this point. 😂 These muffins are delicious and stay moist for days (not that they usually last that long). I’ve used Greek yogurt instead of sour cream, or even a mix of both, and they always turn out great. I keep a bag of frozen wild blueberries in the freezer just for these muffins. 🤭
Sam
I’m so glad you enjoy them so much, Bree! Thank you for taking the time to leave a comment! 🙂
SandraBrandl
These Blueberry muffins are excellent, for my topping I had made some butter crumbs,like the ones you would use in top of coffee cakes,so moist thank you for sharing your recipes,never have I gone wrong .God Bless you and your family this Beautiful Easter 🐣 ❤
Julie Amstutz
Would I be able to freeze the batter in muffin tins. Then when ready for them put in oven? Or cook then freeze. I like the freshest option
Sam
Hi Julie! I have not tried it, but I would be worried that it wouldn’t work well. 🙁 If you do try it I would love to know how it goes. 🙂
Morgan
These are my kids favorite muffins! We tried several recipes before finding this gem! They never go to waste in our house. We did strawberry instead of blueberry once too and they were just as delicious!
Caelin McCauley
They always turn out beautiful
Emily @ Sugar Spun Run
We’re so happy the muffins are such a hit 😊
carly w
what is the best way to freeze these?
Sam Merritt
Hi Carly! I would probably store them in an air tight container, or a freezer bag with as much air removed as possible without smashing the muffins. 🙂
Sophie
OMG THESE ARE INSANE! The blueberries can be a little difficult to work with in the batter and this recipe uses some more “unconventional” ingredients that I don’t always have on hand, but it was so worth it. I could not get enough of these. My friends raved about them too!
Emily @ Sugar Spun Run
We are so happy you enjoyed them, Sophie! Thanks for trying our recipe 🥰
Bob
I belong to the Murphy’s Law school of baking so it shouldn’t be a surprise that after I melted a stick of butter–forgetting that a stick is 1/2, not 1/4 cup–i decided to just go with it and left out the 1/4 cup of oil. Maybe because of this, the batter was very thick and hard to work with. Oh, I also used low-fat Sour Cream because that’s what I had. Pictures (soon on Instagram)
Don Welch
Excellent recipe.
I used vegetable oil otherwise, I didn’t change anything. My wife loved them.
Thumbs up !
Carol
Thank you for perfecting this blueberry muffin recipe! It really is the BEST! Followed exactly as written and liked that it didn’t need so much butter and oil. Fluffy, moist and so delicious!