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.
Donna Skokauckas
Not very sweet but still good
Melissa P
I am an expert level baker that enjoys your recipes, but sadly this one was a miss for me. I weighed all of my ingredients and am quite certain that I did not make a mistake. The muffins took an additional 12 minutes at 350, and the texture was very ‘off’ after cooling. I am still giving 3 stars because I kept picking at the tops because the taste was very good! I may give them another shot when I am over being sad about my delicious blueberries that I froze being wasted! The batter was extremely thick when I folded them in, I think freezing from the cold berries, and I wonder if this is what caused the issue. Next time I will use fresh!
Sam Merritt
Hi Melissa! I’m so sorry to hear this happened! I actually baked these today with frozen berries and didn’t run into any issues. Was there a lot of frost with your blueberries? If not I’m really confused as to what could have happened. 🙁 I hope you’ll give them another shot! 🙂
Silvia Guiu
Best muffins recipe I’ve ever seen! First I did them with blueberries, then with chocolate chips, and today with Nutella filling, and they’ve been a great success every time! I use Greek yogurt because sour cream is difficult to find in Spain (thanks for the tip).
Maria
I love these muffins and have been making them for years. I decided to try the mini muffins this time. The time/temperature is definitely off. 375° for 11 to 13 minutes was most definitely not enough. They were still really VERY raw. After 11 minutes, I raised the temperature to 385° and baked an additional six minutes, which seemed to do the trick.
Sam Merritt
Hi Maria! Was your oven fully pre-heated? When I do then as mini muffins, 11 to 13 minutes is perfect. Adding another 8 minutes would make them very over-done.
Megan B
I am having the same problem. They are delicious, but they dont dome, and they took MUCH longer, 10+ minutes longer at 350. I follow your recipes all the time, and without fail, your times and temps can be trusted. so something about this one is going wrong for me. I’m using frozen wild blueberries, so the little guys, and im mixing them in rock hard to not make a mess. Is it possible that them being so cold it dragging down the temp enough to require additional time?
I worried it might be my pan. But its very similar to yours in the video. I’ve double checked my measurements, my oven temp, I just cant figure out what it can be except the frozen berries. If I try them again, I may let them sit in the pan to warm up a little before I bake them and see if that helps.
I made the Basic Muffins with chocolate chips the same day, and they were perfect, perfect shape, exact time, everything. The difference in the sour cream and buttermilk batters taste very similar, similar crumb. But these blueberry look a sad mess. Delicious, but sad.
Sam Merritt
Hi Megan! That is so odd! I have personally done it with frozen blueberries and have not had any issue. 🙁 I’d really like to be more helpful here, but honestly I am stumped. 🙁 If you do figure it out I would love to know what is happening, because it’s quite odd. 🙁
Megan B.
Challenge accepted! My family will gladly eat additional Blueberry Muffins, no matter their appearance. We shall report back!
Sam Merritt
Good luck! 🙂
Donna Newell
Love, love, love this recipe!
Cheryl
May I use plain full fat Greek yogurt instead of sour cream?
Sam Merritt
Sure thing! 🙂
Jessica Kong
I feel like now I can’t use anyone else for baking, this is my 5th recipe of yours to try and it turned out perfect!
Sam Merritt
I’m so glad you’ve enjoyed everything so much, Jessica! Thank you so much for your support. I look forward to hearing from you again soon. Happy baking! 🙂
Martha
I’ve never had one of your great recipes fail on me! These were awesome right out of the oven, but by the next day, they fell apart and were wet and oily throughout. I have no idea what happened 🤷♀️. And yes, I weigh all my ingredients.
Sam Merritt
I’m so sorry to hear this happened, Martha! Is it possible they could have been slightly under-baked? Were they completely cooled before storing in an air tight container?
Martha
I think maybe they were underbaked. I definitely overfilled the muffin papers, next time I’ll make 14 or 15 out of the batter. No worries, you’re still my favorite new recipe source! Made your deeeelicious waffles this morning.😋😋
Sam Merritt
Thank you Martha! I hope they turn out better next time. 🙂
Catherine Phillips
This is the first time I have made one of your recipes and I can happily say that I will use this one often! 😊 These turned out just like you said they would and the recipe was very easy to follow. Thank you!
Frannie
Not a comment, but a question. I would like to make these as written, but I have an 82 yo blind diabetic uncle that LOVES blueberry muffins. Do you think I could substitute the sugar for Splenda?
Sam Merritt
Hi Frannie! I’m not very familiar with sugar substitutes so unfortunately I can’t say for sure. 🙁
Christi
These are delicious. I watched your video and learned something new – never to make muffins with a mixer and to hand mix only. This explains some past failures. I didn’t even have to lightly coat the frozen blueberries in flour to keep them from sinking! They stayed perfectly mixed throughout the batter. I even forgot to reduce the temp after 8 mins and thought they’d be ruined, but they’re still moist and light today. I added cinnamon to the sprinkled sugar on top because I just love cinnamon. Thank you for another delicious recipe!
Charles
Sam, you always have the best recipes. These blue berry muffins were perfect.
Micki
These turned out beautifully and were easily peeled to be eaten a little warm when patience to try them wore out! 😉
Stephanie
These are so amazing! All around perfection. I can never go wrong when I use your recipes. Thank you, thank you! ❤️
Sam Merritt
I’m so glad you enjoyed them so much, Stephanie! 🙂
Henny
Best blueberry muffins I’ve ever made/had. Such a buttery and moist cake, and easy method. I’ll be making these over and over.