The Best Blueberry Muffin Recipe
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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 1/2 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
Equipment
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).
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe updated in Jan 2026 to include more helpful photos and information, recipe unchanged from 2021.
It’s funny. Because my oven can only fit the 6 muffin pan, I now actually hve a sample of the muffins with the dough rested at 15, 35 and 55 minutes! I actually took a picture! (I ended up with 14 muffins)
That’s awesome! Which one did you like the best?
I recently made your chocolate chip muffins and everyone raved about them! Could you make these blueberry muffins in a mini muffin pan? Thank you!
Hi Laurie! I am so glad everyone enjoyed the muffins so much! They would work perfectly fine in a mini muffin tin, but I’m not sure what a bake time would be on them. 🙂
Just made these today and they are DELICIOUS! So light and fluffy and the buttermilk really takes it to the best level.
I am so glad you enjoyed the muffins so much, Marissa! 🙂
The. Best blueberry muffins I’ve ever made! I have a type 1 diabetic grand- daughter and need to consider alternating the granulated sugar. If I try monk fruit powder , will it work?
I am so glad that you enjoyed the muffins, Dolores! Unfortunately, I am not familiar with baking sugar-free or using sugar substitutes. Maybe someone else who has tried this recipe and has used a sugar substitute will chime in. 🙂
This is my first time baking blueberry muffin and it turned up to be awesome.. My family loves it so much! Thanks for your simple and easy, yet super yummy recipe
I am so glad that you enjoyed them, Soo! Thanks for trying my recipe and for commenting. 🙂
The recipe is really good! I tried it for the first time and the muffins came out very nicely. Thank you for sharing your recipe! (: <3
I have 2 questions though. After mixing in the liquid ingredients, is it advisable to use an electronic mixer. I did and the results turned out fine. I was just wondering if it would be better if I had mixed by hand instead.
Also, after I folded in the dry ingredients I noticed lumps in the batter. May I ask if this is normal? And is that why the recipe requires us to let there batter sit for 15minutes? Thanks so much! (:
I am so happy to hear you enjoyed, thank you so much for commenting! I generally don’t recommend mixing with an electric mixer (not for combining the wet and dry ingredients, anyway) with muffins. Unfortunately it’s very easy to over-mix muffin batter, which can make the muffins denser and drier than they really should be. Some lumps in the batter are totally normal, if you watch my video at the top of the recipe I’m sure you’ll notice some in my batter, too.
I recommend letting the batter sit because it helps to give the muffins a little extra lift, I talk more about this in my bakery style chocolate chip muffin post. I hope that helps!
Thanks for sharing Sam, that surely helped in clearing my doubts! (:
You are welcome, Amanda. 🙂
I just made these. I made the chocolate chip version a few days before and the family raved about them so I had fresh blueberries on hand and decided to try these. I even made my own paper liners using your video. All I can say is “wow!” Your instructions are easy to follow with minimal ingredients and the results are spectacular. Better than a bakery or restaurant and so special because you made them yourself. I’m hooked! Thank you so much.
I am so glad that they came out perfectly and you loved them, Rohini! Thanks for trying my recipe and for commenting. 🙂
Made these for my husband and nephew. HUGE hit! They are light, with a slightly crisp top. I highly recommend!
I am so glad everyone enjoyed the muffins, Jenifer! 🙂
I’ve made this recipe 3 times, my family loves them! I have it memorized! Do you have any suggestions on how to store the muffins so the tops stay crunchy?
The best way to store them is in an air tight container. I’m not sure if you will be able to keep the top oven fresh crunchy, but it shouldn’t turn soggy. 🙂
Thanks for the recipe! We are making it tomorrow after we get our fresh Florida blueberries from a local farm!
I hope you love the muffins, Nikki! 🙂
This recipe is super good. I tried for the first time and they turned out really good. My family loved it. Thanks for the recipe 😊
I am so glad that everyone enjoyed it, Ayesha! Thank you so much for trying my recipe and for commenting. 🙂
I love this recipe. I used fresh blueberries. The muffins came out really good, actually they are great. I now have supply in the freezer for my husband.
Thank you!!!
I am so glad that you enjoyed the blueberry muffins, Lyn! Thanks for trying my recipe. 🙂
This is so good my brothers and sisters love it thanks for this recipe 🙂
I am so glad that siblings enjoyed the Blueberry Muffins! Thank you for commenting. 🙂
Again just like your banana muffin recipe the blueberry muffins were great. I made one mistake I used baking soda and not baking power. They still turned out great. Thank you again for a great and simple recipe.
Thank you so much, James! I am glad that you enjoyed both the banana and blueberry muffin recipes. I appreciate the feedback! 🙂
6 stars!! Sam your recipes are spot on always ! Ive made lots and lots of your recipes and they’re all amazing. You’ve helped me step up my cooking/baking game!
🙏
Yay! I’m so happy to hear you enjoyed the muffins so much, Shannon! Thank you so much for commenting 🙂