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.
Kieley
Thanks Sam! I absolutely love your recipes! You are my go-to recipe blogger! These muffins were so great! My husband is going to be so happy- as long as the kids and I don’t eat them all before he gets home! 🥰
Lyn
I have made your blueberry muffin recipe many many times. While I do not know the exact amounts, I pretty much know all the ingredients to this recipe or so I thought. I came home from the grocery store with buttermilk and everything else I needed. I was surprised when I looked up your recipe and saw it had been changed. No more buttermilk. Now sour cream. Fortunately I found a copy of the original recipe tucked away in my kitchen drawer so the buttermilk didn’t go to waste. I totally get why you made the change. I did eventually make the new version and was surprised that the blueberry muffins are actually even better. I didn’t expect that. I thought they would be the same. You managed to make an amazing recipe even better. My future son in law even thinks they muffins are great. Trust me when I say that’s a HUGE compliment.
Sam
Thank you so much, Lyn! I’m glad you still enjoyed them! 🙂
Cheryl Robbie
These muffins are the best and so easy to make! Thanks for creating such a lovely breakfast treat.
Ash
I made these tonight. I had to make a couple modifications. I had no corn starch, so I omitted that entirely. I had one cup of all purpose flour and one cup of self rising so I just combined those. No baking powder to be found, so I left that out too. And finally, one of my lovely children put an empty sour cream container back in the fridge so I subbed in 6 ounces of peach yogurt instead. These muffins are still pretty darn delicious! They were very soft and fluffy. I plan to make the original recipe in a day or so. Although I will say the peach yogurt did add a very nice element to the flavor.
Emily @ Sugar Spun Run
We’re glad they still turned out for you, Ash! 😊
Deb S
Best I’ve ever had! Honemade or bought!
Emily @ Sugar Spun Run
We love hearing that, Deb! Thanks so much for your review–enjoy the muffins 🥰
Bob
OMG these are the absolute best muffins EVER!!!!
Lynn
Wonderful muffins! I got many compliments of how good they are! Same with your Banana muffins!
I love watching your videos, and can’t wait to try new recipes. Thanks!
Sam
I’m so glad everyone enjoys everything so much, Lynn! 🙂
Huitzil
Made these for the very 1st time for a recent work pot lock. I totally put them together, forgot the melted cooled butter and them started new muffin cups and they still were so yummy! Very well received AND KUDOS
Debbie Swenson
I’m so happy with this recipe.
I never baked muffins with a crown.
I thought the batter was to thick, boy was I wrong.
They came out with bakery crowns
and light and airy inside.
Thanks for sharing.
Jenny
My family and I LOVE these muffins! I get great reviews from friends and family too! So easy to put together and convenient list of ingredients. Thank you!
Emily @ Sugar Spun Run
We’re so happy to hear that, Jenny! Thanks so much for coming back to leave a review ❤
Marla
Can I use frozen blueberries in this recipe?
Emily @ Sugar Spun Run
Yes! We cover how to use them in the post and recipe card 😊
Haleigh
These are the best blueberry muffins I’ve ever had in my life. Mine did have to cook a few minutes longer so they didn’t have wet batter. But they’re amazing (wow).
Emily @ Sugar Spun Run
We’re so glad you loved them, Haleigh! Thanks for giving our recipe a try ❤
Allison
WOW Sam! You’ve done it again. I made these muffins for my family last night. They were perfection! My search for perfect blueberry muffins has ended. I want to tell everyone where I get my recipes from but I don’t want them baking things as well as I do. What’s a girl to do? Blessings to you and your precious family.
Sam
🤣 I’m so glad you enjoyed them so much, Allison!
Donna
Can you add the streusel topping?
Emily @ Sugar Spun Run
Sure! They may just need a minute or two longer in the oven 😊
Bekah
Love these so much! Super easy and really moist. I cut the recipe in half and even though half an egg is a little weird, it still turned out great (I just saved the leftover half for breakfast the next day).
Emily @ Sugar Spun Run
We’re so happy you loved them, Bekah! Enjoy 😊
Janice Soda
Hi I love the blueberry muffin receipe can I use less blueberries would it matter or can I add chocolate chip to make 1 cup n 3/4
Emily @ Sugar Spun Run
Hi Janice! You can always reduce the blueberries if you want to, or you could try our chocolate chip muffins.
Tia
I just want to say thank you for a wonderful recipe. The blueberry muffins turn out beautifully and they taste just perfect. In my opinion, they are even better than store bought ones.
Emily @ Sugar Spun Run
We’re so happy you love them, Tia ❤️
Natalie
AWE. SOME. BEST. RECIPE. EVERRRRR. I will only make this recipe from now on!!! I actually doubled the batter but used 2 1/2 cups of blueberries because I didn’t have enough to double the fruit, but I think that was the perfect amount as they are still packed with plenty of them. So good! Next time I will remember to add the vanilla extract though 😋 This was the first recipe I’ve tried from your site and I can’t wait to try more. Thanks for sharing!
Emily @ Sugar Spun Run
We’re so happy you enjoyed the muffins, Natalie! Please let us know if you try any of our other recipes ❤️