These soft, fluffy, and moist blueberry muffins are packed full of sweet, plump blueberries and topped with slightly sugared tops. My best blueberry muffin recipe is packed to the brim with tips for getting the fluffiest muffins with tall, bakery-style tops, and includes a step-by-step video tutorial as well!
The Only Blueberry Muffin Recipe You Need
I’m pretty proud of my muffin recipes around here, and today’s blueberry muffins are no exception.
With their soft, tender, and melt-in-your-mouth moist crumb with hints of vanilla, plump juicy berries, and slightly sugared tops, my recipe ticks all of the boxes when it comes to perfect, bakery style muffins.
They’re simple to make, no mixer required or fussy ingredients required, and they can be ready in under 35 minutes.
I think you’re going to love this one, so let’s get right to it.
Ingredients
Nothing shocking on the ingredient list, I’m sure, but let’s go over a few of the key ingredients and why I use them (and why I call for them in my blueberry muffin recipe).
- Blueberries. Either fresh or frozen blueberries work great here. If you’re using frozen do not thaw the berries first and be note that frozen berries often leave purple streaks throughout the batter (especially if you’re using frozen “wild” blueberries). 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. This is my secret weapon and quickly became the obvious choice for adding moisture and a light texture to my blueberry muffin recipe (it’s also a key ingredient in my lemon poppy seed muffins)! This ingredient adds to the fluffiness and flavor to the muffins and helps give them their moist, tender crumb. I recommend only full-fat sour cream (though full-fat plain Greek yogurt could be substituted in a pinch!).
- 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. I discovered years ago when developing my vanilla cake recipe that the trick to getting the best texture was not using solely butter or oil, but using a blend of the two. Melted butter lends flavor to the blueberry muffins (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 or canola) adds moisture. Made this way, your muffins will have a flavorful and moist crumb.
How to Make Moist Blueberry Muffins
- In a medium-sized bowl, whisk together the 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).
- In a separate bowl, whisk together the wet ingredients (minus the sugar) until thoroughly combined.
- Carefully and gently begin to fold the wet ingredients and dry ingredients together.
- When the batter is about 75% combined, fold in the blueberries just until the batter is completely combined. I like to add the blueberries here rather than after the batter is completely combined because it allows you to incorporate the berries without over-mixing the batter, which would leave you with dense, dry, or even crumbly blueberry muffins.
Baking the Muffins
- Divide the 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!
- Sprinkle the top of the blueberry muffins with coarse or granulated sugar, if desired (or go fancy and top with my streusel!), and bake until they’re beginning to turn golden brown and a toothpick inserted in the center comes out clean.
Frequently Asked Questions
There are several reasons why muffins turn out dry. Most commonly this is caused by the batter either being over-mixed or over-baked in the oven. Make sure your oven is not running hotter than it leads on, or it will dry out the blueberry muffins in a hurry.. If the flour is accidentally over-measured, this could also do it. Make sure you are following my guidelines on how to measure flour properly.
This is actually one of my key tricks to tall, fluffy muffin tops!
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.
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
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) 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) 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!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.
- 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
Storing
Store blueberry muffins in an airtight container at room temperature for up to 2 days. Muffins may also be frozen for several months. Refrigerating will dry out the muffins and I do not recommend it.Making as jumbo muffins:
Divide batter evenly into a 6-count jumbo muffin tin. Bake on 425F (220C) for 8 minutes then reduce the oven temperature to 350F (175C) (do not open oven door) and bake another 13-15 minutes or until tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.Making as mini muffins:
Divide into mini muffin tin. Bake on 375F (190C) (you will not change the temperature) until light golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs, approximately 11-13 minutes. You will get at least 24 muffins.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.
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 ❤️