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.
Sue Clark
Lovely, moist, flavorful muffin. Company loved them. Served them with fluffy scrambled eggs for easy breakfast.
Ashley
Hey Sam! Any input on making these in a convection oven?
Sam
Hi Ashley! I have not baked them in a convection oven so I can’t say for sure what alterations would need to be made.
Valerie
THE best blueberry muffin!
I made 6 jumbo muffins with crumb topping, and adjusted the time.
10 minutes @425° and 25 minutes at 350°
Emily @ Sugar Spun Run
Thanks for letting us know how it went for you, Valerie! Enjoy ❤️
Misty
Hey Sam can I make the batter the night before? Probably a dumb question just wanted to make sure it won’t affect the batter
Sam
Hi Misty! I haven’t tried it but I think if you cover the batter it will work just fine.
Brenda
Sam, do I need to dredge the fresh blueberries in flour to keep them from sinking to the bottom of each muffin?
Sam
Hi Brenda! Dredging the blueberries in flour is not necessary here. 🙂
Eve
I followed your recipe exactly and it came out perfect. My husband and kid loved it! Thank for sharing such a simple and perfect recipe.
Emily @ Sugar Spun Run
We’re so happy the muffins were a hit, Eve! Thanks for coming back to leave a review 💜
Pat Patton
The blueberry muffins were delicious and the group I served them to were so excited! Very nice recipe!
Gary August
These were great. I followed the recipe perfectly, and they turned out perfect. Super moist with a crispy top. My prior blueberry muffin recipe was Jordan Marsh’s. That one had you completely mash some blueberries with a fork and stir the mash into the mixture. So the base batter had some blueberry flavoring and color. I may do that next time. But didn’t want to take any risks this first time.
Susan Taylor
I just made these for an upcoming church event. They were absolutely WONDERFUL. (I had to do a taste test) I have several different things to make, so I am making a few in advance and will freeze them. I know they will be great!!!!
Thanks so much for the wonderful recipes!!! Your recipes will be well represented at this event!!! 🙂
Pam Foy
Amazing! I made these for the first time today with blueberries from my blueberry bush! The texture and taste are incredible. Perfect moistness too.
Annie
Hiya Sam! I made these blueberry muffins the other day and gave some to my landlord, coworkers, and friends, and they all ADORED them! Thanks for another foolproof, delicious recipe! By the way, I used closer to about 2.5-3 cups of blueberries in my muffins (I like them very blueberry-y) and they still came out great! 😊
Emily @ Sugar Spun Run
We are so happy everyone loved them, Annie! Thanks so much for using our recipe and coming back to leave a review ❤️
Abigial
These are the best blue berry muffins! I have tried a number of recipes and theses are the best! One tip, if you do not have sour cream on hand, you can substitute with a cup of milk with a table spoon of vinegar in it. That’s the way I make mine and they come out great!
Louise
Hi! I made these muffins with the expectation that my family would gobble them up. What actually happened is the I have been gobbling them up:). There is something about these muffins that is SO flavorful and satisfying. They are like a cross between cake (very tender) and a muffin (more sturdy). The texture and flavor of this muffin is perfection. Thanks for another stellar recipe!
Emily @ Sugar Spun Run
It happens to the best of us, Louise! 😉 So glad you are enjoying them!!
Cathy Cooke
Hi! Do you think it would alter the texture to use unflavored coconut oil in place of the vegetable/canola oil? Thanks so much 🙂
Sam
Hmm I’m honestly not sure about coconut oil, maybe someone who has tried it can chime in with how it has worked for them. You could use avocado oil instead of the veg/canola oil, though!
Taylor
Hi Sam, I am baking these muffins (regular-sized) and they are still basically batter inside after following the 425 for 8 minutes and 350 for 10-12 minutes (without opening the door). I needed to add almost 10 extra minutes! I used frozen blueberries. Is it possible that frozen blueberries will need more time in the oven, or is it more likely something else is wrong? My oven is typically on-par with your bake times for other recipes. Thank you for your advice!
Sam
Hi Taylor! That is so crazy! Honestly it sounds like you are doing everything right and I’m not sure what the issue is. While frozen blueberries could add an extra minute or two to bake, it shouldn’t be that much longer. 🙁
Beena
I used frozen blueberries as well and had to bake 6 extra minutes