4.93 from 168 votes

The Best Blueberry Muffin Recipe

Name: The Best Blueberry Muffin Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 ¾ cup all-purpose flour; 1 cup granulated sugar; 2 Tablespoons cornstarch; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup unsalted butter (melted); ¼ cup avocado oil or vegetable oil or canola oil ((may substitute vegetable oil)); 1 large egg (room temperature preferred); 1 teaspoon vanilla extract; 1 cup sour cream; 1 ¾ cup blueberries; Coarse sugar for sprinkling (optional (may just use regular granulated sugar or omit entirely).)

By Sam MerrittPublished Jan 27, 2026

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360 Comments

Servings: 12 muffins

35 mins

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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

Mixing muffin batter to make blueberry muffins, folding in the blueberries.

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

Overhead of 9 baked blueberry muffins in muffin tray.

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.

Muffins from my blueberry muffin rrecipe on a cooling rack.

Frequently Asked Questions

Why do you use two temperatures in your blueberry muffin recipe?

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.

Is this recipe different than it used to be?

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.

How can I get really taller, fluffy muffin tops?

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.