Here is my favorite blueberry muffin recipe with notes and simple tips to help you bake them well.
introduction
These My Best Blueberry Muffins bake up tall, soft, and full of blueberries. The tops get a sweet, crumbly brown sugar crunch and the muffins stay moist for days if you store them well. If you like spiced muffin ideas, take a look at this related apple cider muffin recipe for inspiration: apple cider spice muffins. This recipe uses common ingredients and simple steps, so you can make it any day of the week.
Why You’ll Love This My Best Blueberry Muffins
You will love these muffins because they are easy and reliable. The batter is thick and creamy, so muffins rise up high. The brown sugar and walnut topping gives a nice crunch and warm flavor. Fresh or frozen blueberries work well, so you can bake these year round. The muffins are not too sweet, and the sour cream keeps them soft for a few days. They make a good breakfast, snack, or easy dessert.
Why Make This Recipe
Make this recipe when you want a quick bake that tastes homemade. The steps are clear and use tools most people have: a mixer, bowls, and a muffin pan. The bake time is short and predictable. The recipe is forgiving — you can use frozen berries, swap nuts, or use yogurt instead of sour cream. It is a good basic muffin recipe that you can make again and again with little change.
What You Need for My Best Blueberry Muffins
You need a few kitchen basics. Gather a 12-count muffin pan, nonstick spray or liners, a handheld mixer or stand mixer, a large bowl, a small bowl for the topping, measuring cups and spoons, a spatula, and a wire rack to cool the muffins. For best results, let cold ingredients come to room temperature before mixing. Have a toothpick ready to test the muffins for doneness.
How to Make My Best Blueberry Muffins
Follow the steps here in order and work with the batter gently once you add the blueberries. Read all steps before you start to help the bake go smoothly.
Directions:
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
Mix all of the topping ingredients together. Set aside.
Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined.
With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until combined. The batter is thick and creamy. Fold in the blueberries by hand so you do not break them up and color the batter.
Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each muffin, gently pressing it down into the surface so it sticks.
Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Ingredients:
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (67g) chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk, at room temperature
- 1 and 1/2 cups (210g) fresh or frozen blueberries
Best Ways to Serve My Best Blueberry Muffins
Serve muffins warm for the best texture and flavor. Warm them for a few seconds in the microwave or for a few minutes in a low oven if you like them hot. These muffins go well with a cup of coffee or tea for breakfast. For a simple treat, split a muffin in half and spread a little butter, cream cheese, or jam. For more filling, serve with yogurt and fruit on the side. They travel well and make a good snack for lunches or picnics.
How to Store My Best Blueberry Muffins
Store cooled muffins in an airtight container at room temperature for up to 2–3 days to keep them soft. For longer storage, place muffins in the fridge for up to one week. To freeze, wrap each muffin in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave. If you refrigerate, let muffins come to room temperature or warm them slightly to restore softness.
Easy Tips to Make My Best Blueberry Muffins
- Use room temperature eggs, butter, and dairy for a smooth batter and even rise.
- Do not overmix once you add the dry ingredients. Mix just until combined. Overmixing makes muffins tough.
- If using frozen blueberries, do not thaw them first. Toss them in a little flour before folding in to help prevent them from sinking.
- Fill muffin liners to the top for tall muffins. The batter is thick, so it holds shape well.
- Press the brown sugar topping gently into the top so it stays on during baking.
- Test doneness with a toothpick in the center; a few moist crumbs are fine, but no wet batter.
Try These Variations of My Best Blueberry Muffins
- Lemon Blueberry: Add 1 tablespoon lemon zest to the batter and replace vanilla with lemon extract.
- Chocolate Chip: Replace half of the blueberries with chocolate chips for a sweeter muffin.
- Oat Topping: Swap walnuts for quick oats in the topping and add a little melted butter for a streusel feel.
- Mixed Berry: Use a mix of raspberries, blackberries, and blueberries. Reduce folding time to keep berries whole.
- Banana Blueberry: Mash one ripe banana and reduce milk slightly to keep batter thick, then fold in blueberries.
Common Questions About My Best Blueberry Muffins (Minimum 3 FAQs)
Q: Can I use frozen blueberries?
A: Yes. Use blueberries straight from the freezer. Toss them in a little flour before folding them into the batter to help prevent them from sinking.
Q: Why did my muffins sink in the middle?
A: Muffins can sink if the oven temperature is too low, if you open the oven door during baking, or if the batter was overmixed. Make sure the oven is fully preheated and handle the pan carefully.
Q: Can I use yogurt instead of sour cream?
A: Yes. Plain or vanilla yogurt works fine. Use the same weight or volume as the sour cream called for in the recipe.
Q: Can I make this recipe in a different pan?
A: Yes. For mini muffins, reduce bake time and check early. For a loaf, expect longer bake time and check with a toothpick.
Final Thoughts
These My Best Blueberry Muffins are simple to make and taste like a bakery muffin at home. The brown sugar topping adds a nice texture and the sour cream keeps the crumb soft. Use fresh or frozen berries and follow the easy steps for good results every time.
Ready to Give It a Try?
Gather your ingredients and try the recipe today. Follow the steps, use the tips, and enjoy warm, homemade blueberry muffins that your family will ask for again.
Print
My Best Blueberry Muffins
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These muffins bake up tall, soft, and full of blueberries with a sweet, crumbly brown sugar crunch.
Ingredients
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (67g) chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk, at room temperature
- 1 and 1/2 cups (210g) fresh or frozen blueberries
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
- Mix all of the topping ingredients together. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes.
- On medium speed, add eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract until combined.
- With the mixer on low speed, add dry ingredients and milk into the wet ingredients and beat until combined. Gently fold in blueberries by hand.
- Spoon the batter into liners, filling them to the top. Spoon brown sugar topping on each muffin and gently press it down.
- Bake for 5 minutes at 425°F (218°C), then reduce oven temperature to 350°F (177°C) and bake for an additional 18–20 minutes, or until a toothpick comes out clean.
- Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.
Notes
For best results, let cold ingredients come to room temperature before mixing. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg