This quick and easy blueberry muffin recipe has been tested over and over again for the perfect blueberry muffins every time. They’re fluffy and moist in the center with golden muffin tops and filled with so many juicy berries.
If you’re looking for the best blueberry muffins around then you’ve come to the right place. The recipe is quick and easy with no fancy ingredients – and the blueberry muffins turn out moist, fluffy, tender, deliciously buttery, and packed with juicy blueberries.
The Best Blueberry Muffin Recipe
After so many recipe tests, I’m certain that you’ll love these blueberry muffins. I’ve tried a lot of recipes that were a lot fussier – but this recipe is super easy and just (if not even more) delicious.
For these blueberry muffins, there are a few key ingredients that make them so delicious:
- Real butter. It adds so much flavor to our muffins. Plus – no one likes a greasy, oily muffin.
- 2 eggs for tenderness.
- 2 teaspoons of vanilla extract for that delicious hint of vanilla.
- Just the right amount of flour. Too much flour and your muffins are dry and crumbly, but not enough flour and they won’t have that perfectly domed muffin top.
- Sour cream & milk to keep them extra moist and soft.
- Lots of juicy blueberries. Like lots & lots & lots. (Very professional baking terms here).
When making blueberry muffins (or any muffins for that matter), it’s super important not to mix the batter too much. If you over mix muffin batter it can get tough and have air tunnels through the center.
Instead, carefully fold the dry ingredients into the batter using a rubber spatula or wooden spoon. The batter will be think, which is exactly how it should be.
I like to bake blueberry muffins at 375F degrees. Baking muffins at a slightly higher temperature activates the baking powder and the baking soda which helps to get that perfectly domed muffin top and makes them nice and golden on the top. However, we don’t want to bake them at too high a temperature or else they can burn. I found 375F to be the perfect temperature.
Now for a few common questions about making these muffins:
Should I use fresh or frozen berries in blueberry muffins? You can use either. If using frozen berries, do not thaw. I recommend tossing frozen berries in 2 teaspoons of flour to avoid the color bleeding.
Can I freeze blueberry muffins? Absolutely, muffins freeze really well. Allow them to cool fully, then freeze in an airtight container for up to 2 months. Thaw in the fridge before enjoying.
Can I turn this recipe into mini blueberry muffins? Absolutely. For mini muffins, I recommend baking them at 350F degrees for 9-11 minutes. Watch them carefully because they can burn quickly.
These blueberry muffins are truly the best blueberry muffins around. They’re so moist, have perfectly golden muffin tops, and so many berries in every bite.
If you love these muffins, make sure to try these other recipes too:
- Blueberry Bread. It’s moist, buttery and like a warm slice of blueberry muffins.
- Strawberry Muffins. These are just as moist & delicious – but filled with strawberries instead.
- Lemon Blueberry Muffins. Fresh lemon juice and lemon zest make your traditional blueberry muffins even more delicious.
- Mixed Berry Muffins. Go for a triple dose of berries with these mixed berry muffins.
- Chocolate Chip Muffins. Let’s be honest – we all need a little (or a lot) of chocolate sometimes.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , softened
- 1 cup white sugar
- 2 large eggs*
- 2 teaspoons vanilla extract
- 1/2 cup sour cream*
- 1/3 cup milk*
- 2 cups blueberries**
- 2 tablespoons coarse sugar , optional
Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
Whisk together the flour, baking powder, baking soda & salt in a medium bowl.
In a large bowl beat the butter and sugar until fluffy (about 2 minutes).
Beat in the eggs 1 at a time followed by the vanilla extract.
Using a large rubber spatula, stir in the sour cream followed by about 1/2 of the flour mixture.
Then stir in the milk, followed by the rest of the flour mixture. The batter should be thick.
Carefully fold in the blueberries.
Spoon the batter into the prepared muffin pan, filling each muffin cavity to the top (about 1/4 - 1/3 cup batter). Optionally, sprinkle each muffin with a little coarse sugar.
Bake in the preheated oven for 16-20 minutes or until the tops are golden and an inserted toothpick comes out clean (except for blueberry juice).
*Room temperature ingredients preferred.
**Use fresh or frozen blueberries. If using frozen, do not thaw. Toss frozen berries in 2 teaspoons of flour before folding them into the batter.