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The Best Blueberry Muffins – Quick & Easy Recipe

By Fiona

5 from 5 votes

on Nov 07, 2021

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. This recipe is made with sour cream for muffins that are extra tender.

**This post was updated November 7, 2021 with new photos, recipe tips and a slightly updated recipe.**

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. They have a delicious buttery vanilla flavor and can easily be made with fresh or frozen berries.

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).

Why Do Muffins Turn Out Dry?

Muffins can go from fluffy and moist to dry and flavorless very easily. When making blueberry muffins (or any muffins for that matter), there’s 3 main causes that can make your muffins dry:

1. Too much flour. Always measure the flour carefully, or your muffins can turn out dry. Use a scale for the most accurate results. Or, if you don’t have a kitchen scale, whisk the flour first. Then spoon it into a dry measuring cup and level off the top.
2. Overmixing the batter will lead to tough, dry muffins with air tunnels throughout. 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.
3. Overbaking leads to dry muffins. When they’re done, the tops should be golden and an inserted toothpick should come out clean (or with blueberry juice or a few crumbs). Take the muffins out of the oven as soon as they reach this step.

The Perfect Temperature for Baking Muffins

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 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? Sure can.  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.

5 from 5 votes

The Best Blueberry Muffins

By: Fiona Dowling

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. 

Prep: 15 minutes mins

Cook: 18 minutes mins

Total: 35 minutes mins

Servings: 12 muffins

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Equipment

• 12-cavity muffin pan

Ingredients 

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• ▢ 2 1/4 cups all-purpose flour (281 grams)
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup unsalted butter (112 grams) , softened
• ▢ 1 cup white sugar (200 grams)
• ▢ 2 large eggs, room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 1/2 cup sour cream (120 ml) , room temperature
• ▢ 1/3 cup milk (80 ml) , room temperature
• ▢ 1 3/4 cups blueberries (about 200 grams) , fresh or frozen
• ▢ 2 teaspoons all-purpose flour, if using frozen berries

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Instructions 

• Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
• Whisk together the 2 1/4 cups flour, baking powder, baking soda & salt in a medium bowl. 
• In a large bowl beat the butter and sugar until fluffy (about 2 minutes).
• Add in the vanilla extract, then beat in the eggs 1 at a time.
• 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. If there are a few lumps, that's ok.
• If using frozen berries, toss the berries in the 2 teaspoons of flour. 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).
• 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). 

Notes

1. Room Temperature Ingredients: The eggs, sour cream and milk should all be room temperature before getting started to ensure that everything mixes together evenly.
2. Sour Cream: I use full-fat sour cream that's 14% MF. 
3. Milk: I recommend using 1% or 2% milk, as opposed to skim milk. 
4. Storage: Muffins are best fresh from the oven. Store muffins in an airtight container at room temperature for up to 2 days. Cooled muffins freeze well. 
5. Nutrition: Details are an estimate only and based on 1 muffin, assuming the recipe yields 12 equal-sized muffins. 

Nutrition

Calories: 268kcal, Carbohydrates: 39g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 119mg, Potassium: 147mg, Fiber: 1g, Sugar: 20g, Vitamin A: 364IU, Vitamin C: 2mg, Calcium: 59mg, Iron: 1mg

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