Go Back
Half of a blueberry muffin
Print

The Best Blueberry Muffins

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. 
Course Breakfast
Cuisine American
Keyword Blueberry Muffins, Sour Cream Blueberry Muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 268kcal
Author Fiona Dowling

Equipment

  • 12-cavity muffin pan

Ingredients

  • 2 ¼ cups all-purpose flour (281 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (112 grams) softened
  • 1 cup white sugar (200 grams)
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup sour cream (120 ml) room temperature
  • ⅓ cup milk (80 ml) room temperature
  • 1 ¾ cups blueberries (about 200 grams) fresh or frozen
  • 2 teaspoons all-purpose flour if using frozen berries

Instructions

  • Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
  • Whisk together the 2 ¼ 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 ½ 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 ¼ - ⅓ 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