Blueberry Muffins

Did you know that blueberries are good for you? They’re considered a “superfood“. Good for the brain. At least that’s what I tell myself when I’m on my third (fourth, fifth) one of these blueberry muffins.

Nutrition justification! (hah, works every time)

Who doesn’t love a freshly baked blueberry muffin? One bite into a tender muffin with pockets of juicy blueberries—heaven. There are three things I have a hard time resisting—my dad’s tapioca pudding, dark chocolate, and freshly baked blueberry muffins.

Muffins are not as easy to get right as one might think. Too dry, too dense, to sugary—these are all problems that one can encounter when trying to bake the perfect muffin. This blueberry muffin recipe however, makes them just right—fluffy and full of blueberries—and still good the next day!

Recipe updated, originally posted July, 2006.

Blueberry Muffins

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Blueberry Muffins Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Makes one dozen muffins.

If you are using frozen berries, you can use them frozen, just separate them and toss them in flour to coat. Your cooking time may need to increase by a few minutes.

Some brands of sour cream are much thicker than others. Feel free to dilute the sour cream with a little water if you think it's too thick. You can substitute the sour cream with plain yogurt; if you do, you likely will not need both tablespoons of added milk.

Ingredients

  • 2 1/2 cups of all-purpose flour plus 1 Tbsp for dusting the blueberries
  • 1 Tbsp baking powder (make sure your baking powder is still good! click to see how)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 Tbsp butter (1 stick), melted
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cup plain sour cream
  • 2 Tbsp milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups blueberries

Method

coat blueberries with flour

Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat. (The flour will help keep the blueberries from sinking in the muffin as it cooks.)

2 Preheat your oven to 400°F with a rack in the lower middle. In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.

whisk together dry ingredients whisk together wet ingredients

3 In a large mixing bowl, place the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla (the wet ingredients). Whisk together until smooth.

add dry ingredients to wet mix until just combined

4 Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated.  Do not over mix!

5 Gently fold the blueberries into the mixture.

gently fold in blueberries fill in muffin cups

6 Use a standard 12-well muffin pan. Place a muffin liner in each well of the muffin pan, or if you don't have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter. Distribute the dough equally among the cups. You'll need to fill them very high to use all of the batter in 12 muffins, which is fine. They won't spill. If you still have too much dough, start filling another tin.

7 Place the muffins in the oven and bake at 400°F until the muffins are golden brown, about 20 minutes. (If the muffins are getting too brown, tent with foil.) Test with a bamboo skewer to make sure the centers of the muffins are done. Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool another 10 minutes before eating.

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Blueberry Muffins

31 Comments

  1. Jodi

    Wanna try something delish? Try sprinkling a little mixture of sugar and cinnamon on them before baking them…they are to die for!!!

  2. Amy

    Elise,
    These look delicious, muffins are one of my weakest spots (among many!) and blueberry most of all. I came across a very different recipe that also turned out good muffins and thought it was interesting – here it is:

    1 cup oatmeal (old fashioned or quick oats)
    1 cup orange juice
    3 cups flour
    1.5 tsp baking powder
    .5 tsp baking soda
    1 cup sugar
    1 tsp salt
    1 cup oil
    2 eggs
    2 cups blueberries (I use frozen)

    Soak oatmeal in orange juice 15 minutes. Mix the dry ingredients in a separate bowl. Combine oil, eggs,and oatmeal/oj mix in a large bowl, then add the dry ingredients and mix until just combined. Add blueberries. Bake at 400 degrees F for 20 minutes.

    We dip the tops of ours in melted butter, then in cinnamon sugar. I love them!

    Note from Elise: Thanks for the recipe, Amy!

  3. Marisse

    I have a question, I’m from the Philippines and we don’t grow blueberries here, so we buy it in can with syrup, how would you adjust its consistency so that it won’t run your muffin?

    No idea. This recipe is not designed to work with blueberries packed in syrup in a can. If I were to try it, I would drain the blueberries from the syrup and use them that way. ~Elise

  4. Miki

    is it possible to make bluberry muffins without the bluberries?

    If you don’t want blueberries in your muffins, you can just leave them out. ~Elise

  5. youngCook

    Can you make the dough the night before and leave it in the fridge?

    I haven’t tried it, but I doubt that it would work. The base in the baking soda would react with the acid in the yogurt before the muffins baked, and the leavening that you should be getting with the muffins in the oven would be expired before the muffins even got to the oven. ~Elise

  6. Kiara

    Baking powder makes things rise. Bicarbonate of soda makes things rise but also aerates it more. So the finished product isn’t as dense. Too much bicarb will make it very salty. So be very wary of how much you use. When a recipe says 1tsp, I usually ignore it and put only half. When I bake I like to go between half and a quarter. Anything over a half is just too much and it makes the food taste bitter and salty.

  7. Katrina

    I just made these and I don’t know why they look nothing like your picture. I followed the recipe, but threw in a little vanilla instead of lemon zest. They rose beautifully and then fell in on themselves. The top became glossy shiny and well browned (kinda how a cake looks when you pull it out of the oven) with a kinda fluffy center. Did I not mix them enough? Too much? They’re pretty yummy just nothing like the muffins in your pic.

    Sounds like your baking powder might be too old. Anything beyond 6 months needs to be replaced with a new can. ~Elise

  8. Emma

    These sound delicious, would I be able to swap the all purpose flour with baking powder and soda for self raising flour?

    Perhaps. I don’t usually cook with self raising flour, so don’t know. If you try it, please let us know how it turns out. ~Elise

  9. Yvette

    My muffins raised very much during baking- almost twice e height, and they looked so pretty! But after baking, they shrank after taking out to cool. But, strangely, they’re still very soft though they’ve shrunk to just barely 20% higher then the initial batter. What could have caused it? I made sure the top was browned, and the skewer came out clean.

    Typically you will get some shrinkage as the muffins cool. Make sure your baking powder is fresh. It should be no older than 6 months. If you have an old can, throw it out and get a small new can. ~Elise

  10. jami

    If you are using frozen blueberries, do not defrost them. they will bleed all over the batter!

  11. Chelsea

    I substituted 1 cup of Almond Milk (for the yogurt) and 1/2 cup agave (for 1 cup sugar) and they turned out fantastic!!! I have been experimenting with MANY different recipes from your website since I have had to cook for myself at college: everything is always delicious. I now have to hide muffins so my roommates won’t eat them all…

  12. Meg

    I have made these muffins several times and they are so delicious! I was just wondering, could you make the batter the night before, store it in the fridge, and then scoop out and bake the muffins the next morning?

    No, they should be made as quickly as possible after the batter is put together, otherwise you’ll lose the leavening power of the baking soda combined with the yogurt. ~Elise

  13. Tracy

    This looks like exactly the kind of muffin I am looking to make: moist, light and puffy tops! I live at 6500 ft though… Would you recommend making any adjustments for high altitude? Thanks!

    I don’t live or cook at high altitude so don’t know what to tell you. I suggest doing an online search for high altitude baking to get some advice. ~Elise

  14. Natalie @ Paper & Birch

    Well…if it’s a superfood then I guess that means I should eat these every day! :D

  15. Katrina @ Warm Vanilla Sugar

    These muffins look lovely! I love a classic recipe like this.

  16. Christi

    We spent the afternoon picking blueberries on the side of a mountain in my hometown in Alaska. Your recipe showed up in my newsfeed at the right time! Thanks for sharing.

  17. Sandy S

    AHH blueberry muffins! The start of a good day or mid-day snack. Blueberries and all berries for that matter, were not of much interest to me as a kid. A good thing if you picked berries for summer vacation money! But, there was one advantage blueberries had over the others, when it came to tempting kids, they turned your mouth blue!! This was a strong selling point! Far more effective than any claim for ‘being good for you.’ As with so many things in life, things have changed with berries. Now, I can hardly get enough of them! Any of them! Including blueberries! So what if they turn your dentures blue!? Grow-up! (And, get a good laugh!)
    As I wander up and down this path of growing older, going gluten free, avoiding red meats and looking more and more like dairy free, it’s sweet to know that blueberries are a very good thing!
    Thanks for welcoming comments from those of us who are modifying our diets Elise! I really appreciate that alternate blueberry muffin recipe above, that ‘Amy posted in 2007’! Not to mention the wonderful selection of GF recipes that you provide us! Makes finding something tempting, SO EASY!

  18. Donna @ What the Dog Ate

    Try this tip to make your blueberry muffin recipe extra special. Take about half of the blueberries called for and simmer them down into a jam. Swirl that jam into the blueberry muffin dough before baking. You get an extra concentrated hit of blueberry flavor.

    http://whatthedogate.blogspot.com/2011/07/blueberry-swirl-muffins.html

  19. Trish Mulvey

    We LOVE blueberries. Some muffin batters can be baked in a loaf pan and served sliced. Might that work for this recipe? Any suggestions for the pan size and baking instructions?

    • Arcey

      I was wondering the exact same thing! Hope we find out the answer. :)

  20. Sirena

    Elise, I just made your recipe exactly except I had to use a large tart pan (same cooking temp, close to 35 mins cooking time tented w foil once it started browning) and it was a huge hit! Not too sweet, tender crumb, no need for milk if you use yogurt, absolutely lovely. I made it while our guests slept and it was ready in time for brunch. Thank you!

  21. Ceebes

    Thanks Elise! I made eggplant Parmesan yesterday and now today, I have to make blueberry muffins. Love your site!

  22. Teresa

    Oh great, right on time to make these for my daughter’s school birthday party tomorrow! I’ve been looking for the perfect blueberry muffin recipe and this one seems perfect. I’m going to use greek yogurt instead of sour cream, as I prefer and usually works fine. Surely the kids are going to love it!

  23. Marta @ What should I eat for breakfast today

    I know blueberries are good for me, but it’s not that easy to get them around. Maybe on a Saturday Farmers Market :)

  24. Karen

    Thanks Elise! I just put the Blueberry Muffins in the oven. They smell so good and we can’t wait to eat them! I noticed the recipe mentions vanilla but I didn’t see the amount. I guessed and added 1 teaspoon, is this too much? Please advise.

    • Elise

      Hi Karen, good catch! 1 teaspoon is right. For some reason it didn’t make it to the ingredient list when I was reworking the recipe. Corrected now, thank you.

  25. Tera

    I just put mine in the oven except I used huckleberries instead. I’m very excited to find out how these will turn out! Thank you

  26. Shannon

    Cool tip on how to test if baking powder is still good! Thanks Elise!

  27. therese

    Discovered this recipe earlier this summer and made it twice before it was updated just a few weeks ago. Made it again this past weekend. Delicious both ways! thanks Elise

  28. Kristin

    I’m eating one of these right now–hot out of the oven–forget waiting ten minutes! I was short of the required sour cream and flour, so I used plain, whole-milk yogurt to top off my sour cream and about a 1/2 cup of white whole wheat flour to round out the all-purpose stuff. These are the most delicious muffins!

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