Blueberry Muffins

VideoBakingBlueberryMuffin

These homemade blueberry muffins are light, fluffy, and PACKED with blueberries! They're an all-time favorite, perfect for weekend brunches and grab-and-go breakfast.

Photography Credit: Elise Bauer

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.

Blueberry Muffins in a basket with a tea towel

VIDEO! How to Make Blueberry Muffins

Easy Blueberry Muffins

Muffins are not as easy to get right as one might think. Too dry, too dense, too sugary—these are all problems that one can encounter when trying to bake the perfect muffin.

This easy blueberry muffin recipe, however, makes them just right—fluffy and full of blueberries—and still good the next day! Takes just 15 minutes to prepare the batter, then baking time.

Baked blueberry muffins in the muffin tin after baking

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From the editors of Simply Recipes

The Secret Ingredient: Sour Cream

Sour cream -- an acidic ingredient -- makes these muffins extra tender and moist. It also adds just a bit of tang to the muffins, which balances the sweet berries nicely.

No sour cream? Try swapping in some yogurt instead.

No more sinking blueberries!

Have you ever made muffins and had all your blueberries sink to the bottom in one jammy mass? Here's a tip: you can keep them from sinking by tossing them in a little flour before mixing them into the batter.

Storing and Freezing Muffins

These muffins will keep well in an airtight container on the counter for several days depending on how hot and humid it is where you are. If they start to go a bit stale, try slicing them in half, toasting, and spreading with butter.

Muffins also freeze very well. Pack them into a freezer bag, press out as much air as possible, and freeze for a month. (You can freeze longer, but the risk of freezer burn becomes higher.) Thaw on the counter before enjoying.

Love Blueberries? Try These Recipes!

Updated July 4, 2020 : We added a brand new video to this post to help you make the best blueberry muffins ever. Enjoy!

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 so they're not sticking together 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 also 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 tablespoon for dusting the blueberries
  • 1 tablespoon baking powder (make sure your baking powder is still good! click to see how)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons butter (1 stick), melted
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cup plain sour cream
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups blueberries, fresh or frozen (see Recipe Note)

Special equipment:

Method

1 Preheat the oven and prep the muffin tin: Preheat your oven to 400°F with a rack in the lower middle. Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don't have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.

2 Toss the berries 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.)

coat blueberries with flour

3 Mix the dry ingredients: In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.

whisk together dry ingredients

4 Mix the wet ingredients separately: 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.

whisk together wet ingredients

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

Gently fold the blueberries into the mixture.

add dry ingredients to wetmix until just combinedgently fold in blueberries

6  Portion out the muffins: 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.

fill in muffin cups

7 Bake the muffins: 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.

Baked blueberry muffins in the muffin tin after baking

8 Cool and serve: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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157 Comments / Reviews

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Did you make it? Rate it!

  1. Harriet Walsh

    Followed the recipe but added fresh peach to go with the blueberries, and orange zest instead of lemon. Created l2 large muffins, very impressive. My only issue was the tops did not brown up as I would have liked, although the muffin insides were done perfectly. Next time will add a crumble topping. Husband loves them!

    xxxxxyyyyy

  2. Theresa

    I made these muffins with a few small changes. I usually make according to the recipe the first time, but broke my own rule. I read the vanilla didn’t add anything, so I added almond extract instead of vanilla. I used 2 cups of blueberries and baked for 23 mins. So tender and moist. Love this recipe.

    xxxxxyyyyy

  3. Linda

    Do frozen blueberries need to be thawed first?

    Show Replies (1)
  4. Maria

    My absolute fav blueberry muffin recipe !! Texture & taste are
    amazing !! Can this recipe be doubled…ingredient by ingredient??

    xxxxxyyyyy

    Show Replies (1)
  5. Jane

    So so delicious! Lemon zest is amazing. Lots of compliments for these!

    xxxxxyyyyy

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