Recipes Breakfast Brunch

Blueberry Muffins

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.

Easy Blueberry Muffins fresh from the oven
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
Elise Bauer

VIDEO! How to Make Blueberry Muffins

1:11

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
Elise Bauer

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!

Blueberry Muffins

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 12 servings
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)

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
    Elise Bauer
  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
    Elise Bauer
  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
    Elise Bauer
  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 wet
    Elise Bauer
    mix until just combined
    Elise Bauer
    gently fold in blueberries
    Elise Bauer
  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
    Elise Bauer
  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
    Elise Bauer
  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.