Blueberry Muffins Recipe

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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)

In This Recipe

An Easy Recipe
Secret Ingredient
No Sinking Berries
Storing and Freezing

10 Freezer Recipes for the Back to School Hustle

FEATURED IN:

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.

1:11

Watch 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.

3 Easy Tips for Picture-Perfect Muffins

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

Yield 12 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.

2 1/2 cups 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 (1 stick) butter, melted
1 cup sugar
2 large eggs
1 1/2 cups 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)

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.
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.)

Elise Bauer
Mix the dry ingredients:

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

Elise Bauer
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.

Elise Bauer
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.

Elise Bauer

Elise Bauer

Elise Bauer
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.

Elise Bauer
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.

Elise Bauer
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.

Nutrition Facts (per serving)
309	Calories
14g	Fat
41g	Carbs
5g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	309
% Daily Value*
Total Fat 14g	18%
Saturated Fat 8g	40%
Cholesterol 68mg	23%
Sodium 346mg	15%
Total Carbohydrate 41g	15%
Dietary Fiber 1g	4%
Total Sugars 20g
Protein 5g
Vitamin C 2mg	11%
Calcium 112mg	9%
Iron 2mg	9%
Potassium 97mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.