Blueberry Muffins

BakingBlueberryMuffin

Fabulous homemade blueberry muffins —fluffy, and packed with blueberries. An all time favorite, these easy blueberry muffins are blissfully delicious.

Photography Credit: Elise Bauer

Blueberry Muffins: Good for the Soul

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.

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.

Recipe updated, originally posted July, 2006.

Blueberry Muffins piles in basket

Blueberry Muffins Recipe

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  • 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 packed with blueberries

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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.

More from Elise

73 Comments / Reviews

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Did you make it? Rate it!

  • Lydia

    I love this recipe for blueberry muffins! I have made it numerous times! Love it just the way it is! No changing! Don’t be afraid to pile the cups high, they bake beautifully!

  • Carla

    Hi! Can frozen blueberries be used in place of fresh?

  • Snejana

    Excellent! I used plain yogurt instead of sour cream and omitted the milk as you suggested. I didn’t have 8 tbsps of butter so I used 6 butter and two olive oil. I wonder if I can cut the butter to 4 tbsps. Trying to eat healthier!:)
    Thank you for the great recipe!

    xxxxxyyyyy

  • Lauren

    I used plain non fat yogurt instead of sour cream because it’s what I had. Reduced the sugar to 3/4 cup. put a splash of lemon juice because i had no zest. Perfect.

    xxxxxyyyyy

  • Jass

    Hi! WIll it be the same measurement if i use mini muffin pan? TIA!

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