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Made these for a brunch and they were a huge hit. They were tasty and very moist. I even froze some and had them through the week and they were just as tasty and moist as the first day I made them. From now on this is my go-to blueberry muffin recipe. Thank you for the recipe!
So tender and delicious! I substituted flour with a cup of whole wheat flour and they were still light and very flavorful. This recipe is a keeper! Thanks for sharing your recipe.
Amazing! Best muffins I’ve ever made. My family, friends, and I LOVE them!! Thank you for the recipe!!
My 12 year old granddaughter made these and nothing short of awesome. She made 24 regular size, they were extremely light and fluffy.
so simple… they are delish !! (just make sure you don’t overmix)
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!
Hi! Can frozen blueberries be used in place of fresh?
Hi Carla, yes, you can use frozen blueberries. You can use them while they are still frozen. Just separate them, toss them in flour. You may need to increase the baking time a few minutes.
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!
Hi, Snejena! Sure, give 4 tablespoons a try! I think your muffins will be a little drier and more dense, but it should work ok. Let us know how it turns out!
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.
Hi! WIll it be the same measurement if i use mini muffin pan? TIA!
Hi, Jass! Yes, the measurements will be the same. Just shorten the baking time — start checking them after about 10 minutes and continue baking until a toothpick inserted in the middle comes out clean. Enjoy!
I got 22 muffins at 16 min. Perfectly done, and they’re gone!!
Beautiful! 20 min and perfect….made 12 huge reg and 12 minisThanks for the recipe.,
Fail they spread horribly. Were completely raw at 20 mins. We will see how they taste.
Hi Lauren, if they are completely raw at 20 minutes at 400°F, then perhaps there is something wrong with your oven? I would check that. Also check your baking soda and baking powder to make sure they are still good. Here’s a guide to how to check: https://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/
I’ve never commented on any recipe before but I needed to comment to say that these are the best blueberry muffins I’ve ever made. I’ll never use another recipe. I made them exactly as written but all kinds of substitutions can be made! Great!!
Awesome! Appreciate the tip about coating the berries in flour! Turned out delicious. My granddaughter enjoyed helping.
I just made these, 5/18, and got 14 of them. I did pile it high, about 1″ above pan and they did not spill over. These are the BEST. My family loved them and will be the only receipe I make for now on.
These are fantastic! The only change I made was to reduce the baking powder to a scant 2 teaspoons. I find that any recipe with a tablespoon of baking powder can taste metallic, and that amount of leavening can actually make muffins rise and sink, as many had happen in the comments.
These are the best blueberry muffins I’ve ever made. Light and full of blueberries. Sprinkled sugar on top before baking which was pretty as well as tasty. Very full muffin cups but worked out fine. Yum
I just tried this recipe and OMG!!! Best blueberry muffins ever. They look beautiful, smell beautiful and taste delicious. The only thing I added was a mixture of raw sugar and ground cinnamon to sprinkle on top of the muffins before baking. They are D.E.V.I.N.E! Thank you Elise! :)
I baked them for 23 minutes but they did not brown like your picture but they were still delicious just wished the tops had browned