Blueberry 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.

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Makes one dozen muffins

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.)

Preparing blueberries for blueberry muffins

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

Whisking dry ingredients for easy blueberry muffins

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.

Mixing wet and dry ingredients for homemade blueberry muffins

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.

Making homemade blueberry muffinsHow to make Blueberry Muffins How to make easy blueberry muffins

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.

Paper muffin cups filled for Blueberry Muffins

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.

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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Comments

  • Yolanda

    Delicious! Used half cup sugar and half cup splenda

  • Shelley

    We are gluten free, so substituted 1 1/2 cups whole grain gluten free flour and 1 cup almond flour for the regular flour. Also used goat yogurt for the sour cream. Great results!!! My family, especially the kids, loved these. Thanks for a great recipe.

    xxxxxyyyyy

  • Jessica Acosta

    Best blueberry muffins I’ve ever had! Delicious! I followed the recipe exactly and they were superb.

    xxxxxyyyyy

  • connie

    Can I use low fat sour cream?

    • Carrie Havranek

      Yes, Connie, you can. The texture will be a little different, but the recipe should still work. Thanks for your question! Enjoy!

  • Nalini

    How do I make these in a microwave

    • Carrie Havranek

      Hi Nalini! I’ve not tried this recipe in the microwave, but you could certainly try scooping out one muffin-sized serving into a ceramic, microwave-safe mug (no metal), and microwaving it for a minute, checking it, and then adding 30-second increments until it’s done. It might work. Otherwise your best bet is to bake the muffins in the oven, as written. Please let us know if you try it, and how it works out for you!

  • Lynn

    My entire family love theses muffins! This is the best blueberry recipe. I make them every couple of weeks.

  • CAROL

    Easy and delicious!!! Very moist.

    xxxxxyyyyy

  • gina cataldo

    They are in the oven ! Looking forward to eating em’

    xxxxxyyyyy

  • Lesley

    They taste great!….but the tops didn’t brown at all – not fit for giving away. And then because I was trying to get the tops brown by giving them 2 extra minutes, some of them burned – but still no brown on the top. I have 2 thermometers in my oven to monitor temperature because I don’t trust my oven, so I know the temp was correct. I’ll try them again but this time in the middle of the oven.

    xxxxxyyyyy

    • Carrie Havranek

      Lesley, that sounds like a great strategy. Sometimes it has to do with how well the heat circulates, too. Did they bake properly otherwise? A little browning is ok; with muffins you always want to err on the side of caution because they can go from moist to dry in a hurry. Let us know how it goes second time around! Thanks for your comment.

  • Catalina

    Very quick and easy to make and very yummy! Thank you for the recipe!

    xxxxxyyyyy

  • Lourdes

    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!

    xxxxxyyyyy

  • Suzanne

    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.

    xxxxxyyyyy

  • Colleen

    Amazing! Best muffins I’ve ever made. My family, friends, and I LOVE them!! Thank you for the recipe!!

    xxxxxyyyyy

  • Deb

    My 12 year old granddaughter made these and nothing short of awesome. She made 24 regular size, they were extremely light and fluffy.

    xxxxxyyyyy

  • Joni

    so simple… they are delish !! (just make sure you don’t overmix)

    xxxxxyyyyy

  • 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?

    • Elise Bauer

      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.

  • 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

    • Emma Christensen

      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!

  • 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!

    • Emma Christensen

      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!

  • Stephanie

    I got 22 muffins at 16 min. Perfectly done, and they’re gone!!

    xxxxxyyyyy

  • Mary Anne

    Beautiful! 20 min and perfect….made 12 huge reg and 12 minis
    Thanks for the recipe.,

    xxxxxyyyyy

  • Lauren

    Fail they spread horribly. Were completely raw at 20 mins. We will see how they taste.

  • r

    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!!

    xxxxxyyyyy

  • Memory

    Awesome! Appreciate the tip about coating the berries in flour! Turned out delicious. My granddaughter enjoyed helping.

    xxxxxyyyyy

  • Linda

    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.

  • Lauren

    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.

    xxxxxyyyyy

  • Kerry

    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

    xxxxxyyyyy

  • Anna

    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! :)

    xxxxxyyyyy

  • Jerry

    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

  • Brenda C.

    These muffins are about the most delicious muffins I have ever tasted. Melt in your mouth deliciousness. Moist and fluffy with just the right amount of crunch on the tops. I will make these again. Wow!! Thank you for the recipe!!!

    xxxxxyyyyy

  • Andrea

    I just made these muffins today, I only had 1 cup of sour cream so I just added an extra tablespoon of milk and they came out great. I will be making these again, thank you

    xxxxxyyyyy

  • Bree

    I just made a double batch of these (almost ran out of room in my bowl). I used half sour cream/half plain yogurt as that’s what I had to work with. They turned out very well – light and fluffy and not too sweet. I got 32 muffins from the double batch. I will definitely be making these again, and perhaps trying them with different types of berries.

    xxxxxyyyyy

  • Miguel

    I made these muffins recipe this Memorial day weekend as a surprise for my wife who loves them. Let me tell you that I score a lot of good points since the recipe is perfect and I got a dozen of perfect, beautiful and tasty muffins. Next time I will add half additional cup of sugar since we liked them a little more sweeter. Thanks again Elise

    xxxxxyyyyy

  • Micheal

    I am brand new to baking and this is actually my first go at anything other than bread. The recipe is so easy to follow and execute I looked like a season baker at the finish. They taste great and I have set a new expectation in my home. This may be the beginning of a beautiful friendship between my stove and me thanks to this recipe.

  • Bill

    I substituted 11/2 cups sourdough instead of the sour cream really moist light and fluffy and gone no ten minute wait

  • Christina

    Would any berry work in this recipe? For instance, raspberries or even mixed berries? Thanks :)

    • Elise Bauer

      I don’t see why not. If you make it with other berries please let us know how it turns out for you!

      • Irene Ficek

        I used fresh blackberry s and they are perfect like the crunchy top

        • Irene Ficek

          Added a little sugar to the black berries they were a bit tart still the best muffin s ever will enter them in our local fair counting on a blue ribbon!!

  • Abi

    These are EXCELLENT! Not too sweet, very light, and the lemon zest makes the blueberries sing!
    They rise beautifully, enough that I got more than 1 dozen out of the recipe. I got rave reviews for these, and by the way, your banana bread recipe has made me a rock star. My son tells me I spoil my staff too much and should leave it home with him, and my staff tells me I need to bring two loaves at a time in order to not have squabbles over who cut their slices too fat. Lol!

    xxxxxyyyyy

  • donna

    I made these today and they are so yummy. I have to admit that I put my butter in the dish to melt in the microwave and my husband found it later in the day… LOL Even without the butter they are great.. Well he is on a diet anyhow. :)

  • Misty

    Do you know if the muffins can be frozen after they are baked? and if so, for how long? Thank you!

    • Elise Bauer

      Hi Misty, these muffins, like most baked goods, can easily be frozen after they are baked. Let them cool all the way down first before putting in a freezer bag to freeze. As far as how long they will last frozen? Not sure. I’m guessing at least a month.

  • Charlotte

    Wow these were so amazing!! I love them! Thanks for sharing this recipe – nothing is better than a good blueberry muffin!

    xxxxxyyyyy

  • Rachael

    These muffins are great! I did have to pile on the batter in the cups, but you were right, they did not spill over. For those who are wanting to make the batter the night before, you could mix the wet ingredients together and store in the fridge, then mix the dry ingredients together and leave out on the counter. In the morning it would only take a couple seconds to mix them and scoop them out. I made mine this morning with one cup of whole wheat white flour and 1 1/2 cups of white flour and they were scrumptious!

  • Victoria Robinson

    First time making blueberry muffins and they turned out great. I sprinkled cinnamon and sugar with some honey on top. Will be doing this again. =)

  • Lorelai

    We added a cup of oats to our recipe….pretty tasty!

  • Manon

    Good muffins. What I could peal off the paper liners. Should I have greased the liners?

  • April Emery

    We made these muffins using Pamela’s Gluten-Free flour and WOW! The batch didn’t last long at all. The muffins were moist and the trick about coating the blueberries in flour prior to mixing really works! Thanks for sharing this recipe. It’s our go-to muffin recipe now.

  • Kathy

    I have never been able to achieve the puffy muffin until this morning with this recipe. Thanks so much for sharing it. Can now imagine many variations on this excellent theme.

  • Tia

    I made this for breakfast this morning. Absolutely delicious! I had to make a change, out of lack of ingredients, though. I didn’t have a lemon so used orange zest instead, and orange extract instead of the vanilla. Perfect textured muffin!

    xxxxxyyyyy

  • joy

    This recipe was exactly what I was looking for: ingredients on hand, easy to use website, and a perfect result!

    xxxxxyyyyy

  • Dr_An

    Is it possible to replace sour cream or yoghurt with buttermilk?

    • Elise Bauer

      Yes, you can replace the sour cream with plain yogurt. If you do that, leave out the milk.

      • Dr_An

        Thanks! I went ahead with buttermilk (1 1/2 cup milk with 1 tbsp of lemon juice and let it sit for 10 minutes) instead. It tasted good! Now I wonder how it would taste with sour cream.. hmm

  • Kristin

    I’m eating one of these right now–hot out of the oven–forget waiting ten minutes! I was short of the required sour cream and flour, so I used plain, whole-milk yogurt to top off my sour cream and about a 1/2 cup of white whole wheat flour to round out the all-purpose stuff. These are the most delicious muffins!

  • therese

    Discovered this recipe earlier this summer and made it twice before it was updated just a few weeks ago. Made it again this past weekend. Delicious both ways! thanks Elise

  • Shannon

    Cool tip on how to test if baking powder is still good! Thanks Elise!

  • Tera

    I just put mine in the oven except I used huckleberries instead. I’m very excited to find out how these will turn out! Thank you

  • Karen

    Thanks Elise! I just put the Blueberry Muffins in the oven. They smell so good and we can’t wait to eat them! I noticed the recipe mentions vanilla but I didn’t see the amount. I guessed and added 1 teaspoon, is this too much? Please advise.

    • Elise Bauer

      Hi Karen, good catch! 1 teaspoon is right. For some reason it didn’t make it to the ingredient list when I was reworking the recipe. Corrected now, thank you.

  • Teresa

    Oh great, right on time to make these for my daughter’s school birthday party tomorrow! I’ve been looking for the perfect blueberry muffin recipe and this one seems perfect. I’m going to use greek yogurt instead of sour cream, as I prefer and usually works fine. Surely the kids are going to love it!

  • Sirena

    Elise, I just made your recipe exactly except I had to use a large tart pan (same cooking temp, close to 35 mins cooking time tented w foil once it started browning) and it was a huge hit! Not too sweet, tender crumb, no need for milk if you use yogurt, absolutely lovely. I made it while our guests slept and it was ready in time for brunch. Thank you!

  • Trish Mulvey

    We LOVE blueberries. Some muffin batters can be baked in a loaf pan and served sliced. Might that work for this recipe? Any suggestions for the pan size and baking instructions?

    • Arcey

      I was wondering the exact same thing! Hope we find out the answer. :)

  • Donna @ What the Dog Ate

    Try this tip to make your blueberry muffin recipe extra special. Take about half of the blueberries called for and simmer them down into a jam. Swirl that jam into the blueberry muffin dough before baking. You get an extra concentrated hit of blueberry flavor.

    http://whatthedogate.blogspot.com/2011/07/blueberry-swirl-muffins.html

  • Tracy

    This looks like exactly the kind of muffin I am looking to make: moist, light and puffy tops! I live at 6500 ft though… Would you recommend making any adjustments for high altitude? Thanks!

    I don’t live or cook at high altitude so don’t know what to tell you. I suggest doing an online search for high altitude baking to get some advice. ~Elise

  • Meg

    I have made these muffins several times and they are so delicious! I was just wondering, could you make the batter the night before, store it in the fridge, and then scoop out and bake the muffins the next morning?

    No, they should be made as quickly as possible after the batter is put together, otherwise you’ll lose the leavening power of the baking soda combined with the yogurt. ~Elise

  • Chelsea

    I substituted 1 cup of Almond Milk (for the yogurt) and 1/2 cup agave (for 1 cup sugar) and they turned out fantastic!!! I have been experimenting with MANY different recipes from your website since I have had to cook for myself at college: everything is always delicious. I now have to hide muffins so my roommates won’t eat them all…

  • jami

    If you are using frozen blueberries, do not defrost them. they will bleed all over the batter!

  • Yvette

    My muffins raised very much during baking- almost twice e height, and they looked so pretty! But after baking, they shrank after taking out to cool. But, strangely, they’re still very soft though they’ve shrunk to just barely 20% higher then the initial batter. What could have caused it? I made sure the top was browned, and the skewer came out clean.

    Typically you will get some shrinkage as the muffins cool. Make sure your baking powder is fresh. It should be no older than 6 months. If you have an old can, throw it out and get a small new can. ~Elise

  • Emma

    These sound delicious, would I be able to swap the all purpose flour with baking powder and soda for self raising flour?

    Perhaps. I don’t usually cook with self raising flour, so don’t know. If you try it, please let us know how it turns out. ~Elise

  • Katrina

    I just made these and I don’t know why they look nothing like your picture. I followed the recipe, but threw in a little vanilla instead of lemon zest. They rose beautifully and then fell in on themselves. The top became glossy shiny and well browned (kinda how a cake looks when you pull it out of the oven) with a kinda fluffy center. Did I not mix them enough? Too much? They’re pretty yummy just nothing like the muffins in your pic.

    Sounds like your baking powder might be too old. Anything beyond 6 months needs to be replaced with a new can. ~Elise

  • Kiara

    Baking powder makes things rise. Bicarbonate of soda makes things rise but also aerates it more. So the finished product isn’t as dense. Too much bicarb will make it very salty. So be very wary of how much you use. When a recipe says 1tsp, I usually ignore it and put only half. When I bake I like to go between half and a quarter. Anything over a half is just too much and it makes the food taste bitter and salty.

  • youngCook

    Can you make the dough the night before and leave it in the fridge?

    I haven’t tried it, but I doubt that it would work. The base in the baking soda would react with the acid in the yogurt before the muffins baked, and the leavening that you should be getting with the muffins in the oven would be expired before the muffins even got to the oven. ~Elise

    • vali

      yes, you can leave the dough in the fridge, no problems. I am doing this every time I make the dough. Put some in the fridge for the next day. I worked as a baker in a muffin shop and the dough can stay up to 3 days in the fridge, no problem. I used buttermilk in place of yogurt.
      This is a good recipe…

  • Miki

    is it possible to make bluberry muffins without the bluberries?

    If you don’t want blueberries in your muffins, you can just leave them out. ~Elise

  • Marisse

    I have a question, I’m from the Philippines and we don’t grow blueberries here, so we buy it in can with syrup, how would you adjust its consistency so that it won’t run your muffin?

    No idea. This recipe is not designed to work with blueberries packed in syrup in a can. If I were to try it, I would drain the blueberries from the syrup and use them that way. ~Elise

    • kathleen

      Use any local fruit you have cut into small pieces. Or drain blueberries and put them on a flat cookie sheet and dry in low temp oven for 30 minutes or until texture of berry is less juicey

  • Amy

    Elise,
    These look delicious, muffins are one of my weakest spots (among many!) and blueberry most of all. I came across a very different recipe that also turned out good muffins and thought it was interesting – here it is:

    1 cup oatmeal (old fashioned or quick oats)
    1 cup orange juice
    3 cups flour
    1.5 tsp baking powder
    .5 tsp baking soda
    1 cup sugar
    1 tsp salt
    1 cup oil
    2 eggs
    2 cups blueberries (I use frozen)

    Soak oatmeal in orange juice 15 minutes. Mix the dry ingredients in a separate bowl. Combine oil, eggs,and oatmeal/oj mix in a large bowl, then add the dry ingredients and mix until just combined. Add blueberries. Bake at 400 degrees F for 20 minutes.

    We dip the tops of ours in melted butter, then in cinnamon sugar. I love them!

    Note from Elise: Thanks for the recipe, Amy!

  • Jodi

    Wanna try something delish? Try sprinkling a little mixture of sugar and cinnamon on them before baking them…they are to die for!!!