Homemade Blueberry Muffins that taste straight from the bakery - but fresher! Light as air, irresistibly moist, and bursting with pockets of juicy blueberries...these muffins are everything you need for a timeless treat.
We used to serve this exact blueberry muffin recipe in my bakery, and it was the first one to sell out every morning. From-scratch ingredients, ready in less than an hour, and a recipe that's been tested hundreds of times to create the most deliciously fresh and tasty muffins. My secret ingredient? Sour cream (or Greek yogurt) - it adds a tangy flavor and makes a super tender muffin every time.
When you need a foolproof recipe for a timeless treat, this muffin recipe has your back! I'll show you how easy it is to create the perfect blueberry muffin with a beautiful domed muffin top that everyone will be raving about.
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Why You'll Love This Recipe
- Bakery-style muffins with fresh, from-scratch ingredients.
- Use fresh or frozen blueberries so you can make them all year round.
- Quick and easy for the perfect breakfast treat or coffee-side snack.
Ingredients
The best blueberry muffins have simple ingredients, you'll never want to have store-bought again!
- Eggs - Always use large eggs, and free-range if possible.
- Sugar - Regular white sugar makes the perfect base for a light muffin that shows off the blueberry flavor.
- Oil - I use vegetable oil, but you can use any flavorless oil (like sunflower or canola oil). The oil helps to make a nice, moist muffin.
- Sour Cream - It might sound strange, but sour cream does wonders in muffin recipes. Not only does this add moisture and fluffiness, the slight tangy flavor balances out the sweetness of the blueberries beautifully. You can use full-fat Greek yogurt or plain yogurt as an alternative.
- Vanilla - Use high-quality vanilla extract or vanilla bean paste for best results.
- Flour - All-purpose flour will give the best texture.
- Blueberries - Use fresh blueberries if they're in season, or frozen if not. Let the frozen berries thaw before adding them to your muffins.
Make sure all cold ingredients have come up to room temperature before you start baking.
See the recipe card measurements and the full recipe.
How to Make Blueberry Muffins
This super easy blueberry muffin recipe comes together so quickly without any special equipment. You just need a bowl, a whisk, and some muffin cups!
Whisk Eggs and Sugar
In a large bowl, whisk together the eggs and sugar until the mixture turns pale and thick (about 20 seconds).
Add Wet Ingredients
Pour in the sour cream, vegetable oil, and vanilla, whisk gently until everything is fully combined.
Add Dry Ingredients
In a separate bowl, sift in the flour, baking powder, and salt and mix together. Then add the flour mixture to the muffin batter. Whisk just enough to create a smooth, lump-free batter.
Add Blueberries
Add the blueberries to the batter. Using a wooden spoon or spatula, gently fold them in so they're evenly distributed throughout.
Fill Muffin Pan
Spoon the batter into a muffin pan prepared with paper liners, filling each one nearly to the top, leaving about ¼ inch of space to allow room for rising.
If you like, you can also add some crumble topping or a sprinkle of brown sugar on top of the batter here.
Bake
Bake the muffins at 425°F / 220°C for 5 minutes exactly, then reduce the oven temperature to 350°F / 180°C, without opening the oven door. Continue baking for another 13-15 minutes.
Bake time may vary, so look for the tops of the muffins to be golden brown, and a skewer inserted into the center to come out clean or with a few moist crumbs. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Measuring Ingredients: I always recommend weighing your ingredients with a kitchen scale, rather than using measuring cups. It's very difficult to measure accurately with cups and this can mess up your bakes.
Video
To see a step-by-step guide for how to make these blueberry muffins, check out my video tutorial.
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Common Mistakes when Making Muffins
While this blueberry muffin recipe is very easy to do, there are a few common mistakes I see people make when making them.
- Over-mixing - It is really important not to overmix the batter as this will develop the gluten in the flour too much, and your muffins may be tough or dense. Once the flour is added, just mix enough for it to be incorporated and no more.
- Using cold ingredients - If your ingredients are not all the same temperature, they won't blend together nicely. Make sure your eggs and sour cream are both at room temperature before beginning.
- Over or under baking - Bake time can vary massively depending on your oven, bakeware and ingredients, so learn how to know that muffins are baked with visual cues. The tops should be golden brown and no longer wet, the muffins should be springy to the touch, and if you insert a skewer or toothpick into the middle, it should come out clean or with moist crumbs.
- Not weighing ingredients - I highly recommend always weighing your ingredients in baking as using cups can lead to wildly inaccurate measurements, especially adding too much flour, which can ruin your muffins. Though I always list the ingredients in both, for best results, use a kitchen scale and weigh your ingredients in grams.
How to Get Bakery-Style Domed Muffin Tops
The secret to those tall, beautifully domed muffin tops lies in how you bake them. Use a two-step temperature method: start by baking the muffins at a high heat - 425°F / 220°C (200° fan-assisted) - for the first 5 minutes. This burst of heat helps the batter rise quickly by creating steam, giving your muffins that signature lift.
After 5 minutes, once the tops have started to rise above the liners, lower the oven temperature to 350°F / 180°C (160° fan-assisted) to finish baking. This gentler heat allows the muffins to cook through while staying soft, fluffy, and perfectly golden.
One more tip: be sure to fill the muffin liners almost to the top, leaving just about ¼ inch of space. A generous fill is key to achieving that bakery-style rise.
If you have a little extra time, it can also help to let your muffin batter rest for 30 minutes after filling your muffin cases - this lets the baking powder start to work and hydrates the flour more for a soft muffin with a little more rise.
Variations
Looking for a way to jazz up these simple blueberry muffins next time? Try out some of these slight tweaks for a tasty change!
- Crumb Topping - Adding a crunchy streusel crumb to the top of each muffin can create a delightful texture, as well as an extra hint of sweetness. Frankly, I think the best muffins always have a lovely crunchy top!
- Other Berries - Changing up the berries can completely transform the flavor of these delicious muffins! It works amazingly with raspberries - see my Raspberry Crumble Muffins recipe for a peek.
- Lemon Blueberry Muffins - Lemon and blueberry are a sensational combo when it comes to fruity desserts. Just add in some lemon zest and/or lemon juice (to taste) to the muffin batter at the same stage as adding the wet ingredients.
- Blueberry Cream Cheese Muffins - The only thing better than classic blueberry muffins is when you stuff them with a hidden cheesecake surprise! Check out my Blueberry Cream Cheese Muffins recipe to find out how to do this.
Equipment
- Mixing Bowls
- Whisk - You really don't need a stand mixer for this recipe; they are so easy to do by hand.
- Wooden Spoon or Spatula - For folding in the blueberries - if you keep using your whisk for this part, the blueberries will get stuck in it (speaking from experience!)
- 12-cup Muffin Tin - The best muffin pan should be metal (not silicone), and ideally light colored as this distributes heat more evenly.
- Muffin Liners - You can use any kind of muffin liners you like; the tulip style liners have a very professional look, but won't let the muffins spill over to make the 'muffin-top' shape. Cupcake liners are a great size for creating that perfect muffin shape.
Tip: If you find your muffins are sticking to your muffin cases once baked, you can spray the inside of the liners with a little baking spray or cooking spray to help them release easily.
Storage
Store your perfect blueberry muffins in an airtight container lined with paper towels to absorb any moisture. Keep them at room temperature for 3-5 days.
FAQ
If you have a question about this recipe that isn't answered here, feel free to write it in the comment section, and I will get back to you as soon as I can.
For super moist muffins, use oil and sour cream in the muffin batter. The oil keeps the muffins moist while the sour cream creates a super tender crumb. You can substitute sour cream for Greek yogurt if you prefer, but sour cream adds a slight tanginess to the flavor that is super delicious.
You can use fresh or frozen blueberries in blueberry muffins, both will create great results. If you are using frozen blueberries, let them thaw completely and drain any excess liquid before adding them to the muffin batter.
You will know when your muffins are done when the muffin tops turn a lovely golden brown color. You can follow this up with the toothpick test: insert a toothpick or skewer into the center of a muffin, and when it comes out clean or with a few moist crumbs, your muffins are ready to come out of the oven.
More Muffin Recipes
Try out these tasty recipes for some more muffin magic:
Recipe
Blueberry Muffins
Equipment
Ingredients
For the Muffins
- 3 cups All-purpose Flour 375g
- 4 ½ teaspoon Baking Powder
- 3 Large Eggs
- 1 ½ cups Granulated Sugar 300g
- 1 ½ cups Sour Cream 345g
- 1 cup Vegetable Oil 218g / 240ml
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 cups Blueberries 240g (fresh or frozen)
Instructions
- Preheat oven to 425°F / 220°C (200° fan-assisted) and line a muffin tray with paper cases of your choice.
- In a large bowl, whisk together eggs and sugar until pale and thick (about 20 seconds).3 Large Eggs, 1 ½ cups Granulated Sugar
- Add the sour cream, oil and vanilla extract and whisk to combine.1 ½ cups Sour Cream, 1 cup Vegetable Oil, 1 teaspoon Vanilla Extract
- In a separate bowl, sift together the flour, baking powder, and salt. Add to the muffin batter and whisk gently until there are no lumps.3 cups All-purpose Flour, 4 ½ teaspoon Baking Powder, ½ teaspoon Salt
- Add the blueberries to the muffin batter and fold them in gently with a spatula or wooden spoon.2 cups Blueberries
- Scoop batter into the lined muffin pan and fill the cups almost to the top of the liners, leaving about a ¼-inch space at the top. If you like, you can top them with a streusel topping or a sprinkle of brown sugar at this stage.
- Bake for 5 minutes at 425°C / 220°C, then turn the oven temperature down to 350°F / 180°C (160° fan-assisted) and bake for a further 13 - 15 minutes. When they are done, they should be golden brown on top, and a skewer inserted should come out clean or with moist crumbs.
- Let cool in the muffin pan for 10 minutes before transferring to a wire rack to cool completely.
VIDEO
Notes
It really helps and I love hearing all your feedback!
Jules Grasekamp
I hope you'll love this blueberry muffin recipe as much as my family does! It's definitely one of our most made recipes!