The Best Bakery-Style Blueberry Muffins are moist, slightly dense, and LOADED with juicy blueberries! Use fresh or frozen blueberries! These are delicious for breakfast or as an afternoon snack!
Blueberry Muffins Recipe
Is there anything better than a warm blueberry muffin for breakfast? I really doubt it! My Classic Blueberry Muffin recipe is made with pantry staples you probably have in your kitchen right now! And assembly takes all of 10 minutes. Seriously… skip the bakery, bust out the blueberries, and make these today!
Blueberry muffins are made with plenty of butter, sour cream, and a dash of milk, so they’re super moist & flavorful! A little dash of nutmeg and a glug of vanilla will give them that classic bakery-style taste we all know and love. And 2 cups of blueberries ensure you’ll find juicy blueberries in every bite!
Serve warm, with softened salted butter, and extra blueberries on the side. And if you happen to have any leftovers (which rarely happens because they’re so delicious), you can simply pop them in the freezer for a future treat. We always have a few of these muffins hiding in our freezer! They keep for about 2 months and reheat like a dream. Perfect for a quick and satisfying breakfast!
More Blueberry Muffin Recipes:
- Healthy Greek Yogurt and Honey Blueberry Muffins
- Blueberry Lemon Poppy Seed Muffins
- Jumbo Blueberry Crumb Muffins
- Ultra Moist Banana Blueberry Muffins
- Greek Yogurt Blueberry Crumble Muffins
- Blueberry Cornbread Muffins with Brown Butter and Honey
For the Blueberry Muffins:
- 3 cups (360 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup (227 grams ounces) unsalted butter, at room temperature
- 1 and 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 3 teaspoons pure vanilla extract
- 1 cup full-fat sour cream, at room temperature
- 1/2 cup whole milk
- 2 cups blueberries
- Position a rack in the middle of your oven. Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners and set aside.
- In a large bowl, sift together the flour, baking powder, salt, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and sugar on medium speed until light fluffy, about 3 minutes, scraping the bowl as needed.
- Add eggs, one at a time, beating well after each addition, and scraping the bottom and sides of the bowl as needed. Add in the vanilla. Turn mixer off.
- In a spouted measuring cup, combine sour cream and milk.
- With the mixer speed on low, alternate adding flour mixture and sour cream mixture, beginning and ending with the flour, and mixing just until combined. The batter will be very thick, so don't over mix. Turn mixer off.
- Using a rubber spatula, gently fold the blueberries into the batter.
- Divide batter evenly among prepared muffin tins. Then place muffin tin on a large baking sheet (this extra layer helps ensure your muffin bottoms won't burn).
- Bake on the middle rack of your oven for 25 to 27 minutes, or until the tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean.
- Cool in the pan, placed on a wire cooling rack, for 10 minutes. Remove muffins from the pan and serve warm.
These blueberries muffins were fantastic!
These are the best blueberry muffins I’ve tried! Before I found this recipe I felt like in every recipe I tried the muffins came out too sweet, not as moist or didn’t have that beautiful bakery-style top.
I found this recipe over a year ago and have made the muffins dozens of times. It has never failed me.
It works with frozen or fresh blueberries. When using fresh I recommend drying them with a paper towel after washing. Also, before folding the blueberries (fresh or frozen) into the batter coating them with a little bit of flour helps prevent the sinking of the blueberries.
For a lighter cupcake sometimes I substitute the sour cream for plain greek yogurt or do 1/2 cup yogurt and the other half of sour cream.
One last tip is to bake the muffins leaving a space in between so that the heat is able to get in there and it helps form the high tops.
Sharon J says
I made these this morning. Used 2% milk…that’s all I had…cut back on the sugar by 1/4 cup and used Cacique Crema Mexicana sour cream. They were OUTSTANDING! I also got 12 regular size muffins (I used paper cups for these) and three super size muffins(cooking spray on these)!
Your recipe is definitely a keeper!
We loooved these! We had to use vanilla Greek yogurt because I was too lazy to go to the store, so we cut the sugar by 1/2 a cup and the vanilla to 1 tsp. We also added a crumb topping (1/3 cup flour, 1/4 cup sugar and 2 TBS butter mixed til crumby). Amazing!!!