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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
Blueberry Muffins
Ingredients
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
Instructions
- 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 are excellent muffins . Made them for guest last week and not a one left out of 16 !! Definitely will make them again .
No sour cream! What can I sub??
Plain Greek or plain yogurt is a good substitute!
Thank you!!
Loved these! They are light and fluffy and not too sweet! 🙂
Do you find that your muffins are fluffy due to adding baking powder?
Made these this early this morning, wow they are the BEST muffins I’ve ever made. The batter is so rich. My daughter claims she does not like blueberries, so could you sub blackberries? I have eaten three already!
Absolutely! So glad you enjoyed them, Kelly!
Omg it is the best blueberries muffin recipe I have ever tried, I added a crumble layer on top, it made even more yummy. Thank you so much
I made these, but they were burnt on the bottom. I set oven at 400 will they still come out ok if i lower to 350. Has anyone else had a problem with them burning.
Hi Karen. Are you baking them on the middle rack? I would suggest that, if you’re not already doing it. In addition, place your muffin pan on a thick baking pan, then place in the oven to bake. This extra layer should help your muffins bake more evenly.
If I use frozen blueberries, do I thaw it out first?
Nope!
Are there any suggestions to sub out sour cream? Could plain yogurt work? Thanks, they look delicious but it’s hard to get to the store these days…
Hi Ashely! Thanks for this recipe, I really want to try it especially as blueberries have come out early here in Italy! One question though: I’m trying to cut down on butter and using vegetable oils / olive oil more, would you recommend doing this substitution for muffins or is that a no no? If I could what ratio do I need to use instead of butter? Thank you! (Also more butter free recipes would be great!)
Thanks for sharing this recipe! Fluffy, light and not too sweet! I improvised as I didn’t have enough blueberries ; I used raspberry and cherry as well as blueberries. Not bad!
These are the best muffins I’ve ever had! Easy to make! So light and fluffy with just a hint of sugar ❤️
I saw the question of subbing the sour cream with plain yogurt asked atlease twice and there was no reply… I too will like to know please. I wish to try this for my toddler and don’t have sour cream plus I’m no Baker (starting to like it a tiny bit since this pandemic though, but not there yet) so I don’t wish to go out hunting in these times for stuff I’m just going to have sitting in the refrigerator for some time… I have plain yogurt though. Please can’t this be used?
If it’s full-fat yogurt, it should work fine!
Hi Ashley! Super excited to try this recipe!! Two quick questions.. could I make this batter the night before and bake in the morning? Also, how long do these muffins last (if they haven’t all been eaten) before they would need to be put in the freezer? Thank you in advance!
Hi Lexie! Because baking powder is an active ingredient, I don’t suggest making the batter more than 45 minutes to an hour before you plan on baking. These muffins are best eaten the day they’re made, but will keep, tightly wrapped in saran at room temp for 2 days, or frozen for 2 months!
I absolutely love these muffins! But I’ve made them into lemon blueberry muffins by subbing the vanilla extract with lemon extract! They’re a big hit! My fiance and his family all love them and I’ve had several people ask me for the recipe!
My only complaint is that the bottoms, more often than not, tend to burn, which is a bummer. Other than that, though, these are delicious!
Where is the old recipe? Ive had this pinned for years and should have written it down i guess
Hey Ashley! What can I substitute the sour cream with. I can’t find sour cream here
Thanks
See above comments she answered this a couple of times.
Omg, this made 2 and 1/2 dozen! I followed the measurements to the T double checked them because it did it the first time. 2nd time making them lol and still 21/2 dozen! And yes I used regular size muffin tin! So good though.
Hi. If I reduce the quantity of blueberries, would I need to add back the moisture by increasing another ingredient?
Delicious muffins. I made using home picked blueberries from my back yard. This recipe is a keeper. Thank you. Ps I got 18 regular size muffins and I used a ice cream scoop so the batter was at the top.
Hi, Can you clarify the amount of butter? 1/2 c = 113 g, so not sure what you’re prescribing. Thanks!
I cant seem to find how much flour is used…
It’s the first ingredient in the ingredient list.
The best muffins I have ever made!!
What is the calorie count please?
8/10/21. Turned out fantastic. Added some blackberries. Made 18 cupcakes
Love this recipe! However, I believe there is an error on the butter measurement. 1/2cup=113.4g