Say hello to the best blueberry muffin recipe! The muffin batter has brown sugar, granulated sugar, and plenty of vanilla extract so they’re bursting with flavor. Fill the muffin cups all the way to the top with muffin batter for huge muffin tops. Fresh or frozen blueberries work fine in this recipe!

Easy Blueberry Muffins Recipe

Is there anything better than a warm blueberry muffin for breakfast? If you’re anything like me, the answer to that question is an easy no! Homemade blueberry muffins are the best! Here’s why we make this easy blueberry muffin recipe over and over again:

• Soft, fluffy, and dense texture (just the way a muffin should be!)
• Bursting with juicy blueberries… fresh or frozen blueberries will both work.
• A dash of nutmeg and plenty of vanilla ensure rich flavor.
• These are *pure* blueberry muffins: no lemon zest, nuts, or crumb topping here!
• Made with pantry staples you probably have in your kitchen right now!
• Assembly takes about 10 minutes. And this is an approachable recipe for bakers of all levels.

Skip the bakery, bust out the blueberries, and make these muffins today!

Ingredients for Blueberry Muffins

• All-Purpose Flour: I don’t suggest subbing wheat flour, almond flour, spelt flour, or coconut flour. A 1-for-1 gluten free flour may work if you’d like to experiment making these gluten free.
• Baking Powder: Yes, 1 TABLESPOON of baking powder. This chemical agent helps puff the muffin batter up in the oven, creating their iconic muffin tops.
• Salt: A small dash of salt helps balance the sweetness in this blueberry muffin recipe, while enhancing the other flavors.
• Spices: Just a tiny amount adds a subtle spice and gives these blueberry muffins an extra special flavor.
• Butter: Unsalted butter works best, but salted will work fine in a pinch. I’d suggest omitting the salt called for in the dry ingredients.
• Sugar: A combination of granulated sugar and brown sugar adds sweetness and flavor to this blueberry muffin recipe.
• Eggs: Use large eggs and bring them to room temperature before use.
• Vanilla Extract: This magical ingredient adds rich flavor to this blueberry muffin recipe. I don’t suggest using artificial vanilla.
• Sour Cream: Adds moisture and tangy flavor. If you can’t find sour cream, plain full-fat Greek yogurt is a good substitute.
• Milk: The base of our wet ingredients, you can use whole milk or reduced fat milk.
• Blueberries: In addition to adding them to the batter, you can press a few on top of the muffin batter.

For a fun muffin topping, add a teaspoon or two of sparkling sugar on top of the muffin batter before baking.

How to Make Blueberry Muffins: Start with the Muffin Batter

1. Blueberry Muffin Prep: Preheat the oven 30 minutes before you plan on baking. Line your muffin cups with paper liners.
2. Make the Blueberry Muffin Batter: Combine the dry ingredients. Beat the butter and sugars. Add eggs and vanilla. Alternate adding dry ingredients and wet ingredients. Fold in blueberries.
3. Add Muffin Batter to Muffin Pan: The easiest way to do this is with a large ice scream scoop. But any large spoon or measuring cup with help.
4. Extra Layer of Defense: Place the muffin tin on a large baking sheet (this extra layer helps ensure your muffin bottoms won’t burn). Optional, but I highly recommend it.
5. Bake the Muffin Batter: Place the muffin pan in the oven and bake for about 25 minutes, or until the muffins are golden brown. They’re done baking when a toothpick inserted in the middle of a muffin comes out clean. 
6. Cool the Muffins: Place the muffin pan on a wire cooling rack and let the muffins cool in the muffin cups for 10 minutes. Then remove the muffins and transfer them to a wire rack to cool completely. Or serve warm!

How to Freeze Blueberry Muffins

If you happen to have any leftovers (which rarely happens because they’re so delicious), you can freeze them 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!

• Bake muffins as directed.
• Transfer to a wire rack and cool completely.
• Place muffins on a baking sheet and place in the freezer until solid. Make sure you have enough room to prevent them from getting smashed.
• Once solid, transfer the blueberry muffins into a freezer bag. Place back in the freezer for up to 2 months.
• Thaw at room temperature before use.

More Homemade Blueberry Muffin Recipes:

• Healthy Greek Yogurt and Honey Blueberry Muffins
• Blueberry Lemon Poppy Seed Muffins (lemon Blueberry muffins, yay!)
• Jumbo Blueberry Crumb Muffins (aka blueberry muffins with crumb topping)
• Ultra Moist Banana Blueberry Muffins
• Greek Yogurt Blueberry Crumble Muffins
• Blueberry Cornbread Muffins with Brown Butter and Honey

The Best Blueberry Muffin Recipe

Ashley Manila

Say hello to the best blueberry muffin recipe! The muffin batter has brown sugar, granulated sugar, and plenty of vanilla extract so they're bursting with flavor. Fill the muffin cups all the way to the top with muffin batter for huge muffin tops. Fresh or frozen blueberries work fine in this recipe!

4.88 from 31 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Inactive Time 5 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American, Baking, Muffins

Servings 1 dozen muffins

Ingredients

 

For the Blueberry Muffins:

• 3 cups (360g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground all-spice
• 1 cup (227g) unsalted butter room temperature
• 1 cup (199g) granulated sugar
• 3/4 cup (159g) light brown sugar packed
• 2 large eggs room temperature
• 3 teaspoons pure vanilla extract
• 1 cup (227g) full-fat sour cream room temperature
• 1/2 cup (113ml) whole milk room temperature
• 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, nutmeg, and all-spice. 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 both sugars 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.

Keyword muffins, blueberry muffins, blueberry recipes

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