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
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.
Kathryn says
These are the best muffins I’ve ever had! Easy to make! So light and fluffy with just a hint of sugar ❤️
teresa says
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!
Chiara says
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!)
Sandra says
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…
Karen says
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.
bakerbynature says
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.
Karen says
If I use frozen blueberries, do I thaw it out first?
Ashley Manila says
Nope!
Latifah says
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
Kelly Peticolas says
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!
bakerbynature says
Absolutely! So glad you enjoyed them, Kelly!
Margaret Scott says
Do you find that your muffins are fluffy due to adding baking powder?
Amiah says
Loved these! They are light and fluffy and not too sweet! 🙂
Kathy McCombs says
These are excellent muffins . Made them for guest last week and not a one left out of 16 !! Definitely will make them again .
Mary Rose says
No sour cream! What can I sub??
Angelina says
Plain Greek or plain yogurt is a good substitute!
Kate says
Thank you!!