The Best Blueberry Muffins
Fluffy, moist, and bursting with juicy blueberries, these homemade blueberry muffins are everything a muffin should be! The addition of sour cream (or yogurt) makes them incredibly tender while enhancing their flavor. Whether you enjoy them for breakfast, as a snack, or even dessert, this is a recipe you’ll turn to again and again.
One of the best things about this recipe is how simple it is to make. With just a few pantry staples and a handful of fresh or frozen blueberries, you can whip up bakery-style muffins right in your own kitchen. The batter comes together in minutes, and the results are nothing short of perfection.
Using frozen blueberries is actually the secret to achieving a deep, beautiful blueberry hue throughout your muffins. They release more juices during baking, giving the muffins that signature purple-blue swirl while keeping them ultra-moist. Plus, frozen berries are available year-round, so you can enjoy these muffins whenever the craving strikes!
Whether you’re making these for a weekend brunch, packing them in lunchboxes, or simply treating yourself, these blueberry muffins are guaranteed to impress. Let’s get baking!
Why You’ll Love This Recipe
- Bakery-style texture – Soft, fluffy, and slightly crisp on top.
- Sour cream or yogurt for moisture – No dry muffins here!
- Perfect for meal prep – Make a batch and enjoy them all week.
- Versatile – Great for breakfast, snacks, or dessert.
Perfect Pairings
- A warm muffin pairs perfectly with a cup of coffee or tea.
- Serve with a dollop of butter or cream cheese for extra indulgence.
- Make it a complete breakfast by adding a smoothie or scrambled eggs.
Tips for the Best Blueberry Muffins
- Use frozen blueberries – They won’t sink as easily and add beautiful color.
- Don’t overmix the batter – This keeps the muffins light and fluffy.
- Room temperature eggs – They help the batter mix more smoothly.
- Test for doneness early – Ovens vary, so start checking at 20 minutes.
Blueberry Muffins
Ingredients
- 1 3/4 cups 220g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup 115g unsalted butter, melted and slightly cooled
- 3/4 cup 150g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup 180g sour cream (or plain Greek yogurt)
- 1 1/4 cups 190g frozen blueberries (do not thaw)
- 1 tbsp flour to toss with blueberries
- Optional: coarse sugar for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare wet ingredients. In a large mixing bowl, whisk the melted butter and sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla and sour cream (or yogurt) until fully combined.
- Combine wet and dry. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Toss blueberries. In a small bowl, toss frozen blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
- Fill muffin cups. Divide the batter evenly among the muffin cups, filling them about 3/4 full. Sprinkle with coarse sugar if desired.
- Bake. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and enjoy. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Alternatives & Variations
- Lemon Blueberry Muffins: Add 1 tbsp lemon zest to the batter for a citrusy twist.
- Healthier Option: Swap half the flour for whole wheat flour and reduce sugar to 1/2 cup.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Crumble Topping: Mix 2 tbsp butter, 1/4 cup brown sugar, and 1/4 cup flour for a streusel topping.
Common Questions
Can I use fresh blueberries instead of frozen?
Yes! Fresh blueberries work, but they won’t give the same vibrant color and tend to sink more.
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a great substitute and adds a slightly tangy flavor.
How do I store these muffins?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze them?
Yes! Let them cool completely, then freeze in a zip-top bag for up to 3 months. Reheat in the microwave for 20-30 seconds.
These easy blueberry muffins with sour cream are perfect for any occasion. Whether you’re baking for your family, hosting a brunch, or simply treating yourself, this recipe guarantees soft, fluffy muffins every time. Happy baking!
