This easy recipe yields a dozen of the softest, fluffiest, most deliciously buttery blueberry muffins. Topped with a crunchy cinnamon brown sugar streusel, these rival any bakery muffin, but come together quickly in your own kitchen. They’re prepared with simple ingredients, so you can be biting into a fresh, warm blueberry muffin in under an hour.
I originally published this recipe in 2014 and have since added new photos and helpful success tips.
Muffins are a perennial favorite because they’re quick and easy to make and the flavors are endless (just like scones). Everyone appreciates a fresh batch of muffins and, best of all, muffins double as breakfast and snack. (Or in the case of double chocolate muffins… dessert!)
But when it comes to muffin varieties, blueberry muffins hold the crown. Nothing compares to the classic blueberry muffin, and today I’m showing you exactly how to prepare my very best version.
This is my family’s favorite blueberry muffins recipe, and going by the hundreds of 5-star reviews it’s received, it’s a family favorite for many other home bakers, too!
One reader, Jes, commented: “Best blueberry muffins I have ever had—no bakery or store or restaurant that I’ve ever visited has ever produced a blueberry muffin that could compare to this. ★★★★★“
Another reader, Sara, commented: “Best blueberry muffins I have ever had in my 80 years! ★★★★★”
And another reader, Kathy, commented: “This truly is my favorite blueberry muffin recipe. You just can’t go wrong with it. Everyone loves the streusel topping. ★★★★★“
Why Are These Our Favorite Blueberry Muffins?
They’re a texture lover’s dream with a buttery soft crumb, juicy blueberries, and a sweet crunch on top. They’re not as large and dense as my jumbo blueberry muffins and have a little more flavor from the brown sugar and butter.
These muffins stand out from the rest because they’re:
- Buttery and moist
- Soft and cakey, not dense
- Easy to prepare
- Made with EXTRA blueberries (and you can use fresh or frozen)
- Topped with an easy 3-ingredient sweet streusel
Since I first developed this blueberry muffin recipe, I’ve baked dozens of variations—swapping blueberries for apples, peaches, and other fruits. In fact, this blueberry muffin recipe quickly turned into my go-to base muffin recipe, a batter you can turn into infinite muffin flavors. I also have the recipe in my newest cookbook, Sally’s Baking 101.
How to Make the Best Blueberry Muffins
There are no secret ingredients or complicated steps in this blueberry muffin recipe. You only need a few bowls and a mixer… and a muffin pan, of course!
- Whisk the dry ingredients: Flour, leaveners, and salt.
- Mix the wet ingredients: Butter, sugars, eggs, sour cream, and vanilla.
- Combine wet & dry, then add milk: You can use any type of milk, dairy or nondairy, or even buttermilk (see Notes).
- Spoon into muffin pan: Fill those liners all the way to the top!
- Add streusel topping: Just brown sugar, cinnamon, and chopped walnuts. See below for suggested alternatives.
- Bake!
That’s it! The sour cream is the magical ingredient because it adds so much moisture and produces the softest blueberry muffins ever. If you don’t have sour cream, you can use yogurt like we do in lemon blueberry muffins. Or you can use buttermilk to replace both the milk and the sour cream.
How to Create the Perfect Tall Muffin Tops
For tall bakery-style domed muffin tops, there are 3 directions to follow closely:
- Make sure your muffin batter is THICK. (This one is!)
- Fill your muffin tins/liners all the way to the top.
- Bake the muffins for 5 minutes at a high temperature, and then lower the temperature while keeping the oven door closed. This initial high oven temperature quickly lifts up the muffin top. Once the temperature is reduced, the centers of the muffins bake. I recommend this in nearly all of my muffin recipes. (These crumb cake muffins are an exception to the rule!)
Have I mentioned what a treat these are with a swipe of homemade honey butter, too? Cinnamon butter is also an amazing pairing with these muffins!
It depends on the recipe. My team and I wouldn’t consider these healthy blueberry muffins because they’re made with butter, flour, and sugar. However, they’re homemade and you know exactly what’s in them, vs. something store-bought. If you are looking for a healthier alternative, you’ll appreciate these blueberry banana muffins, bran muffins, or applesauce muffins.
Absolutely. You can simply omit the nuts, or swap the streusel here for the crumb topping from this recipe for peach streusel muffins. Or skip the streusel topping entirely, and just top the muffins with some coarse sparkling sugar for a sweet crunch that’s also pretty!
Yes! If using frozen blueberries, do not thaw them before adding to the batter.
You can toss the blueberries with a Tablespoon of flour before you add them to the batter, but it’s not really necessary here because the muffin batter is so thick.
How to Freeze Blueberry Muffins
You can freeze the muffins for up to 3 months. Cool completely and then place the muffins in a freezer-friendly container or bag. When ready to eat, thaw in the refrigerator (overnight) or at room temperature on the counter. To warm up, microwave the thawed muffins for about 20 seconds or bake at 300°F (149°C) for 6–10 minutes.
Blueberry Muffin Variations
- Blueberry Muffin Cookies
- Blueberry Muffin Bread
- Lemon Blueberry Muffins
- Sparkling Jumbo Blueberry Muffins
- Blueberry Oatmeal Muffins
- Blueberry Almond Power Muffins
- Healthy Blueberry Banana Muffins
Favorite Breakfast Recipes
- Breakfast Casserole (so easy!)
- Homemade Bagels & Homemade English Muffins
- Perfect Homemade Quiche
- Cinnamon Rolls
- Scones Recipe
My Best Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These blueberry muffins are buttery, soft, and moist. For that bakery-style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe.
Ingredients
Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (67g) chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk, at room temperature
- 1 and 1/2 cups (210g) fresh or frozen blueberries
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
- For the topping: Mix all of the topping ingredients together. Set aside.
- For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until combined. Batter is thick and creamy. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
- Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Sour Cream: Sour cream adds so much moisture. Plain yogurt is a great substitute—I recommend plain Greek yogurt, any fat content. Unsweetened applesauce or mashed banana may also be used.
- Milk: You can use any milk, dairy or nondairy. I recommend avoiding nonfat milk, however.
- Can I Use Buttermilk? Yes, you can use buttermilk in this recipe. Use it to replace BOTH the sour cream and milk. Use 3/4 cup (180ml).
- Blueberries: If using frozen blueberries, do not thaw.
- Can I Make the Streusel Without Nuts? Yes! You can simply omit the nuts, or swap the streusel here for the crumb topping from this recipe for peach streusel muffins. Or skip the streusel topping entirely, and just top the muffins with some coarse sparkling sugar for a sweet crunch that’s also pretty!
- Why the initial high oven temperature? As instructed, bake the muffins for 5 minutes at an initial high temperature, then lower it. This initial high oven temperature quickly lifts up and sets the tall muffin top. Once the temperature is lowered, the centers of the muffins bake. I do this in all my muffin recipes including zucchini muffins, lemon poppy seed muffins, and banana muffins, too.
- Jumbo & Mini Muffins: For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
- Quick Bread: Here is my blueberry muffin bread, which is essentially the same recipe in a loaf pan.
- Why is everything at room temperature? All refrigerated ingredients should be at room temperature so the batter mixes together easily and evenly.
Reader Comments and Reviews
Great recipe! Only problem is fresh blueberries sunk to the bottom of muffin.
Made these yesterday and they turned out beautifully!
Wonderfully high muffin tops and they tasted great. I skipped the streusel topping because I just wanted the simplicity of the blueberry muffin.
Also added a bit of lemon zest to the batter (because I skipped the streusel).
Great recipe! Definitely a keeper.
Thanks for sharing this recipe! First time I made them as written, PERFECT! Next time I added salt to the topping, 3tbsp hemp seeds to batter, juice of half lemon with blueberries, and subbed buttermilk for milk- FANTASTIC!
Very good and easy. A 3rd grader could make them.
If I plan on making these in mini muffin trays, what would you suggest for baking temperature and time? Thanks!
Hi Alessia, See recipe notes for mini muffin directions. Happy baking!
Hi Sally,
I would like tho make this but I have a 6 pan muffin tray…if I make it in this pan would it be ok if I kept the batter on the side until the first tray is ready then do a second / third round…
Hi Apatel! Yes, that should be fine. Leave the batter at room temperature while you wait for the pan. Enjoy!
Have become an avid home baker over the last few years and your recipes never disappoint. These have now become top of the list for my family and my in laws. Thank you for sharing your fantastic recipes with the world.
Not impressed. I’m a seasoned baker and followed this to the letter… they did NOT have a high rise at all. Won’t be making again
Hi there, how could I add lemon to these without changes the chemistry of the recipe?
Also, can I make with whole wheat flour?
Thank you so much!
Hi Ashley, you can try adding 2 Tbs lemon juice plus the zest of a lemon to this batter. We don’t recommend using all whole wheat flour as the muffins would turn out quite dense. You could try replacing half the flour with whole wheat instead. Would love to hear how they go!
Outstanding recipe. I’m eating them hardly believing I made them myself! They look and taste like muffins from a great bakery except better because they are warm and fresh :). Thank you!
Perfect recipe! My friend went blueberry picking and gave me a pound of blueberries. I googled recipes, came across this one. I already had every ingredient in my pantry, so I decided to make them. These muffins came out so good! They were very moist and not too dense. The batter was also good, that I’m thinking of swapping out the berries and adding chocolate chips for next time. Sally never fails me. I also made Carrot Cake, which was also delicious.
Went to a u-pick blueberry farm and brought home 2 buckets of blueberries. Found this recipe and all i can say is thank you for sharing your recipe. Definitely a keeper.
Absolutely THE best blueberry muffins Ive ever baked!!!
Hi! I’ve made these before and they were absolutely delicious! Looking forward to making them again this week but a quick question – can I cut the recipe in half? Or is it better to make the whole batch and freeze what we don’t eat?
Thank you very much
Hi Elyssa, either option works, whichever you prefer — we’re glad they were a hit!
Omg! These are THE best blueberry muffins ever ,really! I’ve made them so many time to delight my family & friends!
So …I’m making these for a group of friends that are gluten free. Can I just substitute Bob’s Ref Mill Gluten Free 1 to 1flour in the same amount as regular flour?!??
We haven’t tested it, but other readers have reported success using that GF flour. Let us know if you try it!
Perfect! They really are the best I’ve had 🙂 I always check them early ( I had only filled the cups 3/4 full). They were done after a total of 20 min. (5@425+15@350). Delicious!
Thank you for the recipe, these are delicious! I made them for my family, and they loved them. These are definitely the best blueberry muffins I’ve ever had!
OMG, these are literally the best.
They taste to moist and just all round amazing. However all of the blueberries ended up at the bottom of the muffins. I was wondering if you could tell me what I did wrong?
Hi Zainab, So glad you tried these blueberry muffins and enjoyed them! Did you use frozen blueberries? They tend to sink. You can toss them (or fresh blueberries) in 1 Tablespoon of flour before stirring into the batter. That helps keep them lifted in the muffins.
These were amazing. I’m new to baking. I’ve made these muffins, your zucchini bread as muffins, and the carrot cake as muffins. All have been delicious. My question is – the day I bake them, I get a lovely muffin top that is a little crunchy. If I store them covered, the tops get very moist by the next day. Is there anything that can be done to prevent this from happening? Or anything to do to revive the crunchy tops?
Hi Andrea! Leave them only lightly covered to maintain a slightly crisp streusel topping. The exposure to air will keep excess moisture off.
Thanks for fast response! I had been putting them in plastic tupperware with lid on. Maybe I’ll try loose aluminum foil next time.
Toaster oven on warm or low toast always works if you need to get leftover crunchy and crispy again, just low heat so you don’t end up overcooking your leftovers
Thank you so much for this recipe. It’s perfect every time. Coming from a Private Chef in Silicon Valley. Have a great day!
Jeff
Extraordinary!
Moist, delicate and full of blueberries!
Undeniably the best recipe ever!
You have to try it today. It’s worth it!
Great muffin because they are so moist and remain moist the following day or two. Also, these are light muffins. The streusal is a great topping that makes these muffins the absolute bomb !
Soo good. Definitely a keeper!
This recipe was wonderful. The muffins were soft, moist and so tasty. I gave my baby a few bites and he loved it, so I was wondering if I could make this without sugar? Perhaps with ripe bananas?
Can I use dried blueberries for this recipe?
Hi Shanie, absolutely. I recommend 1 cup of dried blueberries.
Ive been trying out so many recipes these are the best muffins!! My family loves them!!
Thank you for sharing
I substituted the milk for buttermilk and they came out amazing!! Thank you!
Made these yummy muffins and replaced eggs with flax egg, it turned out super yummy, soft and delicious!!!!
Made these today and they are outrageously delicious. Yielded 12 muffins. Followed directions/ingredients to a tee. Everyone loved them. Will make again soon, as I am trying to use up my stock of frozen blueberries that I picked last April. In time to go picking again!
The very best blueberry muffin…ever!
These were the best blueberry muffins I’ve ever made from scratch. I thought I had a box, but I didn’t. I didn’t have the sour cream, but I had vanilla yogurt, which I used and decreased the vanilla extract to 1 tsp. They were DELISH!!!