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
These were the best tasting muffins ever! They were so soft and fluffy, thank you so much Sally for this recipe!
I made this recipe for one of my relatives that was coming down, and these muffins turned out amazing! They rose up perfectly and turned a beautiful brown! They looked incredible and tasted even better! I will definitely be making this recipe again!
Can I substitute bananas for the blueberries in these muffins? Thank you!
Hi Jess! Adding banana is a great idea. We would leave out the yogurt and sub in 2 small mashed bananas. Or you may love our quick and easy banana muffins!
Just made these, they’re super delish! So soft! My parents love them. Thank you for posting this!
Easily the best blueberry muffins I’ve ever made. This recipe is perfect! So excited to try it with different fruit.
Hi Sally, like your other recipes I tried I like this one too. I baked these without the streusel. The sweetness is just right and the texture soft. One issue was the blueberries all sank to the bottom of each muffin so the bottom half was all blueberries… any tips on how to avoid that?
Hi Mandrita, 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.
I used absolutely fresh blueberries that we’d picked ourselves from a local farm earlier that day.
can we substitute blueberries with apples?
Sure can!
Can I use a different kind of milk like coconut?
Hi Victoria, You can use any milk, dairy or nondairy.
Great recipe! I have used this recipe several times. Used 1/2 blueberries and 1/2 Haskap Berries as well used 3/4 cup whole wheat flour and 1 cup all purpose. Mmmmm, fantastic.
Thanks and hello from Kelowna, BC, Canada. ❤️
Love your recipes! I was wondering though if you could leave out the milk and just add a bit more butter or sour cream to this recipe?
Hi Madi! It’s best to stick with milk. sour cream or butter will be too heavy for this batter.
Loved this and so did everyone I gifted them too – even teenagers! They also look gorgeous! I used sour cream, but am wondering if plain Greek yogurt would work as a substitution, or does the yogurt substitution only work for regular plain yogurt?
Hi Leigh, you can use plain full-fat Greek yogurt in place of the sour cream. Glad the muffins were a hit!
I used plain whole milk Greek yogurt successfully. They were delish!
Amazing (as always). Made 6 muffins and 1 “loaf pan”. Loaf I cooked at 325 for about 40 minutes. This recipe is perfection!
Hello from Australia! I love your muffin recipes – the banana muffin recipe is one I make every week. I just tried this recipe for the first time (without topping), but it turned out quite wet and the base of the muffins didn’t have enough structure so they all fell apart. Do you have any tips on how to keep the base intact? Maybe I added too many frozen blueberries and maybe they made it too wet? Or maybe I should try adding a bottom layer of batter without blueberries first, then scoop batter with blueberries on top of that?
Loved the flavour though, so I’m determined to nail this eventually. Any advice would be much appreciated.
Hi Charlene, happy to help here. Your muffins may need a few more minutes in the oven — it sounds like the bottoms weren’t completely baked through, which caused them to be wet and fall apart. Also keep in mind that as they cool, the muffins will stay together better when coming unwrapped from the liners. When removing the liners too soon after coming out of the oven, the muffins haven’t had time to completely cool / set yet. And yes, the frozen blueberries could also be a culprit — if you can, fresh is always best — or, feel free to lightly toss the frozen berries in flour before adding to the batter. That should help prevent them from sinking to the bottom. Hope all these tips help for next time!
Thanks so much for the prompt reply Lexi. I’ll definitely try your tips when I make these again next weekend.
I made this recipe the other day and the muffins were delicious! I cut the recipe in half, added a little lemon zest, substituted coconut sugar for granulated, left off the struesel, and made mini muffins. This recipe is a keeper, thank you!
The sour cream blueberry muffins are outstanding ! Your recipe was very easy to follow and we especially love that The muffins are not release sugary.
Have you made these with whole wheat flour or part whole wheat. If so how did they compare to standard recipe.
Hi Bunnie! 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!
I swapped 3/4 cups of the flour for whole wheat and even added 3 tbsp of flax seed and they were still amazing!
Simply perfect blueberry muffins! Always a go to. My mom’s new favorite muffin recipe as well!
Can I use salted butter?
Hi Debbie, Definitely- if using salted butter, reduce the added salt to 1/4 teaspoon.
Muffins have never been this tasty. Thank you. My new go to recipe.
I used strawberry yogurt, added so much more flavor.
Am I able to not add the walnuts for the streusel? I’m allergic to them.
Hi Zoey, You can leave the nuts out with no other changes. Enjoy!
I made these for friends with nut allergies and subbed crumbled honey wheat pretzels for the nuts. They were a huge hit! Hope this helps.
….just wondering if you provide a calorie count of your master muffin recipe…this one above without the blueberries and topping?
Hi Nancy, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp
Hello, these sound delish but would it be ok to swap for gluten free flour? (maybe with a dash of xantham gum if needed!)
Thanks
Lara 🙂
Hi Lara, we haven’t tested these with gluten-free flour, but let us know if you do!
Hi Liz! So excited to try out this recipe. But just one question… Can the softened butter be substituted with oil?
Hi Demi, We don’t recommend oil for these muffins as it’s not possible to cream oil. The creaming step is crucial to the muffin’s texture. You’ll also lose a lot of flavor. You could try solid coconut oil instead, but we fear the texture will be greasy (and, of course, lacking butter flavor).
Wow. Such a swift response! Thanks much! I tried the master recipe with chocolate chips before and they were amazing. I’m sure the blueberries won’t be a disappointment.
Can we use dry blueberries /
Hi Alka, absolutely. We recommend 1 cup of dried blueberries.
If I do not use a mixer and just manually mix the ingredients by hand, will it yield the same batter consistency?
Hi Liz, you can mix these by hand if needed (it will just take a bit of arm muscle, especially to cream the butter and sugars!). Be sure not to over mix, which can lead to dense muffins. Hope you enjoy these!
Was searching for blueberry sour cream muffins and this is the final choice. Colleagues love them – just the right amt of sweetness & tonnes of blueberries. The only difference was I coated the berries with AP flour. I didn’t finish the streusel too– but we love the crunch.
Surely a keeper.
Sally’s baking addiction made my day – as usual …..
Well I guess I’m clearly in the minority here, I really did not like this recipe at all. I wanted to try something different from my usual one, and when I saw brown sugar in it I had my doubts. I love blueberry muffins and I love brown sugar, but in my opinion they do not go well together. Is it edible? Yes. Will I ever make it again? Absolutely not. I will choke down the rest of it to get rid of it in all likelihood. I also gave my my a good sized piece of it to my mom, and after taking a mouthful she asked if I wanted the rest back. When I said no, she too said she’d choke it down to not be wasteful. I’ve made blueberry muffins countless times in my life and also bought them from stores, and this is not like any of them, and not in a good way. It is moist, and the batter is very light, I will give it that. If you LOVE brown sugar, make these. I think a better name for them would be brown sugar muffins with blueberries.
If I use vanilla yogurt how much should I decrease the sugar? I’d like to use honey as well if that makes a difference
Hi Meagan, we haven’t tried reducing the sugar in this recipe or using honey in place of the sugar — it would require a bit of recipe testing to perfect. For blueberry muffins using honey instead of sugar, you might like our blueberry almond power muffins or blueberry oatmeal muffins instead.
Could I make these in a Donut Pan?
Hi Shazia! We haven’t tested that but don’t see why not, the baking time will be shorter and you can skip the initial high baking temperature. Let us know if you give them a try!
Best muffin ever seriously ! The kids loved them and very easy to make !
Best blueberry recipe! Made them in a jumbo pan and cooking time was perfect. They were light and fluffy – best muffin recipe I have tried!