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
I’m going to make these muffins this weekend. Can I omit the nuts in the streusel? Would I make the streusel with butter and flour like in your muffin bread? Thank you!
Hi Joan! You can omit the nuts or use the streusel I use for my blueberry muffin bread. It’s delicious!
These really are the BEST muffins! I think the butter helps. I made them with frozen raspberries and used low fat vanilla greek yogurt. Such a hit at brunch. Thank you, Sally!
Wonderful Sally … as are all your fab recipes. One of my husband’s faves!!! You inspire me every day. My neighbors love me so much!!! THANK YOU!!!
loved these blueberry muffins, the streusel topping rocked them over the top! 5 star Sally!!
Hola Sally, soy de Medellin (Colombia) ya he preparado varias de tus recetas y siempre me salen perfectas y deliciosas.
Muchas gracias por ser tan clara y precisa en tus explicaciones .
ALLERGY UPDATE! I Just found out this week that I’m allergic to eggs, dairy AND vanilla. AUGH, But it was Mother’s day weekend & I already planned to make these muffins for my mother so I decided to experiment. I replaced the milk w/ cashew milk, for the sour cream I used full fat coconut milk in the can (the creamy part) w/ 1 teas lemon juice for tartness & I used Bourbon for the vanilla. I also made a vegan muffin recipe just to see the difference. This recipe came out AWESOME!!! The vegan cupcakes tasted great but didn’t rise or look pretty at all & the came out mushy. This recipe rose beautifully & tasted exactly like it was suppose to taste like. I was THRILLED!!! My tip: wait for them to dry completely before taking them out of the tin or they fall apart. I now know that even w/ my food allergies Sally’s recipes hold up & I can make something if I have a craving! That was huge for me to realize! THANK YOU Sally!!!
Excellent, best blueberry muffins I have made yet and I have tried quite a few. I found the struesel topping makes the muffins too sweet and I will omit it next time or put a tiny bit of sanding sugar on top for crunch. I will definitely make these again!
I made them this morning and they were delicious! Light and flavorful. Thanks, this was a winner.
Sally, I tried this blueberry muffin recipe the first time you posted it and it has been my go-to blueberry muffin recipe ever since. I absolutely LOVE it and so does my husband!
What a coincidence that you reposted this recipe today as I just made these for the first time yesterday. They were delicious, easily the best blueberry muffins I’ve made. I must’ve overfilled the liners because I only got 11 very large muffins.
These look heavenly Sally! And photographed SO beautifully. I have a blueberry crumb muffin that no matter what, I just can’t capture it’s good side 😉 lol!! But this post gives me hope and maybe I’ll try again, so thank you Sally! Have a great weekend.
After trying this recipe a few months ago, I make them ALL the time! They are light, delicious and easy!!! Thanks, Sally.
Sally, I love all of your recipes. I know I can come to your site and find a recipe that will be successful and delicious. Thank you for always sharing such great recipes and baking insights. I really want to purchase your books as well.
Thank you, Sally continued success and sweetness to you!
Sally I just wanted to say I love all your recipies! This is my go to site it’s so nice to be able to come and get a solid recipie for whatever you need with step by step instructions. I also love that you still have time to read ppls comments and respond back!
I made these for my grandchildren and they loved them. Their parents did also. Now they are requesting chocolate chip muffins. I followed the recipe exactly and they turned out perfect. Thanks for a great recipe.
I made these muffins for the first time about 3 weeks ago.
They are absolutely delicious!
Thank you Sally for all your fantastic recipes
Hi Sally!
I separated this recipe last night to bake today with the box of fresh blueberries I had in the fridge.
They just came out from the oven 30 min ago and I already had two! They are so good! Very fluffy and moist, lovely!
I really appreciate your blog, your recipes and the detailed instructions, they are very helpful! Thank you fr sharing them with us 🙂
These muffins are moist, the flavors are balanced and the ratio of blueberries to batter is perfect. I omitted the streusel topping and just put a little bit of Demerara sugar on top. I reduced the sugar in the recipe by a smidge. I made a mistake and did not lower the oven temperature until about 15 minutes in. I lowered it and baked for an additional 10 minutes and they were perfect. From now on these are my go-to blueberry muffins.
You NEVER fail to give your readers the best recipes. What I love about your blog/site is that you truly listen to your readers and tweet your recipes in customer feedback. This muffin recipe is fabulous. Thank you Sally!!!
I just started baking and by just I mean this was the first thing I ever tried! I want to thank you for your detailed instructions from measuring to why the hell I gotta wait for these damn eggs to get to room temp! Devil is in the details and you gave a first timer an easy road map. Made em and took them to work and they were a hit even had a couple want to buy a dozen (Had to laugh at that one). One question I do have is on a couple or so of my muffins the berries tend towards the bottom … I do keep folding the berries and batter around in the bowl as I spoon in the batter to the cups… any ideas? Thanks you rock and I appreciate your hard work helping us!
Hi Tim! So glad you tried these blueberry muffins and that everyone loved them, too! 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.
yeah I only use fresh berries … I’ll try the flour but I tried em again last night and I made myself mix the batter a little longer than I had (think I was rushing it a bit) and the batter came out thicker and the berries stayed evenly distributed. I Know you say this makes 14 but best I can get is 12 O.o lol
These muffins came out amazing! Better than any bakery in my opinion… I had a big bag of frozen mixed berries that I wanted to use up…I was a little unsure of the batter (my first time using frozen fruit in baked goods) because it was thick and became really cold with the frozen fruit but I followed the recipe/directions as is and they came out so good! I brought them to work and my coworkers are raving about them…Thank you for the great recipe Sally!!
Delish! (Even after leaving off the streusel topping!) My 94-year-old dad raved about them! Thanks so much for sharing the recipe and your notes. Very thorough and informative!
How are these different from the master recipe one? I made the master recipe one and it was really good. I noticed a slight difference in ingredients between the two, how do the muffins differ?
Hi Michelle! These muffins are a little cakier than the other blueberry muffins. Less dense and more like a cupcake. 🙂
These muffins are fabulous! I’ve been spreading the news to all of my friends and specifically to those that don’t bake that this is the place for them to learn all the techniques of making the best baked goods ever! Thanks for all the wonderful recipes and the accuracy that is given to each one of them. No one likes to waste time and ingredients on recipes that fail and are not going to taste fabulous! Thanks for a job well done!
I love these, but I am wondering if I can swap blueberries for another fruit? I was thinking apple, or raspberry… Thoughts? Thanks for sharing all of your delicious recipes with all of us!! 🙂
Hi Stacey! Yes, definitely. In fact, I wrote an entire blog post about using different add-ins for this recipe. Here is my master muffin mix.
Made these as a snack for my daughter’s class and they were a hit! Her teacher even asked for the recipe. They are so moist, fluffy, tasty, and delicious!
I made these last year, the SPARKLING BLUEBERRY MUFFINS 2x and the slimner, figure friendlier BLUEBERRY BANANA MUFFINS!! All GREAT! But my fave is SPARKLING BLUEBERRY MUFFINS! It was also my first recipe I ever tried from Sallys!! It was t he BEST blueberry muffin recipe I ever made and I NEVER stopped using ALL HER Recipes SINCE!! You can NEVER go wrong with a recipe from Sally…she NEVER disappoints!! ♡♥♡♡☆★☆☆☆☆☆