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
This time I used some applesauce for moisture. This recipe is so good.
This recipe produced the type of muffin I love. Crunchy top with lots of berries inside. I’m making this my go to muffin recipe and can’t wait to try it with other kinds of fruit.
Hi! When using the 3/4 c buttermilk substitute, is the 1/2 cup sour cream/yogurt still required ?
Hi Natalie, no, use it to replace BOTH the sour cream and milk.
i made these blueberry muffins, they came out so good, my daughter came and she thought i bought from the bakery.
Made these multiple times now as they’re always a hit. Left off the topping as they are perfect without. Used frozen haskap berries that are all the rage in Northern Ontario. Tart meets sweet.
I just made these & they are fabulous…tasty & moist. I used frozen blueberries and although they didn’t fall to the bottom (I dredged them in flour before folding in), they did “run” so that a number of muffin tops have blue on them. That’s ok with me becuase I find the frozen blueberries are moister than the fresh ones that come from Peru, Mexico, or “wherever.” The only blueberries
that have any taste, IMHO, are the ones grown locally in the summer.
Best blueberry muffins
Very good. The bottoms of my muffins were a bit too done. They puffed up great, but could the higher temp have caused that. I also used parchment liners for the first time.
This recipe says it makes 14 muffins and to use 2 muffin pans. In this instance, is muffin pan being used interchangeably with cupcake pan or is it truly referring to an actual muffin pan?
Hi Dana, We use 12-count muffin pan. Because this recipe makes 14 muffins, we need a second pan for the last 2.
I used the same muffin pan that Sally mentioned in this recipe ( Step 1) .It is the Made in USA brand. It holds a half Cup of batter. If you tap the word muffin pan in step 1, it will take you to Amazon. Sally gets a small credit if you buy thru her site .BUT it does NOT cost you any more $$. I already had that pan and I LOVE it. Even though it is non. stick, I still spray it.
Hi Sally
I want to make mini muffins with this recipe. What is your suggestion for baking time of the two different temperatures?
Hi Leslie, No need to change the oven temperature for mini muffins. 350F for about 10-12 minutes is perfect for mini size.
I would use wild blueberries for the mini muffins as they are much smaller.
Just made these today, sans the crumb topping, and they were a hit! So light and airy inside, and with a little crunch to the crispy tops, they rose up just like the recipe said, because of the high temperature at the beginning of the baking time.
Another win from Sally’s recipes!!
Best muffins ever and incredibly easy. I reduced the sugar and used whole grain flour… simply delicious
I’m an avid baker and wanted to try the unhealthy version of blueberry muffins. These are crazy good. If you’re looking to impress your in-laws, look no further.
I loved this recipe! Thank you Sally
I do have to admit, I left the brown sugar topping off, just to reduce the amount of sugar for my three years old. She absolutely loved them. They were nice and moist and just enough sweet and full of blueberries.
Can you substitute buttermilk for regular milk in this recipe
Yes. See recipe note. You can use it to also replace the yogurt.
Hi Sally. Love all your recipes, they turn out great. Have a question though, can I use canned blueberry like Duncan Hines Comstock pie filling and topping instead of frozen or fresh blueberries? Thanks
Hi Carmel, we don’t recommend it. Pie filling typically contains added sugars and will add too much moisture to the muffins. Best to stick with fresh or frozen blueberries here.
Absolutely best blueberry muffins I have ever made or eaten, and I have made pretty phenomenal sourghdough discard blueberry muffins!!! Anyone giving less than 5 star reviews probably didn’t follow the recipe correctly!
This recipe resulted in exactly the kind of muffins I was hoping for!
I did two things a bit differently – I had to cream the butter and sugar much longer than two minutes in order to get it really lightened in colour – more like 8 minutes. I also added the zest of one lemon to my granulated sugar during mise en place to add a slightly different depth of flavour. Everything else was followed to the gram and they turned out wonderfully textured (crispy tops and well-developed crumb inside) with a delightful flavour!
Made these tonight and they are a hit. Love the crunchy topping.
Best blueberry muffins recipe I’ve ever made. Soft light textures, buttery, and sweet nutty crunch topping. So delicious with morning coffee.
I made these over the weekend. OMG!! AMAZING!!! The entire family loved them! Not an easy thing to accomplish in this house. Thank you for this recipe! I will definitely be doubling this up next time I make them.
Can this recipe be doubled up to make a double batch?
Hi Connie, for best results (and to prevent under or over mixing) we recommend making two separate batches.
Everyone absolutely LOVED these muffins. Too bad they disappeared so fast.
Sally a question: most of the blueberries were at the bottom! What to do to have them mixed within the muffin ?
Hi Ilana, 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.
Thank you. I’ll try to mix the barriers in flower. Yes. The blueberries were frozen. I was glad to learn how to use the frozen barriers. More often than not we don’t finish them before they become soft and mushy. LOL my granddaughter,2.5 yrs old, ate the bottom of the muffins leaving the rest untouched.
After reading the reviews, I was expecting an exceptional muffin. This was not a WOW at all. Very disappointing.
Your recipe is the best. Gave it to friends. Amazing. Thank you
PS I erased all muffin recipes. No need to try another
I’ve made this recipe several times and they always turn out great! However, I just made them and as they’re cooling, the middle of them is sinking in. Any idea what may have gone wrong this time?
Hi Rachel! Usually when baked goods sink, they’ve been slightly underbaked. An easy fix for next time!
Made these muffins today and everyone loves them! Easy to make and will be making them again.
I swirled some almond paste cheesecake batter into the finished batter baked a bit longer. Made 10 jumbo muffins….the best ever.
I’ve been looking for the best blueberry muffin recipe but had lost it and I’m so glad I did bc this one is even better. I did omit the pecans out of laziness and they were still perfect. Nice crunch topping, super tender crumb. Will save and make many more times. Thank you!
Hi Sally, can you please tell me what is the name of the stand mixer that you use? I really like the looks of it. Also, where can I buy one? I’m in Ontario Canada.
Thank you
Hi Dianne! The mixer shown in the video (and what we use and recommend) is a 5qt KitchenAid tilt head stand mixer. We link to it in the baking tools section of our website!
My family are very picky eaters, and the whole household loved these! I’m new to baking and looked at a dozen muffin recipes before deciding to try this one. Absolutely delicious!!
These were the BEST MUFFINS I have ever made❤️!!!!!! They were so moist and everyone raved about them. Definitely making them again!!!