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
it turned out flat for some reason and had a strange taste maybe i did something wrong but it did not turn how how i expected it to 🙁
Hi Lina! We wonder if your baking powder or soda could be expired. That would explain both the flavor and the lack of rise. Baking powder and soda can lose freshness quickly. We hope you’ll give these another try!
Made this and it tasted good. I’m not sure the grams are correct. I ended up adding way more flour to make the batter thick.
Making this for the fourth time and it is the VERY BEST blueberry muffin recipe ever! Better than any bakery! I make 6 jumbo muffins for this recipe. Thank you so much for sharing
Hi, hoping to make these. Can you specify what type of sour cream? What % far is best?
Hi Rachel, we recommend full-fat sour cream, but low-fat yogurt, or even nonfat Greek yogurt, is also fine here.
I previously made the jumbo chocolate chip muffins and LOVED them! I got excited when I saw the blueberry muffin recipe. I followed everything to a T and opted for my jumbo muffin pan. The batter tasted great! However, instead of the yielded 6 muffins, mine only came out to 4 after filling them to the brim. After the allotted time, mine were still raw.
I know the chocolate chip ones called for more flour than this one, but I’m kinda bummed out. Will try again using a normal sized muffin pan next time.
The muffins were delicious. The only addition to the directions would be to coat the blueberries with flour to keep them from sinking & to prevent them from bursting. I used liners & had trouble getting the muffins out of the pan. Several of them collapsed because the blueberries had sunk to the bottom & stuck to the pan. The topping was to die for.
Amazing, yummy greatness!
I used pecans.
Possibly the best muffin I’ve ever had. SO moist and fluffy inside and the crumble on top was perfect! Thank you for sharing!
How to substitute almond flour?
Hi Teah, we do not recommend almond flour here. It has very different baking properties than all purpose flour and isn’t always a 1:1 swap. You might enjoy these blueberry almond power muffins instead.
Can I make this into a cake? How should I adjust the ingredients/baking time? I made this and this is the greatest muffin there ever was.
Hi Priyanka, we’re so glad you loved these muffins! This batter would be pretty dense for a cake, but you could use our white cake or vanilla cake recipes and add about a cup blueberries to either of those batters. Let us know what you try!
I love your recipes and have used many. I’m just wondering if your oven temps are for a fan for conventional oven?
Hi Dawn, all of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Excellent muffins, taste and look delicious! Used thawed frozen blueberries, dumped them and any liquid in the bag right in! I will make this again!
This is by far the BEST recipe for muffins!! They came out moist, fluffy and beautiful. Thank you so much for posting! ( also made chocolate chip, and they came out just as good )
Perfection!!!
Perfect. Knockout good! Used wild frozen blueberries. Didn’t add topping.
Wow!!!! So delish! First time I’ve made muffins from scratch and this was amazing! I was worried bc the batter was so thick but nope. They came out amazing. My son loves them!
Best blueberry muffin ever! I have tried with fresh and frozen blueberries, both came delicious!
Amazing! Best I’ve ever made. The buttery flavor really comes through. They are soft, cake-like and with just the right amount of blueberries. I used pecans in my topping and the roasted flavor with the cinnamon was delicious! Super yum❣️
This is the best blueberry muffin recipe that I have ever tried. I make it almost weekly for my family. I use frozen blueberries. So easy!! I leave off the crumble top (just preference). Amazing recipe!!
Love this recipe… BUT… when I used frozen blueberries, as soon as I added them the batter got so stiff that it was hard to work with. The next time I made these muffins, I briefly microwaves the blueberries on defrost so that they were mostly defrosted. Then I rinsed them in a colander and spread them out to dry on a couple layers of paper towels. When I added the defrosted blueberries the batter stayed soft and lovely, and so easy to handle.
Thank you for this helpful info! 🙂
I loved this recipe! I subbed frozen blackberries for blueberries from last summer’s harvest, and I didn’t have any vanilla so I used ube extract instead! Super purple on purple muffins!
These are amazing! Can they be made using mini muffin pans and what would the timing be?
Hi Kitty, For mini muffins, bake at 350°F (whole time) for 12–14 minutes. Makes about 36–40.
Perfect for an easy weekend treat!
These muffins are sooo good! This time of year I look forward to the delicious, flavorful blueberries from Peru and Chile. I used straight buttermilk to replace the milk and sour cream, worked very well.
Seriously the best blueberry muffin recipe ever! So moist and delicious!
This is my go to muffin recipe! It’s the best I have found that actually turns out jumbo and delicious. I was wondering if you I used banana instead, what amount?
Hi Amanda, we’re so glad you enjoyed it! It’s best to use a muffin recipe specifically formulated for bananas—our banana muffin recipe is a favorite!
This recipe was great. I didn’t have any regular pecans but had candied pecans. Turned out great. Thanks for posting. It will be my go to muffin recipe
I cooked for 18 minutes at 425 and they burned. I checked them at 15 minutes and batter was still liquid. 425 seems a little hot to me.
Hey, I think you’re only supposed to use 425 for 5 minutes. The recipe says to turn the temperature down to 350 while keeping the muffins in the oven after 5 minutes. The high temperature makes them rise better!
Delicious muffins❤️ I really enjoyed the topping as well.
I would really appreciate it if you could let us know the calorie count and nutritional value for each recipe
Hi Rebecca, 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://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi Rebecca! We used chat gbt to enter the ingredients and have a calculation for us. This is what it said:
Thank you for providing the complete list of ingredients and the total yield. I will calculate the calorie count per ingredient and then determine the total calorie count per muffin. Here’s the breakdown:
1. Light Brown Sugar (150g)
2. Chopped Pecans (67g)
3. Ground Cinnamon (1 tsp)
4. All-Purpose Flour (219g)
5. Baking Soda (1 tsp)
6. Baking Powder (1 tsp)
7. Salt (0.5 tsp)
8. Unsalted Butter (113g)
9. Granulated Sugar (100g)
10. Large Eggs (2)
11. Sour Cream (120g)
12. Vanilla Extract (2 tsp)
13. Whole Milk (60 ml)
14. Fresh Blueberries (210g)
The recipe yields 12 muffins. I’ll now calculate the total calories for each ingredient and then divide by 12 to find the calorie count per muffin.
Each muffin from your recipe contains approximately 296 calories. This calculation is based on the ingredients and quantities you provided, and assumes that the muffins are of uniform size. Keep in mind that these values are approximate, as actual calorie content can vary slightly based on specific brands and preparation methods.