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
Is it possible to substitute avocado oil for the butter to make them healthier? How much would
I use? Thank you.
Hi Caroline, we do not recommend avocado oil here. You need a fat that is solid at room temperature so that it can be properly creamed with the sugars. You could try solid coconut oil in place of the butter, but the results will be different.
I made these yesterday using blueberries from my garden and oh em gee, they are SO good! My husband wanted a crumble top, so I subbed the one from your lemon blueberry recipe and used cinnamon instead of lemon zest. They came out perfect! Light, fluffy, moist and not too sweet. I never comment on websites, but you’ve become my go-to when I’m looking for something to bake. Everything I’ve tried has been so good that it makes me want to bake more regularly. Thank you for sharing such amazing recipes and baking tips!
I just made these with strawberries instead of blueberries. I can’t wait to dig in!!
If I wanted to do a chocolate muffin base how much cocoa powder would you use? Would you substitute the cocoa powder for anything or just add it
Hi Emily, we haven’t tried these with cocoa powder. It may be easier to add blueberries to our Chocolate Muffins instead.
This recipe is great! Every time I make it someone says it is the best muffins they’ve ever had! Thank you for this wonderful recipe!
I made this muffins maybe 10 times now, everyone loves them!!
Hi
can you use Greek yogurt instead of sour cream?
Definitely!
I love all your recipes that I’ve tried so thank you! Can your muffin recipes be made into mini muffins? I know less bake time etc. but thought I’d get the answer from the pro!
Hi Mary, you bet! For mini muffins bake at 350°F for 12–14 minutes. This recipe makes about 36–40 mini muffins.
Great muffin recipe: very light and fluffy, but dangerous: you hardly notice you had a full muffin. I add lemon zest and skip the topping; just sprinkle a little bit of demerara sugar instead – it adds a little sparkle and crunch but does not distract from the wonderful texture and flavor of the muffin.
This was delicious. I used 100g of Greek style yogurt and self raising flour as it was a last minute decision to bake. I used left over raspberries and blueberries and wow! Absolutely delicious and so easy to make. Thank you
This recipe was perfect and actually quite easy to do. Thank you for an outstanding blueberry muffin recipe. So delicious!
Last week I found a recipe for blueberry muffins made with Greek yogurt on your site. The notes said the recipe had been updated (I think coconut oil was used in original). I did not save or screenshot the recipe and now I cannot find it anywhere on your site. It was just a plain blueberry muffin recipe- no other fruits, no oatmeal, no topping. They were the moistest muffins I had ever had. In the recipe, you said the yogurt would make the difference. Is there any way you could help me find that recipe? Thank you.
Hi Candi, are you thinking of these jumbo blueberry muffins by chance? They use sour cream or yogurt for moistness.
I’m trying this for the first time, with eager anticipation of the results. I did not notice ahead of time the part about bringing ingredients to room temperature. I wonder how that will affect the muffins and why?
Hi JoAnn, here’s everything you need to know about why room temperature ingredients are important. We hope you enjoy the muffins!
I would like to make these muffins for 40 people. My office is cooking for Ronald McDonald House. Anything I should consider when quadrupling this recipe? Or is there another one that you’d recommend.
Hi Jessi! We recommend making separate batches because it is easy to over or under-mix large batches of batter.
Do you have to use nuts in the crumble ?
Hi Kelly, you can skip the nuts so it’s just a little brown sugar/cinnamon on top of each muffin. Or skip the topping entirely.
I love these muffins!! I make them during blueberry season every week for quick grab and go breakfasts! I threw mashed bananas in too with the batter they are delicious!!
I wanted to love these blueberry muffins but they were a big miss for me. I’ve been baking for many years and even owned my own cake business for about ten years. There was no mention in the recipe about coating the blueberries in flour to keep them from sinking. I thought that maybe since the batter wasn’t thick, maybe that’s why it wasn’t mentioned. So, all the blueberries sunk to the bottom of the muffins during baking. In addition, I found the batter to be lacking flavor. As I always do with a first time recipe, I follow it exactly as written. This one just didn’t do it for me. Sorry.
Now called Best Ever Blueberry Muffins by me
I made these and my dad ate one and shouted OH MY GOD THESE ARE SO GOOD. Then my boyfriend took a full plate to his work and they cleaned the plate out fast and loved them. Great recipe! Only modification was I added about 5 extra minutes in the oven at 350 degrees for me for some reason, middle of muffins were still battery before doing this. Could be the oven I own. Everything else was great!
Hello Sally from
across the pond
I really liked your 5 banana bread so I thought I’d give these a go too! Everyone is sniffing in appreciation. Thank you for sharing your recipes. I’m quite a fan of American baking as I make an apple pie that’s again an American recipe. Thank you for adding the grams as I don’t have to keep asking Alexa the conversions and the no dark mode is also v helpful. I’m sure they will be delicious .
I loved them but I would change a few things
Great recipe Sally. I’ve made these 5 times now and they are always superb. Question for you. I find that after a day or two, they get quite moist and sticky. I’ve tried light brown sugar in order to minimize this but to no avail. Any suggestions to make them stay a bit dryer in the days after baking them?
Hi Pete, storing them in the fridge does help keep them fresh, you can also try storing them at room temperature with a corner of the container cracked to allow some of the moisture out.
How would cake flour work with this recipe?
Hi Barb, You can certainly try cake flour instead of all-purpose flour. The muffins will be very light and may not hold their shape outside of the muffin wrappers though. For best results, we recommend sticking with the recipe and using all-purpose. Let us know what you try!
So delicious , my husband favorite muffin. Yum make these often .
Thank you
Absolutely delicious muffins. Cannot believe how fluffy they are. I was just wondering if I can make these into larger cake, maybe a 2 layer 7 inch. If it is possible how would I change the bake time and temperature?
Thanks
Hi Elli, we’re so glad you enjoyed these muffins! Here’s everything you need to know about cake pan sizes and conversions. Bake time will vary depending on the size of your pans, but keep a close eye on them and use a toothpick to test for doneness.
This recipe was deliciously moist and light. Instead of a full 1/2 of butter i used 1/4c of butter and 1/4c of oil to keep them moist
Excellent 5 Star Recipe – Old seasoned baker here…always on the hunt for new and improved recipes and definitely lucked out! HIGHLY impressed with this recipe…followed exactly except I got distracted and ended up using a full pint of berries….LOL. Amazingly they baked up great though I kind of worried at first. Anyways I am impressed that Sally points out to bring ingredients to room temperature….and how to measure ie: flour. We oldsters learned that years ago but the newer bakers may not know how important measurements and temperature are when recipes aren’t specific. Kudos Sally….you’re helping to teach the new generation here!
Excellent 5 Star Recipe!
Love this recipe. Make them every couple weeks. They freeze great.
This is by far the BEST muffin recipe I’ve ever made! I’ve baked this recipe three times this week! No substitutions needed … perfect recipe as followed!
This recipe takes muffins to a whole new level of fluffy that I didn’t know existed. I bake a lot and have my go to Blueberry lemon muffin recipe, but wanted something lighter. This recipe is incredible. The technique is key. I am going to sub out the blueberries for other berries as we enter Berry season in my area. Thank-you. Everyone should try these. 5 stars! *****