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
Sally, I just want to say I really appreciate that you don’t filter bad reviews. So many websites are doing that now and I’m finding it really frustrating. I appreciate your recipes and this website so much.
These are amazing. Was skeptic after trying so many highly rated blueberry muffin recipes online that were mediocre at best but these are moist and flavorful and easy to make. Keeper!
My toddler and I love this recipe so much! I was worried that it was too many blueberries and they wouldn’t bake all the way and glad I learned the trick to bake at a higher temp and lower so the inside cooks all the way through. I haven’t seen this anywhere and have had the last 3 batches (of another recipe) come out baked but squishy in the middle. Anywho, can’t wait to make these again. I substituted honey vs the sugar and can’t taste the sweetness much so will try banana with honey. They’re still delicious as I added the crumb topping to the adult ones and the toddler ones are still yummy with some melted butter on top. Thank you! Moist, fluffy, and scrumptious!
can you use dried blueberries
Hi Shelly, you can use dried blueberries. We recommend 1 cup of dried blueberries.
These have been the best muffins I’ve made so far! So easy to make too
So glad they were a hit, Lindsey!
Love all your recipes and this one is my husband’s favorite!! He’s currently getting treated for cancer, so trying to keep his calories up. Any suggested thoughts on adding protein powder to the recipe? I’m gonna give it a go, but thought I would ask in case you have any tips!
Hi Katie, we haven’t tested anything, but you’d likely want to start by removing some of the flour before adding in your powder. We’re so glad these are a favorite for your husband!
These blueberry muffins are amazing! So moist and the sugar topping makes them so much better. I substituted the sour cream for 0% greek yogurt.
Hi! I love your recipes! I was hoping to make this recioe, but we’re all out of sour cream and yogurt. Could we possibly substitute homemade buttermilk or a mixture of goat cheese and milk? Thanks!
Hi Niara, Yes, you can use buttermilk in this recipe. Use it to replace BOTH the sour cream and milk. Use 3/4 cup (180ml). Enjoy!
Can I replace with coconut flour?
Hi RM, we don’t recommend it. Coconut flour has very different baking properties than all purpose flour, and it isn’t always a 1:1 swap. Best to stick with all-purpose flour here.
Can I replace butter with canola oil (I’m out of butter ). Thanks!
Hi CJ, we do not recommend 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.
What I replace the eggs with
Hi Sonea, we haven’t tested this recipe with any egg substitutes, but let us know if you try anything.
I love this recipe, and how everything is explained, ty. They just came out of the oven! Yum!
This is my favorite blueberry muffin recipe! I made a double batch again today after a long hiatus, and my Dad loved them. The temp instructions and how things are blended and sifted are excellent! Thank you for sharing your recipes and insight!
So glad you enjoy these, Lynette!
Annoyed by the instructions of 425 for 5 min. Why ? Most muffins bake at 350. Don’t see the value of this
Hi JD, the muffins bake for the majority of time at 350F. The first 5 minutes at 425F helps raise and set the tall muffin tops.
Can u suggest a substitute for egg
Hi Sonia, we haven’t tested this recipe with any egg substitutes, but let us know if you try anything.
My daughter has an egg allergy – I have used ground flax seeds ( 1 tablespoon mixed with 3tbsp of water) or 1/4 cup of unsweetened applesauce and the muffins have always turned out delicious. This substitute works in every muffin and cookie I have baked.
I can’t wait to try this recipe! A friend has given me a bag of vacuum sealed frozen blueberries that I would like to use for this. The bag is a solid brick; can I use them for this recipe? Obviously, I’d have to thaw them some to get them apart. Or is this just not a good idea. I’m at a loss.
Hi Patty, You can use them here. Do not thaw the frozen blueberries. Enjoy!
I love love love this recipe. We have these once a week! It’s become a tradition for my family.
As with a few other recipes I’ve tried from Sally, this was a huge hit! The muffins are light, not too sweet, and easy to make. I made these for the first time the other night and they were great. The only issue I had was that my blueberries all sank to the bottom. Next time, should I coat them in flour before adding or do I need to stir them once they are in the pan? Or would chilling the batter before scooping be better?
Hi Cindy, you can certainly toss the blueberries in flour before adding to the batter. No need to chill before baking. So glad these were a hit!
Would using greek yogurt instead of regular plain affect the moisture content in a noticeable way?
That’s my favorite muffin recipe after trying out a bunch of different ones!
Hi Natalia, yes, you could use plain Greek yogurt instead. So glad you enjoyed the muffins!
can we use whole wheat flour rather than all purpose for these muffins and is it better to use plain yogurt or sour cream Thanks so much for your response
Hi Sue, 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. We usually use sour cream, but yogurt works just fine, too. We’d love to know what you try!
We live in North Idaho where huckleberries grow. I used this recipe and swapped the blueberries for huckleberries and made them with gluten free flour. They turned out so good. Like, people moaned while they ate them, good. Love this recipe
I like this recipe, the crumble topping. I need to make a large quantity of Blueberry muffins. Is this a recipe I can double, triple? Thank you.
Hi Bonnie, for best results (and to prevent under or over mixing) we recommend making two separate batches.
Hi Sally !
I have made this wonderful recipe couple of times and totally fell in love ! Got so many compliments from family and friends.
I am planning to make around 20 muffins to send to my daughter’s class for her birthday. Could you please help me in tweaking the measurements to get around 20 muffins ?
Thanks much !
Hi Prasanna, so glad these blueberry muffins are a hit! The recipe yields 12-14 muffins, so you could bake two batches and have a few for home or see the Recipe Notes for freezing instructions to have a few on hand for an easy breakfast later.
Followed the recipe but the blueberries turned out to be clustered! Not much flour in between the blueberries. Should I have stirred the batter after I put them in the casings? I used frozen blueberries. Thanks!
Hi Alice, it sounds like the frozen berries may be the culprit here. If you make these again with frozen blueberries and find that they’re clustering in the middle, you can certainly give them a quick stir when they’re in the pan, before baking. Hope this helps!
I literally just made these!! So delicious, they are so yummy! My daughter and I had one together and they are light yet creamy full of blueberry flavor which I love. The topping just takes it to another level and eating a home made muffin comprared to store bought, nothing like it! I love trying Sally’s recipes, she puts so much info into the recipe which I like and most of them are so versatile. I’m sure u can swap out the blueberries and use a different berry. Her recipes make me feel like a baker, not to easy and not to hard !
Thanks Sally for this delicious recipe !
These muffins taste great! however I had issues with the muffin tops coming out flat. I followed the directions for the temperature decrease but I’m a little unsure of what I did wrong. Should I have added more baking powder/soda?
Hi Paige, see if adding another couple Tablespoons of flour helps. The blueberries may have been wet, adding more moisture to the batter. More flour will help give more structure. Additionally, you can try refrigerating the batter for 20 minutes before spooning into the muffin cups. This helps, too!
This is a favorite for my family and I was wondering if I could use the 1:1 GF flour without issue? We have several GF family and friends that I try to bake for
Hi Amy, we haven’t tested it, but some readers have reported success using a 1:1 gluten free flour blend. Let us know if you try it!
Absolutely. I’ve used Krusteaz, Walmart and Bobs Red Mill gluten free 1:1 flours and all turned perfectly. I find that gf flour tends to be less so I usually add a bit more to my recipe to get the right texture.
These are SUPER delicious! I made them for my grandson & calling them Mack’s blueberry muffins
These are the best muffins I have made in my life. Of all the muffins. Truly! The only adjustment I made was to sprinkle plain granulated sugar on the top rather than the topping because I was craving a simple muffin. These are mind blowing.
My go-to muffin recipe! I’ve made the large and regular sized- muffins. Love Love it! Cutting the sugar in 1/2 suits our taste better.
Do I have to use granulated sugar and brown sugar or is just using brown sugar an option? Thanks!
Hi Jennifer, you can certainly try it, but the overall texture may be a bit different since brown sugar has more moisture. The taste will be slightly different, too.