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
These came out soooo good. They were easy to make in my Kitchenaid. I used huge frozen blueberries that I have from picking over the summer. Just fantastic!!
Making for second time! Wonderful!
These are in the oven as I type…..It seems somewhere along the way something went wrong…. They are dripping down the side of the muffin tin….lol. SMH, i wanted some fresh muffins today. I will try again next week. I will not full them up to the edge next time!!
These are the BEST muffins I’ve ever had!! They are like a mix between a classic blueberry muffin and a coffee cake. Somehow they taste even better the next day. Thank you for providing this wonderful recipe!
Easy and delicious! But why are they coned? Haha
Hi Casey! This can happen if your oven is too hot. The edges can bake and set before they can rise properly. We always recommend using an in-oven thermometer so you know your oven is the right temperature!
I just made this recipe and filled the muffin tin “all the way to the top” as stated in the recipe and got only 8 muffins. I scooped out until 2/3 full and got the remaining 4 to make 12 muffins not the 14 stated in the recipe. My muffin tin is standard size.
Wow…I ate 3 of these muffins in a row..bad bad bad!! But they’re so delicously good good good! Making another batch 🙂 Thank you for this fab recipe. Blueberries are soooo yum!
I baked this today. Delicious thank you
I am out of milk. What can I use? I do have half-and-half.
Hi Chrissy, do you have buttermilk? You can use it to replace BOTH the sour cream and milk. Use 3/4 cup (180ml).
I sub half and half all the time. I’ve even used heavy cream and just thinned it a bit with water
Can I make the batter and freeze it
Hi Carlina! We don’t recommend that. The muffins won’t rise properly when baked if the raising agents are activated in advance.
I have made these muffins dozens of times! I put only sugar on the top though. I double the recipe and measure by weight so they are exact every single time. However yesterday, I thought I had 4 eggs, but I was mistaken and only had 3. There was no noticeable difference. 5 stars to this recipe!
These were great! Not cakey and sweet but just sweet enough and soft but with some tooth to it.
These are wonderful! Making Again!
These are the best muffins I have ever had/made. My family gobbled them up in 2 days. I am going to try apple next time for my toddler. Do I need to do anything differently if swapping for apples??
P.S. Sally you are the queen of baking!!
Hi Cassandra, you could swap the blueberries with chopped apples. Or, here are 2 favorite apple muffin recipes instead: apple crumb muffins & healthy apple muffins.
I’m going to make these today! Can I use a regular streusel topping for them?
Definitely.
I’ve tried a lot of Blueberry Muffin recipes and this is the best one!
Best blueberry muffin recipe I have ever made! It’s a huge hit!! They make me feel like an awesome baker
Hi there! I’m going to be making these this weekend and had one quick question. Instead of sour cream, what is the best yogurt to use (regular vs. greek; full fat vs. low-fat vs. non-fat)? I have a bunch of yogurts at home so thought I’d use them up, but would you say sour cream is noticeably the best option? If so, sour cream it is! Thank you 😀
Hi Meg, Greek or plain full fat yogurts are the best substitute here!
I really enjoyed this recepie! They turned out moist and delish!
I would definitely make them again and I’m so glad I had all the ingredients/ made before school and the kids loved them as school snacks
Love this recipe . Any chance you have the calorie count without the topping? Also the nutrition information would be very useful I would appreciate it.
Hi Andy, we’re so glad they’re a hit! 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, If I don’t have granulated sugar can I substitute for apple sauce or extra brown sugar instead? Thanks.
Hi Caroline, you can substitute with more brown sugar for a total of 3/4 cup (150) brown sugar in the batter.
I love this recipe so much. Do you have it for a loaf pan – the recipe and cook time?
Hi Carli, We recommend this blueberry muffin bread. The recipe is similar and holds better shape in the loaf pan.
Second time making these muffins this week. First batch went to my club then there were so many requests that I made them again for my neighbors. OMG, they are fantastic. I add extra blueberries because I just love them. Thank you
Hi there, I’m just curious if there was a mix up on the measurements? The measuring with cups and the weight are pretty different. I’m unsure which one I should use in this case. Thanks!
These are delicious! However, I don’t know what I did wrong, they almost looked like a volcano exploded in the center, haha. Really tall but they got rave reviews. Does that mean I over mixed them?? Also, no matter if I used fresh or frozen, the blueberries always sank to the bottom. How do I prevent that?
Hi Christi, it sounds like the batter was likely over mixed, causing too many air pockets to form and expand during bake time. An easy fix for next time! If you find the blueberries are sinking, you can lightly toss them in some flour before adding to the batter. This should help keep them suspended in the batter a bit better. Thank you for giving these a try!
From experience to prevent the blueberries from sinking, I place the blueberries in a bowl with a little flour & shake them in the flour so that it has a thin coating of four before adding to the mixture. I feel this prevents them from sliding down to the bottom
Can I substitute buttermilk for the sour cream?
Hi Becky, yes, you can use buttermilk in this recipe. Use it to replace BOTH the sour cream and milk. Use 3/4 cup (180ml). Enjoy!
I’m making this for a birthday present, but she doesn’t like the texture of whole blueberries. Could I cut them in half without sacrificing the internal structure of the muffin?
Hi Irene, that will work just fine. Enjoy!
All of your recipes have been delicious and great so far and I expect this will be so also. Can I substitute whole wheat flour?
Hi Thom, 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’d love to hear how they turn out!
These muffins are incredible! Can I make the batter the night before and bake muffins the next morning without affecting the outcome?
Hi Myrna, we won’d recommend it. The baking powder and baking soda are activated once the wet and dry ingredients are mixed together, so it’s best to make the batter shortly thereafter. Otherwise, rise will be compromised.
This recipe is delicious 10/10!! Came out absolutely gorgeous, just like you’d get at a coffee shop!
There’s a nut allergy in our house. What else could I substitute to give that little crunch?
Hi Elissa, you can skip the nuts so it’s just a little brown sugar/cinnamon on top of each muffin. Or skip the topping entirely.
Can I use salted butter and omit the salt in this recipe.
Hi Taz, yes, you can. If using salted butter, reduce the added salt to 1/4 teaspoon.