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
Your recipe for blueberry muffins is my go to recipe. They always come out of the oven with yummy goodness. I preordered Sally’s Baking 101 book and I can’t wait to bake my way through it. Thank you for all you do Sally
I had frozen cranberries left from making sangria and wanted to use them up. Replaced the blueberries with them and followed the rest of the recipe. They turned out great.
I made these muffins following the recipe and they came out perfect. Very moist. My husband asked for a second muffin they were so delicious. Definitely a keeper.
These are definitely the best blueberry muffins ever! I doubled the batch to share and had a few left for later. Because they are so moist, they got soggy in a container after a day. Any suggestions?
Hi Roberta, Leaving the muffins in a not air tight container (lid slightly ajar) will help them from getting soggy.
Baked these muffins this morning, and just indulged in my first one! It’s true — the initial high temp of 425 for 5 minutes gave the muffins that tall muffin top! And what a perfect texture! This will now become my go-to blueberry muffin recipe! Thank you, Sally, for yet another successful bake!
Absolutely delicious recipe!
Can you substitute plain Greek yoghurt for the sour cream?
Hi Aletha, yes, that is a fine substitute here.
I am an experienced baker and love baking breads and muffins. I just deleted my blueberry muffin recipe I’ve made for years after i baked these muffins. The muffins were moist, loaded with berries, domed perfectly and was the most delish muffin ever!!! I loved the crunchy top and the dark brown sugar was the perfect topping. I bake a lot and your site is my go to!
THE BEST! Thanks, Sally!!
I have tried a lot of Sally’s muffin recipes and they have all been delicious. I’ve opted to use my jumbo muffin tin and so far all of the recipes have yielded enough for 6 perfect muffins. It’s the perfect amount for my husband and I.
Sounds delicious but I ‘m not a blueberry person. Can other berries be substituted?
Here are all of our muffin recipes, many with other fruits—we hope you find one to try!
These are hands-down the best muffins I have ever made!!! Sally, your recipes never disappoint, but these muffins are absolutely delicious! I usually find that baking with butter rather than oil leaves muffins dense and dry, but these are perfectly moist and fluffy! To be honest, I was a bit worried about the batter, because it was EXTREMELY thick, almost dough-like, but it was not an issue. I made 12 muffins, filling them all the way, and they had the perfect muffin top. 5 stars! I will definitely make these again.
Milk is not in the instructions but is in the ingredient list. I added it with the wet stuff but thought you’d like to know to edit.
Hi Lori, it’s in step 4. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
I made these for my grandsons to eat with our breakfast and they loved them. They asked me to make them the next time they come to spend the night. I didn’t make any changes to the recipe. These are awesome!
Is there a way to make this topping without nuts?
Hi Deborah, you can skip the nuts so it’s just a little brown sugar/cinnamon on top of each muffin. Or skip the topping entirely.
This recipe is very good although I only had buttermilk so I used 2 cups buttermilk. I used 2 cups of blueberries and it could have used 2.5. But the main toning was at 425 degree the topping started to burn so I baked them at 400 until done. Which was about 5 min longer.
I have used several of your recipes for my gf flour blend I created. The majority of the time they work perfectly. This recipe also works with my gf flour blend. However, the flavor was way off, very dark with very little blueberry flavor. The topping needed butter to meld it together. Overall it was pretty disappointing.
forgot to rate
First time making, had to add flour for frozen blueberries. The dough was pretty stiff, but they turned out fabulous. Next time though I think I might try another streusel topping recipe of your s . Will make these often!!
best blueberry muffins I have ever had in my 80 years!
I spent an hour on this recipe, they look so beautiful in the photo. But…the dry mixture on top was too crumbly and was hard to get out of pan, fell apart on me! The muffin is delicious, but the fumble on top didn’t work for me.
I made this recipe and it is delicious! Definitely my favorite blueberry muffin recipe
I made these today with the sour cream option and they were so delicious. I used chopped, sliced almonds in topping and they were so good. I had to stop my husband from eating too many!
This is the best recipe my go to for blue berry muffins . Family just loves them
As well as your snickerdoodle’s . Thank you
This is the best recipe for blueberry muffins I’ve ever made thank you
Great recipe! As others mentioned I only got 12 muffins out of it. The initial high heat really did get a great rise! And they baked in exactly 23min! I always bake on convection. Next time I’ll try the sparkling sugar as others mentioned. I also thought the sugar topping was too much, but that’s just personal preference.
Hi Rome, Sally has another struesel recipe that is not so sweet, I am going to try it next. I think it was 1/4 c flour, 2 Tbsp Brown Sugar, 2 Tbsp melted unsalted butter and a litttle cinnamon. I might even use some of Sally’s Apple Pie Seasoning added to the dough! Have Fun!!
I had just shy of the 1.5C of frozen blueberries and used a small handful of fresh for the remainder. They taste great but are a bit light in texture, especially with little kids who are already messy. What adjustments could be made to make them a bit more dense and therefore less crumbly? I already (maybe accidentally? lol) ate 3 the flavor is delish! Thanks!
Hi Erin, I haven’t tested it, but you could try adding an extra egg yolk to the batter, to weigh down the crumb a bit more. You could also try baking them for the entire time at 350ºF, skipping the initial high-temperature trick, so the muffins don’t expand quite as much in the oven, which should make them denser. Hope this helps!
We really enjoyed these blueberry muffins. Used frozen blueberries which I did not thaw per directions. Next time going to try sparkling sugar on top. Thanks for another tasty recipe!
I get paid to bake for a family. They prefer a muffin texture over a cupcake texture. I think this can be achieved by just changing the mixing method from creamed butter to melted butter. Correct ? The only other change would be to use sparkling sugar on top rather than the topping. I would appreciate any imput.
The absolute best blueberry recipe! My family *raves* about these. I just made them the first time last week, and they were such a hit, I made a second batch this morning. Thanks for the awesome recipe! I didn’t have any nuts to chop for the topping, so I increased the brown sugar a bit and added some rolled oats. I also only yielded 12 muffins from the recipe both times, rather than 14. They taste amazing but I’m obviously doing something a bit wrong. Definitely chalking this up to my own error, phenomenal recipe!
I also only got 12. They are fantastic muffins!!
DELICIOUS! Instructions easy to follow. One of my favorite parts of this recipe is it’s just not a here you go recipe but the science that will help make me a better baker. Thank you