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
I made this yesterday we love them! I added 2 tbsp of fresh lemon juice and lemon zest. So good!
Blueberry muffins were amazing! Wondering if I can use this recipe to make chocolate chip muffins!? Would it work if I used chocolate chips instead of blueberries!
Muffin is moist and rather delicious. It is a successful bake. But I find there is too much sugar in the streusel. I made with 50g of dark brown sugar, no nuts and cinnamon powder, and it was too much on each muffin. I shake off the sugar to have them with coffee. My batter is brown, th muffins turns out brown. Is it normal?
THIS. This right here is what I’ve been searching for! A blueberry muffin that doesn’t have the texture of a day old corn muffin, that doesn’t produce a gross all-the-fruit-sunk-to-the-bottom result, that actually has the aesthetically pleasing muffin top, and that has that amazing vanilla flavor you never thought you could achieve from a recipe at home.
Literally everything I have made from you, from sprinkle cookies to black bean burgers to rice crispy treats has been a total success! Bless your heart
Hi Sally! I would like to try this recipe and I was just wondering if there would be any significant difference if I use either fresh or frozen blueberries? Thank you!
Hi Elizabeth, We prefer using fresh blueberries but frozen work just as well. If using frozen berries, do not thaw prior to using. Hope you enjoy these muffins!
Love Sally’s baking, so far all the recipient has come an excellent baking and family loves it..
I make these at least twice a month. My whole family and friends beg for them!
I’ve got it down pat!
But how many calories do you think is in each cupcake?
Hi Stacey, I’m so happy these muffins are such a hit! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp
Can you make these with whole wheat flour?
Hi Jocelyn, The muffins will be quite heavy and dense, but you may try. We sometimes do half whole wheat and half all purpose OR use all white whole wheat flour for a more mild wheat taste/texture. For a healthier alternative, try these blueberry almond muffins!
Batter was very thick… had difficulty spooning it into pan.. I did 5 minutes then 20 minutes at 350, muffins not done, had to do 10 minutes more.. muffins are delicious.
These muffins are in a class by themselves, They are moist and delicious.I tried freezing them but my husband cleaned them out, thank you for sharing!
what if I don’t have yogurt or sour cream? what’s the best substitute for it? Thanks!
Hi Sonya, You can use buttermilk to substitute both the sour cream and the milk- so use a total of 3/4 of buttermilk in place of the 1/2 cup sour cream and the 1/4 cup milk.
Hi Sally, love your recipes! I make your banana muffins constantly, as they are my husband’s favourite! I have a question about this recipe, can I melt the unsalted butter? Thank you
Hi Saundra, For this recipe you need room temperature so that you can cream the butter and sugar together. Melted butter is a liquid and won’t cream.
Love the recipe. Also had to extend the time by 10 minutes for Jumbo pan. You are correct about the butter. As you clearly understand and others my not, the simple state of butter, soft vs liquid, is only part of the science. Softened at room temperature butter reacts differently in a recipe than melted due to the breakdown of the fats. Thanks for the recipes!
Instructions are not clear about needing to set the dry ingredients aside and mix butter, sugar, ect separate. I’m not sure how my muffins will turn out but the instructions could be written much better.
It’s somewhere in the intro and in the first 2 steps of the instructions. The brown and white sugar gets creamed with the wet ingredients. Same as when baking cookies or cake. I hope i understood and addressed your issue properly! The first time I tried the recipe, I forgot to add the milk when I added the dry ingredients. They STILL came out perfectly moist and delicious but I did notice that the fell apart easily after being taken from the muffin wrapper. Not sure if one had anything to do with the other but I still get requests for these muffins at work!
Absolutely delicious muffins.
Just my blueberries sunk to the bottom , definitely will bake again.
Thanks for the recipe
If you toss your berries in a light coating of flour they won’t sink
Best muffin recipe without a doubt! I made 3 badges in 2 days, we had them for breakfast, dessert and afternoon snack. Deffinetly adding this recipe to my collection. Thank you sooo much Sally
I made these with a 1:1 sub of GF AP flour and they were perfect.
Somehow I forgot to add the milk but the muffins were still very moist! I got a great rise and my blueberries didn’t sink (probably because they were frozen and my batter wasn’t as thin due to the lack of milk) my only wish was for more flavor. They aren’t super sweet or spiced.. I feel like the addition of lemon zest or juice could make them more interesting.
Hi Sally,
I started baking just a few months ago because I wanted to try and make chocolate chip cookies. Came across your site for a recipe that actually works. Loved it but my 5 year old wanted cupcakes so I went for the funfetti ones (made them with chocolate instead of colored), and now my family loves them so much I always get out voted for cookies. Anyway… Is your recipe for cupcakes and muffins basically the same except less milk, or is there another difference? Thanks! Kind regards from Belgium 😉
Hi Stephane! Not a huge difference, but I usually thin out cupcake batter a bit more so they’re a little lighter and fluffier. Muffins are a little heavier/denser. These are my favorite blueberry muffins!
Loved this recipe! I swapped 1tsp vanilla for lemon juice and it really brightened up the flavor. It was a fun activity for me and the kiddo.
These were sooooo good!!! Followed exact recipe and used frozen blueberry’s
My family absolutely loves these muffins. They hover over them after their out of the oven, waiting for them to cool. Great recipe!
Hi! Usually, I do not comment on non-vegan internet recipes (that I veganize) but I am doing it in this case because your recipe worked truly amazingly. Since I am a vegan, I substituted the eggs for flax eggs, otherwise, I used all the same ingredients only the vegan versions (butter, milk, yogurt). Your muffins are DELICIOUS! Soft and so flavourful! I tried your recipe simply because I was captured by the photos. They really looked yummy, so I said, let’s try them! Definitely a keeper for me! Thank you!
Hi Sally,
Are there any nut free substitutions for the streusel that you would recommend? I’m baking for someone who has a nut allergy, thanks!
Hi Sophie, You can omit the nuts or use the streusel we use for this blueberry muffin bread. It’s delicious!
I simply love this recipe. I found that one complete batch of blueberry muffins was too much for me so I halved the batter and added cranberries, raisins and chopped walnuts to the other half. Well, I must say, your recipe with my mix and match turned out perfectly.
Keep them coming hun.
I added a little butter and flour to crumble my topping, easy, breezy recipe. I used buttermilk an yogurt coated the blueberries, this is a keeper for sure
I made these today and they are the best blueberry muffins I’ve ever had. Thank you for sharing your recipe
I wasn’t overly thrilled with this recipe. I checked the notes before backing to see if you suggest coating the berries in flour so they don’t sink but didn’t see one so I didn’t take that precaution and all my (large fresh) blueberries are on the bottom and my muffins can’t support their own weight very well. I also tried the streusel topping but cinnamon just doesn’t work with blueberry muffins in my opinion.
I made these muffins for my family and I have had four different people say they are the best muffins they have ever eaten! One brother-in-law who doesn’t even like muffins raved over these, and asked for more. Thank you so much! I am going to try more of your recipes in the future.
Great Recipe!!!!!!
But my blue berries sunk.
Loved these! However, next time I will leave them longer than 5 minutes to cool in the pan. They smushed some taking them out! Just for me so I don’t care, couldn’t wait to taste! I made a half batch, worked pretty well. Thanks!