Blueberry Muffins

Muffins are a dangerous thing in my kitchen. I don’t make them all too often because when I do, I can’t stop eating them. For breakfast, for snacks, pretty much any time I walk past the kitchen and spy the container. It may all go back to college when our dorm room was regularly adorned with those slabs of muffins from Sam’s Club. If I remember correctly there was blueberry, banana nut and chocolate. Before long, a serious muffin addiction was formed. There are a couple homemade varieties that I have an especially hard time resisting: Pumpkin and Cream Cheese Muffins and Banana Muffins. And now these blueberry muffins need to be added to that list. They are, without a doubt, the most amazing, the most perfect blueberry muffins I have ever eaten. I love them so much that I think I’m going to break my self-imposed rule and keep these stocked in the freezer for a morning when the mood for a blueberry muffin strikes (and I guarantee there will be many of those mornings!).

These muffins are extremely tender and moist, and packed with a seemingly endless supply of fresh, juicy blueberries. The batter is quite thick and there’s no skimping – the muffin cups are packed full which makes for generous-sized muffins once they come rolling out of the oven.

Some muffins have a glaze, streusel or cinnamon-sugar topping, but I didn’t feel that these needed anything at all. They are awesome enough to stand on their own – no dressing up required. Just a classic, delicious blueberry muffin. These are the best of the best when it comes to blueberry muffins.

How amazing do all of those pockets of fresh, juicy blueberries look?! YUM! I could eat three more right now πŸ™‚

What are your favorite types of muffins?

One year ago: Buttermilk Biscuits
Two years ago: Cobb Salad

Blueberry Muffins

Yield: 12 muffins

Prep Time: 20 minutes

Cook Time: 25 to 30 minutes

Total Time: 50 minutes

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
Β½ teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
1ΒΌ cups sour cream
1Β½ cups frozen or fresh blueberries

Directions:

1. Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

2. Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

(Recipe adapted from Baking Illustrated)

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178 Responses to “Blueberry Muffins”

  1. Averie (LoveVeggiesandYoga) on May 31, 2011 at 12:16 am

    your muffins look awesome!

    my fave muffin?
    yours are top vote on my list πŸ™‚

    Reply

    • Mommywithkids on May 1st, 2014 at 3:09 pm

      These are great, we needed a blueberry recipe for our women’s group this Saturday and this is going to be it.

      Reply

  2. Jen of My Tiny Oven on May 31, 2011 at 12:16 am

    The perfect mid-morning snack! YUM!

    Reply

  3. Katrina on May 31, 2011 at 1:06 am

    Beautiful muffins!

    Reply

  4. Katie on May 31, 2011 at 1:56 am

    Blueberry muffins are one of my weaknesses too. I’ve never made one as good as one I used to buy from a local bakery. These look gorgeous though. I love how the berries have stayed whole yet still gone all juicy. yum

    Reply

  5. Raquel.Erecipe on May 31, 2011 at 3:18 am

    you made me laugh when you say that muffin is dangerous thing in your kitchen, because it is the same situation here at home lol…

    Reply

  6. Paula on May 31, 2011 at 3:34 am

    Oooh! And I have 6 blueberry plants that are getting ready to offer me some goodies in the next month or two, too! (That is, if I can keep the birds away!) I keep seeing amazing recipes featuring Baking Illustrated. May have to pick this treasure up…. πŸ™‚

    Reply

    • Michelle on May 31st, 2011 at 10:18 pm

      Paula – Baking Illustrated is pretty much one of my handful of baking bibles. If I am looking for a “classic/perfect” recipe of anything, it is always the first place I look. I highly recommend it!

      Reply

  7. Apron Appeal on May 31, 2011 at 4:45 am

    a cup and 1/2 of blueberries for 12 muffins…that is A LOT! I thought I had the perfect muffin recipe but your endorsement of a muffin without a topping has me second guessing myself. As for the freezer rule…that doesn’t work for me so well. 30 seconds in the microwave is not a big enough deterrent for me. I can still down blueberry muffins quicker than just about anything else.

    Reply

  8. Adriana on May 31, 2011 at 5:31 am

    What a great post! It’s so easy to take a good blueberry muffin for granted this day.

    Reply

  9. Lauren at Keep It Sweet on May 31, 2011 at 6:20 am

    Classic blueberry muffins are actually my favorite! These look wonderful and I love that they are full of blueberries.

    Reply

  10. Lori @ Girl Meets Oven on May 31, 2011 at 6:49 am

    Blueberry muffins are definitely one of my favorites for spring. In the fall, it has to be apple muffins.

    Reply

  11. Brittany on May 31, 2011 at 7:32 am

    OMG, I remember those huge slabs of muffins – we used to have them in my house all the time and one of my Sunday morning routines would be to eat one of those muffins while my dad would make his oatmeal before we all left church – ah, memories!!

    Reply

  12. Heather (Heather's Dish) on May 31, 2011 at 7:46 am

    i absolutely love blueberry muffins…they’re my favorite! i love how golden and delicious yours look; i could DEFINITELY eat about 3 in a row πŸ˜‰

    Reply

  13. Rebecca on May 31, 2011 at 8:04 am

    I have a serious muffin weakness too, especially blueberry muffins. These look so delicious and full of blueberries πŸ™‚

    Reply

  14. Alicia on May 31, 2011 at 8:15 am

    I LOVE this idea. Must try!

    Reply

  15. Celeste on May 31, 2011 at 9:42 am

    I can’t stay away from muffins after I make them also and it’s hard for me to not smother them with butter, so I typically stay away. These look fabulous and have the perfect amount of blueberries in them!

    Reply

  16. Jason Sandeman on May 31, 2011 at 9:49 am

    Muffins hardly last long in my kitchen as well. I like to put a slight bit of lemon zest in my blueberry muffins, for an interesting twist.

    Reply

  17. Lisa @ The Cooking Bride on May 31, 2011 at 10:51 am

    Blueberry muffins are my all-time favorite muffins. I just received six pound of blueberries on Friday, so I will be needing some recipes to use them all up!

    Reply

  18. Melissa Bakes on May 31, 2011 at 11:14 am

    I agree with you, muffins are hard to pass up around here as well! My favorite type would probably have to be the basic chocolate chip muffin. So easy to make yet soooo delicious. πŸ™‚

    Reply

  19. Adam on May 31, 2011 at 11:34 am

    I love muffins too (they might even be taking over my blog :)). I have had some really excellent blueberry muffins in the past (and made some too) but these are a must try, your pictures are fantastic. When I was working in retail my breakfast every morning was a blueberry muffin and a bottle of Nestea. But my favourite muffins by far have to be raisin bran (or just bran depending on the day :)). I actually baked up a batch of low fat banana bran muffins a few weeks ago and was amazed at how good they turned out (sometimes removing the fat ain’t so great :)).

    Reply

  20. Paula on May 31, 2011 at 11:34 am

    Our local blueberries won’t be ready for picking for another little while. Your photographs of these muffins almost look 3D and have me wishing I could snatch it off the plate.

    Reply

  21. Alli on May 31, 2011 at 12:19 pm

    These muffins look gorgeous. I love when the fruit flavor in the muffin really comes through. I was WAY too familiar with those 12 packs of oversized muffins in my college days. I walk past them now and shutter.

    Reply

    • Michelle on May 31st, 2011 at 10:22 pm

      Haha, I know, right?! Me too! Oh how far we’ve come πŸ™‚

      Reply

      • Diane on June 1st, 2011 at 11:32 am

        We had a “muffin man” who would bring these to our office almost every morning and sell them. I wouldn’t always buy them, but those “once in a whiles” added up and I blame them for causing me to slowly regain 20 pounds of the 30 I’d lost and kept off for 3 years. =( I was wearing lots of loose comfy clothing and had given up my scale addiction, so I didn’t really notice till it was that much! Now I regard those muffins with FEAR. =P

        Reply

  22. Delishhh on May 31, 2011 at 12:39 pm

    I am like you – i can’t have muffins in the house or they dissapear very quickly. So i have been trying to make a few more healthy ones πŸ™‚ As usual your muffins just look fabulous!

    Reply

  23. Diana on May 31, 2011 at 12:54 pm

    Michelle,
    Your blueberry muffins look absolutely delicious! If I only have frozen blueberries on hand and I want to use them in this recipe…how should i go about that? Thaw them first then add them in or will the muffin be too watery? Thanks! πŸ™‚

    Reply

    • Michelle on May 31st, 2011 at 10:25 pm

      Hi Diana, Add them frozen to the dry ingredient mixture in the first step, then proceed with the rest of the recipe. Enjoy the muffins! πŸ™‚

      Reply

  24. The CafΓ© SucrΓ© Farine on May 31, 2011 at 1:07 pm

    Wow, I am drooling just looking at these, I think it might be a good thing that there is a computer screen between us!

    Reply

  25. Erin on May 31, 2011 at 3:32 pm

    These look amazing! We love muffins at our house! They have to end up in the freezer or I will eat them all. But then my son loves that, because he gets a warm muffin any morning he wants for breakfast!

    Reply

  26. Happy When Not Hungry on May 31, 2011 at 6:20 pm

    Love a great blueberry muffin recipe! Yours look so tasty!

    Reply

  27. Abby on May 31, 2011 at 7:19 pm

    Oh man! I now have 3 blueberry muffin recipes bookmarked, each proclaiming to be the best!! I guess I’ll have to have a bake off and decide but what will I do with 3 batches of muffins?!?

    Reply

    • Michelle on May 31st, 2011 at 10:26 pm

      Oooh bake off sounds like fun! If you do it, come back and share the results!

      Reply

  28. Sara on May 31, 2011 at 7:23 pm

    Mmm, I love blueberry muffins! And pumkin muffins. And banana nut. Well okay, I just love muffins. These look delicious.

    Reply

  29. Arlene on May 31, 2011 at 8:11 pm

    I’m wrestling with the desire to leap up right now and use the blueberries in the fridge to make a batch of these.

    Reply

  30. Felice on May 31, 2011 at 9:08 pm

    These do look like awesome muffins. I don’t know if I have ever met a muffin I don’t like, so I agree that they are a dangerous thing to keep around the house. But you only live once so I am partial to pumpkin streusel muffins.

    Reply

  31. lALA on May 31, 2011 at 9:14 pm

    I lilke the rounded top on the muffins. Some recipes recomment to start with high temperature to achieve this. Did you bake at 350F from start to finish of baking? Thank you.

    Reply

    • Michelle on May 31st, 2011 at 10:27 pm

      Yes, 350 degrees F from start to finish, no alteration to the temperature.

      Reply

  32. RisaG on May 31, 2011 at 10:32 pm

    I also can’t stop eating them. I especially love Blueberry Muffins, Pumpkin Muffins, and Double Chocolate Muffins. I bake muffins pretty often as my son eats them for breakfast. I make him either Banana Muffins or Chocolate Chip.

    Reply

  33. Cheryl on May 31, 2011 at 11:43 pm

    I’ve made TONS of blueberry muffins and these are by far the BEST!!!! And they don’t even have the streusel topping. I just finished eating one and if it weren’t bed time then I would probably eat them all!!! Thanks for the recipe!!!

    Reply

  34. linda on June 1, 2011 at 7:58 am

    your muffins are the BEST!
    i love all fruit muffins as well as those that contain dark chocolate…& peanut butter!

    Reply

  35. Cookin' Canuck on June 1, 2011 at 2:22 pm

    I am a sucker for a really good blueberry muffin and these certainly look like they fit the bill. Great recipe, Michelle!

    Reply

  36. Lori @ RecipeGirl on June 1, 2011 at 3:24 pm

    Funny, I was just talking about blueberry muffins this morning. They look fresh and wonderful!

    Reply

  37. Tracy on June 1, 2011 at 3:31 pm

    These muffins look perfect! I think my favorite are pumpkin muffins. I can eat them all year round!

    Reply

  38. Sandra on June 1, 2011 at 5:23 pm

    Oh Wow! I was just talking to my students today about those addictive muffins from Sam’s Club. I want to try your recipe, I’m sure the flavor is much better than the commercial ones.

    Reply

  39. Ashley on June 1, 2011 at 10:04 pm

    What is it about muffins that inspire us to eat them in multiples? I do the same thing! I always end up eating 3 the first day I make them! Will definitely be giving these a try.

    Reply

  40. Catherine on June 2, 2011 at 7:11 am

    This recipe is also awesome with 8 oz lemon yogurt substituted for sour cream & about 1 tsp grated lemon rind !

    Reply

  41. Aimee on June 2, 2011 at 11:06 am

    You weren’t kidding that this batter is thick! My muffin cups were overflowing and I was afraid to pile on more, so I made an extra mini loaf in a small Pyrex refrigerator dish.

    I should have kept piling. They turned out delicious, but not nearly as tall and golden as yours. Good excuse to make them again!

    Reply

  42. cathy on June 2, 2011 at 12:46 pm

    unfortunately I haven’t any blueberries,,but I have a bag of 3-blend berries in my freezer (blackberries,raspberries,blueberries) think they will come out as good ??

    Reply

    • Michelle on June 2nd, 2011 at 3:05 pm

      Hi Cathy, That should work, but if the blackberries are extra large, I might just measure out the blueberries and raspberries (if you have enough).

      Reply

  43. Sandra's Easy Cooking on June 2, 2011 at 2:27 pm

    Congrats sweetie on top 9!!!! I love these muffins that you presented and shared with us!!! Wonderful mouthwatering photos!!!!

    Reply

  44. Sheryl on June 2, 2011 at 5:33 pm

    These look delish. I’ve never made them with sour cream before, but I will give them a try! Lovely photo too.

    Reply

  45. cathy on June 2, 2011 at 6:03 pm

    thanks ! i’ll let you know how they come out..hope they look as YUMMY as yours !

    Reply

  46. Mackenzie@The Caramel Cookie on June 3, 2011 at 6:51 pm

    Classic blueberry muffins are always a winner! I love the huge muffins from Costco–basically ALL that flavors. I love to eat the chocolate ones straight from the freezer :).

    Reply

  47. Avanika (Yumsilicious Bakes) on June 6, 2011 at 5:27 am

    Oh wow, those look awesome. You’re right, muffins are the worst to have around, they fool you into eating them with their semi-healthiness!

    Reply

  48. Kim on June 8, 2011 at 5:07 pm

    I just put these in the oven! I’m excited to try them. Although, I mixed EVERYthing together. :o( So I hope they turn out okay. That’s what happens when you have the kids help you… you get sidetracked. :-/

    Reply

  49. Rene on June 20, 2011 at 10:54 pm

    I just pulled these out of the oven about 30 mins ago and my hubby has already had four of them! Which is very unusual for him, he will usually limit his consumption of bad foods. So…when he had four before I was able to have one, I decided this has to be a keeper! And yes they are really yummy and so easy to make. I have a gallon of fresh blueberries in the fridge and now I know exactly what I will do with them.

    Reply

  50. Delishhh on June 28, 2011 at 12:23 am

    With a small few tweaks this is my basic blueberry go to recipes. Very nice!!!!

    http://delishhh.com/2011/06/27/blueberry-muffins/

    Reply

  51. Brandy on July 12, 2011 at 9:59 am

    These muffins are awesome! I subbed in 1 1/2 cups of Stoneyfield Vanilla Lowfat yogurt instead of the sourcream, and had to bake them a little longer than the 30 minutes recommended time….But other than that PERFECT! Will definitely be making again! <3

    Reply

  52. Marina Jube on July 15, 2011 at 4:28 pm

    im currwntly in the making of this recipe. (literally)
    i just turned them around in the oven to be exact. i have one concern so far is that they are very doughy compared to battery i felt as if i were making cookies almost. (although i have never made muffins before) i hope they turn out magnificent.

    Reply

  53. Marina Jube on July 15, 2011 at 6:01 pm

    ok so i finished those muffins and i have to honeslty say they are completely not what i was hopping for, they basically suck almost. They looked nothing like above, almost underdone looking and they had a underdone taste even though they were done cooking inside and was somewhat brown, barely. It was the first thing i have made off this website and lets say i was not impressed….. at all. i am very disappointed.

    Reply

    • eli on November 11th, 2012 at 1:34 pm

      I had the same problem and I followed the recipe basically exactly. The only change was I didn’t have quite enough sour cream, just about a cup. The muffins came out dense, bland and pale πŸ™ what did I do wrong?

      Reply

    • Lynne on July 18th, 2015 at 11:02 am

      Me 3, total fail. Waste of 1.5c of fresh blueberries.

      Reply

  54. Libby on July 15, 2011 at 9:31 pm

    Does anyone know if these muffins have a prominent sour cream flavor? I’m not really a fan of the flavor, but I’m fine with it in baked goods! Thanks.

    Reply

  55. Elle Hyson on July 18, 2011 at 1:43 pm

    Michelle, these muffins look like they can be eaten right off the internet – and blueberry muffins have always and I mean always (which is about 75 years) been my favorite – as soon as I pick up some sour cream they will be baked and enjoyed. Many thanks for yet another great addition to my collection.

    Reply

  56. YB on July 21, 2011 at 12:09 pm

    I dont have sour cream on hand and need to make this ASAP. Can I substitute with buttermilk? If yes then what will be the quantity…

    Thanks much!!!

    Reply

    • Michelle on July 21st, 2011 at 12:33 pm

      You can use plain yogurt in a 1:1 ratio to replace the sour cream. I personally have never substituted buttermilk for sour cream, so I can’t vouch for how the results would turn out. If you want to give it a try you can use this substitution chart for the quantities (you need to adjust the butter as well): http://www.cookingforengineers.com/article/52/Ingredient-Substitutions

      Reply

  57. Elaine on July 22, 2011 at 1:30 pm

    I tried making your blueberry muffins and substituted splenda for sugar. It did not turn out the same. boo hoo.

    Reply

    • mary rosenbaum on August 22nd, 2011 at 10:27 am

      Splenda website suggests only substituting part of the sugar with Splenda. Otherwise, the muffins won’t rise correctly (and the texture won’t be similar).

      Reply

  58. Louri on July 25, 2011 at 2:04 pm

    I have found the Holy Grail of BB muffins. I have literally tried about a dozen different recipes for BB muffins and these are by far the best. πŸ™‚ Not only do they look great but taste great as well. Will definitely be my go-to recipe for BB muffins from now on!

    Reply

  59. Karen on July 26, 2011 at 4:43 pm

    Love, love, love this recipe! My son and I cannot stop eating them! I have never been a lover of the blueberry muffin until now!!!

    Reply

  60. Lauren Melissa on August 7, 2011 at 11:45 pm

    We are currently cooking these blueberry muffins for a business event. The batter was soooo thick that we panicked and added a splash of milk. Now, we are wondering since we have read some of the other post if we caved in to soon. Time will tell.

    Reply

  61. Cat on August 19, 2011 at 5:59 pm

    Superb recipe! I subbed Splenda for half the sugar (I’m diabetic) and it made no difference in the finished product. I find that if I sub no more than half the sugar for Splenda, I can get away with it without a difference in virtually any recipe. I did cheat, however, and sprinkled the tops with just a bit of Demerara sugar for sparkle, and it added a delightful crunch. The sour cream aids in keeping qualities and imparts a lovely flavor. They freeze beautifully, packed in zip-locks. I take one out of the freezer at night, and then it’s ready to enjoy first thing in the morning. This will be my go-to recipe forever more. Thanks for posting it!

    Reply

  62. Nancy Paine on August 22, 2011 at 4:21 pm

    I own the cookbook that these are from, and just made them (again) a couple of days ago. I have made many recipes in the past, and this is by far the best one for blueberry muffins! To answer someone’s question from above, no, they have no sour cream taste at all. The sour cream just makes them sooooo moist! I usually like streusel topping on muffins, but these don’t need it. I gave several to my friend, and she said they were the best she had ever eaten! Enjoy!

    Reply

  63. Dawn C. on August 22, 2011 at 5:15 pm

    To EVERYONE: MAKE THESE MUFFINS! Most BB muffin recipes I’ve tried are too dry. These are amazing! Not too sweet and SUPER moist! I actually have the cookbook these came from and went for the cinnamon/sugar topping which really set them over the edge; but as Brown Eyed Baker said, it’s really not needed. SO GOOD. THANK YOU!! My mom doesn’t even really care for baked things and cannot stop talking about how good they are!

    Reply

  64. Caitlin on August 24, 2011 at 10:05 am

    First time I made these, they were amazing, but I only had about half the proper amount of Sour Cream. Second time I made them I did the whole amount, and they tasted off. They didn’t rise nearly at all, and within about 3 days they had gone bad (not visibly moldy, but you could taste it as soon as you bit in). I had them in Tupperware and everything. Any idea what I could have done wrong? Was it the sour cream or something else? I have a chef friend and when I asked him he just said “too much oil” but there is none in this recipe. I absolutely adored the first batch I made but I don’t want to risk such a flop if I make them for others.

    Reply

    • Michelle on August 24th, 2011 at 10:38 am

      I’m sorry you had some problems! Unfortunately I’m not sure what the problem might have been if all of the ingredients were fresh. That being said, these muffins won’t stay “fresh” for more than a couple of days because they are so moist. If you don’t finish them the day after they were baked I would recommend freezing them.

      Reply

  65. Alana M. on August 28, 2011 at 1:11 pm

    These are currently sitting on my oven..from which they just came out of. I’m seriously pumped :0)

    Reply

  66. Mary Koster on August 29, 2011 at 8:23 am

    Just tried these and loved them. Thank you for the recipe! Next time when I double it I need to make sure I have enough sour cream, but otherwise, went perfectly with frozen blueberries! Yum!

    Reply

  67. Steven's Blueberry Muffins on September 21, 2011 at 6:06 pm

    I love these muffins! Your photographs look a little better than mine turned out, but they’re still yummy. I prefer using fresh blueberries too.

    Reply

  68. Kathy on September 27, 2011 at 11:32 pm

    These muffins were SOOO good!!!! Really – they were truly perfect! I have been looking for a recipe like this for such a long time so I am so thrilled that I found this one. I just love your site!

    Reply

  69. Meghan on October 31, 2011 at 4:50 pm

    Made these muffins last week and brought them into the office. In an office of about 7 people, the entire dozen was picked clean, and I only had one! (ok two). But in all seriousness, these were delicious! Love your site!

    Reply

  70. Kathi on December 8, 2011 at 12:49 pm

    This is about the fifth recipe I have used from your site…really wonderful stuff!

    Reply

  71. william on November 3, 2012 at 9:43 pm

    I love you! SUPERYUM! Thank you for sharing.

    Reply

  72. Jen on November 8, 2012 at 7:09 pm

    These are seriously amazing. I used whole wheat pastry flour in place of the AP flour and it worked beautifully.

    Reply

  73. Dee on November 29, 2012 at 10:52 am

    I just volunteered to make muffins for my son’s second grade holiday breakfast party. I’d love to use this recipe and make half with blueberries and half with chocolate chips. Do you think this recipe will work with chocolate chips instead of blueberries? I hope that’s not a stupid question ..!!

    Reply

    • Michelle on November 29th, 2012 at 10:18 pm

      Hi Dee, Not a stupid question at all! I have not made these with chocolate chips, but would love to hear how yours turn out! I think the fresh blueberries might add some moisture, but you can probably do a swap. Let me know how they go!

      Reply

  74. jeanette2 on December 6, 2012 at 12:04 pm

    I made these this morning at high altitude (7,000 feet). I followed the usual high-altitude baking advice of omitting about 1/8 of the baking powder & these muffins are beautiful and delicious! I love how they are so moist without being oily. YUM! Thank you.

    Reply

  75. Ann on January 2, 2013 at 11:07 pm

    Can you make these in a mini-version? Any alterations required?

    Reply

    • Michelle on January 3rd, 2013 at 6:21 pm

      Hi Ann, Sure you can make them smaller, just reduce the baking time. I’d start checking around 10 minutes.

      Reply

  76. Cindy on January 8, 2013 at 11:05 am

    I was jonsing last night and tried your recipe. I’ve made ho-hum blueberry muffins forever. This recipe was the best ever. I used a giant muffin tin and made 6 instead of 12. They rose in the pan like soccer balls, HUGE. Then again I only use White Lily self rising flour, maybe that helped. This recipe is fantastic. Thanks so much.

    Reply

  77. Vicky on January 23, 2013 at 2:21 am

    These look absolutely perfect. Can you replace the sour cream with greek yogurt?

    Reply

    • Michelle on January 24th, 2013 at 3:09 pm

      Hi Vicky, Yes, you could substitute plain yogurt (not flavored) for the sour cream.

      Reply

  78. Laurie on January 27, 2013 at 9:11 am

    Okay just made these, I’m confused. After baking I still had small pockets of flower in the muffins (ewwwww). They didn’t rise at all. They stayed lumpy like the batter. They never smoothed out like you pictures. Did you roll thm nicely or something when you put them in the tins. I don’t know what happened. I was so excited too πŸ™

    Reply

    • Michelle on January 27th, 2013 at 2:09 pm

      Hi Laurie, I’m sorry you had some problems with the muffins. I didn’t roll (?) the batter at all. You should basically be mixing them like pancake batter – just until mostly combined, with some lumps remaining. Just like with pancakes, this keeps them light and fluffy and the flour dissolves and bakes in.

      Reply

      • Laurie on January 27th, 2013 at 4:05 pm

        Thanks for the reply, by roll I mean shape them into balls before filling the cups. My cups filled lumpy and the batter stayed that way then it cooked. It was weird. It never really baked together. The flower didn’t dissolve or bake in. Maybe my baking powder was old…this was my first attempt at blueberry muffins..they just look unmixed. Maybe I didn’t mix enough. I focused on not overmixing and folding rather then mixing it. Anyone else have this problem??? Oh well, thanks for the reply πŸ™‚

        Reply

        • Ty on August 11th, 2013 at 12:17 pm

          I had this problem too…Next time I will try and use more sour cream to loosen it up a little. They tasted fine, but the appearance was nothing like I was hoping for. They tasted more like scones then muffins. Next time I make them I will update, but I don’t know what happened either. I followed the recipe to the T.

          Reply

  79. leslie on February 6, 2013 at 10:06 am

    These are the best blueberry muffins I’ve ever made and ate. Will be making them over and over again. I put a lemon glaze on the top because my hubby loves anything lemon!! Excellent! Thank you I will be trying more recipes from the Brown Eyed Baker.

    Reply

  80. Corinne on March 13, 2013 at 1:34 pm

    Thank you for sharing this recipe! These are the BEST blueberry muffins. I included them in my suggested brunch menu recipes (http://wondermomwannabe.com/effortless-entertaining-host-a-brunch/) so that even more people can enjoy these yummy breakfast treats.

    Reply

  81. Emily on March 16, 2013 at 4:11 pm

    Hi, I’m wondering if I can add oatmeal to this recipe. How would I need to alter it in order to do so? Thanks!

    Reply

    • Michelle on March 24th, 2013 at 9:49 am

      Hi Emily, I would not recommend adding oats to this recipe.

      Reply

  82. A on March 19, 2013 at 2:00 pm

    Unfortunately these muffins turned out flavorless (some vanilla extract would have helped, but they were already in the oven) and dry (actually more like a cake, not crumbly like muffins).

    Reply

  83. Sarah on March 24, 2013 at 10:44 am

    Made these this morning and we thought they were delicious. I used plain Greek yogurt instead of sour cream because that is what I had available, added the zest of one orange and sprinkled some decorator sugar before baking. Keeping this as my go to for blueberry muffins. Thanks, BEB, I can always depend on you for the best !!!

    Reply

  84. Yvonne on April 9, 2013 at 2:33 am

    My first try in baking and I made this muffins for my son preschool potluck sports day! It was a hit and especially at home with my in laws:)
    Can I use the same recipe for bananas or chocolates instead of blueberry?

    Reply

    • Michelle on April 10th, 2013 at 9:48 am

      Hi Yvonne, I’m so glad that you enjoyed these muffins! I would actually recommend that you only substitute other berries (raspberries, blackberries) for the blueberries in these muffins to ensure that they turn out well. I do have other recipes for chocolate and banana muffins on the site, if you’re interested: http://www.browneyedbaker.com/category/recipes/breakfast-brunch-recipes/muffin-recipes/

      Reply

      • Yvonne on April 24th, 2013 at 11:19 am

        Thanks Michelle! I tried with fresh green grapes the other day, it turned out great! That’s my 3rd attempt with this recipe or with baking! Loving it!

        Reply

  85. Jaime on April 29, 2013 at 11:14 am

    I really love that many of your recipes use ingredients that I usually have on hand. Of course not every refrigerator in America has sour cream in it all the time…but ours does πŸ™‚ The only minor adjustment I made was to sprinkle some coarse sugar on top of the muffins before baking…made the tops look great and added a sweet crunch. These muffins make a great take-a-long breakfast when you are on the go.

    Reply

  86. Sara on April 29, 2013 at 3:52 pm

    This is a fantastic recipe!
    There were a few things that I substituted/changed, which I thought made them tastier. I subbed sour cream with 2% greek yogurt, which I think tastes pretty similar. I also used frozen blueberries and lightly coated them with flour to keep them from sinking to the bottom of the batter. Lastly, I used 4 tbspn of butter, just because πŸ™‚ They turned out to be a hit with my husband and friends! I made them last night and they’re almost gone today.

    Reply

  87. Janet on May 5, 2013 at 11:34 pm

    Just made these today, they were so good! Made them with fresh blueberries and followed the recipe exactly. Goodbye boxed muffin mix!

    Reply

  88. Alla on May 13, 2013 at 6:08 pm

    I really love your blog Michelle, but I tried making these muffins today, and I have to say they weren’t good. I followed the recipe exactly and they looked great, but tasted bland and dense. I don’t know what I did wrong :S

    Reply

  89. Carol on May 14, 2013 at 2:03 pm

    I wanna know 1 cup of flour is how many germ ?

    Reply

    • Carol on May 15th, 2013 at 3:28 am

      Sorry, type wrong… I mean grams

      Reply

    • Michelle on May 15th, 2013 at 11:54 am

      Hi Carol, 1 cup of all-purpose flour is approximately 120 grams.

      Reply

  90. Catherine on May 15, 2013 at 3:18 pm

    This recipe is ridiculously addictive! I’ve been searching for the perfect muffin recipe and this is it! I had leftover raspberries in my fridge so I used them instead and it was still phenomenal! Thank you so much for sharing all of these lovely recipes with us. I look forward to making the allspice muffins next!!

    Reply

  91. Ms. Pall on May 20, 2013 at 9:43 am

    Yummiest recipe ever! I substituted sour cream with sour yogurt and it turned out fantastic, bouncy and soft. I used cocoa powder and orange essence instead of blueberry and vanila essence.

    Reply

  92. Ann on June 8, 2013 at 4:25 pm

    Could these be made using rhubarb instead of blueberries? Would you change anything? Just use chopped rhubarb or add shredded as well? Thoughts?

    Reply

    • Michelle on June 9th, 2013 at 9:15 pm

      Hi Ann, I’ve never tried rhubarb in these muffins, so I can’t say for sure how they would turn out, but you could certainly try! I would use chopped, not shredded. Enjoy!

      Reply

  93. BSmith on July 8, 2013 at 10:22 am

    WOW! One of the best recipes ever.

    Reply

  94. SusieQ on July 24, 2013 at 10:31 pm

    These were very good, and I will make again. It seemed like a lot of dry/thick ‘batter’ for 12 muffins, but it was the perfect amount and they baked up nicely. They were not as sweet as I was expecting, but I liked that.
    The only change I will make next time is some coarse sugar sprinkled on top before baking.

    Reply

  95. Elodie on July 30, 2013 at 11:38 am

    That’s the best muffins recipe I’ve ever tried ! They were so delicious !! I tried with blueberry, and then with raspberry and also chocolate chips. Perfect with every flavor ! Thank you !
    I just put cottage cheese instead of sour cream and used salted butter :
    http://www.gastronomicarts.com/2013/07/muffins-aux-bleuets-blueberry-muffins/

    Reply

  96. Ala'a on August 9, 2013 at 1:08 pm

    Hi Michelle,
    These muffins are super πŸ™‚ I made them twice, the first time with fresh blueberries and the second time time with frozen triple mixed berries. In both times, they were very yummy. I have one question though, in the oven they rise a lot, and once I take them out, they fall (they still look and taste sooo good though), but is there anything I might have done wrong for having them fall as soon as i take them out from the oven? Because I really would love to keep them as they were in the oven… And another thing is that, I mixed the dry ingredients with the sour cream mixture first and then tossed in the blueberries, if I followed the mixing sequence as you listed above in your recipe, would it differ for the rise/fall thing?
    Thanks a lot for these amazing muffins! πŸ™‚

    Reply

  97. Erin F. on August 12, 2013 at 9:14 pm

    I made these muffins the other day with some blueberries that I picked from a local farm, and they were the best muffins ever!! I put a link to this recipe on my page… http://sweetsforsami.blogspot.com/2013/08/blueberry-picking-muffins.html

    Reply

  98. Liz on August 22, 2013 at 12:55 pm

    I have a whole box of peaches at home so I was thinking of making this with blueberries and peaches. Do you think that will work? If yes, what would be your suggestion for the amount of blueberries and peaches to use?

    Reply

    • Michelle on August 23rd, 2013 at 4:57 pm

      Hi Liz, I have never made these using another fruit, so I’m not sure how the peach would work and how it would affect the batter, the rise, etc. If you give it a try, let me know how it turns out!

      Reply

  99. Scarlett on August 25, 2013 at 6:30 pm

    Hi!
    Great site. Cute too! Weird WordPress question: what plug-in do you use for your recipe page, and your comment section?

    Really like that!

    Reply

    • Michelle on August 27th, 2013 at 9:05 pm

      Hi Scarlett, Thank you! The site is a custom design by Lindsay of Purr Design. You might want to contact her if you’re interested in a specific feature!

      Reply

  100. Lena on August 25, 2013 at 9:59 pm

    Tried these with all I had -raspberries. They were absolutely delicious. Didn’t use all the sour cream either, only used 3/4 cup. They don’t look anything like yours, but they may be the best muffin I’ve ever made. I guess the secret is in the sour cream.

    Reply

  101. Marcia on September 3, 2013 at 12:18 am

    I made these this morning and followed the recipe exactly. They came out more like a scone (a bit dry) than a muffin. A good recipe but not quite what I expected. Perhaps less baking time?

    Reply

  102. Tiffany on September 18, 2013 at 10:08 am

    Baked these last night and this morning they were a big hit with everyone in the family! I made a couple minor changes to make them a little more “healthy” . . . I replaced one of the cups of all-purpose flour with whole wheat and reduced the sugar to 3/4 cups, which I find is still too sweet so next time I make these I’m going to try 2/3 cups. As well, I baked them for 22-23 mins. Yummy!! Thanks Brown Eyed Baker!

    Reply

  103. Nancy on October 15, 2013 at 1:36 pm

    The muffins didn’t turn out for me ):

    Reply

  104. Laura on October 27, 2013 at 3:26 pm

    Just made these, but used lemon yogurt instead of sour cream and put a strusel topping on. Absolutely incredible! Thank you! Love all your recipes, you are my first place to look when I’m feeling like making something new. <3

    Reply

  105. Carrie on October 28, 2013 at 2:18 pm

    I prefer a denser finished product….what changes do you recommend so I can get a more dense muffin?

    Reply

  106. Bec on November 30, 2013 at 2:13 am

    I made these this afternoon and they were perfect! Definitely the best muffins I’ve ever made. Super moist but also light and fluffy. So good!

    Reply

  107. Jenn on January 9, 2014 at 11:21 am

    Hi these muffins looked so good. I made these muffins this morning and followed the instructions exactly and I thought they tasted very eggy and not sure why? Any ideas. Thanks

    Reply

  108. Christine @ Oatmeal Bowl on January 18, 2014 at 1:01 am

    I just made these (as I have 4 teenagers bunking over tonight). They were not browning up like yours, so I added an egg wash with a little sprinkle of sugar. They came out so moist! Love it. Thank you.

    Reply

  109. Rachel on January 20, 2014 at 10:09 pm

    These are wonderful. I was a bit worried when I was making the batter…it is so super thick. I used a larger sized muffin tin and needed to bake for about 40 minutes. I used frozen berries , added some lemon zest, and they came out perfect, moist and flavorful. I might put a topping on next time for a little extra element, but all in all the best blueberry muffin recipe I have tried!

    Reply

  110. Nicole on February 1, 2014 at 3:48 pm

    Best blueberry muffins hands down, we will only make these from now on, spot on!

    Reply

  111. Victoria on February 6, 2014 at 4:13 am

    Hey there! πŸ™‚
    A couple of days ago my boyfriend made a statement – “I wanna muffin!” πŸ˜€ So I was like: “Well, ok I’ll try, but don’t promise anything..” Cuz I kinda thought I’m not good at baking.. After some time of hard-core googling I found your site. Perfect! Your beautiful pictures and and a wonderful detailed descriptions was exactly what I needed πŸ™‚
    Although it was a bit of a challenge for me (because I live in Europe and know only liters and grams πŸ˜€ ) still – these muffins are peeerrfeect! :)) Moist and tasty ^^ My bf was thrilled! :))
    I got only one problem and maybe you know why that happened. When I took out the muffins they didn’t stay up and was not so puffy anymore :/

    Waiting for the answer and some more awesome recipies-
    Victoria πŸ˜‰

    Reply

    • Michelle on February 6th, 2014 at 1:54 pm

      Hi Victoria, I’m so glad that you enjoyed the muffins! They may have sunk a bit if they weren’t totally cooked through in the middle. While the muffins pictured above have “tops”, they were not puffy.

      Reply

      • Victoria on February 6th, 2014 at 2:53 pm

        Well, I didn’t know the proper word for it (puffy I mean) since English is not my first or even the second language, but they were done inside as well, that’s the thing! :/

        Reply

  112. Pauline Lee on March 5, 2014 at 4:04 am

    Hi, tried baking the blueberry muffins yesterday and followed the recipe to the dot. The muffins came out perfect and most importantly, moist! Thanks!

    Reply

  113. SAVITZ on March 24, 2014 at 6:17 pm

    These are seriously the best muffins I have made…and I bake weekly with my littles. Absolutely delish! Baked 25minutes and turned out perfect. Thank-you for sharing, well sort of…I have already eaten 5! eeek!

    Reply

  114. Michele and sophie on April 17, 2014 at 6:36 pm

    I made these with my 5 1/2 year old daughter. They were very easy to make and came out wonderfully (“extra good” says my daughter!). They are moist and fluffy, and buttery, though not heavy. Thank you for the wonderful recipe!

    Reply

  115. Shubs Silvadas on May 22, 2014 at 1:30 pm

    I tried this recipe today and it tuned out exactly like the picture in your blog. I have tried different recipes before but this one is the best so far. It’s soo moist. Thank you so much for sharing this. I ran out of sour cream and was short of about 1/4 cup so I had to substitute with buttermilk and yet it turned out fine.

    Reply

  116. Anonymous on June 18, 2014 at 11:18 am

    Oohhh!! I’m baking these in my oven right now and they smell like heaven on earth! My favorite muffin other than this one is apple cinnamon

    Reply

  117. Mary on July 2, 2014 at 2:20 pm

    How many mini muffins will it make & how long do I cook for?? Just an idea, after trying to find the answer on pages of comments any chance you can post answers to common questions with the recipe? Thanks, about to start baking right now, will be a great breakfast/snack for camping for the 4th!!!

    Reply

    • Michelle on July 2nd, 2014 at 9:00 pm

      Hi Mary, This will make approximately 24 mini muffins. I haven’t made miniature versions, so I don’t have an exact time for you, but I would start checking around 8 minutes.

      Reply

  118. Cheriese on July 30, 2014 at 3:47 am

    These look amazing – I’m actually going to attempt them tomorrow!
    This might be a silly question but when you say whisk do you use a hand whisk or electric beaters? Just trying to make sure I get them perfect!

    Reply

    • Michelle on July 30th, 2014 at 12:22 pm

      Hi Cheriese, A hand whisk πŸ™‚ Enjoy!

      Reply

  119. Kirsty on August 19, 2014 at 4:18 pm

    Wow! Yummy! Fab recipe! Thanks so much, I added white choc chips and they’re delish!

    Reply

  120. Bethany on August 29, 2014 at 4:48 pm

    I don’t have sour cream at the moment, should I run to the store or would vanilla yogurt do the trick?

    Reply

    • Michelle on August 31st, 2014 at 10:07 am

      Hi Bethany, I would typically recommend plain yogurt, as that most closely mimics sour cream, but I think vanilla would be okay in a pinch.

      Reply

  121. Kristi on October 1, 2014 at 8:04 am

    Very good! I made these the other day and feel in love with the texture and appearance. The taste, like all blueberry muffins lacks the blueberry taste. Do they make a blueberry extract?I tried almond but just tasted like almond. I loved this recipe. I used frozen organic blueberries so that might have been my problem. I will try these again.

    Reply

    • Michelle on October 5th, 2014 at 9:27 am

      Hi Kristi, I don’t think I’ve ever seen blueberry extract, but I know King Arthur Flour sells a lot of different flavorings, I would check there! I definitely haven’t ever seen it in a grocery store.

      Reply

  122. Arwen on November 13, 2014 at 7:43 pm

    I love, love, *love* these muffins. My only problem is that they’re never as good the second day as they are fresh – the tops get increasingly spongy and porous looking. They still taste great, but the presentation is not as nice. Any tips?

    Reply

    • Michelle on November 16th, 2014 at 7:04 pm

      Hi Arwen, Really no tips; some things are just naturally better the day they are made, then after they sit overnight. You could freeze them once they are cool – that will ensure they are freshest when you reheat them.

      Reply

  123. UnicornAlpacaTeeth on December 6, 2014 at 1:02 pm

    These muffins were SUPER thick! That made me really happy bc I knew they would turn out. The sour cream was a bit strong (problably just the trader joes brand) and I added sugar and coconut to the top. In the oven right now πŸ™‚

    Reply

  124. marcia on January 4, 2015 at 8:48 am

    Made them this morning…yum yum !

    Reply

  125. Lisa R on January 7, 2015 at 8:48 pm

    I have made these twice now. Once I substituted low fat vanilla yogurt. Made a sweeter muffin, but very tasty. This time used low fat sour cream and smart balance. Great flavor still, just a bit lower fat. Great recipe

    Reply

  126. I made your muffins on March 19, 2015 at 5:50 pm

    These are good but you need to add a little bit of milk.
    I say this because in mine muffins I need it.

    Reply

  127. Sammy on March 31, 2015 at 6:28 am

    I think the reason some peoples haven’t turned out is because they haven’t put a tablespoon of the baking powder they have just misread and used a teaspoon as I did. I remade with the correct amount of baking soda and they were beyond scrumptious!

    Reply

  128. Sue on April 4, 2015 at 2:05 pm

    Does this really call for a Tablespoon of baking powder and not a Teaspoon? These look awesome!

    Reply

    • Michelle on April 8th, 2015 at 10:31 am

      Hi Sue, Yes, tablespoon. Enjoy!

      Reply

  129. arie on May 4, 2015 at 6:36 pm

    I tried these they turned out really bad

    Reply

  130. Janina on July 5, 2015 at 8:47 pm

    I tried this recipe and it was beautiful. Tried using chocolate chips instead of blueberries, didn’t turn out too well. Any suggestions?

    Reply

  131. Regina on July 12, 2015 at 11:17 am

    Excellent recipe. I had to bake them about twice as long as the recipe states, maybe because I used frozen blueberries, but once done they came out perfect. I was looking for a moist, bakery like muffin recipe for a long time but all turned out dry and crumbly..until I made these. Thank you!

    Reply

  132. Lynne on July 18, 2015 at 11:23 am

    I’ll start with the end – definitely use muffin/cupcake liners if you want to be able to remove these from the pan without half of them staying in the tin. I followed the directions to “immediately remove muffins to wire rack”, and found that – even though they were cooked through, I wasn’t able to get all the muffin out. So, after a few, I left the muffins in the tin to cool a bit more, the I was able to remove them to a rack.
    As for the rest of my experience, these muffins were a total fail. I bake a lot, and I can honestly say that I have not had a baking fail in years, maybe decades. I followed this recipe exactly, I found the batter very thick and gooey, and hard to fold in the flour mixture. Even after baking, the muffins have uncooked flour in them and on top. I checked them after 25 minutes and found them done, but the tops were very pale – not appetizing at all. I used fresh-picked blueberries, and found that the muffins are not sweet enough for my taste. The texture is ok, but the taste is very bland. I think I’ll stick with blueberry coffee cake, at least I know that works and tastes delicious.
    BTW, when DD, who picked the blueberries and asked for me to make the muffins, saw them, she said, “these didn’t come out very good, did they?”
    Nope, they did not.

    Reply

  133. Ruth Morley on July 26, 2015 at 2:45 pm

    I spent a long time looking through recipes for blueberry muffins largely because I was missing ingredients. However I decided to make these despite having no sour cream. I replaced the sour cream with plain greek yogurt and the result was delicious – I suspect they would be even better with normal yogurt or with your sour cream — great recipe

    Reply

  134. Steven on December 10, 2015 at 11:33 pm

    These muffins are delicious! I made some for my roommates and I, and they said it was the best muffins that they’ve ever had. So thank you! πŸ™‚

    Reply

  135. TonyVs on January 26, 2016 at 9:56 am

    Been a fan of the site for awhile, so I tried this recipe in search of a better (than my go to) recipe. I made 2 batches, one with the addition of nutmeg in it, both came out ok, but not great. They need some citrus or something else to brighten them up, and the texture wasn’t what I was hoping for. My coworkers liked them, my wife and nephew told me to keep trying or go back to my old recipe.

    Reply

  136. Katia Piera Gomez on February 27, 2016 at 4:12 am

    Hi! I have a question. What percent of fat sour cream do you use? Here in Spain we have Greek yoghurt, which could be similar, it has 12,5 percent of fat. Will that do? I made the muffins with raisins and with normal yoghurt, so I didn’t get the same result. Although there aren’t any left up until now!!!! They weretasty anyway, but I would liketo work them out a bit better next time.

    Reply

    • Michelle on March 2nd, 2016 at 10:19 am

      Hi Katia, I’ve never seen a fat percentage on sour cream here in the U.S. Yes, you could substitute Green yogurt for the sour cream in this recipe. Enjoy!!

      Reply

  137. Melissa on February 27, 2016 at 8:33 pm

    Delicious. We did Half white sugar half light brown sugar and a splash of vanilla. They’re so good fresh out the oven with a little pat of butter.

    Reply

  138. cheryl on February 27, 2016 at 9:56 pm

    these are the absolute BEST blueberry muffins I have ever had, Wow! Is all I can say.

    Reply

  139. Kathy on July 30, 2016 at 9:28 am

    Hi Michelle, Don’t you love blueberry season? Thank you for this great post/recipe! I made these a few weeks ago and froze most of them. My husband and I are enjoying every bite… they’re great seimi-frozen, too. Thanks againa and prayers for your upcoming birth of baby#2!

    Reply

  140. Kati on August 26, 2016 at 8:51 pm

    Hi, I have made these muffins and they are AMAZING. Also, I am flabbergasted at the comments saying they were no good. That’s gotta be on them and not your recipe! Have you ever made this recipe in a loaf form? I was wondering how to convert it, just to try. Thank you!!

    Reply

    • Michelle on August 28th, 2016 at 9:14 pm

      Hi Kati, So glad you enjoy the muffins! I haven’t made a loaf bread with them, but I would probably use an 8-inch loaf pan and figure on increasing the bake time (will just need to check periodically for doneness – not sure how long it would take).

      Reply

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