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 :)

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


2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
1¼ cups sour cream
1½ cups frozen or fresh blueberries


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)


171 Responses to “Blueberry Muffins”

Comment Pages 1 2 3
  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 :)


    • 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.


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

    The perfect mid-morning snack! YUM!


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

    Beautiful muffins!


  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


  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…


  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…. :)


    • 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!


  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.


  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.


  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.


  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.


  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!!


  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 😉


  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 :)


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

    I LOVE this idea. Must try!


  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!


  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.


  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!


  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. :)


  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 :)).


  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.


  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.


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

      Haha, I know, right?! Me too! Oh how far we’ve come :)


      • 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


  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 :) As usual your muffins just look fabulous!


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

    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! :)


    • 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! :)


  24. The Café Sucré 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!


  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!


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

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


  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?!?


    • 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!


  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.


  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.


  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.


  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.


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

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


  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.


  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!!!


  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!


  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!


  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!


  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!


  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.


  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.


  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 !


  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!


  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 ??


    • 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).


  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!!!!


  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.


  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 !


  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 :).


  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!


  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. :-/


  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.


  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!!!!


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