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)

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155 Responses to “Blueberry Muffins”

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  1. 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?


  2. 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!


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

    The muffins didn’t turn out for me ):


  4. 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


  5. 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?


  6. 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!


  7. 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


  8. 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.


  9. 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!


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

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


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

    Hey there! :)
    A couple of days ago my boyfriend made a statement – “I wanna muffin!” :D 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 :)
    Although it was a bit of a challenge for me (because I live in Europe and know only liters and grams :D ) 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 ;)


    • 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.


      • 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! :/


  12. 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!


  13. 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!


  14. 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!


  15. 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.


  16. 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


  17. 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!!!


    • 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.


  18. 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!


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

      Hi Cheriese, A hand whisk :) Enjoy!


  19. 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!


  20. 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?


    • 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.


  21. 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.


    • 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.


  22. 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?


    • 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.


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