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

Ingredients:

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

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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156 Responses to “Blueberry Muffins”

  1. 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

  2. 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

  3. 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 :( what did I do wrong?

      Reply

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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. :-) 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

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

    I love you! SUPERYUM! Thank you for sharing.

    Reply

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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 :(

    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 :)

        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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 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 :) 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

  36. 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 :) They turned out to be a hit with my husband and friends! I made them last night and they’re almost gone today.

    Reply

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

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

    WOW! One of the best recipes ever.

    Reply

  44. 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

  45. 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

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

    Hi Michelle,
    These muffins are super :) 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! :)

    Reply

  47. 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

  48. 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

  49. 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

  50. 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

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