The Best Blueberry Muffins
These easy blueberry muffins mix together quickly for a perfect morning treat. Soft and tender from sour cream and bursting with blueberries (use fresh or frozen!), these muffins have been a long-time family favorite. Read below for different flavor combinations and topping ideas!
Growing up, I can’t remember my mom making muffins too often, but I fell hard for them during my freshman year in college. A friend got regular deliveries of the gigantic Sam’s Club muffins and was always gracious enough to share. They were an assortment of blueberry, banana nut, and chocolate, and those have forever remained my very favorite flavors of muffins.
Years and years later, I was thrilled to land this recipe for a classic, delicious blueberry muffin. 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. They are, without a doubt, the most amazing, the most perfect blueberry muffins I have ever eaten.
Truly, the best of the best when it comes to blueberry muffins.
Fresh versus frozen blueberries
When fresh blueberries are in season, there is nothing better!
However, what if you are craving blueberry muffins in the dead of winter and the price of fresh blueberries is through the roof?
You can absolutely use frozen blueberries in this recipe. My favorite are frozen wild blueberries, but any variety will do. You do not need to thaw them or make any other adjustments to the recipe.
Blueberry muffins, step-by-step
Muffins are such a fantastic morning treat, typically made in quick bread fashion with just a bowl or two and a whisk, they come together quickly and are meant to be enjoyed warm and fresh from the oven. Here’s how we make them:
- Preheat oven and line a muffin tin with liners or spray with non-stick cooking spray.
- Whisk together the dry ingredients.
- Whisk the sugar and the wet ingredients in a separate bowl.
- Toss the blueberries in the dry ingredients.
- Fold in the sour cream mixture. Be sure to mix gently to ensure the muffins are not tough.
- Divide the batter between the muffin cups.
- Bake until light golden brown.
Muffin pans and liners
Any standard 12-cup muffin pan will work for these muffins. I’ve had the Wilton Everglide Avanti muffin pan for ages, but it not readily available in most places anymore. If you can’t get your hands on one, my next recommendation is the USA Muffin Pan.
You can spray the pan with non-stick cooking spray or use liners. I’ve used tons of different types of liners over the years, and I absolutely prefer the basic white paper liners. You can find them at just about any grocery store or craft store, but they are incredibly inexpensive if you buy them in bulk online (and they last forever!).
Flavor add-ins and topping ideas
If you’d like to punch up these muffins with some different flavors, here are a few ideas for you:
- Lemon-blueberry muffins: Whisk the zest of one lemon into the egg and then proceed with the rest of the recipe.
- Orange-blueberry muffins: Whisk the zest of one orange into the egg and then proceed with the rest of the recipe.
- Ginger-blueberry muffins: Whisk 1 teaspoon of freshly grated ginger into the egg and then proceed with the rest of the recipe.
Along the same lines of flavor add-ins, you can also add some delicious toppings for some contrasting flavors and textures. Some of my favorite ideas:
- Cinnamon-sugar streusel: Before baking, mix together ½ cup brown sugar + 1 teaspoon ground cinnamon. Sprinkle evenly over the top of the muffins then bake as directed.
- Cinnamon-sugar dipped: Once the muffins come out of the oven, melt 4 tablespoons of butter in a small bowl. Mix together ½ cup sugar and ½ teaspoon ground cinnamon in another small bowl. Once the muffins have cooled for 5 minutes, dip the top of each muffin in melted butter and then the cinnamon sugar. Return to the cooling rack.
- Drizzle with glaze: Whisk together 1 cup powdered sugar + 1 tablespoon milk + 1 teaspoon vanilla and drizzle over cooled muffins. You can replace the milk with lemon juice, orange juice, or lime juice if you’d like.
Storing and freezing blueberry muffins
There are a few different options for storing these muffins:
- Room Temperature – Store in an airtight container at room temperature for up to 4 days.
- Refrigerator – Kept in an airtight container in the refrigerator, these muffins will stay fresh for up to 1 week.
- Freezer – Once completely cooled, wrap each muffin in plastic wrap and place in an airtight container or ziplock freezer bag for up to 3 months. Thaw at room temperature.
More of my favorite muffins for a delicious morning treat:
- Apple-Cinnamon Muffins
- Triple Chocolate Chunk Muffins
- Chocolate Chip Muffins
- Banana Muffins
- Pumpkin and Cream Cheese Muffins with Pecan Streusel
- Morning Glory Muffins
- Zucchini-Chocolate Chip Muffins
If you make this blueberry muffin recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
The Best Blueberry Muffins
- 2 cups (240 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 egg
- 1 cup (198 g) granulated sugar
- 4 tablespoons (57 g) unsalted butter, melted and cooled slightly, (2 ounces )
- 1¼ cups (283 ml) sour cream
- 1½ cups (255 g) frozen or fresh blueberries
- Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
- Whisk the flour, baking powder and salt in a large 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 additions, whisking gently to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
- Add the blueberries 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 blueberries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
- Divide the batter among the muffin cups (a large cookie scoop works great for this!). 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. 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 for up to 4 days or in the refrigerator for up to 1 week.
- Sour cream: You can substitute buttermilk or plain yogurt for the sour cream.
- Blueberries: Frozen blueberries can be used; no need to thaw them or alter the recipe.
- Flavors & toppings: See suggested combinations and instructions in post above.
- Equipment recommendations: My muffin pan / Another muffin pan / Paper liners / Large cookie scoop
- Mini muffins: This recipe will yield 24 mini muffins; bake for 10 to 14 minutes.
- Quick bread: You can use this batter to bake a blueberry quick bread. Spread it in a 9x5-inch loaf pan and bake for 55 to 60 minutes.
- Storage: Store the muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- Freezing: Once completely cool, the muffins can be wrapped in plastic wrap and transferred to an airtight container or zip-top bag and frozen for up to 3 months. Thaw at room temperature.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Baking Illustrated)
[Photography by Dee of One Sarcastic Baker]
It’s very rare I leave reviews but I had to leave it in this case. These are absolutely WOW!!! My kids love it.
I made a few alterations, I use chocolate chip instead of blue berries ( I’ve done it with blue berries as well) but kids prefer chocolate chip :-)
instead of sour cream I used crème fraîche and yoghurt . These muffins are moist and divine!!
How long should I cook 6 jumbo muffins?
Sorry…I wanted to love those muffins but there was nothing soft and tender about them. I followed the recipe to a T and they were dense and not a good texture and didn’t taste good. From all the good reviews, I thought I would really like them. Maybe it was something I did wrong, but I’m not sure what it was….I might try them again sometime to see if it’s just me :)
I have made these muffins so many times I have lost count. Every time they are a big hit. So yummy, you just want to eat several at one sitting.
I had made a batch with a different recipe and just was not wowed. THIS recipe wowed everyone! This will be my go-to blueberry muffin recipe from now on. Thank you for bringing it back into circulation.
Could I used salted instead of unsalted butter?
Hi Andrea, Yes, you can! Just decrease the salt to ¼ teaspoon or omit entirely (your preference).
I don’t normally review recipes, but this is THE muffin recipe. It works awesome with strawberries instead of blueberries, too! The sour cream just makes this hit different. AND they were good for days afterwards; I was taking one with me to work every morning. They’re low in calories and healthy and sweet!
I don’t think any other muffin recipe will compare for me. Ever.
These make really good muffins! Rolling the blueberries in the dry ingredients stops them from sinking to the bottom. The sour cream makes them very moist, and adds a lovely flavour.
Delicious, it is the blueberry muffin recipe. I make them in a variety of sizes, I can eat them as a snack or part of a meal.
Have shared them with friends, very positive feedback, yummy.
Just made these muffins this morning. I put cinnamon and sugar on the top of the muffins and added extra blueberries (because what is not better than lots of blueberries). They were outstanding! My husband brought them to work and his co-workers raved over them. Definitely a keeper recipe!!
My family loved them. They ate them up before I had a chance to eat one. Guess I’ll have to make more. No problem, they went together so fast.
OMGEE….These are SPECTACULAR ! Sprinkled with just a hint of cinnamon today…… Perfect gift for my adorable neighbor who is helping me fill my yard with plants. Thank YOU SO VERY MUCH!!!!
I pride myself on making muffins, and I’ve been using this recipe for blueberry muffins for years. No other blueberry muffin recipe compares. One recommendation: yogurt (even greek yogurt) works in place of sour cream really well, and adds some protein. They aren’t necessarily as decadent, but they’re still so good, and marginally healthier.
I made these for the first time yesterday. They were a hit!
Made these this morning and it makes 6 Jumbo Size muffins. These do not fall apart. I love the texture of these muffins and it was very easy to make. This will now be my ‘to go’ blueberry muffins. Thanks, Michelle for sharing and you really should try and put these in Jumbo Muffin Pans instead of the standard cupcake pans.
You are the best Michelle! Can’t beat classic blueberry muffins!!
Can you use rice flour or a different flour to make these gluten free? Will it work?
I recognized this immediately as a Cook’s Illustrated recipe, which I’ve been baking for years. Fantastic recipe. Yummy muffins. I love the thick, rich batter.
A couple of changes: I used brown sugar and yoghurt because I didn’t have sour cream, don’t use white sugar. And I didn’t see the link to the whole recipe so I just made a well in the dry ingredients, dropped the egg, sugar, melted butter and yoghurt into the center of the well, mixed the wet ingredients in the center before incorporating them into the dry with a few fast strokes, careful not to overbeat. Folded in the blueberries and filled the muffin tin, baked…and they turned out light, with a crispy top crust, and absolutely delicious!
The muffins paired with orange juice very well. Something was off, but I can’t put my finger on it. Maybe it needed vanilla extract or some lemon zest. The batch did not rise as I expected. I baked 12 regular muffins and had batter left over. Overall, the muffins were good.
I was really looking forwards to the blueberries muffins but I was sad when they were almost impossible to make. (Especially Seince I followed all the directions and it still didn’t turn out well.)The batter was practically all dry ingredients so they were impossible to cook. The muffins were only Ok . ( besides, who puts sour cream in blueberrie muffins) I would recommend Fannie farmer blueberrie muffins! The pic may look bad, but the muffins are great! So remember, stick with Fannie farmer when it comes to blueberrie muffins
I stumbled upon this recipe years ago and it’s the only muffin I ever make now! Thank you for sharing (my friend and family no doubt thank you as well!).
Definitely not a low-cal muffin, but a wonderful Easter breakfast item :) Thanks!
I found your recipe several years ago and have been using it ever since! We substitute frozen raspberries for the blueberries as my family prefers raspberries. I love that these muffins don’t use tons of oil and are still moist. They are my kids’ favorite breakfast! Thank you!!
Wow these were really good, Thank you :)
Can these blue berry muffins be made as mini muffins? How long would I bake
Hi Karla, Yes, I don’t see why not! I would start checking around 8 minutes.
I have been making these muffins for a couple of years now. I’ve never loved blueberry muffins and I think part of the reason is because I want a muffin to not just be a piece of cake called a muffin. These are the best blueberry muffins I’ve ever had and I make them for my family on a regular basis. Every time I make them I’m amazed at how good they are. Thank you so much for the recipe!
These were great!
We had a whole lot of blueberries around and I finally had an excuse to make them. My dad is into those blueberry muffin box mixes, but I think this has finally won him over to the “homemade is best” side ;) At least, where blueberry muffins are concerned.
They baked beautifully, tall and rounded, slightly browned tops that had a slight crunch. Sooooo full of blueberries :) My mom described it as cakey and soft.
I did make a few the recipe for my family to suit our tastes (yogurt instead of sour cream, decreased to 3/4 cup sugar, added a touch of vanilla extract), but the original would be the best I think. I only changed it to slightly decrease the calories and because my dad is a non-sweet tooth.
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!!
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).
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!
these are the absolute BEST blueberry muffins I have ever had, Wow! Is all I can say.
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.
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.
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!!
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.
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! :)
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
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.
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!
I tried this recipe and it was beautiful. Tried using chocolate chips instead of blueberries, didn’t turn out too well. Any suggestions?
Hi Janina, I actually just posted a recipe for chocolate chip muffins! https://www.browneyedbaker.com/chocolate-chip-muffins-recipe/
I tried these they turned out really bad
Does this really call for a Tablespoon of baking powder and not a Teaspoon? These look awesome!
Hi Sue, Yes, tablespoon. Enjoy!
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!
These are good but you need to add a little bit of milk.
I say this because in mine muffins I need it.
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
Made them this morning…yum yum !
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 :)
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?
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.
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.
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.
I don’t have sour cream at the moment, should I run to the store or would vanilla yogurt do the trick?
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.
Wow! Yummy! Fab recipe! Thanks so much, I added white choc chips and they’re delish!
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!
Hi Cheriese, A hand whisk :) Enjoy!
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!!!
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.
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
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.
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!
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!
Hi, tried baking the blueberry muffins yesterday and followed the recipe to the dot. The muffins came out perfect and most importantly, moist! Thanks!
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-
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.
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! :/
Best blueberry muffins hands down, we will only make these from now on, spot on!
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!
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.
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
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!
I prefer a denser finished product….what changes do you recommend so I can get a more dense muffin?
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
The muffins didn’t turn out for me ):
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!
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?
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.
Great site. Cute too! Weird WordPress question: what plug-in do you use for your recipe page, and your comment section?
Really like that!
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!
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?
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!
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
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! :)
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 :
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.
WOW! One of the best recipes ever.
Could these be made using rhubarb instead of blueberries? Would you change anything? Just use chopped rhubarb or add shredded as well? Thoughts?
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!
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.
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!!
I wanna know 1 cup of flour is how many germ ?
Sorry, type wrong… I mean grams
Hi Carol, 1 cup of all-purpose flour is approximately 120 grams.
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
Just made these today, they were so good! Made them with fresh blueberries and followed the recipe exactly. Goodbye boxed muffin mix!
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.
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.
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?
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: https://www.browneyedbaker.com/category/recipes/breakfast-brunch-recipes/muffin-recipes/
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!
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 !!!
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).
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!
Hi Emily, I would not recommend adding oats to this recipe.
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.
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.
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 :(
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.
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 :)
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.
These look absolutely perfect. Can you replace the sour cream with greek yogurt?
Hi Vicky, Yes, you could substitute plain yogurt (not flavored) for the sour cream.
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.
Can you make these in a mini-version? Any alterations required?
Hi Ann, Sure you can make them smaller, just reduce the baking time. I’d start checking around 10 minutes.
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.
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 ..!!
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!
These are seriously amazing. I used whole wheat pastry flour in place of the AP flour and it worked beautifully.
I love you! SUPERYUM! Thank you for sharing.
This is about the fifth recipe I have used from your site…really wonderful stuff!
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!
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!
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.
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!
These are currently sitting on my oven..from which they just came out of. I’m seriously pumped :0)
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.
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.
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!
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!
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!
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.
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!!!
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!
I tried making your blueberry muffins and substituted splenda for sugar. It did not turn out the same. boo hoo.
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).
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…
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
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.
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.
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.
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?
Me 3, total fail. Waste of 1.5c of fresh blueberries.
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.
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
With a small few tweaks this is my basic blueberry go to recipes. Very nice!!!!
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.
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. :-/
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!
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 :).
thanks ! i’ll let you know how they come out..hope they look as YUMMY as yours !
These look delish. I’ve never made them with sour cream before, but I will give them a try! Lovely photo too.
Congrats sweetie on top 9!!!! I love these muffins that you presented and shared with us!!! Wonderful mouthwatering photos!!!!
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 ??
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).
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!
This recipe is also awesome with 8 oz lemon yogurt substituted for sour cream & about 1 tsp grated lemon rind !
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.
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.
These muffins look perfect! I think my favorite are pumpkin muffins. I can eat them all year round!
Funny, I was just talking about blueberry muffins this morning. They look fresh and wonderful!
I am a sucker for a really good blueberry muffin and these certainly look like they fit the bill. Great recipe, Michelle!
your muffins are the BEST!
i love all fruit muffins as well as those that contain dark chocolate…& peanut butter!
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!!!
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.
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.
Yes, 350 degrees F from start to finish, no alteration to the temperature.
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.
I’m wrestling with the desire to leap up right now and use the blueberries in the fridge to make a batch of these.
Mmm, I love blueberry muffins! And pumkin muffins. And banana nut. Well okay, I just love muffins. These look delicious.
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?!?
Oooh bake off sounds like fun! If you do it, come back and share the results!
Love a great blueberry muffin recipe! Yours look so tasty!
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!
Wow, I am drooling just looking at these, I think it might be a good thing that there is a computer screen between us!
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! :)
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! :)
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!
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.
Haha, I know, right?! Me too! Oh how far we’ve come :)
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
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.
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 :)).
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. :)
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!
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.
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!
I LOVE this idea. Must try!
I have a serious muffin weakness too, especially blueberry muffins. These look so delicious and full of blueberries :)
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 ;)
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!!
Blueberry muffins are definitely one of my favorites for spring. In the fall, it has to be apple muffins.
Classic blueberry muffins are actually my favorite! These look wonderful and I love that they are full of blueberries.
What a great post! It’s so easy to take a good blueberry muffin for granted this day.
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.
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…. :)
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!
Are ‘Baking illustrated’ and ‘Cook’s Illustrated the baking book’ the same or different? I have the ‘Cook’s Illustrated the baking book’ and I absolutely love it :)
Hi Mihiri, The Cook’s Illustrated Baking Book is the updated version of “Baking Illustrated” :)
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…
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
The perfect mid-morning snack! YUM!
your muffins look awesome!
my fave muffin?
yours are top vote on my list :)
These are great, we needed a blueberry recipe for our women’s group this Saturday and this is going to be it.