This post may contain affiliate links. Please read my disclosure policy.
The BEST bakery-style Blueberry Muffins recipe
Incredibly delicious blueberry muffins at home
This is truly one of the best recipes to ever come out of our kitchen. After years of tweaking, improving, testing and devouring, we’ve finally come up with the BEST blueberry muffin recipe ever.
How is this muffin recipe different?
So, you’ve decided to make muffins. But how can you know which recipe is truly the best? It can be a daunting task to decide, for sure. Let me tell you why I think you’ll love this recipe.
This recipe makes amazing muffin tops
The generous sprinkling of coarse sugar on top of the muffins helps create the crispy domed top that covers a soft, perfectly balanced fluffy middle.
Muffin tops easily split from the remaining portion of the muffin. Spread the muffin top with a little sweet creamy butter for an incredible bite.
Beautiful domed tops just like at the bakery
To ensure good rise and the classic domed top, we use a large ice cream scoop to portion out the muffin batter into the muffin pan. Scoop heaping mounds directly into the muffin tin and try not to add any additional batter on top.
Allow the muffins to rest at room temperature for 10 to 15 minutes before baking. Sprinkling generously with coarse sugar and then bake.
The texture is flavorful and light
Creamy unsalted butter, sour cream and whole milk give these muffins great flavor and a light cake-like texture that doesn’t crumble.
Even though the texture is light and fluffy, the blueberries don’t sink to the bottom. Using 2 tablespoons of flour to coat the blueberries helps hold them in place, but the consistency of the batter is what makes all the difference.
These muffins are loaded with blueberries
We add a full two cups of fresh blueberries to this recipe. This ensures blueberries in every delicious bite.
The batter is designed to make 12 large regular muffins. The muffins are baked in a regular muffin tin, without paper liners.
If you prefer to use paper liners I recommend portioning the batter out to 16 muffins instead of 12. You’ll also need to cut the baking time by about 5 minutes.
Overview of ingredients:
- all-purpose flour
- baking powder – make sure your leaveners are still active by using these simple tests.
- baking soda
- salt
- large eggs at room temperature
- granulated sugar
- vanilla extract
- unsalted butter, melted and cooled
- sour cream
- whole milk
- fresh blueberries, rinsed and dried
- coarse sugar for topping
How to make blueberry muffins:
1. Prepare the pan and preheat the oven
As mentioned above, due to the large size of these muffins we bake them directly in the muffin tin, without paper liners.
Generously coat a 12-well muffin tin with vegetable cooking spray and set aside. Preheat the oven to 400 degrees F.
2. Combine the dry ingredients
Whisk together the flour, baking powder, baking soda and salt; set aside.
Toss the blueberries in the remaining 2 tablespoons of flour and set aside.
3. Combine the wet ingredients
Add the eggs to a large mixing bowl. Vigorously whisk together the eggs and sugar until thick and lightened in color. Add the vanilla and melted butter and whisk to combine.
Next add the sour cream and milk. Whisk again until blended.
4. Fold in the flour mixture and blueberries
Using a rubber spatula gently fold in the flour mixture until lightly blended. The batter will be lumpy but that’s okay. Don’t over-mix.
Gently fold in the blueberries and any remaining flour.
5. Scoop the batter into the muffin tin
Use a large ice cream scoop to portion out heaping mounds of batter into the muffin cups. Set the pan aside for 10 to 15 minutes before baking.
When ready to bake sprinkle each unbaked muffin with a teaspoon of coarse sugar. Bake for about 23 minutes or until light golden brown.
The muffins are done when a toothpick inserted into the center comes out with no wet batter.
Cool for 5 minutes then turn out onto a wire rack to cool. Serve warm or room temperature.
Freezing blueberry muffins
These muffins freeze very well but the crispy top will soften a bit when rewarmed in the microwave.
Thaw the frozen muffins in the refrigerator or at room temperature. Re-warm on 50% power in the microwave if desired or enjoy at room temperature.
Baking with frozen blueberries
You can substitute frozen blueberries in a pinch if desired. However, the batter may color slightly. To reduce this issue spread the frozen berries out on a paper towel lined plate to dry. Blot dry before adding to the batter.
We recommend using frozen wild blueberries if you can find them. Wild blueberries have great flavor and a petite size which is great for muffins.
Great for events and easy to make
Mother’s Day is coming up and since we all have moms, or know a mom, or are an actual mother, these muffins would be a lovely surprise on the brunch table.
They’re simple to make and only take about 20 minutes to put together, and no mixer is required!
Imagine how impressed your mom will be when she arrives to the aroma of fresh baked blueberry muffins coming from the oven.
These muffins aren’t just for moms! All the guys loves them too. Our son was over the moon for these muffins and I even understood him completely when he said “nom nom nom!”
So if you’re wondering about serving these for Father’s Day – then yes! You should … and that way dad won’t feel left out when mom got the best muffins!
Happy brunching with friends, family or just because it’s the weekend!
Thanks for PINNING!
Blueberry Muffins
Ingredients
- 2 cups all-purpose flour (252g) plus 2 tablespoons (20g) divided
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 cup granulated sugar (222g)
- 1 teaspoon vanilla extract
- 8 tablespoons unsalted butter melted and cooled (113g or ½ cup)
- 8 ounces sour cream (1 cup)
- ¼ cup whole milk (2oz)
- 2 cups fresh blueberries rinsed and dried (340g or 12oz)
- 3 tablespoons coarse sugar for topping
Instructions
- Melt the butter and set aside to cool slightly.
- Preheat oven to 400°F. Grease a 12-well muffin pan with vegetable cooking spray. Set aside.
- In a medium mixing bowl whisk together 2 cups of flour, baking powder, baking soda and salt. Set aside.
- Pour the blueberries into a small bowl and toss with the remaining 2 tablespoons flour. Set aside.
- In a large mixing bowl vigorously whisk together the eggs and sugar until thick and lightened in color. Add the vanilla and butter and whisk to combine. Next add the sour cream and milk. Whisk again until blended.
- Using a rubber spatula fold in the flour mixture until lightly blended. The batter will be lumpy but that's okay. Don't over-mix. Gently fold in the blueberries and any remaining flour.
- Using a large ice cream scoop, portion out heaping mounds of batter equally between the muffin wells. Leave the batter mounded so the baked muffins will have a nice rounded top. Set aside for 10 to 15 minutes before baking.
- Sprinkle each muffin top generously with one teaspoon of coarse sugar. Bake for 20 to 25 minutes or until light golden brown and a toothpick inserted into the center comes out clean.
- Cool for 5 minutes then carefully remove the muffins from the pan to a wire rack. Serve warm or at room temperature.
- Store leftover muffins in a sealed container at room temperature for up to 3 days.The tops may not be as crispy but are still delicious to eat. Refrigerate for longer storage.
Recipe Notes
- Muffins can be frozen well sealed in an airtight container for up to 3 months
Nutrition
The BEST Blueberry Muffins
Stuffed full of fresh juicy blueberries that don’t sink to the bottom, with a tender, soft crumb that won’t fall apart all tucked under a sugar topped crispy crust.
Here are a few more of our favorite blueberry recipes you might like:
Easy Blueberry Crumb Bars ~ there’s nothing like sweet summer blueberries baked in a simple crust to excite the taste buds! This simple, easy dessert is saturated with intense blueberry flavor and hints of bright, fresh lemon.
Lemon Blueberry Muffins with a Lemon Crumble Topping ~ Plump, ripe blueberries and tart, fresh lemon juice are the stars in these wonderfully moist, sour cream muffins. Not overly sweet, these muffins are terrific with, or without, the bright lemon glaze.
Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and a hint of lemon.
Originally published April 2016, updated March 2022
Joanne
They really are the best blueberry muffins ever. They are large and delicious. I would choose these over any restaurant style blueberry muffins. Thanks for sharing the recipe.
Tricia Buice
Thank you Joanne! I’m so glad you tried this recipe. It’s a keeper 😉 Thanks again for taking the time to comment.
Sandra
Can you substitute frozen blueberries, and if so would I thaw them first or leave them frozen and bake a little longer? Thank you
Tricia Buice
Hi Sandra. Yes you can substitute frozen for fresh. Lay the frozen berries out on a paper towel lined plate and blot them dry as much as possible. Add the frozen blueberries to the batter when slightly thawed. The color will bleed into the batter a little but this does not affect the flavor. Enjoy!
Jenny
I can’t give this one any stars because I halved the recipe and I’m not sure I enjoyed them. I am sure yours taste amazing. I am not a baker so my mistake.
Tricia Buice
So sorry you’re not sure about this recipe Jenny. I hope you’ll try again. The more you bake, the better baker you will become!
Janice
Very tasty muffins! Light but not dry. Moist but not gummy. I made the unmodified Cook’s Illustrated version for years but lost the recipe. I decided to try your modified version because I liked the idea of substituting milk for a bit of the sour cream and the addition of vanilla Delicious! My new blueberry muffin recipe. Thank you.
Tricia Buice
Thanks for the feedback Janice. Glad you enjoyed them! It’s hard to beat a fresh blueberry muffin.
Laura
Thank you for this great Blueberry Muffin recipe! It’s easy, quick and delicious! I also made a batch where I substituted raspberries for the blueberries when my local store was out of them. And they turned out just as yummy! A new favorite recipe! Thanks!
Tricia Buice
That is wonderful Laura! I was thinking about making them with raspberries so thank you for letting me know! Have a great weekend 🙂 Hope you will come back again.
Tricia Buice
Thank you Monique! I used fresh berries instead of frozen and substituted milk for some of the sour cream. I added a little sugar on top for the lovely crispy crust and vanilla. I think that’s it!
Robyn @ Simply Fresh Dinners
Your photos had me lost in this beautiful recipe, Tricia – simply gorgeous! I love all berries but blueberries are extra special and I will attempt this recipe even though I can’t bake to save my life, lol. These are a gift!
Tricia Buice
That is so sweet Robyn … thank you! No mixer required so I know you can whip these up! I bet my son could even make them 🙂 Have a great weekend!
Monica
Trust you to experiment and bring us the best of anything, Tricia! These blueberry muffins look absolutely perfect. My husband would be thrilled with this but you definitely have me thinking and excited about Mother’s Day! A wonderful breakfast spread is such a perfect Mother’s Day treat. Love your gorgeous breakfast set up!
Tricia Buice
Thanks Monica! Have a beautiful weekend – looks like great weather heading your way 🙂
lisa
You just made me hungry, cousin. I’ve been looking for a good recipe for blueberry muffins. I wish your mom and mine were here so we could make some for them.
Tricia Buice
Aww thank you so much Lisa! And thanks for commenting. Hope you will give these a try. Sure do miss my mom. Thanks again!
Mandy
I absolutely adore blueberries although they hardly make their way into anything because I make a piggy of myself straight from the store all the way home in the car.
Have a beautiful weekend.
🙂 Mandy xo
Tricia Buice
That is the best way to enjoy them Mandy. Have a great weekend!
Susan
My hubby loves blueberry muffins so I’ll have to make them for him 🙂
Tricia Buice
I bet your husband will love them too Susan. Everybody raved about the across the board. I think a little lemon would be nice too. A good basic muffin with endless adaptation possibilities!
Becky Green
Your Blueberry Muffins look WONDERFUL Tricia! LOVE the sparkly, sugared tops! I can see my self making these…. 😉 “NUM-NUM” like your son! LOL I think I’ll get the same response from my family too! By the way, I LOOOOOOOVE your dishes!!! That deep cobalt blue is STUNNING! 😉
Tricia Buice
Thank you Becky! These are great muffins so be sure to give them a try 🙂 The blue plates were a lucky find – and look pretty in the pictures. It’s call Flow Blue China – very collectible. Have a great weekend!
Angie@Angie's Recipes
I want to grab one or two or a dozen for the breakfast! They look glorious and the colour alone already makes me really happy.
Tricia Buice
Thank you Angie! Have a wonderful weekend.
Larry
Hard to beat good ole blueberry muffins and our plants are loaded with blooms.
Tricia Buice
So jealous of your blueberry bushes Larry! We’re trying blackberries again this year in a new location. We may skip the blueberries all together and do the pick your own from a local farm. Either way I’m making these muffins again and again!
Sara
There’s nothing better than a fresh out of the oven blueberry muffin, this version looks fabulous!
Tricia Buice
Thanks Sara – we will be making these at all our family events. This is a new family favorite.
ZazaCook
What a great idea for mother’s day! These muffins sound delicious:)
Tricia Buice
Hi Zaza – they are a really good muffin and could easily be adapted to include a crumble top or icing drizzle or a little lemon zest. Tasty!
Jennifer @ Seasons and Suppers
There is nothing nicer than a classic blueberry muffin, preferably warm from the oven with butter 🙂 Your version looks perfect! I will be making soon!
Tricia Buice
Thanks Jennifer! My family will ask for these to be made at every breakfast or bunch for years to come. It’s a keeper!
Chris Scheuer
You’ve definitely got me in the mood to make blueberry muffins again. There’s nothing like a really good blueberry muffin.
Tricia Buice
Thank you Chris! Have a great weekend!
sue|theviewfromgreatisland
We both lost our mom’s way too soon, Tricia, I think about mine all the time. These muffins look perfect!
Tricia Buice
So true Sue. Your mom would have loved your blog! Have a great weekend!