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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
- 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!
- 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
- 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.
- Muffins can be frozen well sealed in an airtight container for up to 3 months
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