These blueberry muffins are bursting with juicy fresh blueberries and a sweet crumb topping. They’re extra fluffy and moist — thanks to a secret ingredient in the batter!
Are you crazy about blueberries? Pack them into blueberry scones, blueberry pancakes, or even blueberry pierogi for a tasty dose of antioxidants.
Blueberry Muffins Video
How To Make Blueberry Muffins
Whip up a batch of fresh blueberry muffins in 30 easy minutes with this no-fuss recipe. We bet you already have all these ingredients in your kitchen!
- Prepare the oven and pan: Preheat the oven to 400°F. Line a muffin pan or cupcake tin with paper liners.
- Make the batter: In a bowl, combine together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Fold the dry ingredients into the wet ingredients, then gently fold in the blueberries, a silicone spatula works best here.
- Fill the muffin cups: Fill the muffin liners 3/4 full with batter.
- Add the crumb topping: In a bowl, combine all the ingredients for the crumb topping with a fork. Sprinkle about one tablespoon of the crumb topping over each muffin.
- Bake the muffins: Bake the muffins for about 20 minutes. Allow the muffins to cool for 5-10 minutes in the pan before transferring to a wire rack to continue cooling. Enjoy!
Hot tip: Use frozen blueberries if you can’t get your hands on fresh blueberries. There’s no need to thaw the berries — gently fold them into the batter while still frozen to avoid purple streaks.
Topping Ideas
These blueberry muffins are already a winner in our books, even without the crumb topping. But if you like extra pizzazz in your life, here are a few suggestions to take your muffins over the top!
- Sugar: For a hint of molasses in every bite, sprinkle turbinado or brown sugar over the muffins before baking instead of the crumb topping.
- Cinnamon: Add warm spice by stirring a dash of cinnamon into the muffin batter or crumb topping.
- Nuts: To introduce a fun crunch, top the muffins with chopped pecans, walnuts, or your favorite nuts.
Tips for Perfect Blueberry Muffins
Have you ever passed by a bakery and marveled at the mouthwatering, picture-perfect muffins on display? With these simple tips, you’ll be making muffins at home with the same wow factor.
- Measure the flour correctly. To ensure moist muffins, spoon the flour into the measuring cup, then level off the top. Even the slightest bit of excess flour has the potential to dry out the muffins.
- Use fresh baking powder. Baking powder is the key ingredient in beautifully domed, fluffy muffins. If you doubt the freshness of your baking powder, pour 1/4 cup of boiling water over 1/2 teaspoon of baking powder. If the mixture bubbles and foams, you’re good to go!
- Mix gently. Avoid overmixing, which leads to gluten formation and dense muffins.
- Don’t skip the sour cream. Sour cream lends moistness and richness to baked goods. It has one of the highest fat contents of all dairy products, which is essential for tasty muffins.
- Amplify the flavor. We love extra light olive oil for the subtle fruity flavor it contributes. Add lemon zest or lemon juice as well for a striking flavor contrast.
- Check for doneness with a toothpick. Poke a toothpick or wooden skewer into the center of a muffin. If it emerges mostly clean or with a few moist crumbs, the muffins are done baking.
Storage
We truly believe these are the best blueberry muffins — sure to be devoured in minutes! In the rare case you have leftovers, follow these next steps for short or long-term storage.
- Room temperature: To store for up to four days, place the cooled muffins in an airtight container and keep in a cool, dry place.
- Refrigerator: To store for up to one week, place the muffins in an airtight container and refrigerate.
- Freezer: To store for up to three months, transfer the muffins to a freezer bag and freeze. Thaw the muffins in the fridge or at room temperature overnight before serving.
More Muffin Recipes
- Cranberry Banana Oat Muffins — Hearty muffins with tart dried cranberries
- Lemon Poppyseed Muffins — Bright and flavorful, these are always a hit
- Pumpkin Chocolate Chip Muffins — Extra moist muffins with delicious pumpkin flavor
- Banana Chocolate Chip Muffins — Banana bread in bite-sized form
- Zucchini Chocolate Chip Muffins — Chocolatey muffins with a secret healthy ingredient
Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter melted, slightly cooled
- 1/4 cup oil extra light olive or avocado
- 1 cup granulated sugar
- 3/4 cup milk
- 1/2 cup sour cream
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Crumb Toppings
- 4 tbsp all purpose flour
- 4 tbsp granulated sugar
- 2 tbsp unsalted butter room temperature
Instructions
- Preheat the oven to 400°F. Line a muffin pan with 12 paper liners.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the melted butter, oil, sugar, milk, sour cream, eggs, and vanilla.
- Fold the dry ingredients into the wet ingredients.
- Gently fold in the blueberries. Fill the muffin liners 3/4 of the way full. Set aside.
- In a bowl, mix together all the ingredients for the crumb topping with a fork until combined.
- Sprinkle about one tablespoon of the crumb topping over each muffin.
- Bake the muffins for about 20 minutes, or until they are baked through. Allow the muffins to cool for 5-10 minutes in the pan before transferring to a wire rack to continue cooling. Enjoy!
never made a muffin in my life ... turned out just the pic literally ... 5 stars
Wow, Stephanie! I'm so honored these were your first muffins! Great job!
La crema agria o ácida tengo entendido que es la misma pero en México la crema agria es la crema de leche ??
O cuál es la diferencia
Hi Ivan. I'm sorry I don't speak Spanish, but I did my best translating your comment! I am not familiar with the differences between sour cream sold in the US versus sour cream in Mexico. I think "Crema Ácida" might be the closest thing to US sour cream if I had to take a guess.
Can I substitute soy milk for regular milk?
Hi Tutu! I haven't tried it with soy milk myself, but I think it would be perfectly fine to substitute it! Just use the same amount of soy milk!
Hi! Could I add frozen blueberries instead of fresh? Would that affect the outcome?
Hi Kelsey! You can definitely use frozen blueberries. You don't have to thaw them either. Just fold them into the batter gently while they're still frozen. Keep in mind frozen blueberries can release a bit of extra moisture (making the muffins heavier), so to compensate, you can also toss them in a little flour before folding them into the batter. This helps absorb some of that extra moisture. Enjoy!
My muffins were raw inside not sure what could’ve went wrong. Any idea on what could’ve went wrong?
Oh no, Katie! How long did you bake them for when you discovered they were still raw? I usually continue to bake until I'm confident they are cooked through on the inside. My hack is to insert a toothpick into the center of a few while they're in the oven. If the toothpick comes out wet, then the muffins need to bake more. If it comes out mostly clean or with a few moist crumbs, the muffins are ready!
Just made these with cherries instead of blueberries, and they were incredible! I also substituted maple sugar for the sugar, and cottage cheese for the sour cream. Next time, I will definitely add cinnamon and lemon zest! Scrumptious!
Those are great substitutions and additions, Iannis! Thanks for sharing!
I subbed in Bobs Remill 2:1 Gluten free flour and added a tsp of fresh lemon juice - Wow! Amazing and the crumble is just the icing on the cake! Or rather the sweetness on the muffin.
Thanks for the tip, Kate! I don't always have the chance to try out recipes with gluten free flour, so thanks for the tip! I'm sure it'll help a lot of other readers who want to try out gluten free substitutions, too! Enjoy your muffins!
Could you sub Greek yogurt for the sour cream or would it effect the texture too much?
Hi, Devorah! I haven't tried using Greek yogurt in this recipe yet, but I think that would be a valid substitute. Another reader said they used yogurt (I'm not sure if it was regular or Greek, however), and they said their muffins turned out great! Let me know how it turns out if you try it!
Made these because I had extra blue berries. These are so moist and delicious!!! I did add 1 teaspoon of cinnamon to the batter as some others did recommend. I will continue to add cinnamon. I did not put a topping on my muffins. Definitely easy and delicious! I will make again! Thank you!
That's great to hear, Melissa! Sounds like cinnamon is a fan-favorite addition! Keep enjoying!
Texture is perfect! The only thing I would add is perhaps some cinnamon in the batter and in the topping to give the muffins more flavor.
That's a great addition, Alyce! I also sometimes add cinnamon when I want more of that warm flavor reminiscent of fall. Thanks for trying these out!
I made these exactly as directed and they turned out so moist and light and delicious! I made sure to spoon the flour into the measuring cup and leveling off and not over mix the batter and they turned out perfect! Thank you for this recipe!
Andrea, love hearing that! You did it just right — I'm so happy they turned out perfect. Thanks for making them and letting me know.
So easy, so good. My new go-to recipe!
Amanda, so glad you found this recipe. Being a muffin snob, its definitely a keeper 🙂
I’m going to give these a trial run today. My son’s girlfriend wants some for their baby shower. Thank you for sharing.
Hope you love them, Joni! Let me know how they turn out. 😀
Delicious! Great recipe.. the muffins were outstanding. I accidentally used buttermilk (was reading multiple recipes before baking) but they still came out fantastic.
Hi Mo, So glad you loved them! And good to know they still turned out fantastic with buttermilk—happy accidents in the kitchen are the best! 😊
Can I use frozen blueberries?
Yes, frozen blueberries work. Enjoy!
I thought these came out so yummy . My husband and daughter loved them as well. They were easy to make and came together pretty quick. Will definitely make these again.
I'm so glad you and your family loved them! It’s always a win when a recipe is easy and delicious. Thanks for sharing your feedback, and I hope they become a regular treat in your kitchen!
They had excellent flavor BUT, they didn’t really raise at all. Yes, I did it all correctly and yes, my baking powder is good. I checked it. They just looked stupid.
Glad you loved the flavor! Sorry to hear they didn’t rise as expected. Sometimes, even when everything seems right, a few things can still affect the lift—like over mixing the batter, oven temperature being slightly off, or the ratio of wet to dry ingredients. If you want to troubleshoot, I'd be happy to help!
Quick recipe which is great! They taste very good. I did add 1tsp of cinnamon to mine and wish I had added a little lemon zest but forgot! Mine are pretty crumbly and not as high as I would have liked but they are good to eat.
Sounds like a solid batch, even if they were a bit crumbly! If you want them to rise higher, you could try adding a bit more baking powder or making sure your batter isn’t overmixed. Maybe a touch more milk could help with the crumbly texture too. I hope next batch is perfect!
Disappointed at how dense these muffins came out , I would not make again . I followed recipe and did not over mix , the only way I can eat it if it’s warmed up
I’m sorry to hear the muffins didn’t turn out as you’d hoped! A dense texture can sometimes happen due to measuring flour too tightly. Spooning and leveling the flour instead of scooping can help (if you didn't already do that). Otherwise, I hope you give them another try, these really are fluffy and moist so I'm bummed yours turned out dense.
The metric measurements don’t match the US standard measurements. 2+1/2Cs flour is not 591ml of flour.
It messed up my ratios.
Hey Kaitlyn, we have a third party do the conversions, so thanks for flagging this! The automatic conversion likely used the standard liquid conversion, which doesn't always apply to dry ingredients. We'll look into the conversions to make sure they're as accurate as possible!
I found them quite heavy so not sure why but maybe the blueberries because they were frozen?
Frozen blueberries can sometimes make muffins a bit heavier, as they release extra moisture while baking. To avoid this, try tossing the frozen blueberries in a little flour before folding them into the batter. This can help absorb some of that moisture and keep the muffins lighter.
Recommend adding cinnamon. I felt like the muffins were missing something. Also not a fan of the crumble. I think maybe I needed more butter or brown sugar and cinnamon crumble would have been tastier.
Great suggestions! Cinnamon definitely adds a nice warmth to blueberry muffins. For the crumble, more butter and brown sugar would definitely make it more decadent—if that's what you prefer. If you make them again - let me know what tweaks you make.
These muffins are made fast and easily. I love one with a cup of coffee, my husband would like them just a little touch sweeter. I used fresh blueberries, they might have not been as sweet as frozen ones. Thanks for the recipe, will definitely make them again.
A fresh muffin and cup of coffee sounds delicious right now! The ripeness and sweetness of the blueberries (fresh or frozen) does affect the overall sweetness. If your husband prefers them sweeter you can add more sugar to the batter or the crumb topping next time. Let me know how it goes the next time you try it!
Can’t wait to try blueberry muffins!!
I can't wait for you to try them- they're my favorite! I'm looking forward to hearing back from you once you've made them. Enjoy!
Can you use frozen blueberries? My daughter just made these and sent the recipe! It’s winter in Canada and fresh blueberries are expensive! Lol can’t wait to try!
Yes, you can use frozen blueberries for blueberry muffins! They’re a great option, especially in winter when fresh berries are pricey. There’s no need to thaw the berries — gently fold them into the batter while still frozen to avoid purple streaks. Enjoy!
Pretty good recipe overall very easy to follow but you do have to go all the way down and scroll
Thank you for your feedback! I'm glad you found the recipe easy to follow. To make it even more convenient, there's a "Jump to Recipe" button at the top of the page that takes you straight to the recipe. I hope that makes things easier!
I substituted yogurt bc I didn’t have sour cream and they still turned out wonderful!!! Next time I think I will add some protein powder to make them more protein packed!!!
Great substitution! Yogurt is such a fantastic swap for sour cream, and I’m glad it worked so well for you. Adding protein powder sounds like a delicious way to make them even more filling —let us know how that turns out next time.
These are delicious! And so easy to make! Thank you for sharing!
Thank you so much! I’m thrilled you enjoyed them. 😊 It makes my day to hear they were a hit and easy to make!
Loved them! Will definitely be making these again. Thank you.
I'm so happy you loved them and will be making them again! Enjoy 🙂
Amazing recipe! We just ate them straight from the oven 😋
I did add some lemon zest on my batter, and that definitely took the muffins to another level! Highly recommend!
How much?
Oooh, lemon zest is a great addition! Thanks for sharing with us, Julie!