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
- 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!
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!
Oooh, lemon zest is a great addition! Thanks for sharing with us, Julie!