Best Homemade Blueberry Muffins Recipe

I don’t usually munch on blueberries solo; their sweet yet acidic flavor doesn’t sit quite right with me. 

But when those little blue beauties get folded into a creamy, smooth muffin batter, they become a game changer. Suddenly, there’s an amazing textural blend dancing on my tongue with every tender hit, and I can’t help but come back for seconds, then thirds, then fourths! 

Why We All Love Blueberry Muffins Recipe With Sour Cream

• The warm touch of classic sugar and butter makes these muffins taste oh-so-comforting. Some might say that sounds boring, but think again — tangy blueberries have now swooped in to add a delightful tart that keeps every bite extremely refreshing! 
• You can enjoy these babies anytime, anywhere. Want to start your day with one for breakfast alongside your morning coffee or tea? Go ahead. Need a little pick-me-up in the afternoon? They’ve got you covered. And hey, they even make a sweet little dessert if you’re craving something light after dinner!
• Now, I know you can find blueberry muffins pretty much everywhere, but baking them at home is a breeze. Plus, you can totally make them your own and tailor the recipe to your taste buds. Trust me, you won’t regret it a second.

8 Basic Steps To Make Blueberry Muffins

Ingredients

So, what do we need for these mouthwatering muffins? Let me show you:

Blueberries: Blueberries are the stars of the show! Fresh ones are ideal, especially when they’re at their sweetest and juiciest (from July to August). But hey, if you can’t get your hands on fresh ones, frozen blueberries work just fine. Just toss them right in from your freezer – no need to thaw them before that – and follow my recipe as usual.

All-purpose Flour: Next, we’ve got all-purpose flour. It’s the backbone of our batter, giving it structure while letting those berries take the spotlight. 

• Pro tip: If you’ve got a kitchen scale, weigh your flour for the most accurate measurement (we’ll need 240g here). But if not, no worries! Just scoop it into your measuring cup and use a knife to level it off.

Milk: Whole milk is our go-to here; its rich fat will give our muffins the time of their lives and turn them much more tender! Sure, you can use 2% milk if that’s all you’ve got, but stick with the whole milk option if you can swing it.

Unsalted Butter: Unsalted butter gives us full control over our flavors. Salted butter among different brands does not have the same amount of salt, after all! 

Make sure your butter is at room temperature for the lightest, fluffiest muffins. And hey, if you’re feeling adventurous, you can swap out some or all the butter for vegetable oil or canola oil. Heck, even neutral-flavor olive oil will do!

Coarse Sugar: Here comes the finishing touch! This guy gives our muffins that bakery-style sparkle on top. Sprinkle it over your batter before baking, and you’ll get a beautiful crystalline finish that has everyone thinking you’re a baking pro. 

But what if you can’t find coarse sugar? No worries! Cane sugar, pearl sugar, or sanding sugar can do the job just fine.

Other Basics: Sugar, Vanilla, Eggs, Baking Powder, Salt

Instructions

Step 1.

Alright, let’s get started! 

First, preheat your oven to 400°F and grab a muffin tin (a 12-cup one or something similar should do). Line it with cute paper liners for easy cleanup.

Step 2.

Mix the baking powder, flour, and salt in a bowl. Set it aside for a second.

Step 3.

Take another small bowl and toss the blueberries in with about one tablespoon of our dry mixture from Step 2. Why, you ask? This little trick helps keep our juicy berries from sinking deep into the muffin batter later!

Step 4. 

In a larger bowl, beat unsalted butter, sugar, and eggs together until they’re nice and fluffy; it takes me around 2 minutes at medium speed. Don’t forget to add vanilla extract and stir again!

Step 5.

Gradually add a third of our dry ingredients (from Step 2) to the wet mixture (Step 4), mixing it all up. Alternate adding milk and your remaining dry ingredients until everything is nicely combined.

Step 6.

Gently fold the flour-coated blueberries (from Step 3) into the batter, then divide it evenly among the paper liners in your muffin tin. You can always sprinkle more berries on top (or a bit of streusel or coarse sugar) for even more sweetness!

Step 7.

Pop the tin into the preheated oven and bake for around 20 minutes. You’ll know they’re ready when the tops turn a lovely golden brown. Also, the toothpick poked into the middle should come out mostly clean with very few wet crumbs.

Step 8.

Let these babies sit in their tins for 4-5 minutes before transferring them to a rack to chill completely to room temp. Whew! What a ride! You can now dig into your delicious blueberry muffins.

Notes

1. Want to add some textural contrast to your tender muffin? I can’t think of a better answer than a streusel topping! Its sweet, crumbly feel pairs beautifully with the tart blueberries to give you a satisfying, out-of-the-world crunch. 

Making streusel is a piece of cake. Simply rub the dry ingredients (flour, sugar, and butter) with your fingertips until the mixture resembles coarse crumbs, then sprinkle it over the batter before baking. 

2. You can always brighten the flavor profile with a bit of lemon zest! Lemon and blueberries are always a popular duo in the baking world, after all (check out my lemon blueberry cake or lemon blueberry cheesecake bars), and the lemon cuts through the sweet muffin like a charm. 

But here’s the thing: you must ONLY use the yellow part of the zest. If you switch to that white pith, the muffins will turn out super bitter! 

3. There are tons of storage options for these babies. 

If you love to savor every bite for more than a day, be like me and store them at room temperature in an airtight container! They can keep up for 2 to 3 days. 

Freezing is also a fantastic idea for meal prep or sudden cravings. Wrap them tightly in plastic wrap (or place them in a freezer bag) to keep freezer burns at bay, and they can sit in your freezer for a whopping 3 months. Before D-day, thaw them overnight in the fridge and reheat them a little. That’s it!

FAQs

Why Do My Blueberries Sink To The Bottom Of The Muffins?

Did you skip Step 3 in my recipe or fail to use enough flour for that part? Remember to toss the blueberries in one tablespoon of the dry mixture before folding them in.

Can I Make These Muffins Ahead Of Time?

Totally! You can store these moist muffins at room temperature or freeze them — whatever works for you. For more storage tips, refer to my notes above.

Have fun with my blueberry muffin recipe!

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