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This is our favorite blueberry muffins recipe! They’re extra buttery, soft, and moist. For that bakery style goodness, top with cinnamon brown sugar streusel. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe.

If blueberry muffins are your favorite, you have to try these cake-like blueberry muffin cookies and super easy blueberry muffin bread.

Blueberry muffins with streusel topping in muffin pan

If you’ve tried my simple Pumpkin Muffins or Pumpkin Crumb Cake Muffins, or bakery style Chocolate Chip Muffins, you know I’m serious about muffin recipes. Muffins are a favorite because they’re easy to make, quick to bake, and the flavors are endless just like scones. Everyone appreciates a fresh batch of muffins and, best of all, muffins double as breakfast and snack. (Or in the case of double chocolate muffins… dessert!)

But when it comes to muffin varieties, blueberry muffins hold the crown. Nothing compares to the classic blueberry muffin and today I’m showing you exactly how to prepare my best version:

Blueberry muffins with streusel topping

Why Are These Our Favorite Blueberry Muffins?

Originally published on this day in 2014, these blueberry muffins are a personal and reader favorite. I found myself baking the muffins often, swapping blueberries for apples, peaches, and other fruits. In fact, this blueberry muffin recipe quickly turned into my go-to base muffin recipe, a batter you can turn into infinite muffin flavors.

These muffins stand out from the rest:

  • Easy to prepare
  • Made with EXTRA blueberries
  • Buttery and moist
  • Not dense
  • Soft and cakey
  • Tall muffin tops
  • Delicious cinnamon streusel

They’re a texture lover’s dream with soft centers and a crunchy cinnamon brown sugar on top! They’re not as dense as jumbo blueberry muffins and have a little more flavor from the brown sugar and butter.

Blueberry muffins on yellow plate

Overview: How to Make Blueberry Muffins with Streusel Topping

There are no secret ingredients, tricks, nor complicated steps in this blueberry muffin recipe. You only need a few bowls and a mixer, which is perfect for hungry tummies in the morning.

  • Whisk the dry ingredients: flour, leaveners, and salt.
  • Mix the wet ingredients: butter, sugars, eggs, sour cream or yogurt, and vanilla.
  • Combine & add milk
  • Spoon into muffin pan
  • Add streusel topping: just brown sugar, cinnamon, and walnuts
  • Bake

That’s it! The sour cream is the magical ingredient because it adds so much moisture and produces the softest blueberry muffins ever.

Blueberry muffin batter in muffin pan with streusel topping

How to Create The Perfect Tall Muffin Tops

For big bakery-style muffin tops, there are 3 directions to follow closely:

  1. Make sure your muffin batter is THICK. (This one is!)
  2. Fill your muffin tins all the way to the top.
  3. Bake the muffins for 5 minutes at an initial high temperature, then lower it. This initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake. I do this in all my muffin recipes including zucchini muffins and banana muffins too!

Are Blueberry Muffins Healthy?

It depends on the recipe. We wouldn’t consider these healthy blueberry muffins because they’re made from butter, flour, and sugar. However, they’re homemade and you know exactly what’s inside the batter. For some reason, they feel better than eating blueberry pie for breakfast! If you are looking for a healthier alternative, you’ll appreciate these applesauce muffins.

Blueberry muffins and inside of blueberry muffins

How to Freeze Blueberry Muffins

Freeze the muffins for up to 3 months. Cool completely and then place each in a freezer-friendly zipped-top bag or container. When ready to eat, thaw in the refrigerator or out on the counter. To warm up, microwave on high for about 20 seconds or bake at 300°F (149°C) for 6-10 minutes.

Favorite Breakfast Recipes

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Blueberry muffins with streusel topping

Blueberry Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 1214 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These blueberry muffins are buttery, soft, and moist. For that bakery style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe.


Ingredients

Scale

Brown Sugar Topping

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (67g) chopped walnuts (or pecans)
  • 1 teaspoon ground cinnamon

Muffins

  • 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) milk, at room temperature
  • 1 and 1/2 cups (250g) fresh or frozen blueberries

Instructions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
  2. Mix all of the topping ingredients together. Set aside.
  3. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
  5. Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  6. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

  1. Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
  2. Sour Cream: Sour cream adds so much moisture. Plain yogurt is a great substitute. Unsweetened applesauce or mashed banana may also be used.
  3. Milk: You can use any milk, dairy or nondairy.
  4. Blueberries: If using frozen blueberries, do not thaw.
  5. For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30. Makes about 6. For mini muffins: 350°F for 12-14 minutes. Makes about 36-40.
  6. Quick Bread: Here is my blueberry muffin bread, which is essentially the same recipe in a loaf pan.
  7. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.

Keywords: muffins, blueberry muffins

Reader Questions and Reviews

  1. Have you ever made these with almond extract? Wondering if it would be a good addition?

    1. Hi Kelly, you can certainly add almond extract. Enjoy!

  2. I LOVE your recipes. These muffins are great. Made them again yesterday with frozen berries right out of my freezer, non- dairy “milk,” “sour cream” and “ butter” bc I have a serious dairy allergy. Starting in a hotter oven makes them look sooo much better

    1. Well I just made them, as a Bundt cake because I can’t find my muffin tin. Delicious! Just had to add 10’ onto the bake time. It’s a keeper

  3. These are incredible!! Melt in your mouth, softest, fluffiest, lightest muffins I’ve ever eaten, let alone baked. Needless to say I’ll be baking them again, I’m obsessed

  4. Good flavour, but temperature too high. Did a second batch at 180.

    1. Hi Michele, Thank you for trying this recipe. That high temperature should just be for the first 5 minutes. After that, you’ll want to lower your oven temperature to 177°C for the remainder of the bake time (unless you are making mini muffins, then keep it at the lower temperature for the entire time). Hope this helps for next time!

  5. Made these muffins twice (once with blueberries and once with frozen cranberries) with excellent results both times! I think next time I’ll do a mixed berry version since the base seems to work with whatever berries are on hand.

  6. These are my favorite muffins and I make them all the time. I have a question though – I need to make double the number of muffins this weekend for a birthday party and I am not sure if I can double the recipe with success. Has anyone ever doubled the recipe? Or can Sally’s team respond to let me know if it will work to double it?

    1. Hi Chris, for best results, we recommend making two separate batches rather than doubling. So glad you love these!

    2. Have been searching for the best blueberry muffin recipe and finally found it! Have made these now many times in extra large muffin pan and perfect every time. Trying your blueberry muffin bread next. Thanks!!

  7. All of your recipes are the best
    I can’t wait to try this one!
    Thank you for sharing

  8. This is by far the best blueberry muffin recpe that I’ve tried, the crumbs so soft and fluffy and the taste are great too, thanks for sharing this recipe

  9. I made these muffins and I have to say it is thee best muffin I ever had!..the texture is perfection and the flavor is soooo good.Will never use another recipe for muffins again! Thank you
    Michele

    1. Do I need to coat my fresh blueberries in flour do they font fall. To the bottom

      1. Hi Dottie, we don’t find it necessary for this recipe but you certainly can do so if you’d like.

  10. Yum! These muffins are delicious! I had a pint of blueberries. Not enough for a pie. So we tried Sally’s muffin recipe. Delicious! I love that they aren’t overly sweet and you can actually taste the berries!. I especially loved the strudel topping. The little dash of cinnamon gave the muffins a little pop! I love the basics muffin recipe! So many ideas! Thanks Sally!

  11. soooo good!! i had never made muffins before and these turned out AMAZING. Literally zero complaints. Sally’s recipes are always so good!

  12. When you pick fresh blueberries, a blueberry muffin is a must. This recipe is DA BOMB! I will be making these again and again for sure. Thank you Sally for another great recipe!

  13. The blueberries keep sinking to the bottom, any suggestions on how to make them more evenly distributed?

    1. Hi Laina, Did you use frozen blueberries? They tend to sink. You can toss them (or fresh blueberries) in 1 Tablespoon of flour before stirring into the batter. That helps keep them lifted in the muffins.

  14. Made these the other day. I added the juice of a quarter of a lemon to the plain yogurt to make it slightly tart.
    I spooned the batter into the muffin liners till half the height and added half a teaspoon of (not sweet) berry jam, then topped it with added scoop of batter.
    My kids didn’t want any nuts in the muffins, so i just topped with brown sugar.
    They loved it!

  15. I loved these! they are the best blueberry muffins ever. I have made them once and am making them again today. question though, is it possible to make these mini? I thought it said something about what to do if you want to but now a can’t find that

    1. Hi Bell, see recipe notes for mini (and jumbo!) muffin directions. Happy baking!

  16. These were wonderful – very light and they almost melt in your mouth. I only made a 1/2 recipe as there is only two of us and it gave seven great muffins. Will certainly make again (I might cut back on the topping a bit)

    1. We freeze them with no issues. I usually pop them from defrosted in the oven for a few minutes to warm them and crisp the top back up

    1. Hi Ali, We don’t recommend using all white whole wheat flour as the muffins would turn out quite dense. You could try replacing half the flour with whole wheat instead. Would love to hear how they go!

  17. I’ve made this recipe numerous times. It’s PERFECT! There’s no need to alter a thing. Just follow the instructions and you will have blueberry muffins to be proud of.

  18. Made the blueberry muffins and they have won first place. I don’t care for blueberries but these muffins are wonderful. As everything is from Sallys

  19. Can you estimate a calorie count for these muffins? I’ve made them and love them but I need to know the calorie count.

    1. Hi Claudia, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  20. Made these for my husband, he took them to work, and EVERY SINGLE ONE of them LOVED these! They just asked him last week when I was making more!! Thank you for this great recipe!

  21. 1st I would like to say that I Google recipes often and 90% of the ones I actually use are from you! My mother pasted in 2015 and her name was Sally. Lol just thought that was kinda neat. Lol OK now on to these blueberry muffins. They are AMAZING! I am NOT the best baker Lol but these were so easy to follow and actually make. My husband is already asking when I’m going to make them again! Thank you!

  22. loved this recipe huge success can i use dried blueberries instead of fresh ones ? what changes do i have to make ?

    1. Hi Shilpa, you can absolutely use dried blueberries. We recommend 1 cup of dried blueberries. So glad the muffins were a hit!

  23. I want to make these with lemony goodness! I’m thinking of adding lemon zest to the batter and using a lemon glaze on top in place of the cinnamon sugar. Any thoughts?

    1. Hi Karmela, you can try adding 2 tsp lemon juice plus the zest of a lemon to this batter. The lemon glaze from these muffins would be excellent on top!

    1. Hi Angie, absolutely — simply omit the nuts without any other changes to the recipe.

  24. I think in instruction 4 it’s supposed to read, “…sour cream, milk, and vanilla extract…”
    This is an excellent recipe! Thanks!

    1. Hi Laura! You add the milk later in step 4 “With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries. Glad you loved them!

  25. Oh no, my mistake, now I see the ingredients are all there in the right place in the instructions, sorry! It worked the way I did it, anyway..

  26. Ate 2 in one sitting. This is ThE BEST blueberry muffin recipe! Didn’t change a thing .

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