This easy recipe yields a dozen of the softest, fluffiest, most deliciously buttery blueberry muffins. Topped with a crunchy cinnamon brown sugar streusel, these rival any bakery muffin, but come together quickly in your own kitchen. They’re prepared with simple ingredients, so you can be biting into a fresh, warm blueberry muffin in under an hour.
I originally published this recipe in 2014 and have since added new photos and helpful success tips.
Muffins are a perennial favorite because they’re quick and easy to make 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 very best version.
This is my family’s favorite blueberry muffins recipe, and going by the hundreds of 5-star reviews it’s received, it’s a family favorite for many other home bakers, too!
One reader, Jes, commented: “Best blueberry muffins I have ever hadโno bakery or store or restaurant that Iโve ever visited has ever produced a blueberry muffin that could compare to this. โ โ โ โ โ “
Another reader, Sara, commented: “Best blueberry muffins I have ever had in my 80 years! โ โ โ โ โ ”
And another reader, Kathy, commented: “This truly is my favorite blueberry muffin recipe. You just canโt go wrong with it. Everyone loves the streusel topping. โ โ โ โ โ “
Why Are These Our Favorite Blueberry Muffins?
They’re a texture lover’s dream with a buttery soft crumb, juicy blueberries, and a sweet crunch on top. They’re not as large and dense as my jumbo blueberry muffins and have a little more flavor from the brown sugar and butter.
These muffins stand out from the rest because they’re:
- Buttery and moist
- Soft and cakey, not dense
- Easy to prepare
- Made with EXTRA blueberries (and you can use fresh or frozen)
- Topped with an easy 3-ingredient sweet streusel
Since I first developed this blueberry muffin recipe, I’ve baked dozens of variationsโswapping 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. I also have the recipe in my newest cookbook, Sally’s Baking 101.
How to Make the Best Blueberry Muffins
There are no secret ingredients or complicated steps in this blueberry muffin recipe. You only need a few bowls and a mixer… and a muffin pan, of course!
- Whisk the dry ingredients: Flour, leaveners, and salt.
- Mix the wet ingredients: Butter, sugars, eggs, sour cream, and vanilla.
- Combine wet & dry, then add milk: You can use any type of milk, dairy or nondairy, or even buttermilk (see Notes).
- Spoon into muffin pan: Fill those liners all the way to the top!
- Add streusel topping: Just brown sugar, cinnamon, and chopped walnuts. See below for suggested alternatives.
- Bake!
That’s it! The sour cream is the magical ingredient because it adds so much moisture and produces the softest blueberry muffins ever. If you don’t have sour cream, you can use yogurt like we do in lemon blueberry muffins. Or you can use buttermilk to replace both the milk and the sour cream.
How to Create the Perfect Tall Muffin Tops
For tall bakery-style domed muffin tops, there are 3 directions to follow closely:
- Make sure your muffin batter is THICK. (This one is!)
- Fill your muffin tins/liners all the way to the top.
- Bake the muffins for 5 minutes at a high temperature, and then lower the temperature while keeping the oven door closed. This initial high oven temperature quickly lifts up the muffin top. Once the temperature is reduced, the centers of the muffins bake. I recommend this in nearly all of my muffin recipes. (These crumb cake muffins are an exception to the rule!)
Have I mentioned what a treat these are with a swipe of homemade honey butter, too? Cinnamon butter is also an amazing pairing with these muffins!
It depends on the recipe. My team and I wouldn’t consider these healthy blueberry muffins because they’re made with butter, flour, and sugar. However, they’re homemade and you know exactly what’s in them, vs. something store-bought. If you are looking for a healthier alternative, you’ll appreciate these blueberry banana muffins, bran muffins, or applesauce muffins.
Absolutely. You can simply omit the nuts, or swap the streusel here for the crumb topping from this recipe for peach streusel muffins. Or skip the streusel topping entirely, and just top the muffins with some coarse sparkling sugar for a sweet crunch that’s also pretty!
Yes! If using frozen blueberries, do not thaw them before adding to the batter.
You can toss the blueberries with a Tablespoon of flour before you add them to the batter, but it’s not really necessary here because the muffin batter is so thick.
How to Freeze Blueberry Muffins
You can freeze the muffins for up to 3 months. Cool completely and then place the muffins in a freezer-friendly container or bag. When ready to eat, thaw in the refrigerator (overnight) or at room temperature on the counter. To warm up, microwave the thawed muffins for about 20 seconds or bake at 300ยฐF (149ยฐC) for 6โ10 minutes.
Blueberry Muffin Variations
- Blueberry Muffin Cookies
- Blueberry Muffin Bread
- Lemon Blueberry Muffins
- Sparkling Jumbo Blueberry Muffins
- Blueberry Oatmeal Muffins
- Blueberry Almond Power Muffins
- Healthy Blueberry Banana Muffins
Favorite Breakfast Recipes
- Breakfast Casserole (so easy!)
- Homemade Bagels & Homemade English Muffins
- Perfect Homemade Quiche
- Cinnamon Rolls
- Scones Recipe
My Best Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- 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
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 flourย (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packedย light or dark brown sugar
- 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk, at room temperature
- 1 and 1/2 cups (210g) fresh or frozen blueberries
Instructions
- Preheat oven to 425ยฐF (218ยฐC). Line a 12-count muffin pan with muffin liners. Set aside.
- For the topping: In a small bowl, mix all of the topping ingredients together. Set aside.
- For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until smooth and creamy, about 3 minutes. (Hereโs a helpful tutorial if you need guidance onย how to cream butter and sugar.) Add the sour cream, eggs, and vanilla extract, and beat on medium speed until combined. Add in the dry ingredients and beat on low speed until almost combined. Add the milk and beat on low speed until combined. Batter is thick and creamy. Fold in the blueberries.
- 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 425ยฐF and then, keeping the muffins in the oven, reduce the oven temperature to 350ยฐF (177ยฐC). Bake for an additional 16โ19 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5โ10 minutes in the pan set on a cooling rack, then transfer the muffins directly to the rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
- Special Tools (affiliate links):ย 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Sour Cream: Sour cream adds so much moisture. Plain yogurt is a great substituteโI recommend plain Greek yogurt, any fat content. Unsweetened applesauce or mashed banana may also be used.
- Milk: You can use any milk, dairy or nondairy. I recommend avoiding nonfat milk, however.
- Can I Use Buttermilk? Yes, you can use buttermilk in this recipe. Use it to replace BOTH the sour cream and milk. Use 3/4 cup (180g/ml).
- Blueberries: If using frozen blueberries, do not thaw.
- Can I Make the Streusel Without Nuts? Yes! You can simply omit the nuts, or swap the streusel here for the crumb topping from this recipe for peach streusel muffins. Or skip the streusel topping entirely, and just top the muffins with some coarse sparkling sugar for a sweet crunch that’s also pretty!
- Why the initial high oven temperature? As instructed, bake the muffins for 5 minutes at an initial high temperature, then lower it. This initial high oven temperature quickly lifts up and sets the tall muffin top. Once the temperature is lowered, the centers of the muffins bake. I do this in all my muffin recipes including zucchini muffins, lemon poppy seed muffins, and banana muffins, too.
- Jumbo & Mini Muffins: For a jumbo muffin pan: 425ยฐF for 5 minutes, then reduce to 350ยฐF for 22โ25 minutes for a total of 27โ30 minutes. Makes about 6. For mini muffins: 350ยฐF (whole time) for 12โ14 minutes. Makes about 36โ40.
- Quick Bread: Here is my blueberry muffin bread, which is essentially the same recipe in a loaf pan.
- Why is everything at room temperature? All refrigerated ingredients should be at room temperature so the batter mixes together easily and evenly.
Reader Comments and Reviews
How about using maple sugar? ๐
Hi Bryan, We have not tested these with maple sugar but let us know if you try it!
I made these and they turned up so beautifully delicious. Bakery style! Question: I want this to be my go-to muffin base, can I swap blueberries for shredded carrots, cranberries, raspberries or I don’t know- nuts, coconuts- anything at all, or anything I shouldn’t without changing the recipe?
Hi Soha, absolutely! Here’s our Ultimate Muffin Recipe you can use as a base for many flavors. That’s the same base we use for these blueberry muffins.
These muffins were the best blueberry muffins I have ever tasted. My grandson, who is 3, said that they were AMAZING. I was wondering, can I use fresh peaches in the same proportion as the blueberries and should I change anything?
Hi Joy, you sure can! Or we have a recipe for peach streusel muffins.
I have never ever commented on a recipe before, but I had to share that these are without a doubt the best muffins I have ever made! Thank you!
Sally, I love all your recipes and I canโt wait to try your muffins. I have made these before and theyโre just delicious. Iโm wondering, can I substitute 1/2 spelt flour with 1/2 all-purpose flour? Thanks so much.
Hi Cally, We’re so glad you love these! We havenโt tested 1/2 spelt flour here, but let us know how it turns out if you do.
I made the blueberry muffins. Sooooo good!!!
OMG this is so good, thank you!
Sally,
Firstly I wanted to thank you so much for showing how to make these amazing looking muffin tops! I cannot wait to try making them!!
I was getting ready to make these and noted you use a paddle attachment. I do not have one, and never baked anything using it to be honest. Will it make a huge difference to this recipe?
Hi Diane, regular beaters work great too!
Oh my, I’ve tried to bake ‘normal’ muffins for years (I’m a gluten-free, vegan, refined sugar-free chef) and always failed! I didn’t know it was because I didn’t cream the butter and sugar enough. I made these and even though I didn’t have an electric beater, (I used my hands), sadly the butter, sugar and eggs curdled, but I kept going and added the flour and the batter came together beautifully and made the BEST MUFFINS I have made so far! Thank you. Baking with gluten, sugar and dairy and eggs is now something I finally feel more confident to succeed in. Thank you, thank you. MC
Loved the taste + size of these muffins, but my batter only produced
8 muffins, not 12.
Taste good, easy to follow recipe. My only complaint is some of my muffins collapsed due to all the blueberries sinking to the bottom and making a soggy jam, almost like a pie.
I used half sugar and half monk fruit sugar without any topping and it was delicious!
Anyone know how many calories per muffin?
Hi Mallory, we donโt 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
8/1/26
Absolutely fabulous! Pecans, light brown sugar, Greek yogurt; everything weighed on a gram scale. Six neighbors were over the moon, ate them immediately and didnโt wait for Sunday breakfast!
Phenomenal!
These are amazing. I don’t generally love muffins, but this recipe changed my mind. I even made more to put in the freezer. Used Greek yogurt and sprinkled the top with raw sugar.
These muffins came out amazing however, I did not follow the full instructions to fill the muffin tin to the top with the batter. Next time I will do that so they are a little taller. The flavor is amazing and they are super moist.I love Sallyโs baking addiction recipes. She is my go to for baking recipes.
These muffins came out amazing however, I did not follow the full instructions to fill the muffin tin to the top with the batter. Next time I will do that so they are a little taller. The flavor is amazing and they are super moist.I love Sallyโs baking addiction recipes. She is my go to for baking recipes.
I just came across your recipe and made them today , what a delight !!! Just as you described them; buttery fluffy, not too sweet . I added half a teaspoon of grated lemon zest , very happy with the result . Thank you for a wonderful recipe .
I loved this recipe, the muffins were super soft, moist and very tasty. Will definitely make these again, thanks for a wonderful recipe Sally x
how can you make the crumble topping without nuts in it
Hi Vivian, you can omit the walnuts with no other changes needed. Enjoy!
Can I turn this recipe into bakery style strawberry chocolate chip muffins ? Or bakery style chocolate chip muffins, or bakery style double chocolate muffins?
Hi Heather, here is our recipe for jumbo bakery-style muffins. See that post for details on how to customize with different flavors and add-ins. Enjoy!
delighted with the result! Grandchildren want more, thank you!!!
Hello, can I use Freeze Dried Blueberries for this recipe? I have a can on my shelf and I want to use them for this blueberry muffin recipe.
Hi Heather, you can use dried blueberries. We recommend 1 cup of dried blueberries.
Can I substitute all purpose flour with almond flour?
Hi Dianne, we donโt recommend almond flour as it has very different baking properties and is not always a 1:1 swap. We havenโt tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bobโs Red Mill or Cup4Cup. We haven’t tested these muffins with date sugar, either, so weโre unsure of the results. If you give anything a try, weโd love to know how it goes for you! You may enjoy these blueberry power muffins made with almond flour.
I love the flavor of this recipe however I am failing to get the high muffin tops what am I doing wrong I bake high then lower temp first I thought the butter temp too warm so looked up correct temp for room temp butter and corrected
Hi Sonora, are your baking powder and baking soda fresh? We find they start to lose their effectiveness after about 3 months of opening, even if theyโre not expired yet. Is your batter thick and filled to the top of the muffin cavities? A thick batter will be crucial for the muffins to rise properly. Weโre so glad you enjoyed the muffins!
These are absolutely the best muffins I have ever tasted. I’ve made them twice and they’ve gotten rave reviews. They’re light in texture and full of blueberries. This recipe is definitely my go-to one!