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.
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:
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.
Overview: How to Make Blueberry Muffins with Streusel Topping
There are no secret ingredients, tricks, or 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. If you don’t have sour cream, you can use yogurt like we do in lemon blueberry muffins.
How to Create the Perfect Tall Muffin Tops
For big bakery-style muffin tops, there are 3 directions to follow closely:
- Make sure your muffin batter is THICK. (This one is!)
- Fill your muffin tins all the way to the top.
- 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, lemon poppy seed 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 blueberry banana muffins or applesauce muffins.
How to Freeze Blueberry Muffins
Freeze the muffins for up to 3 months. Cool completely and then place the muffins in a freezer-friendly zipped-top bag or container. When ready to eat, thaw in the refrigerator (overnight) or at room temperature 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
- Breakfast Casserole (so easy!)
- Homemade Bagels & Homemade English Muffins
- Perfect Homemade Quiche
- Cinnamon Rolls
- Scones Recipe
Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12-14 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
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 (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) 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 (210g) fresh or frozen blueberries
Instructions
- 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.
- Mix all of the topping ingredients together. Set aside.
- 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 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.
- 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.
- 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): 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 substitute. Unsweetened applesauce or mashed banana may also be used.
- Milk: You can use any milk, dairy or nondairy.
- 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 (180ml).
- Blueberries: If using frozen blueberries, do not thaw.
- 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 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
- 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 items should be at room temperature so the batter mixes together easily and evenly.
Yum! I added less sugar and butter and put more blueberries. Came out good! Thanks for sharing!
Made them vegan, 1 egg = 1tbsp soy flour mixed with 2tbsp water and they were deliciousAnd vegan vanilla yoghurt and soy milk10/10
The recipe is great. Really cakey and a very nice topping. I used frozen mixed summer fruit
The Perfect Blueberry Muffin Recipe! I made this recipe exactly as written and the muffins were wonderful. I left 6 muffins with no topping for my picky husband and he loved them. I topped rhe remainder of the muffins with the topping recipe including pecans. The muffins were very moist and tender with the perfect amount if sweetness. I will definitely be making these again. Thank you for the great recipe!
How would you suggest altering the recipe for high altitude? (6500′)
Hi Caroline, We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
My son and I loved this recipe! We used butter and a little flour in the streusel topping, because why not butter. I loved the crunch it gave on top of the muffin but the butter kind of pooled at the bottom of the muffin so it got a little soggy. Any advice?
Hi Allea, it may have been too much butter. You could try the crumb topping from our Peach Streusel Muffins.
Best muffin recipe I’ve ever used.
I have made several times. Always a hit for bake sales and is my favorite quick bread
Growing up we always made muffins (and all baked goods) from a package. I was taught that baking was impossible. Well, I tried this recipy today and had the best muffins of my life.
Can 1 or 2 over ripe bananas be subbed got any of the ingredients? IF so which ones?
Hi GMJ, Adding banana is a great idea. We would leave out the yogurt and sub in 2 small mashed bananas. Or you may love our quick and easy banana muffins!
These were delicious. Our oven tends to run a little fast and hot, so we adjusted back a bit on temp and time to compensate. The texture was really fluffy. We didn’t add nuts to the streusel, so really it was just brown sugar and cinnamon sprinkle. I think that’s why we didn’t get craggy tops, they just mushroomed up like regular muffins. The sugar stuck pretty well though. I’m glad we put the topping on as the muffins weren’t very sweet without the topping. But we like things that aren’t super sweet, so that was just right for my family. I will make these again!
BEST blueberry muffins I’ve ever had! Baked 12 for 5 mins at 425F and 18 mins at 350F. They were perfectly soft inside with a beautiful crunchy streusel topping!
Can buttermilk be substituted instead of milk?
Hi Vicki, you can use buttermilk to substitute both the sour cream and the milk — so use a total of 3/4 of buttermilk in place of the 1/2 cup sour cream and the 1/4 cup milk. Enjoy!
This is my favorite muffin! I have been making this muffin for the past several years. I add a bit more lemon zest and lemon juice in mine (love the tangy taste) and I use a blend of fresh and frozen blueberries. I double the recipe when I make them and use my large muffin pan. I’ve brought them to morning work meetings and family functions – a hit every single time! Thanks so much Sally – I am, and have been, an avid “Sally” baker /follower since your start. Some of my favorites: choc. chip cookies, pumpkin pie, pistachio cake, pumpkin pie, apple pie, artisan bread, banana nut muffins, breakfast casserole (strata), salted caramel sauce, lemon curd & so many more! Mmmmm!!!
Thank you so much for another delicious recipe. I used a drizzle of your lemon glaze (blueberry lemon scones) instead of the topping. Absolutely scrumptious.
Tuesday your Carrot Cake with cream cheese frosting and Friday Apple Cake with Burnt Butter frosting. I am a Sally Addict. Thank you from Australia
My husband absolutely loves these muffins, i always use french vanilla yogurt. I don’t put strudel topping but they are just as delicious. Thanks for the best blueberry muffin recipe ever!
So glad you love them, Sherry!
So yummy! Love these!
Best blueberry muffins I’ve ever had . Made as shown, but skipped the nuts. Bottoms were very soft, but might just be very tender. Best ever!!!
These are really great blueberry muffins. I made these muffins for my elderly mother and one of her friends. They loved them! Thanks for sharing this recipe.
I made this recipe this weekend & they were a hit. I used vanilla yogurt & will try them with the sour cream next time. So tasty & the crumble topping is the best!
So glad you enjoyed them!
This recipe came out great! We absolutely loved them! The only change I made was to use about half of the topping on the muffins. Also, we didn’t need to coat the berries in flour. They were wonderful!
I just downloaded this recipe. Haven’t tried it yet but I KNOW it will be good! I trust all recipes from you. I have used many of them and they are all good. You are my go-to for recipes! Thank you for sharing your expertise and delicious recipes.
I love blueberries! Muffins have always fallen flat, flavorless, all flour, just not blueberry enough. Until now! Thank you, Sally!
Sounds like a great recipe but can I use almond flour instead?I have to keep my carb intake low….
Hi John! Almond flour is not a suitable substitute for all-purpose. You may enjoy this recipe for blueberry almond power muffins instead!
This is the most wonderful recipe! I half and freeze my muffins because I’m a Weight Watcher (8 points for a whole muffin), and they are still scrumptious!
I made the recipe last time with maple syrup. The taste was great. However, the batter was to thin, and all the blueberries were at the bottom which made that quite wet.
– What to do to prevent a thin batter?
Hi Erik, this recipe was developed to use a combination of white and brown sugars, and changing to a liquid sweetener like maple syrup would require some recipe testing and tweaking of the other ingredients. For a blueberry muffin that uses a liquid sweetener, we recommend trying these blueberry oatmeal muffins instead — they call for honey, but you could use maple syrup in its place. Let us know what you try!
Hi, anytime you use berries to make muffles orca cake you need to coat the berries in flour before you add them so they done sink to the bottom
The berries need to be coated with flour prior to adding them to the batter
I loved these muffins! My son who has a blueberry muffin every morning on his way to work was amazed that I made these. He asked where I bought them from this time. I am a baker of cakes, pies, cupcakes and used cupcake liners and he honestly thought I had bought them and wanted more. Great recipe! I didn’t read to not thaw the frozen blueberries and let them sit on counter, I know now why I shouldn’t have done that, but still amazing!
10 stars! I made it into a loaf and used only brown sugar because i didn’t have white. Used frozen wild blueberries. And that walnut crumb topping was perfection. Perfect way to celebrate the return of All Creatures Great &Small. This is the only blueberry muffin/loaf recipe I’ll use from niw on
Can you tell me how long you baked in a loaf pan and at what oven temp?
Here’s our blueberry muffin bread, Bev!
These are the best blueberry muffins I have ever made! Love the strusel on top and the amount of blueberries. We will be using this recipe a lot!
I love this recipe! The taste and the texture are truly amazing!!! I’ve made them twice this week already!
This is definitely best blueberry muffin I have ever had! My husband agrees. Thank you.