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 had—no bakery or store or restaurant that I’ve ever visited has ever produced a blueberry muffin that could compare to this. ★★★★★“
Another reader, Sara, commented: “Best blueberry muffins I have ever had in my 80 years! ★★★★★”
And another reader, Kathy, commented: “This truly is my favorite blueberry muffin recipe. You just can’t go wrong with it. Everyone loves the streusel topping. ★★★★★“
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 variations—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. 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 300°F (149°C) for 6–10 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 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 muffin liners. Set aside.
- For the topping: 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 or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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 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 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—I 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 (180ml).
- 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: 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 ingredients should be at room temperature so the batter mixes together easily and evenly.
Reader Comments and Reviews
Made this recipe today and I loved them! So tender, light and airy! Great recipe!!
These muffins were a huge hit with my family and friends. They were gone within hours of my baking them!
I added a blueberry sauce and strussel for the topping.
The taste on these were amazing!! I followed the directions as written but added a few more blueberries cause I had frozen. AMAZING!! They also look beautiful out of the oven and when cooled.
Great muffins! To make them a bit healthier for my family, I used 1 cup whole wheat flour, a half cup all purpose and a quarter cup wheat germs + 2 tablespoons flaxseed meal. I also subbed out half the butter for coconut oil. Muffins came out delicious and you can’t even tell they’re “healthier”. The only thing I’d change is how much sugar topping to make. This made way too much to use on this amount of muffins. I’d halve it next time so I don’t end up with a bunch of cinnamon sugar walnut topping sitting in my fridge waiting for a purpose.
I love this recipe! I’ve made these muffins 3 times now and they always come out great! I recently made a batch for work and noticed they had a wet look to them. Not totally sure why I waited for them to cool then covered. Any advise is appreciated!
Hi Angel! So glad you enjoyed them. Could they have been slightly under-baked?
I made with oat flour and they are Wonderful
The family loved this recipe, we subbed Huckleberry for Blueberry.
Amazing recipe! Made these tonight and they are the best blueberry muffins i’ve made. Thank you!
These are so good!. I had some extra pecan chopped so I tossed them in with the batter. I used heart shaped muffin tins which are smaller than regular one and the rest in mini muffin tins so my bake time was about 15 to 17 minutes. Great texture with the topping!
The best Blueberry Muffin recipe ever. So moist and delicious, I took a photo but not sure how to attach it to this review.
Hi Susan, we’re so glad you enjoyed these muffins! Feel free to send us a photo at sally@sallysbakingaddiction.com. We love to see reader photos!
Easy to make,delicious results
I have some of last year’s blueberries left so I thought I’d use them up and give this recipe a try. They are the easiest to make, the best to eat and the smell of them baking tickled even my neighbors nose. Will be using this recipe over and over.
This recipe turned out an absolutely amazing muffin. Just one issue for me, my muffin tops stayed rather flat. There was a small rise at best during baking and then they cooled flat and level. Just wondering why that could be?
Hi Therese, how was the texture inside? When muffins fall like that, it can often mean they are slightly under baked. An additional minute or two in the oven could help for next time. Be sure, too, that your baking soda and baking powder are fresh—we find they start to lose some of their power after about 3 months. So glad you enjoyed these muffins!
When you give cooking temperatures, are they convection temps or just the regular?
Hi Margaret! All of the recipes on this site are written for conventional (not convection) settings.
These muffins are absolutely amazing! I used to work at a sandwich shop where we made huge bakery muffins each morning that always sold out. I went blueberry and blackberry picking and knew I wanted to make muffins. I followed the recipe to the T, but added 150 grams of blueberries and 100 grams of blackberries. They are amazing. So springy, the perfect texture, not crumbly. They test just like a good bakery would! I’ll definitely be using this as the bases for all muffins from now on!
Made these today. Great flavor and super moist, only problem is my blueberries were very large and made the bottoms of the muffins almost like a mush. I would use way less blueberries if the very large maybe 3-4 large berries to each muffin.
My wife is having a craving for blueberry muffins and is specifically asking for the blueberry flavor to “run” into the batter. I’m thinking maybe I could make some kind of syrup? Mashed blueberries suspended in simple syrup maybe? Any suggestions and/or recipe tweaks if I did something like that?
Hi Tyler, you could try adding a very small amount of blueberry jam to the tops of each muffin and swirling, similar to how we swirl blueberry jam on the top of this blueberry muffin bread. We caution from adding a simple syrup or too much additional liquid, as it could make the batter too wet and prevent the muffins from baking properly. Let us know if you do any experimenting!
UPDATE: The base recipe was the same as written. I added the jam swirl as suggested, used a knife and was very gentle not to break blueberry skins. I replaced the crumble from this recipe with the crumble from your pumpkin cream cheese muffins, and said what the heck, let’s do the cream cheese filling too!! With the same swirl knife I made a small divot in the center of each muffin and used the old ziploc bag piping bag trick to fill out the center with cream cheese. I reduced the second cook time at 350 to 15-17 minutes closer to the pumpkin recipe and they were perfectly cooked. Got a little ways away from this recipe but the end product was incredible!!
Question: I will be making your orange cranberry muffins next.Love that you use the same basic muffin recipe w just minor ingredient changes. But I noticed that This recipe mixes the dry ingredients into the wet. Whereas the cranberry Orange recipe mixes the wet into the dry ingredients. Just wondering why, and which method do you like best for muffins. Do you think it matters?
It doesn’t make a difference with this muffin recipe. Either works!
Thanks for answering so quickly!
I mixed the dry ingredients into the using a rubber spatula to gently fold, stir., and scrape the bowl. When the flour is about 80% incorporatred w/ a few streaks of flour still visable I fold in the berries. This helped avoid over mixing. They turned out perfect .
I started making these and when I went to grab sour cream I didn’t have any, so grabbed an applesauce cup from the pantry & threw it in my batter. Then I found I didn’t have milk, so substituted some shelf-stable almond milk. As for the rest, I followed the recipe. I was prepared for the recipe to flop, but they were amazing! Thank you.
Made these many times and always get rave reviews. Could I use this same recipe with cherries?
I made these with haskap berries and half of the muffins I added a little orange zest, they were amazing. Here in Quebec where I live I grow my own haskap berries next to my blueberry bushes.
Allegic to nuts. Do you have a nut free topping recipe?
Hi Jess, you can skip the nuts so it’s just a little brown sugar/cinnamon on top of each muffin. Or skip the topping entirely.
Can I put walnuts in the muffins?
Yes, absolutely!
Could I substitute the sour cream/yogurt for something else?
Hi Lila, 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!
Our batch of these Blueberry Muffins all fell apart. They were baked in my Moms cupcake pan from the 1930’s so they are small. When w
Our batch fell apart when paper removed from muffin. We ate in bowl with fork.
They are delicious but can you suggest a reason why they don’t hold together.
We prefer a smaller muffin so we used my Mom’s cupcake pan from 1934.
Hi Helen, if you used a smaller cupcake pan but the bale time listed here for a standard size pan, they were likely over baked which caused them to become crumbly. For next time, we recommend reducing the bake time a bit. Keep a close eye on them and use a toothpick to test for doneness.
They completely fell apart, mushy, didn’t rise.
Made these for a weekend with my girlfriends in the mountains. They were described as “orgasmic”!
Love these muffins! I didn’t put the topping on because I was going for a classic muffin – but they were still so good. I do use the USA muffin pan most the time and pretty consistently only get 11 muffins when filling to the top because they are deeper tins. So if anyone else is using that tin, it’s something to be aware of.
I LOVE YOUR RECIPES! You make it easy to understand and the tricks of the trade are awesome! I haven’t ever made muffins and scones that turned out this well. I’m 60 years old and baking has never been my strength, you have changed that! Now everyone’s asking me to bake things!? Thank you!
Sally, you are my go to gal for all things baking. I look forward to making these amazing muffins every summer with local, fresh blueberries. A hit in our family!
Hi Sallys, I love this recipe – just wondering if it would work with pitted frozen cherries instead? I had a request from a friend 🙂
Hi Asli, can’t see why not! Do not thaw the cherries first.
Thank you! I’ll give it a go