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
These were delicious! I love all of Sally’s muffin recipes. I added 2 scoops of protein powder to them and a little more milk. They came out incredible.
My one note is the brown sugar on top ends up runny once they have been stored in a container. If you’re eating them the same day, add the brown sugar on top, otherwise I would advise skipping this.
Very tasty. Still wet in middle after 20 mins. Finished off in microwave.
I will cover after 15 mins with foil and then cook for another 10 mins.
Probably the best blueberry muffins I’ve had! I used Greek yoghurt and chose not to put the strudel mixture on top and it was the perfect sweetness for me. Thanks Sally, I love your recipes and baking.
I was disappointed in these muffins. The texture was good not dry but they were not sweet. Next time I will up the suger.
Not my favorite muffins!! Leave the topping off as it covers up the true flavor of the blueberry muffins! Instead I would add some lemon rind to the batter!!
Batter tasted wonderful and I used buttermilk instead of sour cream.
My husband is a diabetic and had triple by-pass in 2024, so I been experimenting making low sugar type recipes. I took your Blueberry Muffins and changed out the following:
Flour – I used same amount but with Organic Tigernut Flour [tried it for first time].
Brown Sugar – I used same amount but with Organic Coconut Palm Brown Sugar
White Sugar – I used same amount but with Stevia sugar and two tablespoons of white sugar for the 1/2 cup.
I only had large blueberries and do not recommend the large. Small or medium would have been better, I think. They didn’t rise as I hoped, but my husband liked them and ate two while still warm.
Your recipe, as is, is so good and still use it for when we have company and holidays.
I made your Banana muffins and your Apple cinnamon muffins and they turned out So good, but the Blueberry were too light and fluffy. Wondering if it was 2 eggs in this recipe.
As always, my first attempt at homemade muffins and Sally’s recipe did not disappoint. Super easy and delicious! They are so light!!! I used the buttermilk alternative and the crumb topping. Everyone loved them!
All recipes are perfect! Only use your site!
These are the best muffins I’ve ever had! I made them exactly according to the recipe and wouldn’t change a thing! I think the sour cream is the secret. The downside is that I can’t stop with just one or two!
Thank you. Sally I love your recipes ! So easy to follow too!
I have made these muffins repeatedly . It is my husband‘s absolute favorite muffin. They are delicious!! Thank you so much for all the recipes that you give us!
Blueberry muffins are one of my favourites. I added cinnamon into the batter, and used greek yoghurt (as I didn’t have sour cream), but turned out delicious 🙂
Thank you Sally!
Made these muffins today for the family (without the topping) and they are absolutely delicious! Highly recommend!
My family really enjoyed these muffins. I used the topping from peach streusel muffins as suggested and it made them even more yummy. (I always reduce sugar a bit so did that in this recipe too and they were perfect)
I followed the recipe using fresh milled flour. The muffins had great taste but were extremely crumbly. Any tips for this in the future?
Hi Molly, we haven’t tested our recipes with fresh milled flour so can’t speak to any alterations you may need to make. Let us know if you try anything next time!
These are so good! I followed the recipe exactly. Literally my only critique is I had about half the streusel topping left over even after covering the surface of 12 muffins, so I would cut that amount in half next time.
These turned out so moist and tasty. Loved learning the trick of starting them off in a hot oven. They had perfect domes. I used the peach muffin streusel that was an option without nuts. My husband raved over these muffins.
Can I make smaller or mini ones please
Hi Arlene, For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
Thank you – they were fab!!
Just make them. I come from a long line of bakers, so I know the tricks and so called ‘secrets’. I do not keep hundreds of recipes, only one, or maybe two, of the best ones I might find for any dish. I doubt there is a better blueberry muffin recipe anywhere, so stop your on-line search here.
Best blueberry muffin I’ve ever had. The crisp on top really elevates this recipe. Will make again!
I absolutely love these muffins, everyone else does too. I made them without the nuts. Instead, I filled them with my fluffy cheesecake mix. Delicious!!!
Hi, can I substitute the flour for gluten free flour or Almond flour? And can I also substitute the sugar for date sugar?
Thank you
Hi Tj, we don’t recommend almond flour as it has very different baking properties and is not always a 1:1 swap. We haven’t tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. We haven’t tested these muffins with date sugar, either, so we’re unsure of the results. If you give anything a try, we’d love to know how it goes for you! You may enjoy these blueberry power muffins made with almond flour.
Hi! These are delicious, I’ve made them a few times before, and I was wondering if I could use a mini muffin pan with these? How long should I bake them for if I make mini muffins, it would it mess up the recipe?
Hi Lilith, see Notes after the recipe for mini muffin instructions – glad you love these!
Can I use salted butter in this recipe if I don’t have unsalted?
If using salted butter, reduce the added salt to 1/4 teaspoon.
Can I make and prep the night before but only bake them in the morning?
do i have to use sour cream or yogurt?
Hi Sandy, Greek or plain full fat yogurts are the best substitute here if you don’t have sour cream. Or, you can use buttermilk to replace BOTH the sour cream and milk. Use 3/4 cup (180ml).
Hi Sally, made these muffins a couple of times and my family loved them, they are delicious. I used fresh blueberries once and frozen the second time. The berries sank to the bottom both times. Should I dredge them in flour before incorporating them in the batter? Thank you.
Hi Nadia, yes, if you find the blueberries are sinking, you can lightly toss them in some flour before adding to the batter. This should help keep them suspended in the batter a bit better. Thank you for giving these muffins a try!
Hi Sally, can I use Lurpak slightly salted or grass fed salted butter instead? It’s currently all I have and I can’t wait to make these!
Hi Ray! If using salted butter, reduce the added salt to 1/4 teaspoon.
You’re a gem. Thank you!
Followed to the reciepe to the T! These are actually cupcake size not muffin. Filled to the top as instructed baked at 425° for 5min and then 350° and guess what I now have to clean my oven, because they completely overflowed! Terrible! Not impressed.
They came out beautifully! Another resourceful question, I have lots of Lighthouse Cake Flour on hand. Can I substitute AP flour for Cake Flour?
Love from Australia!
You can certainly try cake flour instead of all-purpose flour! The muffins will be very light and may not hold their shape outside of the muffin wrappers though. For best results, we recommend sticking with the recipe and using all-purpose. Let us know what you try!
I tried this recipe and unfortunately it wasn’t for me. The ingredient list is overcomplicated, too much sugar, too many elements (milk and yogurt, both baking powder and soda, plus a streusel on top). The result was overly sweet and airy, more like a cupcake than a classic muffin. A simpler batter with fewer ingredients and no topping would have let the blueberries shine more. Feels like a typical internet hype recipe, flashy online, but not as tasty as a straightforward, classic muffin. Also, given my experience, I can’t help but wonder if some of the glowing reviews are genuine.
Hi Sel, thanks for your feedback. I’m sorry to hear the muffins didn’t turn out as you hoped. Everyone has their own preferences when it comes to muffins—some like a simpler, more traditional style, while others enjoy extra texture and sweetness from elements like streusel. The combination of ingredients in this recipe is intentional for a specific flavor and texture, but I completely understand wanting something more classic. As for the reviews, they come directly from readers who have tried the recipe, and I value both the positive and the constructive ones. Feedback like yours helps others decide if a recipe is right for them, so I appreciate you sharing it. We don’t have the ability to leave fabricated reviews ourselves, nor would it be smart to do so. Thank you again!
My whole family loved these! We omitted the topping and didn’t miss it at all. These were moist on the inside, and a little crisp on the outside. So good! This is our new favorite blueberry muffin recipe.
I switched the blueberries with some Huckleberry’s I had just picked, and added some lemon zest. And, WOW, there amazing! Light and airy, and with butter on them they just melt in your mouth. Definitely recommend giving them a try!