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
Can I store the muffins in a Tupperware container? If so would it be better in the fridge or on the counter
Hi Emi, Muffins stay fresh covered in a Tupperware container at room temperature for a few days or in the refrigerator for up to 1 week.
Hi, am I able to keep the batter overnight in the fridge before baking in the morning?
Hi Ruby! We don’t recommend making muffin batter ahead of time. It is best to bake the batter right away.
Delicious. Wonder if I could use raspberries instead of blueberries. I have an abundance of them in my freezer.
I love your website and your recipes. I’ve made your blueberry muffins several time recently. My question is can I substitute raspberries for the blueberries? We had a great crop of raspberries this year. Than
You can definitely use raspberries instead. Bake time may be just a minute or so longer since they are wetter than blueberries. Enjoy!
made the blueberry muffins + the crumb topping from your crumb cake muffins and they’re a stellar combo !!! yummy 🙂
Any suggestions for adding protein powder to recipe and also reducing sugar amount? Thanks!
Hi Lili, we haven’t tested anything, but you’d likely want to start by removing some of the flour before adding in your powder.
Hi I’m Queen I just made this for my dad to try ! and I tried some too! my dad really loved them ! I had to make ANOTHER extra pantry for him! the blueberries are so good ! straight from heaven!
And please if you could answer my question thanks! ❤️
Question: I’m hosting a gender reveal party for my sister ! I’m not pretty sure how I want it displayed as sliced, not sliced, etc so just reply to me and give me quick suggestions! -Thanks ✨
Hope me luck for the gender reveal party 🙂
I made these blueberry muffins today. I love your recipes and use them quite frequently.
The crumb topping does not include butter and unfortunately the topping did not stay on the baked muffins.
Was this an oversight?
Hi Ro, this isn’t a crumble topping, but a crunchy cinnamon brown sugar streusel. There’s no butter. You can certainly add crumble topping next time if you prefer.
This blueberry muffin recipe made the best muffins I’ve ever had. My husband agrees.
Hi, l would like to know you sometimes list either or, sour cream, yogurt my question is when your specific on either one is that the one I would have to use. Question #2 could dehydrated orange or lemon zest be used in recipes if I were to reconstitute with the juice of either orange or lemon. I have made 3 different flavors of your muffins so far they are absolutely delicious only one snafu the peach ones I used frozen for some reason they never set so I made them again with canned peaches for right now peaches are not in season thank you in advance for your feedback
Hi Chris! When we list yogurt or sour cream, either options is perfect – use what you have on hand. We haven’t tried using dehydrated orange or lemon zest in baking, but let us know if you do. Thank you so much for making our recipes!
These blueberry muffins came out awful. I think it’s because I used the frozen berries. I wouldn’t recommend it. The directions say, “do not thaw,” however it made the berries hard to fold in because the batter turned cold. So I had mashed berries throughout, and the result was unsightly.
I know I followed the directions carefully down to taking my butter’s temperature. The topping was very dry.
Just reading though the entire recipe and it answered a question for me which was I want to use the topping that I use in your cranberry orange muffin I really like that one and I’m going to sprinkle very lightly course sugar on top of crumb topping could that be an issue?
Sounds great, Christine. Let us know how they turn out!
Made these today and subbed in brown butter and buttermilk and they were sooooo good. Buttermilk may honestly not have done much with the yogurt so I will make them with normal milk next time for comparison. But these were gone in a second and I’ll definitely be making them again!
I made this yesterday. I didn’t have blueberries, so used frozen mixed berries instead (blueberries, raspberries, black berries) and broke the raspberries & black berries into smaller pieces. They were amazing! I loved the light crunch and flavor. I stored them in airtight container and unfortunately this morning the tops are soggy/spongy. How do I keep the light crunch? Please help. 🙂
Hi Linda, we’re so glad you enjoyed the muffins! For next time, you can leave your container slightly cracked to let in some air flow. This will prevent too much moisture from forming inside and making the tops of the muffins soggy.
The taste was great! I doubled the recipe and got 24 big muffins and 20 mini muffins. I had a hard time getting the big muffins to bake though and the tops were flat. I’m assuming I did something wrong, for one thing I used a silicone muffin pan. I will definitely use this recipe again with a regular muffin tin and see how it goes.
I’ve made this recipe before, and the muffins were awesome! On a whim, this morning I made them (without topping) in the waffle maker. Big hit!
I realized I bought aronia berries would I be able to increase sugar and do with aronia berries? Will they taste similar?
Hi Ruzgar, I wish we could help, but we’ve never tried aronia berries so are unsure of the result!
Am I allowed to use your recipes to sell for my new baking business?
Hi Katie! If you are baking Sally’s recipes and selling the baked goods, we just ask when possible to include a little tag or sticker with information about where the recipe came from.
100% PERFECT! I used fresh blueberries and they rose perfectly
Wow , I made them with 1/2 frozen cranberries 1/2 fresh blueberries and used 3/4 cup of full fat buttermilk. Insanely good. You won’t be able to eat just one. Guaranteed. My kids and wife were fighting over them. Now I can’t just make one tray. Sally , I love your recipes
I’ve made these a few times now- they’re amazing. I do 6 jumbo muffins. This is easy and quick- my kids wake up to fresh muffins (or another Sally recipe) first thing in the morning!
I’ve made these a few times now- they’re amazing. I do 6 jumbo muffins. This is easy and quick- my kids wake up to fresh muffins (or another Sally recipe) first thing in the morning!
Followed the recipe and the muffins were ok! The streusel topping was the best part because the muffins weren’t very sweet. I don’t think I’ll make these again. There’s other things I’d rather make, like the maple sticky buns.
WOW! Sally’s recipes never disappoint. Everything I make off Sally’s Baking has become everyones new favourite recipe 🙂
This is my go-to website for baking
These muffins are the best! So fluffy and tender with a delicious crunchy, sweet topping. Made using raspberries instead of bluberries as I had none.
Strongly recommend!
I made these muffins tonight and they are delicious!!. It is my favorite blue berry muffin receipe now too! Sally ‘s receipes are so easy to follow and precise! I made them in regular muffin pans and it took exactly the amount of time she said it would.
This is my go to receipe for muffins. I use streusel instead for the topping. The muffins are moist and delicious!
The recipe calls for 1/4 cup milk but it doesn’t say to add milk in the recipe narrative? What gives? Is this an oversight?
Hi Marica, see step 4: With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.
I really enjoyed this recipe! Thanks Sally! I didn’t have mixers and hand stirred ever thing and it still turned out great. I also didn’t have time to wait for the butter or milk to be at room temperature but I melted the butter, so I would be curious to see what the difference is next time if I follow those steps. I also didn’t have the ingredients to make the topping. I will definitely be making this again. I give it 10 out of 10.
This is my go to recipe for blueberry muffins, just love them! I have to be patient to let everything come to room temperature, it really makes a difference. Thanks for a great recipe.
Thank you so much for sharing your recipie’s Mrs. McKenney.
I am novice baker of breads and sweets. I am trying to make things for the family that are healthier and affordable. I just made these for the kids last weekend and everyone loved them, including the birthday girl(wife).
I have added them to my baking rotation. They are way easier than making donuts.
Many blessings.
Holy deliciousness! Perfect as is! Moist buttery and absolutely heavenly!