Best Recipe Blueberry Muffins

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 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:

Favorite Blueberry Muffins Recipe

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.

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.

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.

Blueberry Muffins {the Best Recipe!}

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.

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.

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.

The Best Blueberry Muffins Ever

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.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onBrimming with plump, juicy blueberries, these blueberry muffins boast a tender crumb and a sparkling sugar crust that practically begs you to take a bite. The recipe is simple yet yields incredibly delicious results. The secret? Using both vanilla and almond extracts to flavor the muffins. While vanilla is standard, a touch of almond extract perfectly complements the berries and infuses the muffins with an irresistible aroma.

Fresh blueberries are my preference in the summer, but frozen berries work just as well. Just remember to mix them in while they’re still frozen because thawing them can cause moisture and natural pigments to be released, resulting in purple muffins! By the way, these blueberry muffins freeze beautifully, so feel free to double the recipe and keep some on hand in the freezer for quick snacks or breakfast on the go.

Best Blueberry Muffins

Spoon the batter into a muffin tin lined with paper liners. (It’s important to use the liners, otherwise the blueberries will stick to the bottom of the pan, making the muffins difficult to remove.)

Since the muffins are full of juicy blueberries, they stay moist for days. The flip side of this is that they tend to get a little soggy. To store them, line a sealable container with a sheet of paper towels. Arrange the muffins in a single layer and cover with another sheet of paper towels to absorb any excess moisture. Store the muffins on the countertop or freeze for up to 3 months. Reheat the muffins in the microwave or oven to refresh, if desired.

If you go blueberry picking or your supermarket has a great sale on them, you can freeze fresh berries to use throughout the cooler months. First, toss any stems or damaged berries then put them in a single layer on a parchment-lined baking sheet. Pop into the freezer until they are solid, 2 to 4 hours. After they’re frozen, transfer to an airtight container or reusable freezer bag and store for up to 3 months.

Best Loved Blueberry Muffins Recipe

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.

Confession: I have an addiction to my coffee shop’s drive-through. It’s convenient, quick, and a java and pastry are the ultimate pick-me-up when my energy is crashing right around 3 p.m.

Insanely Good Blueberry Oatmeal Muffins

But that habit is starting to do a number on my budget, so I decided to recreate some of my favorite bakery case goodies at home. (And I may or may not have a fancy espresso machine hanging out in my online shopping cart. Decisions, decisions!)

I already shared my secrets for bakery-style Lemon Poppy Seed Muffins, Coffee Cake Muffins, and just-like-Starbucks Lemon Yogurt Cake. Now, I’ve taken to the test kitchen to perfect a classic Blueberry Muffin recipe.

They can be fresh from the oven just 45 minutes from now, so I have even fewer reasons to swing by the coffee shop.

Easy Homemade Blueberry Muffins

With all the money I’ll be saving, I think that espresso machine is sounding like a pretty reasonable and worthy investment, don’t you think?

When I bake my muffins, I always reach for my USA Pan 12-Cup Nonstick Muffin Pan. My muffins always come out easily and I like that it has a large overhang, so I can easily grip it with an oven mitt without squishing them. You can get it at Amazon for $29.95, and I also rounded up the best muffin pans if you’re looking for another option for your fluffiest muffins ever.

Definitely. Cherries, raspberries, chopped peaches, chopped nectarines, or chopped apples would all taste incredible incorporated into this muffin batter. Let your creativity take the lead, just stick with 2 cups of your favorite fresh or frozen fruit and cut it to about the same size of blueberries.

In Erika's Kitchen: The Best Blueberry Muffin Recipe In The World

You’ll notice that I call for melted butter for the muffin batter and cold butter for the streusel. This isn’t just to keep you guessing, I promise! The melted butter mixes seamlessly into the batter, while the cold butter is essential to create that crave-able crumbly texture for the muffin topping. Try not to overwork (and overheat) the streusel so it stays coarsely textured.

You sure can. Mini muffin tin, jumbo muffin tin; do you! You’ll want to adjust the cooking time to avoid over- or undercooking.

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Blueberry Yogurt Muffins (best Blueberry Muffins!)

Serving: 1 muffin Calories: 290 kcal Carbohydrates: 45 g Protein: 4 g Fat: 11 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 54 mg Sodium: 292 mg Potassium: 86 mg Fiber: 2 g Sugar: 25 g Vitamin A: 372 IU Vitamin C: 4 mg Calcium: 66 mg Iron: 1 mg

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to