These homemade blueberry muffins are light, fluffy, and PACKED with blueberries! They’re an all-time favorite, perfect for weekend brunches and grab-and-go breakfast.
Blueberry Muffins
Did you know that blueberries are good for you? They’re considered a “superfood.” Good for the brain. At least that’s what I tell myself when I’m on my third (fourth, fifth) one of these blueberry muffins.
Nutrition justification! (Hah, works every time)
Who doesn’t love a freshly baked blueberry muffin? One bite into a tender muffin with pockets of juicy blueberries—heaven. There are three things I have a hard time resisting—my dad’s tapioca pudding, dark chocolate, and freshly baked blueberry muffins.
Easy Blueberry Muffins
Muffins are not as easy to get right as one might think. Too dry, too dense, too sugary—these are all problems that one can encounter when trying to bake the perfect muffin.
This easy blueberry muffin recipe, however, makes them just right—fluffy and full of blueberries—and still good the next day! Takes just 15 minutes to prepare the batter, then baking time.
Love Blueberries? Try These Recipes Too!
- Blueberry Crumb Bars
- Baked Blueberry French Toast Casserole
- Blueberry Pie
- Lemon Blueberry Scones
- Blueberry Cake
Blueberry Muffins Recipe
- Prep time: 15 minutes
- Cook time: 25 minutes
- Yield: Makes one dozen muffins
If you are using frozen berries, you can use them frozen, just separate them so they’re not sticking together and toss them in flour to coat. Your cooking time may need to increase by a few minutes.
Some brands of sour cream are much thicker than others. Feel free to dilute the sour cream with a little water if you think it’s too thick. You can also substitute the sour cream with plain yogurt; if you do, you likely will not need both tablespoons of added milk.
Ingredients
- 2 1/2 cups of all-purpose flour, plus 1 tablespoon for dusting the blueberries
- 1 tablespoon baking powder (make sure your baking powder is still good! click to see how)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter (1 stick), melted
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain sour cream
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups blueberries, fresh or frozen (see Recipe Note)
Special equipment:
Method
1 Preheat the oven and prep the muffin tin: Preheat your oven to 400°F with a rack in the lower middle. Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don’t have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.
2 Toss the berries with flour: Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat. (The flour will help keep the blueberries from sinking in the muffin as it cooks.)
3 Mix the dry ingredients: In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.
4 Mix the wet ingredients separately: In a large mixing bowl, place the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla (the wet ingredients). Whisk together until smooth.
5 Make the batter: Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated. Do not over mix!
Gently fold the blueberries into the mixture.
6 Portion out the muffins: Distribute the dough equally among the cups. You’ll need to fill them very high to use all of the batter in 12 muffins, which is fine. They won’t spill. If you still have too much dough, start filling another tin.
7 Bake the muffins: Place the muffins in the oven and bake at 400°F until the muffins are golden brown, about 20 minutes. (If the muffins are getting too brown, tent with foil.) Test with a bamboo skewer to make sure the centers of the muffins are done.
8 Cool and serve: Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool another 10 minutes before eating.
