The Best Blueberry Muffin Recipe

Introduction

These blueberry muffins are fluffy, moist, and bursting with fresh blueberries in every bite. Perfect for breakfast or a sweet snack, they bake up golden with a tender crumb and a hint of vanilla.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsalted butter, melted
• ¼ cup avocado oil, vegetable oil, or canola oil
• 1 large egg, room temperature preferred
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 ¾ cups blueberries
• Coarse sugar for sprinkling (optional)

Instructions

1. Step 1: Preheat the oven to 425°F (215°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cornstarch, and salt.
3. Step 3: In a separate bowl, whisk the melted butter and oil together. Add the egg and vanilla extract, then stir in the sour cream until fully combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until about 75% combined. Add the blueberries and fold in carefully until the batter is fully mixed. Avoid over-mixing.
5. Step 5: Divide the batter evenly among the muffin cups, filling them most of the way full. Sprinkle the tops with coarse sugar if using.
6. Step 6: Bake at 425°F (215°C) for 8 minutes. Then reduce the oven temperature to 350°F (175°C) without opening the door, and bake for an additional 10-12 minutes, or until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If using frozen berries, add a few minutes to the baking time.
7. Step 7: Let the muffins cool in the tin for 10 minutes. Carefully remove them using a butter knife to loosen the edges, then transfer to a cooling rack to cool completely to prevent sogginess.
8. Step 8: Enjoy your fresh blueberry muffins!

Tips & Variations

• Use frozen blueberries if fresh are out of season; just increase baking time slightly.
• Try substituting sour cream with Greek yogurt for a tangy twist.
• For extra flavor, add a teaspoon of lemon zest to the batter.
• Sprinkling with coarse sugar adds a nice crunch, but you can omit it for a softer top.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. They may release more moisture, so add a few extra minutes to the baking time and avoid thawing them before folding into the batter.

Why is the sour cream important in this recipe?

Sour cream adds moisture and richness, contributing to a tender crumb and subtle tang that balances the sweetness of the muffins.

The Best Blueberry Muffin Recipe

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★★★★★

4.4 from 70 reviews

A moist and tender blueberry muffin recipe featuring a perfect balance of sweetness and tang from sour cream. These muffins have a soft crumb, burst with fresh blueberries, and are topped with coarse sugar for a delightful crunch. Perfect for breakfast or a snack.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cup all-purpose flour
• 1 cup granulated sugar
• 2 Tablespoons cornstarch
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ¼ cup unsalted butter, melted
• ¼ cup avocado oil or vegetable oil or canola oil
• 1 large egg, room temperature preferred
• 1 teaspoon vanilla extract
• 1 cup sour cream

Other Ingredients

• 1 ¾ cup blueberries
• Coarse sugar for sprinkling, optional

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 425°F (215°C) and line a 12-count muffin tin with paper liners to ensure easy removal and even baking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cornstarch, and salt until fully combined and aerated.
3. Mix Wet Ingredients: In a separate bowl, whisk melted unsalted butter and oil together. Add the egg and vanilla extract, whisking until combined. Stir in the sour cream thoroughly to form a smooth mixture.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and gently fold using a spatula until the batter is mostly combined—about 75%. Avoid overmixing to keep the muffins light and tender.
5. Add Blueberries: Gently fold in the blueberries until the batter is fully combined without breaking the berries. Handle delicately to keep them intact.
6. Fill Muffin Tin and Add Topping: Evenly divide the muffin batter into the prepared muffin tin, filling the liners most of the way full. Optionally, sprinkle the tops with coarse sugar for a crunchy topping.
7. Bake Muffins: Bake in the preheated 425°F (215°C) oven for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 10-12 minutes until the tops are golden brown and a toothpick inserted comes out clean or with a few moist crumbs. If using frozen blueberries, add a few extra minutes and check at 13 minutes.
8. Cool Muffins: Let the muffins cool in the tin for 10 minutes. Use a butter knife to gently pry them out, being careful as the pan and muffins will be hot and fragile. Transfer muffins to a cooling rack to cool completely, preventing soggy bottoms.
9. Serve and Enjoy: Once cooled, enjoy these moist, flavorful blueberry muffins as a breakfast treat or snack.

Notes

• For best results, use fresh or frozen blueberries but adjust baking time slightly if using frozen.
• Do not overmix the batter to avoid dense muffins.
• Room temperature egg helps the batter combine smoothly.
• Using sour cream adds moisture and a tender crumb to the muffins.
• Coarse sugar topping is optional but adds a nice texture contrast.

Keywords: blueberry muffins, blueberry recipe, moist muffins, breakfast muffins, easy muffins, homemade muffins