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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.

Ingredients

Scale

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

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