A good muffin recipe is a must-have on hand. This blueberry muffins recipe is my go-to for many variations. A moist butter-based vanilla batter made with cream cheese and sour cream keeps them moist with a soft crumb. The crumble topping the best part of course.
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I love making muffins because they are so versatile. You can serve them for breakfast, brunch, snack and they are perfect freezer staples when you have teenagers.
My Aadi often brings friends over which means he's always digging into the fridge or freezer to serve his friends something. Crumbles is a great topping because it freezes and makes up for any frosting the kids would otherwise complain.
About this recipe
This is my favorite blueberry muffin recipe because it's got everything, moist, soft yet light and airy. But the best of all it is packed with blueberries.
You won't miss any frosting with these. If you've tasted crumble before then you know it's always finger-licking good. Yeah, it's a bit messy but a welcome mess in this cake.
The recipe is very simple and you can see in the video below. You can use fresh blueberries when they are in season but I almost always use frozen blueberries because the fresh ones are rare here and quite expensive.
Why is this the best blueberry muffin recipe?
What makes it the best recipe is that you can use any fruit in there and use raspberries, mixed berries, blackberries, apples, peaches, apricot or nectarine instead of blueberries.
The recipe is also very versatile. You can use cream cheese or sour cream or buttermilk or yogurt. Every time you change this one ingredient it will give you a slightly different flavor.
Ingredients and substitutes
- Cream cheese - makes the muffins moist, rich and creamy.
- All-purpose flour - plain old all-purpose flour works best with this recipe, you do not need any cake flour or self-rising flours.
- Blueberries - When is season use fresh but frozen work just as well. If you use frozen make sure to drain them well and pat the excess moisture with a paper towel. This will ensure the flour sticks to the blueberries preventing them from sinking to the bottom of the cake.
- Sugar - White sugar works well for both the taste as well as to maintain the rich color of the cake.
- Sour cream - Gives the muffin a soft crumb. I am using homemade sour cream today. Yogurt is a good substitute for sour cream in baking. Alternatively, you can also use buttermilk which takes just 5 minutes to make at home.
Step by step instructions
- Preheat oven to 170 C / 340 F.
- Line a muffin pan with liners.
- Sift flour, baking powder, baking soda, and salt.
- If you are using frozen blueberries, drain them well.
- Cream together butter, cream cheese and sugar until light and fluffy.
- Next, add eggs, one at a time.
- Followed by the vanilla.
- Then, add the drained blueberries to the flour mixture, and combine well so they are all coated with the flour.
- Next, add half the flour mix (with blueberries) and the sour cream - fold into the batter.
- Then, add rest of the flour mix - fold until no dry flour is visible.
- Divide the batter between the muffin liners.
- For the crumble topping - Gently mix the flour, salt, sugar, and cold butter with your hands until you reach breadcrumb consistency.
- Sprinkle over each cupcake.
- Bake in the preheated oven for 20 to 22 minutes or until a skewer inserted comes out clean.
- Cool in the pan for 5 minutes. Then, remove onto a wire rack to cool completely.
Frequently asked questions
These will stay at room temperature for 3 to 4 days.
If you need to store them for longer, I highly recommend freezing them rather then placing them in the fridge.
Also, thaw them in the microwave from frozen as the condensation helps to keep them moist.
Absolutely, you can bake these without the crumb topping, then, frost them with your favorite frosting. See my 30 plus buttercream frosting recipes.
You can certainly use brown sugar instead of white sugar. Although, I prefer white so the blueberry flavor shines thru. In addition, with brown sugar, there will be a slightly caramel-like flavor from the molasses.
Yes, these muffins freeze beautifully. I bake and cool them completely. I then place them in my silicon storage bags and into the freezer - these will last for 2 to 3 months.
Yes, I have used this same recipe to make my Blueberry Cream Cake or Blueberry Crumb Cake.
I do have a delicious apple blueberry cupcakes recipe that you may like to try.
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1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
- Preheat oven to 170 C / 340 F
- Line a muffin pan with liners
- Swift flour, baking powder, baking soda, and salt.
- If using frozen blueberries drain them well.
- Cream together butter, cream cheese and sugar until light and fluffy
- Add eggs one at a time
- Followed by vanilla
- Add drained blueberries to the flour mixture, combine well so they are all coated with the flour.
- Add half the flour mix (with blueberries) and the sour cream – fold into the batter
- Then add rest of the flour mix – fold until no dry flour is visible.
- Divide the batter between the muffin liners.
- For the crumble topping – Gently mix the flour, salt, sugar, and cold butter with your hands until you reach breadcrumb consistency
- Sprinkle over each cupcake
- Bake in the preheated oven for 20 to 22 minutes or until a skewer inserted comes out clean
- Cool in the pan for 5 minutes then remove onto a wire rack to cool completely.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you