These blueberry muffins are a delightful treat, bursting with juicy blueberries and topped with a sweet and crunchy crumble topping. The addition of sour cream in the batter adds a rich, moist texture, making each bite incredibly satisfying. Perfect for breakfast or as a snack, these muffins will surely be a hit with friends and family.
When I worked as a flight attendant and lived in hotels all over the world, breakfast was always a highlight of my day. I’d scan the buffet for muffins, with blueberry and raspberry being my absolute favorites. There was something comforting about the familiar taste of a muffin, no matter where I was in the world.
After leaving my career to become a mom, I started making blueberry muffins at home, and it felt so special to share them with my kids. They loved them just as much as I did, and baking them together became one of our favorite weekend traditions.
Why is this the best blueberry muffin recipe?
- Moist and Tender Texture: The use of sour cream in place of milk adds moisture, resulting in a tender crumb that’s not dry or dense.
- Generous Amount of Blueberries: The recipe calls for a generous amount of blueberries, ensuring that each bite is filled with juicy bursts of fruit flavor.
- Crumble Topping: The crumble topping adds a delightful crunchy texture and an extra layer of sweetness, elevating the muffins from ordinary to extraordinary.
- Easy to Make: The recipe is simple and straightforward, making it easy for even novice bakers to achieve delicious results.
Ingredients and substitutes
- All-purpose flour: Provides structure to the muffins. You can also use whole wheat flour for a healthier option, but the texture may be denser.
- Granulated sugar: Adds sweetness and helps to tenderize the muffins. You can also use brown sugar for a slightly different flavor, or a sugar substitute for a lower-sugar option.
- Leavening: Baking powder and baking soda act as leavening agents to help the muffins rise. A mixture of baking soda and cream of tartar can be used if baking powder is unavailable
- Unsalted butter: Adds moisture and flavor to the muffins. You can also use salted butter, but reduce the added salt in the recipe. Vegetable oil can also be used as a substitute.
- Eggs: Bind the ingredients together and add structure to the muffins. A flax or chia seed “egg” (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes to thicken) can be used for each egg for a vegan option.
- Sour cream: Makes for a richer, more tender crumb in your muffins. The sour cream adds moisture and a slightly tangy flavor that complements the blueberries’ sweetness. Greek yogurt or buttermilk is also a great substitute.
- Blueberries: Add sweetness and bursts of flavor to the muffins. Other berries, such as raspberries or blackberries, can be used, or dried fruits like cranberries or raisins.
- Crumble topping (flour, sugar, butter): Adds a crunchy, sweet topping to the muffins. Oats, nuts, or seeds can be added to the crumble for texture. Brown sugar or a sugar substitute can be used for a different flavor.
Step by step: Blueberry muffins
- Prep – Preheat your oven to 400°F /200°C/ Gas mark 6 and line a 12-cup muffin tin with paper liners or grease it with cooking spray.
- Crumble topping – Mix the flour and sugar for the crumble topping in a small bowl. Add the melted butter and stir until the mixture resembles coarse crumbs. Set in the fridge to keep chilled.
- Dry ingredients – Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Wet ingredients – In another bowl, cream the softened butter and sugar until light and airy. Add the eggs one at a time, followed by the vanilla extract, until well combined.
- Dry to wet – Add the flour mixture along with the sour cream. Fold in the blueberries gently, making sure not to overmix or break them.
- Divide – Fill each muffin cup about two-thirds full with the batter. Sprinkle the crumble topping over each muffin.
- Bake for 7 to 8 minutes at high temperature, then reduce the oven to 375°F /190°C/ Gas mark 5 and bake for another 10 to 15 minutes until a toothpick inserted into the center of a muffin comes out clean.
Pro tip– The size of the muffins will determine the time needed to bake them.
- Cool – Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Blueberry Muffins Recipe
These blueberry muffins are a delightful treat, bursting with juicy blueberries and topped with a sweet and crunchy crumble topping. The addition of sour cream in the batter adds a rich, moist texture, making each bite incredibly satisfying. Perfect for breakfast or as a snack, these muffins are sure to be a hit with friends and family alike.
Video
Ingredients
- 2 cups (250 g) All-purpose flour
- ½ cup (100 g) Granulated sugar
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter room temperature
- 2 large Eggs
- ½ cup (115 g) Sour cream
- 1 tsp Vanilla extract
- 1½ cups (222 g) Fresh or frozen blueberries
- ⅓ cup (40 g) All-purpose flour
- ⅓ cup (65 g) Granulated sugar
- 4 tbsp (55 g) Unsalted butter melted
Method
- Prep – Preheat your oven to 400°F /200°C/ Gas mark 6 and line a 12-cup muffin tin with paper liners or grease them with cooking spray.⅓ cup All-purpose flour, ⅓ cup Granulated sugar, 4 tbsp Unsalted butter
- Crumble topping – Mix the flour and sugar for the crumble topping in a small bowl. Add the melted butter and stir until the mixture resembles coarse crumbs. Set in the fridge to keep chilled.
- Dry ingredients – Whisk the flour, baking powder, baking soda, and salt in a large bowl.2 cups All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Wet ingredients – In another bowl, cream the softened butter and sugar until light and airy. Add the eggs one at a time, followed by the vanilla extract, until well combined.½ cup Granulated sugar, ½ cup Unsalted butter, 2 large Eggs, 1 tsp Vanilla extract
- Dry to wet – Add the flour mixture along with the sour cream. Fold in the blueberries gently making sure not to overmix or break them.½ cup Sour cream, 1½ cups Fresh or frozen blueberries
- Divide – Fill each muffin cup about two-thirds full with the batter. Sprinkle the crumble topping over each muffin.
- Bake for 7 to 8 minutes at high temperature, then reduce the oven to 375°F /190°C/ Gas mark 5 and bake for another 10 to 15 minutes until a toothpick inserted into the center of a muffin comes out clean.Pro tip– The size of the muffins will determine the time needed to bake these muffins.
- Cool – Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use Fresh Blueberries: Fresh blueberries will give your muffins the best flavor and texture. If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding.
- Don’t Overmix the Batter: Overmixing can lead to tough muffins. Mix the batter until the ingredients are just combined.
- Fill Muffin Cups Properly: Fill each muffin cup about two-thirds full to ensure the muffins bake evenly and rise properly.
- Make a Generous Crumble Topping: Don’t skimp on the crumble topping. A generous amount adds flavor and texture to the muffins.
- Use Room Temperature Ingredients: Allow ingredients like eggs, butter, and sour cream to come to room temperature before using. This helps them mix more evenly into the batter.
- Preheat Your Oven: Make sure your oven is fully preheated before baking the muffins to ensure even baking.
- Cool Muffins Properly: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Store Muffins Correctly: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Reheat in the microwave or oven before serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use Fresh Blueberries: Fresh blueberries will give your muffins the best flavor and texture. If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding.
- Don’t Overmix the Batter: Overmixing can lead to tough muffins. Mix the batter until the ingredients are just combined.
- Fill Muffin Cups Properly: Fill each muffin cup about two-thirds full to ensure the muffins bake evenly and rise properly.
- Make a Generous Crumble Topping: Don’t skimp on the crumble topping. A generous amount adds flavor and texture to the muffins.
- Use Room Temperature Ingredients: Allow ingredients like eggs, butter, and sour cream to come to room temperature before using. This helps them mix more evenly into the batter.
- Preheat Your Oven: Make sure your oven is fully preheated before baking the muffins to ensure even baking.
- Cool Muffins Properly: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Store Muffins Correctly: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Reheat in the microwave or oven before serving.
more muffin recipes
- Chocolate Chip Muffins
- Carrot Cake Muffins
- Bakery-Style Banana Muffins
- Best Pumpkin Spice Muffins
- Lemon Raspberry Muffins
Frequently asked questions
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Reheat in the microwave or oven before serving.
– Use High Heat: Preheat your oven to a higher temperature, around 400-425°F (200-220°C), to create a domed top and golden crust.
– Don’t Overmix: Mix the batter gently and only until the ingredients are just combined to avoid tough muffins.
– Fill Muffin Cups: Fill each muffin cup almost to the top to create a large, domed muffin top.
– Bake Quickly: Bake the muffins at the higher temperature for the first 5-7 minutes, then reduce the temperature to the recommended level for the remaining baking time.
– Use Muffin Liners: Use high-quality muffin liners to help the muffins maintain their shape and prevent sticking.
– Cool Properly: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Yes, you can use frozen blueberries in this recipe. Please don’t throw them in before adding them to the batter to make sure they keep them from bleeding. Yes, you can substitute other fruits such as raspberries, blackberries, or diced strawberries instead of the blueberries.
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, you can bake the muffins ahead of time and store them in an airtight container. Reheat in the microwave or oven before serving.
more recipes with blueberries
- Baked Blueberry Cheesecake
- Blueberry Tart with Pastry Cream
- Blueberry Jam Recipe without Pectin
- Baked Blueberry Cheesecake Bars
- Mini Cheesecakes • Blueberry
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
This was my first time making blueberry muffins from scratch, and they came out great! The recipe was easy to follow, and I liked how the muffins weren’t too dry or too oily. I’ll be making them again soon!
Thank you so much for the lovely feedback, Jessica
These turned out well! I liked that the muffins weren’t overly sweet, and the crumble topping added a nice crunch. I might try adding a little lemon zest next time for a bit of brightness, but overall, a really nice recipe!
Thank you so much for the lovely feedback,Daniel