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Homemade The Best Blueberry Muffin Recipe photo

The Best Blueberry Muffin Recipe

These blueberry muffins are fluffy, flavorful, and perfect for any occasion—bursting with juicy berries and warm spices!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground all-spice
  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 3 teaspoons pure vanilla extract
  • 1 cup full-fat sour cream room temperature
  • 1/2 cup whole milk room temperature
  • 2 cups blueberries fresh or frozen

Instructions
 

  • Preheat your oven to 375°F (190°C) to ensure even baking and a golden crust.
  • Grease your muffin tin with butter or line it with paper liners for easy removal.
  • In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, nutmeg, and all-spice.
  • In another bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  • Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
  • Stir in the sour cream and whole milk until smooth and creamy.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid dense muffins.
  • Gently fold in the blueberries, using them fresh or frozen without thawing.
  • Spoon the batter into the muffin tin cups about 3/4 full to allow room for rising.
  • Bake for 18-22 minutes until a toothpick inserted comes out clean and tops are golden brown.
  • Let muffins cool in the tin for a few minutes, then transfer to a cooling rack before serving.

Notes

  • Do not overmix the batter to keep muffins tender and fluffy.
  • Toss blueberries in a little flour before folding in to prevent sinking.
  • Store muffins at room temperature for up to 3 days or freeze for longer storage.
  • Try adding lemon zest or nuts for seasonal variations.
  • Use Greek yogurt as a sour cream substitute if needed.
Keyword Baking, Blueberry, Breakfast, Easy, Muffin, Quick