This easy recipe yields a dozen of the softest, fluffiest, most deliciously buttery blueberry muffins. Topped with a crunchy cinnamon brown sugar streusel, these rival any bakery muffin, but come together quickly in your own kitchen. Theyโre prepared with simple ingredients, so you can be biting into a fresh, warm blueberry muffin in under an hour.
I originally published this recipe in 2014ย and have since added new photos and helpful success tips.
Muffins are a perennial favorite because theyโre quick and easy to make and the flavors are endless (just like scones). Everyone appreciates a fresh batch of muffins and, best of all, muffins double as breakfast and snack. (Or in the case of double chocolate muffinsโฆ dessert!)
But when it comes to muffin varieties, blueberry muffins hold the crown. Nothing compares to the classic blueberry muffin, and today Iโm showing you exactly how to prepare my very best version.
This is my familyโs favorite blueberry muffins recipe, and going by the hundreds of 5-star reviews itโs received, itโs a family favorite for many other home bakers, too!
One reader, Jes, commented: โBest blueberry muffins I have ever hadโno bakery or store or restaurant that Iโve ever visited has ever produced a blueberry muffin that could compare to this. โ โ โ โ โ โ
Another reader, Sara, commented: โBest blueberry muffins I have ever had in my 80 years! โ โ โ โ โ โ
And another reader, Kathy, commented: โThis truly is my favorite blueberry muffin recipe. You just canโt go wrong with it. Everyone loves the streusel topping. โ โ โ โ โ โ
Why Are These Our Favorite Blueberry Muffins?
Theyโre a texture loverโs dream with a buttery soft crumb, juicy blueberries, and a sweet crunch on top. Theyโre not as large and dense as my jumbo blueberry muffins and have a little more flavor from the brown sugar and butter.
These muffins stand out from the rest because theyโre:
- Buttery and moist
- Soft and cakey, not dense
- Easy to prepare
- Made with EXTRA blueberries (and you can use fresh or frozen)
- Topped with an easy 3-ingredient sweet streusel
Since I first developed this blueberry muffin recipe, Iโve baked dozens of variationsโswapping blueberries for apples, peaches, and other fruits. In fact, this blueberry muffin recipe quickly turned into my go-to base muffin recipe, a batter you can turn into infinite muffin flavors. I also have the recipe in my newest cookbook, Sallyโs Baking 101.
How to Make the Best Blueberry Muffins
There are no secret ingredients or complicated steps in this blueberry muffin recipe. You only need a few bowls and a mixerโฆ and a muffin pan, of course!
- Whisk the dry ingredients: Flour, leaveners, and salt.
- Mix the wet ingredients: Butter, sugars, eggs, sour cream, and vanilla.
- Combine wet & dry, then add milk: You can use any type of milk, dairy or nondairy, or even buttermilk (see Notes).
- Spoon into muffin pan: Fill those liners all the way to the top!
- Add streusel topping: Just brown sugar, cinnamon, and chopped walnuts. See below for suggested alternatives.
- Bake!
Thatโs it! The sour cream is the magical ingredient because it adds so much moisture and produces the softest blueberry muffins ever. If you donโt have sour cream, you can use yogurt like we do in lemon blueberry muffins. Or you can use buttermilk to replace both the milk and the sour cream.
How to Create the Perfect Tall Muffin Tops
For tall bakery-style domed muffin tops, there are 3 directions to follow closely:
- Make sure your muffin batter is THICK. (This one is!)
- Fill your muffin tins/liners all the way to the top.
- Bake the muffins for 5 minutes at a high temperature, and then lower the temperature while keeping the oven door closed. This initial high oven temperature quickly lifts up the muffin top. Once the temperature is reduced, the centers of the muffins bake. I recommend this in nearly all of my muffin recipes. (These crumb cake muffins are an exception to the rule!)
Have I mentioned what a treat these are with a swipe of homemade honey butter, too? Cinnamon butter is also an amazing pairing with these muffins!
It depends on the recipe. My team and I wouldnโt consider these healthy blueberry muffins because theyโre made with butter, flour, and sugar. However, theyโre homemade and you know exactly whatโs in them, vs. something store-bought. If you are looking for a healthier alternative, youโll appreciate these blueberry banana muffins, bran muffins, or applesauce muffins.
Absolutely. You can simply omit the nuts, or swap the streusel here for the crumb topping from this recipe for peach streusel muffins. Or skip the streusel topping entirely, and just top the muffins with some coarse sparkling sugar for a sweet crunch thatโs also pretty!
Yes! If using frozen blueberries, do not thaw them before adding to the batter.
You can toss the blueberries with a Tablespoon of flour before you add them to the batter, but itโs not really necessary here because the muffin batter is so thick.
How to Freeze Blueberry Muffins
You can freeze the muffins for up to 3 months. Cool completely and then place the muffins in a freezer-friendly container or bag. When ready to eat, thaw in the refrigerator (overnight) or at room temperature on the counter. To warm up, microwave the thawed muffins for about 20 seconds or bake at 300ยฐF (149ยฐC) for 6โ10 minutes.
Blueberry Muffin Variations
- Blueberry Muffin Cookies
- Blueberry Muffin Bread
- Lemon Blueberry Muffins
- Sparkling Jumbo Blueberry Muffins
- Blueberry Oatmeal Muffins
- Blueberry Almond Power Muffins
- Healthy Blueberry Banana Muffins
Favorite Breakfast Recipes
- Breakfast Casserole (so easy!)
- Homemade Bagels & Homemade English Muffins
- Perfect Homemade Quiche
- Cinnamon Rolls
- Scones Recipe
My Best Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These blueberry muffins are buttery, soft, and moist. For that bakery-style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, youโll appreciate this easy breakfast recipe.
Ingredients
Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (67g) chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
Muffins
- 1 and 3/4 cups (219g) all-purpose flourย (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packedย light or dark brown sugar
- 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk, at room temperature
- 1 and 1/2 cups (210g) fresh or frozen blueberries
Instructions
- Preheat oven to 425ยฐF (218ยฐC). Line a 12-count muffin pan with muffin liners. Set aside.
- For the topping: In a small bowl, mix all of the topping ingredients together. Set aside.
- For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until smooth and creamy, about 3 minutes. (Hereโs a helpful tutorial if you need guidance onย how to cream butter and sugar.) Add the sour cream, eggs, and vanilla extract, and beat on medium speed until combined. Add in the dry ingredients and beat on low speed until almost combined. Add the milk and beat on low speed until combined. Batter is thick and creamy. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425ยฐF and then, keeping the muffins in the oven, reduce the oven temperature to 350ยฐF (177ยฐC). Bake for an additional 16โ19 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5โ10 minutes in the pan set on a cooling rack, then transfer the muffins directly to the rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
- Special Tools (affiliate links):ย 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Sour Cream: Sour cream adds so much moisture. Plain yogurt is a great substituteโI recommend plain Greek yogurt, any fat content. Unsweetened applesauce or mashed banana may also be used.
- Milk: You can use any milk, dairy or nondairy. I recommend avoiding nonfat milk, however.
- Can I Use Buttermilk? Yes, you can use buttermilk in this recipe. Use it to replace BOTH the sour cream and milk. Use 3/4 cup (180g/ml).
- Blueberries: If using frozen blueberries, do not thaw.
- Can I Make the Streusel Without Nuts? Yes! You can simply omit the nuts, or swap the streusel here for the crumb topping from this recipe for peach streusel muffins. Or skip the streusel topping entirely, and just top the muffins with some coarse sparkling sugar for a sweet crunch thatโs also pretty!
- Why the initial high oven temperature? As instructed, bake the muffins for 5 minutes at an initial high temperature, then lower it. This initial high oven temperature quickly lifts up and sets the tall muffin top. Once the temperature is lowered, the centers of the muffins bake. I do this in all my muffin recipes including zucchini muffins, lemon poppy seed muffins, and banana muffins, too.
- Jumbo & Mini Muffins: For a jumbo muffin pan: 425ยฐF for 5 minutes, then reduce to 350ยฐF for 22โ25 minutes for a total of 27โ30 minutes. Makes about 6. For mini muffins: 350ยฐF (whole time) for 12โ14 minutes. Makes about 36โ40.
- Quick Bread: Here is my blueberry muffin bread, which is essentially the same recipe in a loaf pan.
- Why is everything at room temperature? All refrigerated ingredients should be at room temperature so the batter mixes together easily and evenly.
Reader Comments and Reviews
Absolutely delicious! So light and fluffy! Best muffin recipe Iโve ever used. Thank you, as always, Sally!
LOVE the basic muffin! Used frozen blueberries and they worked great too. Moist, soft, light. Very good! A keeper!
Sally โ the dry topping didnโt work for me at all. How much butter and flour can I add to go ahead and make a streusel?
Secondly, can I substitute chocolate chips and it still be okay or would I need to do something differently.
Lastly, what differently would I need to do to used peach chunks, toss the peaches in flour and add an extra tbsp of flour, or just toss peaches?
TIA!! Love your recipes pans the simplicity!!!!
Hi Princess, here is our Ultimate Muffin Recipe that you can use to make different flavors. Or you can specifically check out our Peach Muffin recipe.
THANK YOU, crumb topping and all!!! (Heart, heart!!!)
My favorite recipe !! everyone LOVES these muffins. Thank you!!!
Have you made these with Gluten Free flour? Iโm considering it since some family members cannot have gluten. Let me know.
Hi Kathy, Weโre so glad you love these! We havenโt tested this recipe with gluten free flours, but many readers have reported success using 1:1 flour substitutes. If you try it, let us know how it goes!
Made these for the first time and my husband who doesnโt like blueberry muffins that well said they might be the best blueberry muffins heโs ever had and he loved them! Highly recommend.
Can you use mulberries as well just wondering if a splash of cinnamon would taste good with mulberries I havenโt baked with mulberries before
Hi Shannon, we havenโt tried, but that should be a fine substitute here!
Made these with mulberries today and theyโre fantastic. Definitely use mulberries if you have them!
Excellent muffin recipe. I used fresh blueberries and took the suggestion of skipping the streusel topping and sprinkled demerara sugar on top instead. Iโve never had muffins bake with such a nice crown before due to the higher initial oven temp. This recipe is definitely a keeper!
Meant to give this 5 stars!!!
This is the absolute best blueberry muffin recipe!!
I must admit, i was skeptical about the hot oven technique but it works perfectly and the muffins are super moist.
I doubled the recipe and used frozen wild blueberries (same volume as noted in recipe but they are smaller and more plentiful).
Iโll be baking these beauties up regularly and may try replacing blueberries with some small chunks of rhubarb. Oh the possibilities!!!
Have you made these without the strudel topping?
I, personally, donโt want the extra sugar, but Iโm thinking it would be less โmessyโ at a buffet. No topping falling on the floor or table. : )
Thank you.
You can definitely leave it off, Elsa!
Will the crumb topping last in the refridgerator if I make too much?
Definitely! You could freeze it as well for longer storage.
Hi Sally
I made these Blueberry Muffins yesterday and they are absolutely scrummy.
However when I took one out of the paper case, there was a green tinge of colour around a few of the blueberries on the bottom of the paper case. Would you know what this may be please? I used all fresh ingredients and new muffin paper cases. Very Odd, but they taste divine.
Hi Angie, that can be completely normal. Itโs just some of the color from the blueberries that releases as they bake. If you used fresh blueberries, there shouldnโt be any issues!
Hi Sally. I just made this wonderful blueberry muffin streusel recipe.
Couple notes: For me, I would not use frozen blueberries in future, as when trying to scoop out the dough it was really hardened from the blueberries and difficult to scoop.
I used the streusel generously and had about 1/2 left over .. good for next week.
Your muffins are yummy and they baked beautifully .
This is my go-to recipe for blueberry muffins. Perfection!
My family loves these muffins. I have made your Choc Chip muffins as well โ and, delicious though they are, I wondered whether itโs possible to use this Blueberry recipe, replacing berries with choc chips? Donโt ask โ itโs a whim!!!
Hi Felicity, Yes you can. Enjoy!
better than bakery bought! made them in muffin top pan (ate the extra dough from the bowl!!) and they are delicious! no more recipe testingโฆthis is IT!
Made these for Fatherโs Day breakfast 2026 and they were outstanding. Fluffy, buttery, beautifully distributed blueberries, and a delicious topping. The recipe worked exactly as written on the first attempt, which is rarer than it should be. My husband loved them! Thanks for the excellent recipe!
Has anyone tried making the batter the night before and baking the next morning?
We donโt recommend it, Donna! Muffin batter should be baked right away so it rises properly.
How many calories and how much protein per muffin ๐
Hi Jill! We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Best blueberry muffins. So moist and good flavor. I added lemon zest and a bit of the juice
I just made these and they are really scrumptious. They are tender, moist, and I love the crunchy topping!
Hello, I read where this recipe can be used to make mini muffins. How much batter goes into each muffin tin? TIA
Hi LuAnn, for mini muffins, fill the cavities about 2/3 way full.
Ok ! This is the 2nd time. Making these muffins. First time they didnโt rise like expected. My fault. I believe I put too much strusel on top thinking more is better. WRONG this time I only sprinkled a little bit of brown sugar and they came out beautiful. this is a great recipe and my go to from now on.
First time making them and they were an absolute hit! I will be making them again for sure!
Probably the best blueberry muffin I ever ate.
I made these in jumbo size for my husbandโs birthday breakfast โ super easy to make and turned out great! Look and taste like I got them from a bakery. My pregnant self is pretty happy to have the sweet treat around, too. ๐
I made these blueberry muffins today and they came out absolutely delicious! I followed the recipe exactly, except I substituted the sour cream with full-fat yoghurt, and they turned out perfectly. Soft, moist, and full of flavour. This recipe is definitely a keeper โ thank you for sharing it! Iโll now be trying the blueberry topping recipe from here as well.
I am really surprised by all the outstanding reviews of this recipe. After reading about how light, fluffy, buttery, moist, and delicious these muffins are, I had to try making them. I followed the recipe exactly (even included the nut topping) and I found them to be very bland and not particularly moist. My husband wasnโt fond of them either, so they went straight into to trash.
Hi Lisa, Thank you for taking the time to leave your feedback. Iโm sorry to hear these werenโt a hit. While many readers have had great results with this recipe, I understand that taste and texture preferences can vary! I wonder if they were accidentally over-baked? Thank you again for trying it.
Just made these muffins and they are divine! Super easy to make and taste amazing. Thank you for all your wonderful recipes!
The muffins were delicious but I doubled the recipe and there was way too much batter. It made 24 muffins and filled a loaf pan. My suggestion for doubling would be to keep the amount of topping the same; donโt double it or you will have a large amount of extra. They were delicious and the topping complemented the muffins beautifully.
Great recipe! My muffins rose so tall! I donโt use paper liners I spray with non stick oil. I also substitute honey for the granulated sugar without comprising taste.