This quick and easy blueberry muffin recipe has been tested repeatedly to deliver perfect results every time. The muffins are fluffy and moist in the center with golden tops and packed with juicy berries. Sour cream keeps them extra tender. 
This post was updated November 7, 2021 with new photos, recipe tips and a slightly updated recipe.
If you’re searching for the best blueberry muffins, this straightforward recipe delivers every time. It uses common ingredients and produces muffins that are moist, tender, and buttery, with a lovely vanilla note and plenty of blueberries. Use fresh or frozen berries — both work well.
The Best Blueberry Muffin Recipe
After many recipe tests, these muffins stand out: simple to make and reliably delicious. Key ingredients and choices that make a difference:
- Real unsalted butter for flavor and the right texture.
- Two eggs to help keep the crumb tender.
- Two teaspoons of vanilla for a subtle, warm flavor.
- Proper flour amount — too much makes muffins dry, too little affects structure and rise.
- Sour cream and milk to keep the crumb soft and moist.
- A generous amount of blueberries for juicy bites in every muffin.
Why Do Muffins Turn Out Dry?
Muffins can easily turn from moist to dry. Three common causes:
- Too much flour. Measure carefully. Use a kitchen scale if possible. If not, whisk the flour, spoon it into the measuring cup and level it off.
- Overmixing. Mixing too much develops gluten and leads to tough, dry muffins. Fold dry ingredients into wet gently with a rubber spatula; the batter should be thick with a few lumps.
- Overbaking. Remove muffins when the tops are golden and an inserted toothpick comes out clean or with a bit of blueberry juice. Baking even a few minutes too long dries them out.
The Perfect Temperature for Baking Muffins
Bake these muffins at 375°F. A slightly higher initial temperature activates the leavening, helping create nicely domed tops and a golden exterior without burning. I’ve found 375°F gives the best balance of rise and color.
Quick answers to common questions:
Fresh or frozen blueberries? Either works. If using frozen, do not thaw; toss frozen berries with 2 teaspoons of flour to reduce color bleeding.
Can I freeze these muffins? Yes. Cool completely, then freeze in an airtight container up to 2 months. Thaw in the fridge or at room temperature before serving.
Mini muffins? Use a mini muffin tin and bake at 350°F for 9–11 minutes, watching closely as they brown quickly.
These blueberry muffins are moist, tender, and full of berries, with perfectly golden tops. 
If you enjoy this recipe, try other fruit muffin or quick bread recipes for variety.
The Best Blueberry Muffins
Equipment
- 12-cavity muffin pan
Ingredients
- 2 1/4 cups all-purpose flour (281 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 g), softened
- 1 cup white sugar (200 g)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (120 ml), room temperature
- 1/3 cup milk (80 ml), room temperature (1% or 2% recommended)
- 1 3/4 cups blueberries (about 200 g), fresh or frozen
- 2 teaspoons all-purpose flour (if using frozen berries)
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
- Whisk together 2 1/4 cups flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat the softened butter and sugar until fluffy, about 2 minutes.
- Add the vanilla, then beat in the eggs one at a time.
- Fold in the sour cream with a rubber spatula, then stir in about half of the flour mixture.
- Stir in the milk, then add the remaining flour mixture. The batter should be thick; a few lumps are fine.
- If using frozen berries, toss them with 2 teaspoons of flour. Carefully fold in the blueberries.
- Spoon batter into the prepared muffin pan, filling each cup to the top (about 1/4–1/3 cup batter).
- Bake 16–20 minutes, until tops are golden and a toothpick inserted comes out clean or with minimal blueberry juice. Cool briefly, then transfer to a wire rack.
Notes
- Room Temperature Ingredients: Eggs, sour cream and milk should be at room temperature to mix evenly.
- Sour Cream: Full-fat sour cream yields the best texture.
- Milk: Use 1% or 2% rather than skim for a richer crumb.
- Storage: Best fresh. Store in an airtight container at room temperature up to 2 days. Muffins freeze well.
- Nutrition: Values are estimates based on 12 muffins.