There’s nothing quite like the aroma of freshly baked blueberry muffins wafting through your kitchen. These muffins are a perfect balance of moist, tender crumb and bursts of juicy blueberries, with a golden, slightly crisp top that’s irresistible. Ready in just 35 minutes, they’re a quick yet indulgent treat that feels like a warm hug in every bite.
Packed with sweet, tangy blueberries and a hint of vanilla, these muffins are a delightful way to start your day or enjoy as an afternoon snack. The buttery richness and subtle sweetness make them a crowd-pleaser, while their light texture keeps you coming back for more. Perfect for sharing or savoring solo, they’re a simple joy that’s hard to resist.
Ingredients for The Best Blueberry Muffins
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (60 ml) unsalted butter, melted
- ¼ cup (60 ml) canola oil (or substitute vegetable oil)
- 1 large egg, room temperature preferred
- 1 teaspoon vanilla extract
- 1 cup (240 g) sour cream
- 1 ¾ cups (245 g) blueberries (fresh or frozen; if frozen, no need to thaw)
- Coarse sugar for sprinkling (optional; regular granulated sugar or omit entirely)
Step-by-Step Instructions
- Preheat oven to 425°F (215°C) and line a 12-count muffin tin with paper liners.
- In a medium bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter and canola oil. Add the egg and vanilla, then stir in sour cream until fully combined.
- Add wet ingredients to the dry ingredients and gently fold together with a spatula until about 75% combined. Add blueberries and fold in until just combined (avoid over-mixing).
- Divide batter evenly into the prepared muffin tin (liners will be mostly full). Sprinkle tops with coarse sugar, if using.
- Bake at 425°F (215°C) for 8 minutes. Without opening the oven door, reduce temperature to 350°F (175°C) and bake for another 10-12 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool muffins in the tin for 10 minutes, then gently remove and transfer to a cooling rack to cool completely (this prevents soggy bottoms).
- Enjoy your delicious blueberry muffins!
Storage and Reheating Tips
Store your blueberry muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep them fresh longer, wrap them individually in plastic wrap before storing. For reheating, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes to restore that just-baked texture.
Recipe Variations to Try
Switch things up by adding a streusel topping for extra crunch! Combine ¼ cup (50 g) brown sugar, ¼ cup (30 g) flour, and 2 tablespoons (30 g) cold butter, then sprinkle over the muffins before baking. You can also swap blueberries for raspberries, blackberries, or even chocolate chips for a different twist. For a citrusy kick, add 1 tablespoon of lemon zest to the batter.
Time-Saving Hacks
To save time, measure and mix your dry ingredients the night before and store them in an airtight container. If you’re using frozen blueberries, toss them in a bit of flour before adding to the batter to prevent them from sinking. Skip the muffin liners and grease the tin directly for quicker cleanup—just be sure to let the muffins cool slightly before removing.
Equipment Guidance
A sturdy muffin tin and a good set of paper liners are essential for this recipe. If you don’t have coarse sugar for sprinkling, regular granulated sugar works just fine. A silicone spatula is perfect for gently folding the batter without over-mixing, and a cooling rack ensures your muffins don’t get soggy on the bottom.
Common Questions Answered
Can I use frozen blueberries?
Absolutely! Just add them straight from the freezer—no need to thaw.
Why reduce the oven temperature?
Starting at a high heat gives the muffins a nice rise, then lowering it ensures they bake through without burning.
Can I skip the sour cream?
Yes, you can substitute with plain yogurt or buttermilk for similar results.
The Best Blueberry Muffins
Ingredients
- 1 3/4 cup all-purpose flour (220 g)
- 1 cup granulated sugar (200 g)
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (60 ml) melted
- 1/4 cup canola oil (60 ml) (may substitute vegetable oil)
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 1 cup sour cream (240 g)
- 1 3/4 cup blueberries (245 g) (fresh or frozen will work, if using frozen you do not need to thaw first, and note that they may leave purple streaks through your muffins).
- Coarse sugar for sprinkling optional (may just use regular granulated sugar or omit entirely).
Instructions
- Preheat oven to 425 (215C) and line a 12 count muffin tin with paper liners.
- In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, salt.
- In a separate bowl whisk together butter and canola oil. Add egg and vanilla. Stir in sour cream until thoroughly combined.
- Add wet ingredients to dry and gently fold together with a spatula until mostly combined. Once the batter is about 75% combined, add the blueberries and fold them in as well until batter is completely combined (don’t over-mix!).
- Evenly divide muffin batter into prepared tin (liners will be most of the way full) and sprinkle tops with sugar, if using.
- Transfer to 425F (215C) preheated oven and bake for 8 minutes. After 8 minutes reduce the oven temperature to 350F (175C) without opening the oven door and then continue to bake another 10-12 minutes or until the tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool 10 minutes in muffin tin then gently remove from pan (I like to use a butter knife to gently pry the muffin out of the tin, remember the pan may still be hot and muffins are fragile when they are warm!) and allow to cool completely on a cooling rack (otherwise muffin bottoms may become soggy).
- Enjoy!