Easy Blueberry Muffins

Tell Me About These Homemade Blueberry Muffins

• They stay moist and soft for days. That is, if you don’t devour these muffins the day they’re baked!
• Make them with fresh or frozen blueberries. Just thaw the frozen blueberries and pat them dry so they don’t add too much moisture to the batter, and they will work just fine.
• Vegetable oil instead of butter = super fluffy muffins. Butter can make muffins greasy and dense. Oil avoids this, leaving your homemade blueberry muffins with a much fluffier, tender texture.
• One bowl. Mix the batter in one bowl, so there’s hardly any clean-up afterward!

Ingredients You’ll Need

Before we dive into the step-by-step recipe, here are some quick notes on the ingredients. Scroll down to the recipe card for the printable list with the full amounts and recipe details.

• Vegetable Oil – No shade on butter, I just prefer oil in this recipe! Like I mentioned above, using vegetable oil gives these muffins a fluffier texture. One thing oil lacks is flavor, so I use a little extra vanilla to punch it up! Also, note that you can absolutely substitute butter for the oil if you really want to.
• Granulated Sugar – You could use light brown sugar instead.
• Sour Cream – Sour cream adds extra moisture to baked goods. I recommend using a full-fat sour cream to make these extra moist! If you don’t have sour cream, Greek yogurt is a good substitute.
• Egg and Vanilla – As mentioned, I use a bit more vanilla in my muffin recipe to boost the flavor. Pure vanilla extract is a must here; avoid imitation as the flavor just isn’t the same.
• Dry Ingredients – Baking powder, salt, and all-purpose flour.
• Blueberries – Fresh or frozen and thawed. Of course, the blueberries are the star in these muffins, so when blueberries are in season, I always use fresh.
• Butter – Melted. This is to brush on top of the baked muffins.

How To Make Blueberry Muffins From Scratch

Like my blueberry banana bread, the batter for these blueberry muffins comes together in minutes. Follow the recipe as written, and they’ll bake up perfectly! I use my mixer, but you can easily make this recipe without one.

1. Prep for baking. While the oven preheats to 350°F, line a muffin tin with baking cups or spray the wells generously with cooking spray. Set your muffin pan aside for now.
2. Make the muffin batter. Next, cream the oil and sugar together in your mixer. Mix in the sour cream, egg, vanilla, baking powder, and salt until smooth. Then, slowly add the flour until the batter is just combined. Fold in the blueberries.
3. Bake. Divide the batter between the wells of your prepared muffin pan, filling each well 2/3 full with batter. A large cookie scoop comes in handy when portioning! Bake these muffins at 350ºF for 20-25 minutes, until they’re set and lightly golden.
4. Brush with butter. As soon as the muffins come out of the oven, brush them lightly with melted butter. Allow the muffins to cool in the pan for 5 minutes, and then transfer them to a wire rack to cool completely.

Tips for Bakery-Style Blueberry Muffins

• Don’t overmix the muffin batter. Fold the flour into the wet ingredients until it’s just combined. Too much mixing will make the muffins dense.
• Toss the blueberries in flour. Whether you’re using fresh or thawed blueberries in this recipe, tossing them lightly in flour helps to prevent the berries from sinking in the batter.
• Test the muffins for doneness. Insert a toothpick into the center of a muffin (mind the blueberries!). If it comes out clean or with a few moist crumbs attached, this means your muffins are baked.

Try These Variations

The classic muffin batter in this recipe is super adaptable. You can change up the add-ins and flavors in many ways! Here are some easy variation ideas:

• Different berries. Try swapping blueberries with another berry to make raspberry muffins, strawberry muffins, or blackberry muffins.
• Chocolate chips. Instead of or in addition to blueberries, add a handful of chocolate chips to the batter.
• Citrus. Stir in fresh lemon or orange zest. You could also add a little lemon extract for lemon blueberry muffins.
• Fall apples. Replace the blueberries with chopped apples. You might also like these pumpkin apple muffins for fall baking!

How to Store and Freeze Your Muffins

• Store at room temperature. Let the muffins cool to room temperature, then store them in an airtight container. They will keep for up to 3 days on the counter. To extend the shelf life, you can store the muffins in an airtight container in the fridge for up to 5 days.
• Freeze. To freeze, wrap each muffin in Saran Wrap to prevent freezer burn, then store them in an airtight, freezer-safe container. They will keep for up to 3 months. Defrost on the counter for a few hours or remove the Saran Wrap and zap a muffin in the microwave for a few seconds to speed up the thawing process.

More Easy Muffin Recipes

• Swirled Cinnamon Muffins
• Banana Muffins
• Pumpkin Cream Cheese Muffins
• Zucchini Muffins
• Bran Muffins