This easy Blueberry Muffins recipe makes the softest and most fluffy blueberry muffins ever! Use fresh or frozen blueberries in this simple muffin recipe.
Best Ever Homemade Blueberry Muffins
Blueberry Muffins are one of the most requested breakfast recipes in my house right behind pancakes. I make these at least once a week… and then it occurred to me the other day that I never shared my blueberry muffin recipe!
This is a classic blueberry muffin. In my cookbook I shared a version with streusel topping, which are obviously fantastic, but sometimes simple is better, and this easy blueberry muffin recipe turns out delicious every time with minimal effort! If you are looking for even more blueberry muffin variations, I also have a recipe here on the site made with bananas.
Tell Me About These Muffins!
These muffins are light, fluffy, and stay soft even a few days later…I mean that is if you don’t finish them the same day!
You can use either fresh blueberries, or frozen if blueberries aren’t in season. 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.
My blueberry muffins are a little paler in color than a lot of recipes. This is due to the granulated sugar, oil, and sour cream. I have learned that I prefer using vegetable oil in my blueberry muffin recipe because it gives them a fluffier texture than butter. Butter, sometimes will leave the bottoms of muffins a tad “greasy”, and using oil is an easy way to avoid this. Butter can also tend to produce a slightly denser muffin, although it tastes great. No shade on butter, I just prefer oil in this recipe! BUT please note, you can absolutely sub in butter for the oil if you really want to!
What You’ll Need
- Vegetable oil – Like I mentioned above, using vegetable oil in place in place of butter will give you a fluffier texture, but as we all know, vegetable oil is virtually tasteless, while butter has flavor. So, I use a little extra vanilla to punch it up!
- Granulated sugar
- Sour cream – I also use sour cream in this recipe. Sour cream adds extra moisture to cake recipes that I really love. I recommend using a full fat sour cream to make these extra moist!
- Baking powder
- Kosher salt
- 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, these are Saturday morning regular!
- Butter – Melted. This is to brush on top of the baked muffins.
How To Make Blueberry Muffins From Scratch
Prep your tools. Preheat the oven to 350°F. Line a muffin tin with baking cups or spray liberally with cooking spray. Set this aside.
Make the muffin batter. In the bowl of your stand mixer fitted with the paddle attachment mix the oil and sugar together on medium speed until combined. Add in the sour cream, egg, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour until just combined.
Stir in the blueberries.
Bake. Fill each liner 2/3 full with the batter and bake for 20- 25 minutes until the muffins are set and lightly golden.
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 tin for 5 minutes and then transfer to a wire rack or serving tray.
Can I Use Other Kinds of Berries?
You can ABSOLUTELY add other berries into this recipe if blueberries aren’t your thing! The base muffin recipe is super adaptable and can be used in many ways! Here are some substitutions for blueberries if you are looking to mix it up!
- Chopped strawberries
- Chocolate Chips
- Orange Zest
- Chopped Apples
How to Store and Freeze
I like to store these muffins on the counter. Let them come to room temperature, then place them in an airtight container. They will keep for up to 3 days. If you want to add a bit more time, you can store them in an airtight container in the fridge for up to 5 days.
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.
Looking for more muffin recipes? Try these:Print
Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: Breakfast
These are the lightest, fluffiest blueberry muffins ever!
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 3/4 cup sour cream
- 1 egg
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- 1 cup blueberries, fresh or frozen and thawed
- 2 tablespoons butter, melted
- Preheat the oven to 350°F.
- Line a muffin tin with baking cups or spray liberally with cooking spray. Set this aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the oil and sugar together on medium speed until combined. Add in the sour cream, egg, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour until just combined.
- Stir in the blueberries.
- Fill each liner 2/3 full with the batter and bake for 20- 25 minutes until the muffins are set and lightly golden.
- As soon as the muffins come out of the oven, brush them lightly with melted butter. Allow the muffins to cool in the tin for 5 minutes and then transfer to a wire rack or serving tray.
Enjoy these warm or at room temperature.
Store airtight for up to 3 days.
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 9.7 g
- Sodium: 211.7 mg
- Fat: 10.6 g
- Carbohydrates: 23.7 g
- Protein: 3.3 g
- Cholesterol: 25.6 mg
Keywords: blueberry muffins recipe, easy muffins, homemade muffins, simple muffins
4 comments on “Easy Blueberry Muffins”
These muffins are really good! I made them yesterday and the only things I did differently were double the recipe to make bigger muffins, added a few more blueberries, and sprinkled sugar on the tops for crunch.
Quick question, it says to mix in the baking powder and blend for a minute. Then it says to mix in the flour mixture. Is the baking soda supposed to be mixed with the flour or the wet ingredients? Thank you!
Sorry about the confusion! It was a typo in the recipe. Should have read “add the flour into the mixture”. I corrected the wording to read more clearly. Thanks!
I altered your recipe somewhat by using a mix of buckwheat and brown rice flour – and adding dried organic cherries that I had soaked overnight in calvados – instead of oil used unsalted butter. I am very happy with the results! The taste of the calvados comes through quite well – like a rum cake.