This Easy Blueberry Muffins recipe makes the softest and most fluffy blueberry muffins ever! Use fresh or frozen blueberries in this easy muffin recipe.
Blueberry Muffins are the one the most requested breakfast recipes in my house right behind pancakes. Even though I have lots of muffin recipes here on my site and even a Blueberry Muffin Cake recipe, everyone just loves a classic! I shared a streusel topped version of this recipe in my book, which are obviously fantastic, but sometimes simple is better, and this easy blueberry muffin recipe turns out delicious every time with minimal effort!
Homemade Blueberry Muffins are a Breakfast Staple!
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, but 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!
Here Are More Blueberry Recipes You Will Love…
- Blueberry Pancakes
- Blueberry Cobbler
- Lemon Blueberry Whoopie Pies
- Blueberry Banana Bread
- Blueberry Cream Cheese Biscuits
How To Make Blueberry Muffins From Scratch
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! Of course, the blueberries are the star in these muffins, so when blueberries are in season, these are Saturday morning regular!
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!
Can You Add Other Berries to This Blueberry Muffins Recipe?
You can ABSOLUTELY add other berries into this recipe is 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
- Chopped Fresh Cranberries
Looking for more muffin recipes? Try these:Print
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 mixture 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.
Keywords:: muffins, cookies and cups, muffin recipe, blueberries, blueberry muffinsnutrif