The Best Blueberry Muffins Ever

Why You’ll Love This Recipe

You’ll fall in love with these blueberry muffins because of their light, airy texture and crisp, sugary top. This recipe combines the right amount of ingredients to create muffins that are moist without being greasy. The addition of sour cream or yogurt makes them extra tender, while the tips for baking ensure they have the perfect rise and golden-brown color. These muffins also have a lovely burst of fresh blueberries in every bite, making them a delightful treat that’s impossible to resist.

Ingredients

• 2 ½ cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ⅔ cup sour cream or plain yogurt

• 2 large eggs

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• 2 cups fresh or frozen blueberries

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, combine the sour cream (or yogurt), eggs, oil, and vanilla extract. Mix until well combined.

4. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.

5. Gently fold in the blueberries, reserving a few to place on top of the muffins.

6. Divide the batter evenly between the muffin cups, filling each about ¾ full. Place the reserved blueberries on top.

7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes approximately 12 muffins.

• Prep time: 15 minutes

• Cook time: 20-25 minutes

• Total time: 40-45 minutes

Variations

• Lemon Blueberry Muffins: Add the zest of one lemon to the batter for a bright citrus twist.

• Whole Wheat Blueberry Muffins: Substitute half of the all-purpose flour with whole wheat flour for a slightly denser, nuttier flavor.

• Vegan Muffins: Replace the eggs with flax eggs and use dairy-free yogurt and oil to make this recipe vegan.

• Chocolate Chip Blueberry Muffins: Add ½ cup of mini chocolate chips to the batter for a decadent twist.

Storage/Reheating

These blueberry muffins can be stored at room temperature in an airtight container for up to 3 days. If you want to keep them longer, you can store them in the fridge for up to 1 week. For longer storage, freeze the muffins for up to 3 months. To reheat, place them in a microwave for 15-20 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries work just fine, but be aware that they may cause the muffins to take a little longer to bake and may slightly reduce the rise.

2. How do I get the perfect tall muffin top?

To get a tall muffin top, make sure your batter is thick, and fill the muffin cups to the very top before baking.

3. Can I use a different kind of oil?

Yes, you can substitute vegetable oil with another neutral oil like canola oil or melted butter for a different flavor.

4. Why do my muffins sink in the middle?

If your muffins sink, it could be due to too much sugar or not enough flour. Make sure you measure your ingredients correctly.

5. Can I make mini muffins?

Absolutely! Simply reduce the baking time to around 10-12 minutes for mini muffins.

6. How can I make my muffins more moist?

Adding sour cream or yogurt helps retain moisture in the muffins, keeping them soft and tender.

7. Can I add other fruits to this recipe?

Yes! You can add other berries like raspberries or blackberries or even chopped apples for a fun variation.

8. Can I make the batter ahead of time?

While it's best to bake the muffins fresh, you can refrigerate the batter for up to 2 days. Just make sure to stir it gently before baking.

9. Can I reduce the sugar in this recipe?

You can reduce the sugar slightly, but note that it may affect the texture and flavor of the muffins.

10. Do I need to use paper liners?

No, paper liners are optional. You can grease the muffin tin directly if you prefer not to use them.

Conclusion

These blueberry muffins are a tried-and-true recipe that guarantees a perfect treat every time. With the right balance of ingredients and a few simple tips, you'll create muffins with a moist texture, a golden-brown top, and loads of delicious blueberries in every bite. Whether you’re serving them for breakfast or as an afternoon snack, these muffins are sure to be a hit with family and friends.

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These easy-to-make blueberry muffins are moist, fluffy, and packed with flavor. Perfect for breakfast or a snack, this foolproof recipe results in a golden-brown muffin with a sweet, sugary top. With simple ingredients like flour, sugar, and fresh blueberries, these muffins come together in just one bowl. Whether you’re using fresh or frozen berries, these muffins are guaranteed to be a crowd favorite. Make them ahead, store them, or enjoy them fresh out of the oven for the ultimate treat.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

⅔ cup sour cream or plain yogurt

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

2 cups fresh or frozen blueberries

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Instructions

• Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

• In a separate bowl, combine the sour cream (or yogurt), eggs, oil, and vanilla extract. Mix until smooth.

• Add the wet ingredients to the dry ingredients, stirring just until combined—do not overmix.

• Gently fold in the blueberries, saving a few to place on top of the muffins.

• Divide the batter evenly between the muffin cups, filling each about ¾ full. Top with the reserved blueberries.

• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

• Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

• For a lemon twist, add the zest of one lemon to the batter.

• Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.

• To make the recipe vegan, use flax eggs, dairy-free yogurt, and oil.

• For a chocolatey variation, add ½ cup of mini chocolate chips.

• Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.