Loaded with fresh blueberries and topped with sparkling sugar, these bakery-style, easy blueberry muffins are mixed by hand and ready in about 30 minutes. Like my peach blueberry muffins, they are perfect for lazy weekend mornings when you’re craving something warm and sweet with your coffee.
Simple blueberry muffins made with common pantry ingredients means you can have warm, fresh-baked muffins whenever the craving strikes.
Easy blueberry muffins
Making muffins should not be an arduous task. A bit of light mixing and stirring is all that is required of you. Because this recipe is simple and straightforward, feel free to use it as a template for muffins with any summer berry.
There is no shortage of ways that you could change it up, including the top. Want a cinnamon oatmeal crown on them? My banana muffins with cinnamon streusel have the perfect recipe for a streusel topping for muffins.
Do you prefer a buttery crumble topping? Check out the recipe for peach muffins. It has a delicious crumb topping.
This is everything you’ll need to make easy blueberry muffins. They are not particularly sweet, so the addition of the raw sugar on top is especially nice.
It not only gives it a delicious, crunchy top, but it also gives the muffin a bit of extra sweetness.
- Flour – I used King Arthur all purpose flour, but Gold Medal and White Lily are also excellent brands.
- Baking powder and baking soda – each have their own job in the recipe, they are both leaveners to give our muffins the oomph they need to rise nice and tall.
- Butter – always use unsalted butter, so you are the one controlling the amount of salt in the recipe.
- Vanilla – pure vanilla extract can be swapped for lemon zest if you prefer a lemony blueberry muffin.
- Blueberries – smaller blueberries tend to work a bit better, but use what you can find. As you can see, mine are huge.
- Sugar – regular, granulated sugar.
- Raw sugar – also called turbinado sugar or demerara sugar, is used for sprinkling on top.
- Eggs – I used large eggs.
- Sour cream – used for moisture and tang, it also makes the muffins tender.
- Salt – I used fine sea salt.
Blueberry muffin recipe
This easy recipe for muffins uses sour cream for great flavor and a bit of tang. I used sour cream because I always have it in the fridge and you probably do too.
If you’d prefer to make your muffins with yogurt, you can swap it out for the same amount.
First, combine wet ingredients in a medium bowl. Then, whisk together dry ingredients in a separate bowl.
Next, add wet ingredients into flour mixture and fold them together with a rubber spatula. It’s ok if you have a few lumps or small spots of flour.
Like my blueberry pound cake recipe, we’ll add a bit of batter to the bottom of each muffin cup before folding the berries into the batter. Doing this creates a “cushion”, so the blueberries don’t sink to the bottom.
Once the muffin cups are filled, sprinkle them generously with turbinado sugar and bake.
Yes! You don’t even have to thaw them. Toss the frozen blueberries right into the batter and proceed with baking.
Sour cream adds moisture and acid to the batter. It keeps the muffins tender and the acid content in the sour cream helps to activate the baking soda.
Yes. You can replace the same amount of sour cream with plain yogurt. Avoid anything flavored.
Muffins are always best on the day they are baked. They are good the next day, but by day 3, consider splitting them open and lightly toasting them.
Muffins freeze really well. To freeze some for later, place them on a baking sheet and freeze for an hour. Wrap tightly and store in the freezer for about a month.
This recipe makes 9 large muffins. If you have little ones and would like to make these mini, line a mini muffin tin and fill each well 2/3 full. It should make roughly 2 dozen. Reduce the baking time to 15 – 20 minutes.
There you have it – a quick and easy blueberry muffin recipe with minimal work and only a few dishes to clean up. My job here is done.
More blueberry recipes
- Blueberry mini pies
- Blackberry blueberry freezer jam
- Blueberry drink syrup
- No bake blueberry cheesecake bars
- Blueberry crumb cake
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- 6 tbsp. unsalted butter, melted and cooled
- 3/4 cup sugar
- 3/4 cup sour cream or plain yogurt
- 2 large eggs
- 1 tsp. vanilla extract
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. fine sea salt
- 2 cups all purpose flour / 8.75 ounces
- 1 1/2 cups fresh blueberries
- 2 1/2 tbsp. turbinado (raw) sugar
- Preheat oven to 375°F / 190°C / Gas Mark 5.
- Line a muffin tin with 9 paper liners, or butter 9 wells, if not using liners.
- In a medium mixing bowl, whisk together melted butter, sugar, sour cream/yogurt, eggs and vanilla. Set aside.
- In a separate medium bowl, whisk together baking powder, baking soda, salt and flour.
- Pour wet ingredients into flour mixture and fold with a rubber spatula to combine.
- Drop 2 tbsp. of batter into the bottom of each muffin liner.
- Gently fold blueberries into the remaining batter and fill muffin tin.
- Sprinkle the tops with turbinado sugar and bake for 25 - 30 minutes, rotating the pan halfway through to ensure even baking.
- Remove from tin and place on cooling rack.
For a lemony twist, swap out 1 tsp. vanilla for 1 1/2 tsp. lemon zest.
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Serving Size:1 muffin
Amount Per Serving: Calories: 314Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 74mgSodium: 344mgCarbohydrates: 44gFiber: 1gSugar: 21gProtein: 6g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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