The Best Blueberry Muffins Ever Recipe

I’m excited to share my Best Blueberry Muffins recipe, a one-bowl method that yields muffins with a tall, sparkly crown and includes my favorite muffin tips and troubleshooting.

I can never leave these alone. I call them the Best Blueberry Muffins and yes I know thats a big claim, but if you love a tall sparkly crown and a moist, tender crumb you might agree.

I add all purpose flour and a little sour cream or Greek yogurt so they stay pillowy, and somehow everything mixes up in one bowl which feels a little like kitchen magic. These are honest Homemade Muffins, not fussy or pretentious, and I always have a few tips ready when things dont go exactly as planned and sometimes theyre even better the next day.

Ingredients

• All purpose flour gives structure, carbs, some protein, little fiber, not very exciting.
• Granulated sugar makes them sweet, quick energy, no real nutrients, craveable.
• Eggs add protein, richness, help bind and leaven, yolks make them tender.
• Milk and sour cream add calcium, tang, moisture and a soft crumb.
• Butter or oil gives fat, flavor, keeps muffins moist but adds calories.
• Leaveners and salt lift the batter, make it light and flavorful.
• Blueberries bring antioxidants, fiber, bursts of sweet and tart, juicy pockets.
• Vanilla adds aroma, warmth; turbinado gives crunch on top, pretty finish.

Ingredient Quantities

• 2 cups (250g) all purpose flour
• 3/4 cup (150g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, room temp
• 1/2 cup (120ml) whole milk
• 1/2 cup (120g) sour cream or Greek yogurt (for extra moistness)
• 1/3 cup (80ml) vegetable oil or 6 tablespoons (85g) unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (180g) fresh or frozen blueberries
• 2 tablespoons turbinado or coarse sugar for sprinkling on top, optional

How to Make this

1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners or grease the cups, and have a spoon or ice cream scoop ready.

2. In a large bowl whisk together 2 cups (250g) all purpose flour, 3/4 cup (150g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt until evenly mixed.

3. In the same bowl add 2 large room temp eggs, 1/2 cup (120ml) whole milk, 1/2 cup (120g) sour cream or Greek yogurt, 1/3 cup (80ml) vegetable oil or 6 tablespoons (85g) melted unsalted butter, and 1 teaspoon vanilla extract. Stir gently until just combined, small lumps are fine, do not overmix or muffins will be tough.

4. Toss 1 1/2 cups (180g) blueberries with about 1 tablespoon of the dry flour from step 2 so they don’t sink or bleed. Fold the blueberries into the batter very gently, use a spatula and fold just until distributed.

5. Divide batter among the 12 cups, filling them about 3/4 to slightly over full if you want tall crowns. Sprinkle the tops with 2 tablespoons turbinado or coarse sugar if using, it makes a pretty sparkly crust.

6. Bake at 425°F for 5 minutes to get a tall crown, then immediately reduce oven temp to 350°F (175°C) and continue baking for about 12 to 15 minutes more, or until tops are golden and a toothpick inserted into the center comes out with moist crumbs not raw batter. If using frozen blueberries add 2 to 3 minutes to the bake time.

7. Remove muffins from oven and let cool in the tin 5 to 10 minutes so they set, then transfer to a wire rack to cool slightly. They taste best warm or at room temp.

8. Quick troubleshooting: if batter seems too thick add a tablespoon or two of milk, if too thin add 1 to 2 tablespoons flour. If your crowns are flat try filling cups fuller and start at the higher temp like above, also don’t open the oven while they rise.

9. Storage tip: keep cooled muffins in an airtight container at room temp for 2 days or in the fridge up to 5 days. To refresh, warm for 10 to 15 seconds in the microwave or 5 minutes at 325°F in the oven and they come back almost like fresh.

Equipment Needed

1. Oven (preheat to 425°F)
2. 12-cup muffin tin (liners or well greased)
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula for folding
7. Ice cream scoop or large spoon for portioning
8. Wire cooling rack

FAQ

The Best Blueberry Muffins Ever Recipe Substitutions and Variations

• All purpose flour → Use whole wheat pastry flour 1:1. It gives a nuttier, slightly denser muffin, but still tasty; or swap for a 1-to-1 gluten free blend if you need gluten free (same measure).
• Granulated sugar → Use light brown sugar 1:1 for a moister muffin with caramel notes, or coconut sugar 1:1 for less processed sweetness. If you want to use honey or maple syrup instead, use about 3/4 cup syrup per 1 cup sugar, reduce other liquids by ~3 tbsp and bake about 25 F lower.
• Eggs (2) → Flax “eggs”: 2 tbsp ground flax + 6 tbsp water, stir and let sit 5 minutes. Or use 1/2 cup mashed banana or applesauce (about 1/4 cup per egg) for a vegan/egg-free option, note it adds flavor.
• Milk + sour cream → Replace both with 1 cup buttermilk (same total volume) for tang and rise. If you need dairy free, use unsweetened soy or oat milk with 2 tsp vinegar stirred in and let sit 5 minutes to curdle.

Pro Tips

– Let everything be room temp. Cold eggs or yogurt make the batter seize up and your muffins wont rise as nicely. If you forgot to take things out, stick the eggs in warm water for 5 minutes, and the yogurt/sour cream can sit at room temp while the oven heats.

– Don’t overmix, EVER. Stir until the big streaks of flour are gone, little lumps are fine. Fold the blueberries gently so you dont mash them, and toss them in a tablespoon of the dry flour first so they dont sink or turn the batter purple. If you use frozen berries, keep them frozen and add 2 to 3 extra minutes to baking.

– For big pretty crowns fill the cups nearly full and blast them at 425 F for the first 4 to 6 minutes then drop to 350 F to finish baking. Dont open the oven while theyre puffing up or youll let all that steam out and theyll collapse.

– Want more flavor and moistness? Use sour cream or Greek yogurt, or swap half the oil for melted butter. Sprinkle coarse sugar on top for a crunchy crust. Cool the muffins in the tin 5 to 10 minutes before transferring to a rack, store in an airtight container at room temp for 2 days, or freeze for longer. To freshen, warm briefly in the oven or 10 to 15 seconds in the microwave.