I’ll never forget the first time I baked these blueberry muffins, it filled my kitchen with the most comforting aroma and had my family sneaking them straight from the oven. These moist blueberry muffins are perfect for breakfast, brunch, or a sweet snack, made with simple pantry ingredients and bursting with fresh blueberries. Whether you’re a seasoned baker or a beginner, this recipe is foolproof, soft, and naturally flavorful.
Why We Love This Blueberry Muffin Recipe
- Quick and easy: Ready in under 40 minutes, perfect for busy mornings.
- Moist and tender texture: Thanks to sour cream and vegetable oil, these muffins stay soft for days.
- Fresh blueberry flavor: Sweet, juicy bursts in every bite, ideal for breakfast or snacks.
- Customizable: Swap blueberries for chocolate chips or raspberries for fun variations.
- Family-friendly: Loved by kids and adults alike, making them perfect for brunch or school lunches.
- Beginner-friendly tools: Works well with standard bakeware; a quality muffin pan ensures perfect rise (non-stick muffin pan).
Ingredients (Benefits-First)
- Sweetness and structure: White sugar provides the perfect sweetness and helps muffins brown beautifully.
- Protein and richness: One large egg gives structure and a tender crumb.
- Moisture and flavor: Vegetable oil or melted butter keeps muffins soft while adding a rich taste.
- Creamy texture: Sour cream or yogurt enhances moistness and adds slight tanginess.
- Light and fluffy: All-purpose flour (or gluten-free mix) gives structure without heaviness.
- Rise and fluff: Baking powder ensures muffins puff up perfectly.
- Delicious flavor: Vanilla extract adds warm aromatic notes.
- Balance and taste: Salt enhances the sweetness naturally.
- Fresh fruit: Blueberries add antioxidants, juicy texture, and natural sweetness.
- Optional crunch: Sprinkle a bit of sugar on top for a light, golden crust.
Try my Pumpkin Chocolate Chip Muffins or Mini Blueberry Muffins for more easy breakfast ideas.
Must-Have Baking Tools for Perfect Blueberry Muffins – Tried & Easy to Use
- 12-cup muffin pan – Ensures even baking and perfect muffin shapes.
- Paper liners or silicone muffin cups – Makes cleanup easy and muffins easy to remove.
- Mixing bowls (2) – One for wet ingredients, one for dry.
- Whisk – For combining sugar, eggs, and wet ingredients smoothly.
- Spatula – Ideal for folding ingredients without overmixing.
- Measuring cups & spoons – Accurate measurements ensure perfect texture.
- Cooling rack – Let muffins cool evenly and stay soft.
- Sifter – For a light, airy flour mixture and to prevent lumps.
- Toothpick or cake tester – To check if muffins are baked through.
Instructions
- Preheat and prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease a non-stick muffin pan for even baking.
- Mix wet ingredients: In a large bowl, whisk together sugar, egg, vegetable oil, milk, sour cream, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, sift together flour, baking powder, and salt.
- Fold together: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep muffins tender.
- Add blueberries: Carefully fold in blueberries, reserving a few for topping.
- Fill muffin cups: Spoon batter into prepared cups, filling about 3/4 full. Sprinkle reserved blueberries and optional sugar on top for a pretty finish.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Rotate the pan halfway for even baking. - Cool and enjoy: Let muffins cool for 5 minutes in the pan, then transfer to a wire rack. Serve warm or store for later.
Serving Tips
- Serve warm with a pat of butter for extra indulgence.
- Pair with coffee, tea, or a smoothie for a perfect breakfast.
- Stack muffins in a basket for brunch gatherings or picnic presentation.
- Spread cream cheese or nut butter on top for a delicious twist.
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week; bring to room temperature or warm before serving.
- Freeze individually wrapped muffins for up to 3 months; thaw overnight or microwave 20–30 seconds.
Expert Tips
- Use fresh or frozen blueberries; toss frozen in a bit of flour to prevent sinking.
- Do not overmix the batter. This keeps muffins tender and fluffy.
- Room temperature ingredients (egg, milk, sour cream) mix more evenly.
- For even rise, use a quality non-stick muffin pan
Notes / Tips
- Variations: Swap blueberries for raspberries, chocolate chips, or diced apples.
- Substitutions: Use yogurt instead of sour cream, or coconut oil instead of butter/vegetable oil.
- Baking hacks: Line muffin pan with silicone liners for easy release and less cleanup.
FAQ
Q: Can I use frozen blueberries?
A: Yes! Toss frozen berries in a tablespoon of flour to prevent them from sinking.
Q: Can I make mini muffins?
A: Absolutely! Bake for 12–15 minutes instead of 20–25.
Q: Can these be made gluten-free?
A: Yes, substitute the flour with a 1:1 gluten-free baking mix.
Final Thoughts
These moist blueberry muffins are the ultimate breakfast treat, easy to make, naturally flavorful, and perfect for sharing. I love that they stay soft for days, and with a few simple tweaks, you can enjoy endless variations.
Blueberry Muffin Recipe
Fluffy, moist, and bursting with juicy blueberries, these easy blueberry muffins are perfect for breakfast, brunch, or a sweet snack. Ready in just 35 minutes, they’re soft, tender, and simple enough for beginner bakers but delicious enough to impress the whole family!
Ingredients
- ½ cup white sugar
- 1 Large egg
- ½ cup vegetable oil or melted butter
- ⅓ cup milk
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup sour cream
- 1 cup blueberries
- About 1 tablespoon white sugar for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease.
- In a large bowl, whisk together sugar, egg, oil, milk, sour cream, and vanilla until smooth.
- In another bowl, combine flour, baking powder, and salt.
- Gently fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
- Fold in blueberries, reserving a few for topping.
- Fill muffin cups about 3/4 full, sprinkle reserved blueberries and optional sugar on top.
- Bake 20–25 minutes, until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack. Serve warm or store.
