Blueberry Muffins

Homemade blueberry muffins are always the best. These muffins have soft moist crumbs, are perfectly sweet and loaded with blueberries and the sugar topping adds just the right amount of crunch.

closeup view of a blueberry muffin

Once you make these easy Blueberry muffins at home, trust me you will never go back for the store-bought ones ever. These muffins have a super soft cloud-like crumb and burst with blueberries in every bite.

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This recipe is straightforward no fuss recipe. These tall golden muffins are irresistibly good and you can easily have 1-2 while it is still warm.

Reasons these are the best blueberry muffins

  • These are literally loaded with blueberries. You can taste jammy blueberries in each and every bite
  • Muffins have a bad reputation for being dry, crumbly, and heavy. These will definitely change your mind. Using a mix of butter and oil keeps these soft. Also sour cream makes the muffins extra tender.
  • With a perfect domed top and golden crust.
tender blueberry muffin crumbs

Ingredients you need for Blueberry muffins

  • All-purpose flour– Regular all-purpose flour. Measure by weight or spoon and level.
  • Blueberries – Fresh or frozen both will work. If using frozen, make sure they are separated (are not clustered) and use frozen without thawing.
  • Butter and Oil – Butter melted and cooled down. Butter adds flavor while Oil keeps the crumbs moist.
  • Eggs
  • Sour cream – another secret ingredient for soft buttery crumbs. You can also use Greek yogurt.
  • Milk
  • Vanilla extract
  • Fresh Lemon zest– Though you can’t smell/taste the lemon, lemon zest works well here.
  • Baking soda and baking powder– help the muffins to rise. also, baking soda gives it a beautiful golden color.
  • Salt
Baked blueberry muffins with crunchy sugar on top.

How to make the best blueberry muffins

Once ingredients are measured and kept ready, it takes less than 10 minutes to make the batter.

  1. Whisk together eggs and sour cream until creamy. Then add the rest of the wet ingredients and mix well. Mix in sugar.
  2. Next sieve together flour, baking powder, baking soda, and salt to the wet mixture.
  3. Dust blueberries with flour. Gently fold the berries into the batter.
  4. Use a large ice cream to portion the batter.
First mix all the wet ingredients sour cream, egg, butter, oil, milk, vanilla extract and lemon zest.
Add sugar followed by flour, baking powder, baking soda and salt.
Dust blueberries with flour and fold into the blueberry muffin batter.

Tips and storing instruction

  1. Measure ingredients properly, like in any baking recipe. Make sure all ingredients are at room temperature.
  2. To avoid dry crumbly muffins, don’t overmix after adding the dry ingredients. A few small pockets of dry flour are absolutely fine.
  3. Dry the berries well before dusting them with flour. Wet berries tend to sink at the bottom while baking.
  4. For easy cleanup, use muffin liners. if directly baking in the pan, grease it well.
  5. Storage – These moist muffins taste best just out of the oven. But it stays good for up to 3-4 days in the refrigerator. The top might lose the crispness, but the crumbs will stay moist nonetheless.
  6. Freezing – Transfer Blueberry Muffins to an airtight container and freeze them for up to 3 months. When you’re ready to eat, thaw the muffins at room temperature overnight, then reheat the thawed muffins at 300 degrees for 3 to 5 minutes or until warm.
Cross section of a blueberry muffin showing the tender crumb and blueberries.
Flavours of Kitchen Logo

Homemade Blueberry Muffins

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
These blueberry muffins have tender crumb, it perfectly sweet and dotted with a good amount of blueberries.
Servings 12 -15 muffins


  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs at room temperature
  • cup sour cream or yogurt at room temperature
  • ¼ cup unsalted butter melted a
  • ¼ cup vegetable oil
  • 1 cup castor sugar 200g
  • ¾ cup milk at room temperature
  • 1 teaspoon pure vanilla extract
  • zest of a lemon
  • 2 cups blueberries
  • 2 tablespoons flour for dusting
  • ¼ cup granulaetd sugar


  • Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners.  If not using liners, spray the tin generously with non-stick spray.
  • Clean blueberries and keep them dry. Dust with 2 tablespoons of flour and keep aside.
  • In a big mixing bowl whisk together sour cream and eggs until creamy. Then add melted butter, oil, milk, vanilla extract, and lemon zest and mix.
  • Add sugar to the wet mixture. Place a sieve on top of the bowl. Add flour, baking powder, baking soda, and salt. Sieve the dry ingredients directly to the wet mixture ( otherwise mix all dry ingredients in a bowl and add to the wet mixture)
  • Mix the dry ingredients using a spatula. Don't overmix. A few pockets of dry flour is fine.
  • Fold in the flour dusted blueberreis.
  • Using an ice cream scoop, divide the mixture equally in a muffin tin. Fill only 3/4th of the space. You should get 12 regular-sized or 8-9 extra large muffins.
  • Sprinkle 1/2 teaspoon sugar on top. You can also top it with 2-3 extra blueberries.
  • Bake it for 15-20 minutes or once the top looks golden in colour and the toothpick comes out clean.



Serving: 1serving | Calories: 241kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 208mg | Potassium: 157mg | Fiber: 1g | Sugar: 20g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
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