You have just met your new go-to homemade blueberry muffins recipe! They’re moist, jam-packed with blueberries and are easy to make.
Original post: April 2018 | Updated: February 2021
There are a handful of things I tend to become obsessed about (ask my husband and he’ll be able to rattle off a list for you), muffins being one of them. For the longest time I was madly in love with these Banana Crumb Muffins and then Healthy Breakfast Muffins were a household staple.
I’ve made a few batches of these beauties and they go FAST. I’m talking hide-a-few-in-a-corner-of-the-kitchen-if-you-want-any-for-yourself fast. My boys treat these like an absolute indulgent dessert. I’ve been storing them on a shiny covered cake plate, which makes them seem like even more of an indulgence.
This recipe is impossible to mess up and I promise you can’t go wrong with it. Who doesn’t love a delicious blueberry muffin fresh from the oven?! Make a batch to nibble on throughout the week (er, if they last) or to serve at a family brunch!
HOW TO MAKE HOMEMADE BLUEBERRY MUFFINS
STEP 1
Preheat oven to 350 degrees F and line a muffin tin with cupcake liners (or spray the cups generously cooking spray). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar and beat until combined.
Add the lemon zest, egg and sour cream and beat on medium-low speed until creamy.
STEP 2
In a separate bowl, combine the flour, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Gently fold in the blueberries.
STEP 3
Divide the batter between the prepared muffins cups. The batter will be thick and the cups will be full. Sprinkle the sugar evenly over the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Serve warm!
ENJOY MUFFINS? ENJOY THESE MUFFINS FOR BREAKFAST OR A SNACK!
- Double Chocolate Zucchini Muffins are the BEST, most delicious use for zucchini! The muffins are moist, tasty and they vanish quickly.
- Banana Crumb Muffins are a delicious way to use up ripe bananas. You will love the crumb topping with brown sugar as an afternoon treat on these tender treats.
- Enjoy breakfast the healthy way! Whip up a batch of these healthy breakfast muffins as a perfect on-the-go meal or snack to stay on track throughout the day. Even kids love them!
- You will never need another Chocolate Chip Muffins recipe after trying this one. These are indulgent and moist and soooo yummy!
- Apple Carrot Cake Muffins – Apples and carrots create the most hearty little muffin you could ever imagine. Great as a snack, breakfast or dessert!
- These Blueberry Peach Muffins are moist and packed with delicious fruit flavor. Serve warm with butter for breakfast or a snack!
RECIPE NOTES: HOMEMADE BLUEBERRY MUFFINS
- The batter will be nice and thick (very unlike cake/cupcake batter).
- Fill all 12 muffin cups so they are heaping.
- Feel free to replace fresh blueberries with frozen, but if you do this reduce the amount used by 1/2 cup.
- Replace the turbinado sugar (for topping) with granulated sugar if you must, but that extra little sugar crunch is glorious!
FAQ ABOUT MUFFINS
Store- or bakery-bought muffins can contain a large amount of fat and calories. Making muffins in your own kitchen allows you to greatly reduce fat and calories. It is always an option to replace half (or more) of the sugar in the recipe with another sweetener such as honey or maple syrup. Also consider cutting back on filler ingredients such as chocolate chips to make muffins healthier.
Muffins can definitely be frozen. Place muffins in Ziploc bags and freeze for up to 3-4 months. When you’re ready to enjoy them, place the Ziploc bag in the fridge or at room temperature until defrosted.
If you are having a hard time getting muffins to rise, consider a couple things. Keep your oven at its optimal temperature by avoiding opening the door (use the light for peeking!). Also, make sure you follow the recipe exactly as stated and that your leavening agents are fresh (purchased within the past 6 months).
Muffins will dry out if left at room temperature without being properly stored. Here are a few options for storing:
FREEZER – Make up a second batch of these muffins to pull out when you’re ready for them. Road trip? Day trip? Weekend fun? These make great snacks!
AIR-TIGHT CONTAINER – On the counter for 3 days, in the fridge for about 5 days.
Homemade Blueberry Muffins Recipe
Ingredients
- 4 tbsp salted butter softened
- 3/4 cup granulated sugar
- 2 tbsp lemon zest
- 1 egg
- 1 cup sour cream
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups fresh blueberries
- 3 tbsp turbinado sugar for topping
Instructions
- Preheat oven to 350 degrees F and line a muffin tin with cupcake liners (or spray the cups generously cooking spray).
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar and beat until combined. Add the lemon zest, egg and sour cream and beat on medium-low speed until creamy.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Gently fold in the blueberries.
- Divide the batter between the prepared muffins cups. The batter will be thick and the cups will be full. Sprinkle the sugar evenly over the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Serve warm!
Notes
- The batter will be nice and thick (very unlike cake/cupcake batter).
- Fill all 12 muffin cups so they are heaping.
- Feel free to replace fresh blueberries with frozen, but if you do this reduce the amount used by 1/2 cup.
- Replace the turbinado sugar (for topping) with granulated sugar if you must, but that extra little sugar crunch is glorious!
These are seriously the best muffins ever! So moist and love that crunch on top.
Yes! The crunch is an important element. I’m so glad you liked them!
These blueberry muffins are uniquely delicious. The flavor reminds me of a scone, but the texture is like a muffin.
I followed the recipe exactly, except I added about a teaspoon and a half of vanilla.
I’ll be making these again. Thanks for sharing the recipe!
That’s so great to hear!! I love your description of the muffins, it’s spot on!