Easy Blueberry Muffins
These Blueberry Muffins are easy to make, super moist, tender, and jam-packed with blueberries. Perfect for breakfast or brunch!
When it comes to baking, I truly believe that you can’t beat a classic recipe. Especially when it comes to homemade blueberry muffins!
Not only are these muffins buttery, perfectly sweetened, and tender but they’re also jam-packed with tons of blueberries. And if you don’t have any fresh blueberries, don’t worry! This recipe will also work with frozen blueberries which makes this a perfect treat to enjoy year-round.
Plus, I’m sharing a little secret to getting your muffins to rise nice and tall in the oven. Hint: it involves adjusting your oven temperature as the muffins are baking!
How To Make Blueberry Muffins
To make these muffins, you’ll start by creaming together some unsalted butter and granulated sugar for 4-5 minutes or until light and fluffy. I always use unsalted butter since the amount of salt in salted butter can vary quite a bit between different brands. If you only have salted butter on hand, just reduce the salt to 1/4 teaspoon.
Once the butter and sugar are well combined, you’ll mix in a couple of eggs and vanilla extract. For the rest of the wet ingredients, you’ll be using some sour cream and milk. Since these muffins are made with butter instead of oil, the sour cream is crucial because it helps keep them moist. Any kind of milk will work fine, but I always prefer to use whole milk.
Then, you’ll whisk together the dry ingredients: all-purpose flour, ground cinnamon, baking powder, and salt. These muffins are slightly dense, just like you would expect. Just make sure to spoon and level your flour into the measuring cup, so they don’t turn out too dense. The cinnamon is completely optional here, but I personally love the flavor it adds! Once you’ve whisked together the dry ingredients and combined them with the wet ingredients, you’ll fold in the blueberries.
Then, line a muffin pan with liners and evenly distribute the batter between all 12 muffin liners. When it comes to muffins, it’s fine to fill them all the way to the top. You can also sprinkle them with some coarse sugar before putting them in the oven.
Here’s the secret to getting super tall muffins. Put the muffins in the oven at 425°F and bake them for 5 minutes. After 5 minutes, decrease the oven temperature to 375°F and let them bake for another 15-18 minutes. Why the temperature change? The initial high temperature helps the muffin tops rise up quickly so they’re nice and tall and the lower temperature helps them finish baking without over-browning them.
Once the muffins are finished baking, let them cool for a couple of minutes and then remove them from the pan onto a wire rack to cool. You can top these with a simple glaze of powdered sugar and milk or you could even use a lemon glaze like the one on these scones.
- Before getting started, I suggest placing all of your ingredients out ahead of time (including the sour cream and milk) so they can come to room temperature.
- Make sure to cream your butter and sugar together for 4-5 minutes or until the mixture is light and fluffy.
- When measuring your flour, make sure to spoon it into the measuring cup and level it off with the back of a knife.
- You can use fresh or frozen blueberries in this recipe. If using frozen blueberries, do not thaw them and make sure to gently fold them into the batter until just combined.
Easy Blueberry Muffins
- 1/2 cup (115 grams) unsalted butter softened to room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120 grams) sour cream or plain Greek yogurt room temperature
- 1/2 cup (120 ml) milk room temperature
- 2 cups (250 grams) all-purpose flour spooned & leveled
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (150 grams) fresh or frozen blueberries
- Preheat oven temperature to 425°F (218°C). Line a 12-count muffin pan with cupcake liners and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter and sugar for 4-5 minutes or until light and fluffy. Add the eggs and vanilla extract one at a time, mixing well after each addition, stopping to scrape down the sides of the bowl as needed. Mix in the sour cream and milk.
- In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the blueberries.
- Evenly distribute the batter between all 12 muffin liners, filling each one to the top. Bake at 425°F (218°C) for 5 minutes, then without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-18 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Remove from the oven and allow to cool in the pan for 2-3 minutes, then carefully remove the muffins from the pan, and transfer to a wire rack to cool.
Can i substitute chocolate chips to blueberry?
That would be fine!
These muffins were AMAZING!! Question – my muffins always stick to the liners. The liner won’t come off clean and always pulls off parts of the muffin. Do you have any tips for this conundrum?
So glad you liked the muffins, Amber! I’m not quite sure why they would stick, are you letting them cool completely first? If so, you could just skip the liners and spray the pan with nonstick cooking spray or try liners made with parchment paper.
These turned out great! Thanks for another great recipe!
Glad you liked the muffins, Heather!
These were amazing and so easy to make! How would you adjust the time and/or temperature if you made in a mini muffin pan (for little hands)? 🙂
I would probably bake them at 375F for about 10-14 minutes.
I absolutely love this recipe! They turned out amazing and the recipe was so easy to follow.
The whole family loved them. Thank you for your recipes, your tips are always most useful to ensure success.
So happy to hear that, Rozenn! Thank you!
I live in the mile high city.
What adjustments would you recommend for altitude.
I’m not familiar with high altitude baking, but King Arthur Flour has a great guide here for how to adjust recipes. I hope that helps!
Could I also add lemon zest?
Yes, that would be fine! You can add the zest of 1 to 2 lemons.
My blueberries weren’t as firm as I like to eat them, so I made these amazing muffins. OMG they are so good, I was making them while I was cooking another dish – that says they were easy. Thanks!!
Is it possible to switch all purpose flour for almond flour at the same ratio? For those of us who have PCOS, almond flour is a better choice.
I haven’t personally tried it, so I’m not sure. You may need to make other adjustments to the recipe if you only use almond flour, but without testing it myself it’s hard to say.
I add half a cup more blueberries as 1 cup just is not enough and while they come out of the oven very nice by the next morning the tops are sticky and muffins are heavy