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 These 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.
Baking Tips For Blueberry Muffins
- 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.