Go Back
+ servings
Blueberry muffins on top of a marble cake stand.

Easy Blueberry Muffins

Print Recipe
These Blueberry Muffins are easy to make, super moist, tender, and jam-packed with blueberries. Perfect for breakfast or brunch! 
Course Breakfast
Cuisine American
Keyword blueberry muffin recipe, blueberry muffins
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 12 muffins
Author Danielle


  • 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.


You can use any kind of milk that you prefer, whole, 2%, 1%, skim, or almond milk all work fine!
If using frozen blueberries, do not thaw them and be sure to gently fold them into the batter.
Store leftover muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days. 
Freezing instructions: Muffins will freeze well for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave for 20-30 seconds before serving.