Craving light, fluffy blueberry muffins? This the perfect recipe! These muffins are golden brown on the top with a sprinkle of sugar plus loaded with juicy, ripe blueberries. These are the ultimate muffins, with a tried and tested mix of ingredients to get just the right amount of blueberries, sweetness and even a hint of lemon!
Can I just say that I’m pretty sure this will be your favorite go-to blueberry muffin recipe? Once you try these easy muffins that are so light and fluffy you will not need to try another recipe. You can call off the search party and just bake these beauties for every breakfast and brunch from now on!
These muffins have the perfect balance of blueberries and sweetness, plus they’re not too big, just the perfect size! I’ve made these for weekend family breakfasts with some scrambled eggs and bacon, but they’re also great for brunches and potlucks! Everyone always asks for the recipe when I make them.
I’m so excited to share these with you! I know you will love them.
These are the BEST Blueberry Muffins!
There are so many great things going on in these muffins and when you combine them together you get the perfect blueberry muffins!
- I like to use fresh blueberries for this recipe, but if you want to use frozen ones, you can! Just add them to the batter straight from the freezer. They might bleed a little more than fresh, but the muffins will still taste great!
- There is some lemon zest in the batter which gives the muffins just a hint of lemony flavor – it’s not overpowering, but add just a touch of tartness! If lemon isn’t your thing, just skip it.
- Sour cream does so much for these muffins – it adds moisture, a subtle tangy flavor, and it helps activate the baking soda so your muffins puff up nice and pretty while they bake.
- I sprinkle a little bit of sugar over the top of the batter before the muffins go in the oven. This gives them sweet and lightly crunchy texture on top when they’re done!
Tips for Making Them
Use two bowls to make the batter – one to mix the dry ingredients and a larger one to combine the wet ones. It’s one more bowl to wash, but it makes it a lot easier to make the batter without overmixing it. If you mix too much the gluten in the flour will get overworked and that means your muffins won’t be as light and fluffy.
Use a whisk to combine the flour, baking soda, baking powder and salt. Whisking will keep the mixture light and fluffy.
In another bowl, whisk the melted butter, sugar, eggs, sour cream, milk, vanilla, and lemon zest.
Bake them for 5 minutes at 425 degrees F then reduce the temperature to 350 degree F and continue baking for 15-18 minutes. This will give you those nice high peaks on your muffin!
For the blueberries, I like to toss them in a small amount of flour. This keeps them from sinking in the batter. Don’t you hate it when a blueberry muffin has all of the blueberries at the bottom of the muffin? I know, I hate it, too – toss them in the flour first and that won’t happen!
To finish the batter, add the dry ingredients to the wet ones and mix until combined. The batter will be thick and that’s okay! You don’t want to overmix it.
Gently fold the blueberries into the batter.
Line your muffin pan with muffin liner or spray muffin tin with nonstick spray. Fill each about 3/4 of the way full. A trick is to use a cookie scoop to scoop the batter into the tins. Sprinkle some granulated sugar over the top of each muffin and bake them for 5 minutes at 425°F. Then reduce temperature to 350°F and bake for 15-18 minutes or until tops are golden brown.
I like to let them cool for a bit in the pan and then serve them warm. They are so good with a pat of butter! Those blueberries burst while the muffins bake and are so, so good.
How to Store Blueberry Muffins
If you want to save them for later they will keep at room temperature for one to two days. Just be sure to keep them in an airtight container. You can also freeze them for a couple of months. Just be sure they are completely cooled before you freeze them. Store them in a freezer-safe bag or container and leave them out at room temperature to thaw. Or you can warm them in the microwave, too!
I just love the blueberries in these muffins – it’s the perfect amount! They’re a little tart and a perfect contrast to the sweet muffin.
If you make these for friends and family be sure to have extra copies of the recipe – everyone will beg you for it!
More Breakfast and Brunch Recipes!
Don’t you just love a big breakfast for the weekends? Here are some of our favorite dishes to make!
- Everyone loves a stack of buttermilk pancakes with syrup! My recipe makes the lightest and fluffiest pancakes – you will love them!
- Cream cheese blueberry bread is another recipe that everyone loves. Perfect with a cup of coffee!
- Bacon and egg quesadillas are the perfect quick, easy breakfast recipe!
- For an extra special treat, you have to try my Crunchy Pecan Banana French Toast!
Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
- 2 1/2 cups flour plus 1 tbsp for the blueberries
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 tbsp butter melted
- 1 cup granulated sugar plus 1 tablespoon for topping
- 2 eggs
- 1 1/2 cup sour cream
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 ½ tsp lemon zest
- 1 ¼ cups blueberries fresh
- Preheat the oven to 425 degrees. Fill your muffin pan with 14-16 liners.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- In another large bowl, whisk together the melted butter, sugar, eggs, sour cream, milk, vanilla and lemon zest.
- In a small bowl, toss the blueberries with 1 tablespoon of flour until coated.
- Add the flour mixture to the butter mixture and mix until just incorporated (do not overmix). The mixture will be thick.
- Fold the blueberries into the batter.
- Fill the muffin liners with the batter, filling each one until almost full. You may have some leftover batter.
- Sprinkle 1 tablespoon granulated sugar on top of the muffins.
- Bake the muffins for 5 minutes in preheated oven. Then reduce heat to 350 degrees F and continue baking for 15-18 minutes or until the tops are golden brown. A toothpick inserted in the middle of a muffin should come out clean.
- Let the muffins cool in the pan for 3 - 4 minutes before removing.
- If you want to use frozen ones, you can! Just add them to the batter straight from the freezer. They might bleed a little more than fresh, but the muffins will still taste great!
- If lemon isn't your thing just skip the lemon zest in the recipe.
- Tossing the blueberries in flour keeps them from sinking to the bottom so don't skip this step.
- Use a cookie scoop to scoop the batter into the muffin tins for ease.
- They will keep at room temperature for one to two days. Just be sure to keep them in an airtight container. You can also freeze them for a couple of months. Just be sure they are completely cooled before you freeze them. Store them in a freezer-safe bag or container and leave them out at room temperature to thaw. Or you can warm them in the microwave, too!