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This is a classic recipe for Blueberry Muffins that features fresh or frozen blueberries and is the moist muffin you will ever taste!
Have you ever wondered how to get perfectly moist muffins? The secret is adding a little sour cream for moisture. This little hack makes all of the difference in blueberry muffins.
I love to make blueberry muffins for breakfast because they taste fresh, healthy and everyone gobbles them up. These muffins can be whipped up in only a few minutes too!
For this blueberry muffin recipe I have used both fresh and frozen blueberries. In the summer, I will always opt for fresh but I make blueberry muffins all winter long using frozen berries and they taste delicious. If you are using frozen blueberries, add them while they are still frozen so they don’t stain the batter.
Ingredients
- Butter
- Brown sugar and granulated sugar
- Eggs
- Sour cream: this helps to make the muffins extra moist, you can sub plain Greek yogurt if you prefer
- All-purpose flour: sometimes I like to do 1/2 whole wheat and 1/2 all purpose flour too, that also works great
- Baking powder and baking soda
- Blueberries: you can use fresh or frozen berries for this recipe which makes it one I make all year long
Recipe Instructions
- Preheat the oven to 375º F and prepare a muffin tin with liners.
- Cream together the sugars and butter with a hand mixer (or stand mixer or with spoon).
- Cream in the eggs, vanilla, and sour cream.
- Add the flour, baking powder, baking soda, and salt and stir well.
- Fold in the blueberries, then transfer to the muffin tin, filling about ¾ of the way up.
- Make the topping by stirring together the sugar, flour, and cinnamon, and then cut in the butter.
- Sprinkle the topping over the muffin batter in the tin and bake for 20-25 minutes, using a toothpick to check when they’re done.
- Allow to cool before enjoying!
Frequently Asked Questions
Yes! You can add greek yogurt to this blueberry muffin recipe if you don’t have any sour cream to add. Just use the same amount and you will be set.
I like to prepare the muffin tin by spraying with non-stick spray. If you do this, they should come out super easily.
I prefer to store extra blueberry muffins in the refrigerator since they have blueberries in them. Put them in an airtight bag or container for up to 5 days. Before serving again I like to bring the muffin to room temperature.
I love to freeze blueberry muffins. I often make a double batch, one to eat and one to freeze. Make sure the muffins are completely cooled before putting them in a freezer safe container. They will stay good in the freezer for up to 3 months.
Let the muffins cool for 5 minutes in the pan before removing them. If you wait too long the muffins tend to get a bit soggy.
More Recipes
- Morning Glory Muffins
- Lemon Poppy Seed Muffins
- Bran Muffins
- Lemon Blueberry Muffins
- Blueberry Muffins with Crumb Topping
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Blueberry Muffins
Ingredients
- ⅓ cup butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups blueberries, fresh or frozen
Topping
- ¼ cup brown sugar
- ¼ cup flour
- ½ teaspoon cinnamon
- 2-3 tablespoon butter
Instructions
- Preheat the oven to 375º F and prepare a muffin tin with liners.
- Cream together the sugars and butter with a hand mixer (or stand mixer or with spoon).
- Cream in the eggs, vanilla, and sour cream.
- Add the flour, baking powder, baking soda, and salt and stir well.
- Fold in the blueberries, then transfer to the muffin tin, filling about ¾ of the way up.
- Make the topping by stirring together the sugar, flour, and cinnamon, and then cut in the butter.
- Sprinkle the topping over the muffin batter in the tin and bake for 20-25 minutes, using a toothpick to check when they’re done.
- Allow to cool before enjoying!
Notes
- When creaming together the butter and sugars, the batter will look crumbly and that is alright!
- Save any leftovers in an airtight container at room temperature for 1 day, or in the fridge for up to 3-4 days.
