The aroma of freshly baked muffins wafting through the kitchen is something special, isn’t it? Blueberry muffins, in particular, hold a cherished place in my heart. Their tender, fluffy texture paired with bursts of sweet, tangy blueberries creates a delightful experience in every bite. They make for a scrumptious breakfast, a satisfying snack, or even a comforting dessert. When you bake these, not only will your home smell incredible, but you’ll also have a delicious treat to enjoy with loved ones, making them a fantastic addition to any gathering.

Pin this for later!

What makes this blueberry muffin recipe the best? It’s simple, quick, and requires ingredients you likely already have in your pantry. The balance of sweet and tart flavors, combined with a moist, tender crumb, will have you reaching for a second (or third) muffin. Plus, they’re versatile enough to be enjoyed any time of day. Whether you’re packing them into lunchboxes, serving them at brunch, or enjoying one with your morning coffee, they never fail to impress. I can’t wait for you to try these charming little delights!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Blueberry Muffin
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Blueberry Muffin

Why You’ll Love This Recipe

Simple & Quick: You can whip up a batch in just about 50 minutes, including baking time, making them perfect for busy mornings.
Irresistible Flavor: The luscious blueberries paired with a fluffy muffin are hard to resist; each bite is a burst of flavor.
Eye-Catching Appeal: These muffins come out of the oven with an inviting golden top, especially if you sprinkle a bit of coarse sugar on top.
Flexible Serving: Perfect for breakfast, snack time, or dessert, they suit any occasion.
Diet-Friendly Options: Adaptable recipe for those needing gluten-free or dairy-free options.

Ingredients You’ll Need

1 ¾ cup all-purpose flour: The base for our muffins; you can substitute with a gluten-free blend if necessary.
1 cup granulated sugar: This adds sweetness and helps to create that lovely crumb.
2 tablespoons cornstarch: This helps keep the muffins tender while preventing them from being too dense.
2 teaspoons baking powder: Our leavening agent, ensuring those muffins rise beautifully.
½ teaspoon baking soda: This enhances the rising process, giving the muffins a light texture.
½ teaspoon salt: A crucial ingredient that amplifies all the flavors in the muffins.
¼ cup unsalted butter, melted: This enriches the muffins and contributes to their wonderful flavor.
¼ cup avocado oil: Acts as moisture; feel free to substitute with vegetable or canola oil.
1 large egg: Binds the ingredients together and adds richness; room temperature is best.
1 teaspoon vanilla extract: A touch of vanilla elevates the overall flavor.
1 cup sour cream: This gives moisture and a delightful tang to the muffins.
1 ¾ cup blueberries: Fresh or frozen blueberries work wonderfully here, bursting with flavor. If using frozen, there’s no need to thaw them; just note they might leave a few purple streaks in the batter.
Coarse sugar for sprinkling (optional): A little texture and sweetness on top create a lovely crust.

How to Make Blueberry Muffin

Preheat Your Oven: Start by preheating your oven to 425°F (215°C) and line a 12-count muffin tin with paper liners.
Mix Dry Ingredients: In a medium-sized bowl, whisk together 1 ¾ cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 tablespoons cornstarch, and ½ teaspoon salt until thoroughly mixed.
Combine Wet Ingredients: In a separate bowl, whisk together ¼ cup melted unsalted butter and ¼ cup avocado oil. Then add the large egg and 1 teaspoon vanilla extract. Stir in 1 cup sour cream until it’s well-combined and smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry and gently fold together with a spatula until mostly combined. It’s okay if it’s a bit lumpy; just make sure to stop when it’s about 75% mixed.
Add Blueberries: Gently fold in 1 ¾ cups blueberries, ensuring they’re distributed evenly without over-mixing; a few lumps in the batter are perfectly fine.
Fill the Muffin Tin: Divide the muffin batter evenly among the prepared liners, filling them most of the way full. If you’re using coarse sugar, sprinkle it lightly over the top of each muffin.
Bake: Place the muffin tin in the preheated oven and bake for 8 minutes. After this time, reduce the oven temperature to 350°F (175°C) without opening the door. Continue to bake for another 10-12 minutes, or until the tops are golden brown and a toothpick comes out clean or with a few moist crumbs.
Cool Down: Allow the muffins to cool for about 10 minutes in the tin before gently removing them. I recommend using a butter knife to coax them out for the best results. Let them cool completely on a rack to avoid soggy bottoms.
Enjoy!: Once cooled, sink your teeth into these delightfully tender blueberry muffins!

Storing & Reheating

To store your blueberry muffins, keep them at room temperature in an airtight container for up to 3 days. If you’d like to extend their freshness, you can refrigerate them for up to a week. For longer storage, freezing is the way to go; wrap each muffin tightly in plastic wrap and place them in a freezer bag for up to 3 months. To reheat, pop them in the microwave for about 15-20 seconds, or place them in a preheated oven at 350°F (175°C) for about 10 minutes. Keep in mind that freezing might slightly change the texture, but a quick warm-up brings back their delightful taste.

Chef’s Helpful Tips

Mix gently: Over-mixing the batter can lead to tough muffins, so it’s okay to leave a few lumps.
Room temperature ingredients: Using room temperature eggs helps achieve the best texture in your muffins.
Fresh vs. Frozen berries: If using frozen, they might need a minute or two longer to bake, so keep an eye on them.
Don’t skip the cooling: Allow your muffins to cool on a wire rack for the best texture; this prevents soggy bottoms.
Experiment with flavors: Feel free to add a touch of lemon zest for brightness or cinnamon for warmth.

Ah, blueberry muffins! They’re so much more than just a baked good; they’re a little morsel of comfort that can brighten up any day. From that first bite to the last crumb, you’ll find a scrumptious balance of sweet and tart. Not only are they a hit with family and friends, but they’re also incredibly simple to whip up. So feel free to play around with ingredients; maybe add some nuts or zesty lemon to elevate your muffins even more. I truly hope these delights find a cherished spot in your kitchen, just like they have in mine!

Recipe FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work beautifully in this recipe. There’s no need to thaw them before adding to the batter, but do note that they may create a few purple streaks in your muffins. Just be sure to adjust baking time slightly if they are frozen.

Why are my muffins dense?

Dense muffins can happen if the batter is over-mixed or if too much flour is added. Be gentle when mixing and measure accurately to keep your muffins light and fluffy.

How should I store leftover muffins?

Store your muffins in an airtight container at room temperature for about 3 days. For longer shelf life, refrigerate them for up to a week or freeze them for up to 3 months, making sure they’re tightly wrapped.

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a good-quality gluten-free flour blend. Make sure to check that other ingredients, like baking powder and cornstarch, are also gluten-free.

More Breakfast and Brunch Recipes

Healthy Blueberry Muffins

👉 If you make my Blueberry Muffin recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.