These delicious muffins MELT in your mouth and won’t dry out the next day. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
What You’ll Need for this Recipe
Sour Cream: This will add tons of moisture to your muffins. If you can’t find it you can sub in yogurt or buttermilk.
Lemons: I think blueberries and lemons go hand in hand but if you’re anti-lemon just use more milk and skip the zest.
How to Make Blueberry Muffins
1. Preheat oven to 400 degrees F and add the papers to your muffin tin OR grease the wells. If you’re making the streusel topping then whisk the flour and sugar in a medium bowl. Add the cubed butter and crumble together until you have a shaggy mixture.
2. For the muffins combine flour, baking powder and salt in a large bowl and whisk together. Add the blueberries to a bowl and toss with a tablespoon of the flour mixture. This will help keep the blueberries from sinking in the batter.
3. In another bowl, add the melted butter, vegetable oil, milk, sugar, vanilla, eggs, sour cream, lemon juice, and zest. Whisk thoroughly.
4. Pour the wet mixture into the dry and mix until until almost combined.
5. Fold the blueberries into the batter. As you do this the remaining clumps of flour here and there will get mixed in.
6. Using an ice cream scooper, add batter to your prepared muffin tin, filling the wells all the way. Top with the streusel if using and bake for about 20 minutes. I like to bake mine with a ramekin or water in the oven to keep things super moist on top but this is optional.
Pro Tips for Making this Recipe
- Sour cream packs so much moisture, I know many bakers will add it to every cake recipe because it just works! If you don’t have it on hand just use plain yogurt instead.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Lemon zest and juice add both a zingy kick of flavor and the acid reacts with the leavening agents and milk to do some magical things. If you’re not a lemon fan just add an extra 1/4 cup of milk to the batter.
- If you’re not using paper liners make sure to butter and flour the wells of your muffin tin thoroughly. Let the muffins cool for at least 10 minutes before removing.
Frequently Asked Questions
How do you stop blueberries sinking in muffins?
Toss your blueberries in a tablespoon or so of flour or the dry mixture and fold them into the batter at the VERY last moment before transferring to your tin to help prevent them from sinking during baking.
Can you use frozen blueberries instead of fresh?
Fresh blueberries are delicious but not always in season and sometimes what you find at the store may look nice but have no flavor. Frozen blueberries can be used for this recipe, just make sure to use them straight from the freezer. If you thaw them the juice will ooze into the batter during baking and things will get messy. You may need to add a few minutes onto the bake time.
Can I use dried blueberries?
Dried blueberries are an easy addition to muffins but be warned, they are not juicy little flavor bombs like the fresh ones are! Dried blueberries will add both color and some berry flavor to your muffins though.
Can you freeze these?
You can definitely freeze these muffins! Freeze them on a tray until fully frozen then transfer to a freezer bag, press the air out and store for up to two months. When you’re ready to enjoy them you can thaw overnight in the fridge and warm up in the microwave or defrost in the microwave.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Blueberry Muffins
Equipment
- Muffin tin
Ingredients
For the Muffins:
- 2 ½ cup all-purpose flour 300g
- 1 tsp salt
- 2 tsp baking powder
- 1/4 cup butter 56g, unsalted, melted
- 1/4 cup vegetable oil 60mL
- 1 cup whole milk 240ml
- ¾ cup granulated sugar 170g
- 1/4 cup sour cream 60ml
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 eggs room temperature
- 1/4 cup lemon juice 60ml
- 8 oz blueberries fresh
For the Topping:
- 1/2 cup all-purpose flour 60g
- 1/2 cup granulated sugar 100g
- 1/4 cup unsalted butter 56g
- 1 pinch salt
Instructions
For the Streusel Topping:
- Whisk the flour, sugar and salt in a medium bowl then add the cubed butter.
- Use your clean fingers to crumble the butter and flour together until you have a shaggy mixture. I like to press large handfuls together at the end then gently break apart to create a range various sized clumps.
For the Muffins:
- Preheat to 400 degrees F. Prepare your muffin tin by either greasing the wells or adding paper liners.
- Add the flour, baking powder and salt to a large bowl then whisk together and set aside.
- Toss the blueberries In about a tablespoon of the dry mixture and set aside. This will help prevent them from sinking in the batter.
- In medium bowl, add melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest then whisk together until combined.
- Pour the wet mixture Into the dry then mix until almost combined. Add the blueberries and fold in.
- Transfer batter to your prepared muffin tin filling the wells to the top. Cover with the streusel topping.
- Bake for about 20 minutes at 400F. I like to add a ramekin filled halfway with water to keep the muffins nice and moist during the bake but this is optional. Let the muffins cool in the tin for at least 10 minutes before removing.
Video
Notes
- Sour cream packs so much moisture, I know many bakers will add it to every cake recipe because it just works! If you don't have it on hand just use plain yogurt instead.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Lemon zest and juice add both a zingy kick of flavor and the acid reacts with the leavening agents and milk to do some magical things. If you're not a lemon fan just add an extra 1/4 cup of milk to the batter.
- If you're not using paper liners make sure to butter and flour the wells of your muffin tin thoroughly. Let the muffins cool for at least 10 minutes before removing.
Nutrition
I can’t wait to try this recipe! Though, I will be experimental and try to use a gluten free flour blend.
Hi they are amazing!!! Super easy and super delicious!!!
Thank you so much for this wonderful recipe!!!
Thank you!
These are exceptional. I’ve made them with both fresh blueberries as well as frozen. They were both quite good. Although, I think I prefer them made with the fresh. Thanks John!
Best blueberry cupcakes…so moist and fragrant with aromas of lemon and lavender! Delicious recipe!
Only have frozen blueberries should I just thaw them before using?
No, do not thaw them, Just use them frozen. You might need to add a couple extra minutes to the bake time. Just keep an eye on them. They will be delicious!
Yum! I made these this morning with huckleberries that we picked yesterday, here in Montana. Your recipes always turn out brilliantly; thank you!
So happy you liked them!!
I made these this weekend without the lavender and they were fabulous (also relatively easy)! My picky husband declared them “bakery quality.” Haha! Can’t wait to make them again once I get my hands on some culinary lavender. Thanks for another great recipe!
Love, love, love!!!! Exceeded my expectations! I made these simply because you added lavender, which I have never heard or used, and lemon. I didn’t even get to use lavender on this batch and they still came out perfect! As always, I love your videos. Thanks for another great recipe.❤
I have a question, can I use this recipe to make a Cake? & if so, should I double or triple the recipe?
Thank you!
Hello,
Can I use flax egg instead of eggs on this recipe for an egg less version??
Thanks & Regards,
Hamsini
Hamsini,
Sure! I haven’t tried flax eggs in my baking, so let me know how it goes!
John
Thank you..Will do:)
I don’t have any dried lavender, but I have lavender tea – could I steep the milk with it for 10 minutes or so to give it a similar lavender undertone?
Katherine,
That sounds like a good plan! Let me know how it turns out!
John
Making these again – they always draw plenty of compliments. I love to see people trying to figure out what’ that’ taste is (the lavender!) Thank you, Preppy Kitchen!
Did I miss something? Sour cream?
Kathy,
Use 1/4 cup sour cream! I hope you enjoy the muffins!
John
Just baked it without lavender and it is still so delicious! Very light lemon taste which is so lovely. The glaze definitely is the cherry on top to this muffin making it a special morning treat! Thanks for this delicious recipe!
Eunice,
I’m so happy you liked the muffins!
John