Blueberry Muffins

You won’t believe how quick it is to whip up a batch of these muffins. These blueberry muffins are truly the best muffins ever as they are so soft and tender on the inside, complementing the crunchy streusel topping wonderfully! Dotted with juicy blueberries throughout, these classic blueberry muffins are always a welcomed treat. Nothing beats a freshly baked blueberry muffin, and the best part is these muffins are so easy to make!

Made with plenty of butter, sour cream, milk, and blueberries, this blueberry muffins recipe is beyond moist and flavorful with its classic bakery-style taste and addictive streusel topping. They are so easy to make from scratch, you’ll be making them every week! Want more blueberry recipes? Try my blueberry cheesecake recipe, blueberry scones recipe, and blueberry coffee cake recipe.

What You’ll Need for this Recipe

Baking soda — always check that your baking soda has not expired. Pick up a new batch if it’s expired, as the baking soda helps keep the muffins from being dense.

Butter — make sure to buy unsalted butter to avoid the blueberry muffins being overly salty.

Vegetable oil — adding oil to the batter keeps the muffins soft and tender.

Milk — whole milk adds flavor and adds sweetness to the muffins. I recommend whole milk as it adds a wonderful creamy texture.

Sour cream — an easy way to add moisture to the muffins without thinning the batter is by adding sour cream. It also adds a delicious tangy flavor to them.

Blueberries — you can use either fresh or frozen blueberries so you can enjoy these muffins year round when blueberries are out of season. You will love the pockets of juicy blueberries in every bite of this blueberry muffin recipe.

Lemon — I recommend using fresh lemon juice because the flavor is brighter and tastier. Some bottled juices have a slightly bitter aftertaste, so I prefer fresh juice.

How to Make Blueberry Muffins

1. To make the muffin streusel topping, whisk the flour, sugar, and salt in a medium bowl before adding the cubed butter. Crumble the butter and flour together until you have a shaggy mixture. Set aside.

2. Add the flour, baking powder, and salt to a large bowl, then whisk together and set aside.

3. In a medium bowl, add melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest, then whisk together until combined. Set aside a tablespoon of the mixture and toss the blueberries in it.

4. Pour the wet mixture Into the dry, then mix until almost combined.

5. Add the blueberries and gently fold them into the batter.

6. Transfer batter to your prepared muffin tin filling the wells to the top. Top the blueberry muffins with the streusel topping. Bake for about 20 minutes, then let the muffins cool in the muffin tin for at least 10 minutes before transferring to a wire rack to cool completely.

Pro Tips for Making this Recipe

• Stop mixing once the batter is just combined. Overmixing the batter will lead to dense muffins or large holes in the crumb.
• Make sure to measure your flour correctly, as too much flour will make the muffins dense. ​​I highly recommend always using a scale to measure flour. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
• Don’t open the oven door, or you risk the muffins deflating.
• Always zest the lemon before juicing it, as it’ll be challenging to zest the lemon once it’s squeezed.
• Bring your eggs, milk, and sour cream to room temperature so they incorporate fully into the batter.
• I recommend using real vanilla extract over artificial vanilla extract for the best flavor.
• An ice cream scoop can evenly portion the batter into the muffin tin.

Frequently Asked Questions

How do I swap for frozen blueberries?

Do not thaw the blueberries as they’ll stain the batter. Break apart any frozen chunks, toss in flour, and add them to the batter like you would with fresh berries. Due to the frozen berries, you’ll have to add a couple extra minutes to the baking time.

How do I store extra muffins?

This blueberry muffin recipe will keep well in an airtight container for up to 5 days. I would keep them in the fridge due to the blueberries. Enjoy them chilled or gently warm them up in the microwave.

Can I freeze these muffins?

Yes, these muffins freeze beautifully! Once completely cooled, transfer them into freezer-safe bags or containers and freeze them for up to 3 months. Thaw the muffins in the fridge or on the countertop when ready to eat. You can reheat them in the microwave.

How do I keep the muffins from sticking?

Make sure to generously grease the muffin tin if you are not using paper liners. If you want the muffins to peel away from the paper liner easily, you can also spray them with non-stick spray.

If you’ve tried this Blueberry Muffins recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!