Blueberry Muffins

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 your blueberry 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 blueberry 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.