I’ve perfected Homemade Blueberry Muffins that bake up moist and slightly dense, absolutely loaded with juicy blueberries whether you use fresh or frozen, and I’ve got a little trick that makes them disappear.

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I never expected something as simple as a blueberry muffin to surprise me, but these are different. They’re moist and slightly dense, loaded with juicy fresh or frozen blueberries that burst every bite.

I keep thinking they belong on a bakery case labeled Bakery Style Blueberry Muffins, then a bite makes them feel like Homemade Blueberry Muffins, the kind you steal after dinner. I use all purpose flour and a couple everyday things, and somehow it turns into something you want for breakfast or an afternoon snack.

Honestly I can’t explain why they feel so special, you just have to try one.

Ingredients

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All purpose flour: gives structure and carbs, light protein; too much makes muffins tough
Granulated sugar: sweetens and tenderizes, feeds browning, the reason theyre craveable
Blueberries: fresh or frozen, add juiciness, antioxidants and a bright tart pop
Eggs: bind and lift, add protein and richness, yolks help keep moisture
Sour cream or Greek yogurt: adds tang, tender crumb and moisture, also some protein
Vegetable oil or melted butter: fat for moisture and richness, butter adds flavor, oil keeps tender
Baking powder and baking soda: leavening duo that lifts muffins, soda reacts with tangy dairy
Lemon zest optional: bright citrus notes, cuts sweetness and smells amazing in warm muffins

Ingredient Quantities

2 cups all purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 cup vegetable oil or melted butter

1/2 cup sour cream or plain Greek yogurt

1/2 cup milk

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries

1 tablespoon lemon zest optional

2 tablespoons turbinado or coarse sugar for sprinkling optional

How to Make this

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1. Preheat oven to 400°F (200°C). Line a 12 cup muffin tin with paper liners or grease the cups, set aside.

2. In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly mixed.

3. In another bowl beat 2 large eggs then whisk in 1/2 cup vegetable oil or melted butter, 1/2 cup sour cream or plain Greek yogurt, 1/2 cup milk and 1 teaspoon vanilla extract. Stir in 1 tablespoon lemon zest if using.

4. Pour the wet ingredients into the dry and fold with a spatula until just combined, don’t over mix it’s okay if the batter is a little lumpy.

5. Toss 1 1/2 cups fresh or frozen blueberries with about 1 tablespoon of the flour from the dry bowl so they don’t sink, if using frozen do not thaw them first.

6. Gently fold the blueberries into the batter, use a light hand so you don’t crush them and turn the batter blue.

7. Spoon batter into the prepared muffin cups filling each about 3/4 full, press a few extra berries on top if you like and sprinkle with 2 tablespoons turbinado or coarse sugar for crunch if using.

8. Bake on the middle rack 18 to 22 minutes until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs, ovens vary so check at 18 minutes.

9. Let muffins cool in the tin 5 to 10 minutes then transfer to a wire rack to cool completely, they finish cooking as they rest.

10. To store keep at room temp in an airtight container for 2 days or freeze cooled muffins individually wrapped for up to 3 months, thaw and warm for best flavor.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. 12-cup muffin tin plus paper liners or nonstick spray
3. Mixing bowls, at least one large and one medium
4. Whisk (for dry ingredients and wet mix)
5. Rubber spatula for folding batter gently
6. Measuring cups and spoons
7. Small bowl or ramekin to toss blueberries with flour
8. Ice cream scoop or large spoon to portion batter evenly, you’ll get neater muffins
9. Wire cooling rack and a toothpick or cake tester to check doneness

FAQ

Can I use frozen blueberries? Yes you can. Toss the frozen berries in a tablespoon of flour so they dont all sink, add them straight from the freezer no need to thaw, you might need an extra minute or two of bake time.

Why do my blueberries sink to the bottom? Usually from overmixing or not coating the berries in flour, or batter that's too thin. Fold berries in gently and toss them in a little flour first, that helps them stay suspended.

Oil or melted butter which is better? Oil gives moister muffins that stay soft, melted butter gives richer flavor and a slightly firmer crumb. Use whichever you like, both work fine with this recipe.

Sour cream or Greek yogurt can I swap them? Yes both add tang and moisture. If using thick Greek yogurt you might stir in a tablespoon of milk to match the same consistency as sour cream.

My muffins turn out dense how do I fix that? Dont overmix the batter, mix until just combined, use room temperature eggs and dairy, and fill the cups about three quarters full. Overworking develops gluten and makes muffins heavy.

How do I store or freeze these muffins? Cool completely first. Store in an airtight container at room temp for 1 to 2 days, refrigerate up to 5 days. To freeze wrap individually or freeze on a tray then bag, they keep well for about 3 months, thaw at room temp or microwave briefly.

Blueberry Muffins Recipe Substitutions and Variations

Quick swap ideas for the blueberry muffins:

All purpose flour > Whole wheat pastry flour (use 1:1, gives nuttier, slightly denser muffins) or a gluten-free 1-to-1 baking blend (1:1) if you need GF.
Granulated sugar > Honey or maple syrup: for every 1 cup sugar use about 3/4 cup honey/maple. For this recipe’s 3/4 cup sugar use roughly 1/2 to 2/3 cup liquid sweetener, reduce other liquids by ~2 tbsp and lower oven temp 25°F. It’ll brown faster so watch it.
Vegetable oil or melted butter > Unsweetened applesauce (use equal amount, 1/2 cup, for lower fat; muffins will be a bit moister and denser) or melted coconut oil 1:1 for a subtle coconut note.
2 large eggs > Flax “eggs” (per egg: 1 tbsp ground flax + 3 tbsp water, so for 2 eggs use 2 tbsp flax + 6 tbsp water, let gel 5 min) or 1/4 cup unsweetened applesauce or mashed banana per egg. Expect a slightly different crumb but still tasty.

Pro Tips

1) Measure the flour the right way: fluff the bag, spoon into your cup and level it off. If you pack the flour you’ll get dense muffins, and trust me thats the easiest way to mess them up.

2) If you use frozen blueberries do NOT thaw them first. Toss them with a little flour from the bowl so they dont sink and bleed blue all through the batter. Also be gentle folding them in or youll end up with grayish batter and squashed berries.

3) Want richer flavor swap half the oil for melted butter, or use Greek yogurt instead of sour cream for a tangy boost. But keep the wet and dry mixing simple, dont overmix or youll get tough muffins.

4) Watch your oven, they can go from perfect to dry fast. Check around 18 minutes, rotate the tin if your oven has hot spots, and let them cool in the tin a few minutes before moving to a rack so they finish cooking without drying out.

Blueberry Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

257

kcal

Equipment: 1. Oven (preheat to 400°F / 200°C)
2. 12-cup muffin tin plus paper liners or nonstick spray
3. Mixing bowls, at least one large and one medium
4. Whisk (for dry ingredients and wet mix)
5. Rubber spatula for folding batter gently
6. Measuring cups and spoons
7. Small bowl or ramekin to toss blueberries with flour
8. Ice cream scoop or large spoon to portion batter evenly, you’ll get neater muffins
9. Wire cooling rack and a toothpick or cake tester to check doneness

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil or melted butter
1/2 cup sour cream or plain Greek yogurt
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1 tablespoon lemon zest optional
2 tablespoons turbinado or coarse sugar for sprinkling optional

Directions

Preheat oven to 400°F (200°C). Line a 12 cup muffin tin with paper liners or grease the cups, set aside.
In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly mixed.
In another bowl beat 2 large eggs then whisk in 1/2 cup vegetable oil or melted butter, 1/2 cup sour cream or plain Greek yogurt, 1/2 cup milk and 1 teaspoon vanilla extract. Stir in 1 tablespoon lemon zest if using.
Pour the wet ingredients into the dry and fold with a spatula until just combined, don't over mix it's okay if the batter is a little lumpy.
Toss 1 1/2 cups fresh or frozen blueberries with about 1 tablespoon of the flour from the dry bowl so they don't sink, if using frozen do not thaw them first.
Gently fold the blueberries into the batter, use a light hand so you don't crush them and turn the batter blue.
Spoon batter into the prepared muffin cups filling each about 3/4 full, press a few extra berries on top if you like and sprinkle with 2 tablespoons turbinado or coarse sugar for crunch if using.
Bake on the middle rack 18 to 22 minutes until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs, ovens vary so check at 18 minutes.
Let muffins cool in the tin 5 to 10 minutes then transfer to a wire rack to cool completely, they finish cooking as they rest.
To store keep at room temp in an airtight container for 2 days or freeze cooled muffins individually wrapped for up to 3 months, thaw and warm for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.