This blueberry muffin recipe makes muffins that are soft, moist, and bursting with juicy blueberries in every bite. They’re a perfect addition to a breakfast or brunch!
If you’re looking for more breakfast recipes, check out my Chocolate Raspberry Muffins and Blueberry Scones!
To start, whisk together the flour, baking soda, baking powder, and salt in a medium-sized bowl. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high until light and fluffy. Add in the eggs and vanilla and mix on low until combined. Scrape down the sides of the bowl, then add the sour cream and milk and mix until combined.
Add the dry ingredients to the wet and mix on low until just combined. Once the blueberries and washed and patted dry, toss them with a spoonful of flour. Then add the blueberries to the batter and gently fold them in with a spatula.
Allow the batter to rest for 15 minutes. Then fill the liners in a cupcake pan with batter until full. Add a couple extra blueberries on top and gently press them into the batter.
Bake the muffins at 425° F for 6 minutes. Then reduce the oven temperature to 350° F and continue baking for around 17 more minutes. When the muffins are done, a toothpick inserted in the center will come out clean.
Allow the Blueberry Muffins to cool in the pan for a few minutes. Then remove them from the pan and let them finish cooling on a wire rack.
Some ingredients notes
Blueberries – I think that using fresh blueberries makes this blueberry muffin recipe so good, but frozen blueberries should also work. If using frozen, do not thaw them beforehand.
Sour Cream – This will help to make our muffins moist.
Tips
- Before adding the blueberries to the batter, make sure to wash them and pat dry.
- Gently fold the blueberries into the batter so they don’t get smushed.
- Allow the batter some time to rest before baking.
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Blueberry Muffins
- Prep Time: 15 minutes
- Rest Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 53 minutes
- Yield: 12 muffins 1x
Ingredients
- 2 cups all-purpose flour + an extra spoonful
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 1 1/2 cups fresh blueberries (plus a handful for additional topping)
Instructions
- Preheat the oven to 425° F and line a cupcake pan with liners.
- Whisk together the flour, baking soda, baking powder, and salt in a bowl.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high until light and fluffy.
- Add the eggs and and vanilla and mix until combined. Then add the sour cream and milk and mix until combined. Add the dry ingredients to the wet and mix until just combined.
- Toss the blueberries with a spoonful of flour. Then add the blueberries to the batter and gently fold in with a spatula. Let the batter rest for 15 minutes.
- Fill the muffin liners with batter so they’re full. Then add a couple extra blueberries on top and gently press them into the batter.
- Bake at 425° F for 6 minutes. Then reduce the oven temperature to 350° F and continue baking for around 17 more minutes. When the muffins are done, a toothpick inserted in the center will come out clean.
- Allow the muffins to cool in the pan for a few minutes before removing them and placing on a wire rack to finish cooling.