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Most Delicious Homemade Blueberry Muffins from Scratch

Most Delicious Homemade Blueberry Muffins from Scratch

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Looking to make light and fluffy blueberry muffins that you won’t be able to resist?! Here is the best recipe for homemade blueberry muffins.

This homemade blueberry muffin recipe is easy to follow and results in delicious, fluffy muffins. Best of all, you probably already have most of the ingredients on hand!

Whether you’re a beginner cook or an experienced baker, these blueberry muffins will be a hit.

Continue to the end of this post for a printable list of instructions and ingredients.

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Ingredients for Making Blueberry Muffins

Blueberry muffins are a classic breakfast treat and for a good reason. They’re moist and flavorful, with just the right amount of sweetness. These tasty muffins come together easily with just a few simple ingredients.

Fresh Blueberries

Fresh blueberries are the star of this recipe. Frozen blueberries will work in a pinch, but they won’t be as juicy or flavorful and will lack in texture.

Milk

Any milk works with this recipe. You can use almond, skim, or non-dairy milk, but whole milk will make for the richest muffins.

Easy homemade blueberry muffins

Sour Cream

There are all sorts of reasons to add sour cream to your muffins. For one, it gives them a lovely moist texture. The sour cream also lends a subtle tanginess that takes these blueberry muffins to the next level.

Most importantly, this recipe’s sour cream helps keep the muffins from drying out. While any sour cream will do, I love to use Nancy’s Organic Cultured Sour Cream. It is my favorite sour cream, and I highly recommend you try it if you can find it near you.

How to Make Blueberry Muffins

  1. Preheat your oven to 400 degrees F, then prep your muffin tin with paper liners or Baker’s Joy baking spray.
  2. Mix the dry ingredients (flour, baking powder, and salt) in a large bowl.
  3. Spoon a heap of the flour mixture over the washed blueberries and toss.
  4. Mix the eggs, butter, oil, sour cream, milk, sugar, and vanilla in a separate bowl.
  5. Pour the mixed wet ingredients into the dry ingredients and gently mix just until combined.
  6. Gently fold in blueberries.
  7. Scoop batter into a muffin tin lined with paper liners, filling each tin to the top.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.

Tips for Making Perfect Blueberry Muffins from Scratch

Homemade Blueberry Muffins

Do Not Overmix The Batter

Resist the urge to overmix the batter. Overmixing the batter for homemade blueberry muffins is a common mistake that can lead to rubbery, tough muffins.

When flour combines with liquid, gluten strands form and contribute to the structure of baked goods—too much gluten development results in a tough texture.

Mix the batter just until the dry ingredients are moist, and you will have light and fluffy muffins with a delicate crumb.

Keep Blueberries From Sinking

It can be frustrating when all the berries sink to the bottom of your muffins. Thankfully, you can do a few things to prevent this from happening.

Toss the blueberries in a little bit of flour before adding them to the batter. This will help to coat them and keep them suspended in the batter.

Remember my first tip not to overmix the batter, as too much stirring can cause the blueberries to break down and sink.

For picture-perfect muffins, sit a few blueberries on top of each muffin after you’ve scooped the batter into the muffin tins.

Bluberry Muffins from Scratch

How to Store and Freeze Blueberry Muffins

These blueberry muffins store very well in the freezer, so you can scale the recipe to make as many muffins as you wish and even freeze some to enjoy later.

First, make sure your muffins are completely cooled before you start storing them. Otherwise, they’ll create condensation in the container and get soggy.

Next, choose an airtight container that’s big enough to fit all of your muffins. I like to use freezer-safe plastic bags or Tupperware. If you’re using bags, remove as much air as possible before sealing them shut.

When you’re ready to freeze your muffins, place them in a single layer on a baking sheet and pop them in the freezer for about an hour. This will prevent them from sticking together. Once they’re frozen solid, you can transfer them to the airtight container.

Blueberry muffin recipe

Blueberry Muffins from Scratch

Yield: 12

Moist and delicious homemade blueberry muffins, perfect for breakfast or an afternoon snack! These easy-to-make treats are healthier than a store-bought box mix and taste much better too!

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup milk
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup butter, melted
  • 1/4 cup vegetable oil
  • 2 teaspoon, vanilla extract
  • 1 1/2 cup fresh blueberries
  • 1/3 cup sour cream

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Mix the dry ingredients (flour, baking powder, and salt) in a large bowl.
  3. Spoon a heap of the flour mixture over the washed blueberries and toss.
  4. Mix the eggs, butter, oil, sour cream, milk, sugar, and vanilla in a separate bowl.
  5. Pour the mixed wet ingredients into the dry ingredients and gently mix just until combined.
  6. Gently fold in blueberries.
  7. Scoop batter into a muffin tin lined with paper liners, filling each tin to the top.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.

Notes

If you do not use paper liners to line your muffin tin, spray your tin with Baker's Joy before filling them with the batter.

This recipe can easily be scaled to bake more muffins.

Did you make this recipe?

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Super Easy Homemade Blueberry Muffins


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