Homemade Blueberry Muffins Recipe (2024)

You have just met your new go-to homemade blueberry muffins recipe! They’re moist, jam-packed with blueberries and are easy to make.

Original post: April 2018 | Updated: February 2021

Why This Recipe Works

There are a handful of things I tend to become obsessed about (ask my husband and he’ll be able to rattle off a list for you), muffins being one of them. For the longest time I was madly in love with these Banana Crumb Muffins and then Healthy Breakfast Muffins were a household staple.

I’ve made a few batches of these beauties and they go FAST. I’m talking hide-a-few-in-a-corner-of-the-kitchen-if-you-want-any-for-yourself fast. My boys treat these like an absolute indulgent dessert. I’ve been storing them on a shiny covered cake plate, which makes them seem like even more of an indulgence.

This recipe is impossible to mess up and I promise you can’t go wrong with it. Who doesn’t love a delicious blueberry muffin fresh from the oven?! Make a batch to nibble on throughout the week (er, if they last) or to serve at a family brunch!

How To Make Homemade Blueberry Muffins

Step 1

Preheat oven to 350 degrees F and line a muffin tin with cupcake liners (or spray the cups generously cooking spray). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar and beat until combined.

Add the lemon zest, egg and sour cream and beat on medium-low speed until creamy.

Step 2

In a separate bowl, combine the flour, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Gently fold in the blueberries.

Step 3

Divide the batter between the prepared muffins cups. The batter will be thick and the cups will be full. Sprinkle the sugar evenly over the tops.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Serve warm!

Delicious Muffin Recipes

• Double Chocolate Zucchini Muffinsare the BEST, most delicious use for zucchini! The muffins are moist, tasty and they vanish quickly.
• Banana Crumb Muffinsare a delicious way to use up ripe bananas. You will love the crumb topping with brown sugar as an afternoon treat on these tender treats.
• Enjoy breakfast the healthy way! Whip up a batch of these healthy breakfast muffins as a perfect on-the-go meal or snack to stay on track throughout the day. Even kids love them!
• You will never need anotherChocolate Chip Muffinsrecipe after trying this one. These are indulgent and moist and soooo yummy!
• Apple Carrot Cake Muffins– Apples and carrots create the most hearty little muffin you could ever imagine. Great as a snack, breakfast or dessert!
• TheseBlueberry Peach Muffinsare moist and packed with delicious fruit flavor. Serve warm with butter for breakfast or a snack!

Recipe Notes

• The batter will be nice and thick (very unlike cake/cupcake batter).
• Fill all 12 muffin cups so they are heaping.
• Feel free to replace fresh blueberries with frozen, but if you do this reduce the amount used by 1/2 cup.
• Replace the turbinado sugar (for topping) with granulated sugar if you must, but that extra little sugar crunch is glorious!

How Long Does Sour Cream Last

How long does sour cream last? If you have a container staring at you from inside your refrigerator and you don’t know whether to toss or eat.. read on!

FAQ About Muffins