Table of Contents
  1. Why I love this recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other muffin recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Blueberry Muffins Recipe

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A simple recipe for a delicious classic, this blueberry muffin is great for novice and expert bakers alike. A lemony sugar topping, juicy blueberries, and velvety texture from sour cream make these muffins a luscious treat. These muffins are made in just one bowl and are a delightful sweet to create and enjoy!

Why I love this recipe.

A blueberry muffin is an icon. Some version of it graces most coffee shops and bakeries. Maybe that is some of the reason we don’t think about the muffin, it is over produced. I think the real problem is they have lost all flavor. Mass-produced baked goods become flavorless. Maybe they are sweet, but that is about it. This recipe brings back the blueberry muffin to where it needs to be. The key is a moist and evenly crumbed cake. Soft and sweet with a rich flavor to compliment the bright blueberries. Simplicity is what matters in the perfect muffin. Nothing unusual, just pantry staple ingredients. This recipe proves that there will always be a place for a blueberry muffin; it just needs to be good.

Three blueberry muffins stacked on top of each other with more muffins all around cooling after being baked.

Everything you’ll need to make this recipe.

  • Butter lends flavor and creates a tender cake crumb.
  • Sour cream works to keep these muffins moist.
  • Almond extract adds a hint of flavor similar to a perfect wedding cake.
  • Blueberries are essential, and this recipe uses a large amount to ensure flavor.
White marble surface filled with all ingredients needed for blueberry muffins including flour, sugar, eggs, spices, blueberries, and more.

Here’s how to make this recipe.

  1. Create the batter. In a large bowl, add the eggs and sugar. Whisk together until the sugar dissolves. Add the sour cream, whole milk, vanilla extract, and almond extract. Whisk together and slowly pour in the butter.
  1. Add the dry ingredients. Add in the flour, baking powder, and salt. Reserve a handful of blueberries and add them on top of the flour before mixing. Gently fold the ingredients into the batter just until combined.
  1. Prepare for baking. Using a scoop, add evenly sized amounts of batter to a muffin pan. Place the remaining blueberries into the batter without any visible berries on top, ensuring each muffin has an equal overall amount.
  1. Add the topping. In a small bowl, combine the turbinado sugar and lemon zest. Sprinkle on top of the batter in each well.
  1. Bake the muffins. Place the tin in a 350°F oven for 25 to 30 minutes. Let sit for 5 to 10 minutes, then remove the muffins and place them on a cooling rack for additional cooling.

These pro tips will make this recipe a success.

  • Place the blueberries on top of the flour before mixing them into the batter. This allows them to get coated in the flour, which can help prevent the blueberries from bleeding or sinking into the batter.
  • Placing additional blueberries on top of each muffin before baking creates a consistent presentation. Reserving blueberries to add at the end means each muffin has an equal amount of blueberries.
  • When removing the muffins from the pan for additional cooling, rotate them slightly. This helps them release from the pan and come out smoothly.
Marble surface with blueberry muffins cooling on a wire rack with one muffin torn in half showing interior texture.

Frequently asked questions about this recipe.

Is there a substitution for the sour cream?

Yes, Greek yogurt can be used instead.

Does lemon zest have to be used in the topping?

No, the added lemon zest can be omitted with no other changes.

How long will these keep after baking?

These are best served fresh or frozen and thawed as needed to preserve fresh flavors. Covered at room temperature, these will stay fresh for 3 to 4 days.

Can these be frozen to enjoy later?

Yes, freezing the muffins is the best way to keep them fresh. Once frozen in an airtight container, these will stay fresh for 3 to 4 months.

White plate with blueberry muffin with lemon zest turbinado sugar topping with butter in the background.

Watch how to make this recipe.

More muffins recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Wire cooling rack filled with baked blueberry muffins with lemon zest and turbinado sugar topping.

Blueberry Muffins

5 from 3 votes
A simple recipe for a delicious classic, this blueberry muffin is great for novice and expert bakers alike. A lemony sugar topping, juicy blueberries, and velvety texture from sour cream make these muffins a luscious treat. These muffins are made in just one bowl and are a delightful sweet to create and enjoy!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins

Ingredients

  • 2 large eggs
  • 1 cup white granulated sugar
  • 1 cup sour cream
  • ¼ cup whole milk
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 4 tbsp unsalted butter melted
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 1 ½ cups blueberries (fresh or frozen)
  • ¼ cup turbinado sugar
  • 1 tsp lemon zest

Instructions
 

  • Preheat the oven to 350°F. Grease a 12-cup muffin tin and set it aside.
  • In a large bowl, whisk the eggs and sugar until they are thick and pale in color, 3-4 minutes. Add the sour cream, milk, vanilla extract, almond extract, and melted butter. Whisk to combine.
    2 large eggs, 1 cup white granulated sugar, 1 cup sour cream, ¼ cup whole milk, 1 tsp vanilla extract, ¼ tsp almond extract, 4 tbsp unsalted butter
  • Add the flour, baking powder, and salt. Using a spatula, fold until mostly combined, then add 1 ¼ cup of the blueberries. Finish folding to incorporate the blueberries. Divide the batter evenly between the muffin tins and top with the remaining blueberries, about 2-3 blueberries per muffin.
    2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp kosher salt, 1 ½ cups blueberries (fresh or frozen)
  • In a small bowl, mix the turbinado sugar and lemon zest. Sprinkle evenly over the prepared muffins.
    ¼ cup turbinado sugar, 1 tsp lemon zest
  • Bake the muffins in the preheated 350°F oven until the muffins are golden brown and a skewer inserted in the middle comes out clean, 25-30 minutes. Cool in the pan for 10 minutes, then remove and finish cooling on a rack.

Notes

Place the blueberries on top of the flour before mixing them into the batter. This allows them to get coated in the flour, which can help prevent the blueberries from bleeding or sinking into the batter.
Placing additional blueberries on top of each muffin before baking creates a consistent presentation. Reserving blueberries to add at the end means each muffin has an equal amount of blueberries.
When removing the muffins from the pan for additional cooling, rotate them slightly. This helps them release from the pan and come out smoothly.

Nutrition

Serving: 1muffinCalories: 257kcal
Course Muffins
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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5 from 3 votes (2 ratings without comment)

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