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These Homemade Blueberry Muffins are bursting with sweet, fresh blueberry flavor. They’re super moist with the most delicious tender crumb.
The Best Blueberry Muffins
If you’re going to post a recipe like Blueberry muffins, you better make it perfect! Let me tell you – this recipe is just that!
This recipe has been tried and tested over a dozen times creating the best blueberry muffins you’ll ever have.
Why This Recipe Works
- Using Sour Cream adds not only flavor but keeps the batter thick so the blueberries don’t sink.
- Using both melted butter as well as oil gives the flavor and moisture essential for muffin perfection.
- A good dose of vanilla adds an extra depth of flavor
- Keeping the recipe easy makes it perfect for a morning treat.
The Ingredients I used
Vanilla Bean Paste – The ingredient list calls for vanilla extract because it’s what most people have readily available, but I use vanilla bean paste for extra flavor.
European style salted butter – I lived in the UK for many years and now use European style butter when baking (it has a higher butterfat ratio and is less sweet than American butter). It’s widely available in US grocery stores. Leave a comment if you want more details.
That said, regular unslated (or salted) butter works just as well. It’s simply a matter of preference.
Full Fat Sour Cream – unless specifically stated, full-fat sour cream should always be used in baking recipes. When heated, low-fat sour cream becomes liquid and will change the outcome of the recipe.
Canola Oil – the recipe calls for vegetable oil because it’s what most people have in their kitchens. I prefer canola because it’s flavorless.
Brown free-range large eggs – this is purely my preference. Any large eggs will do.
How to Make Blueberry Muffins From Scratch
- Mix the wet ingredients in a small mixing bowl
- In a separate large mixing bowl, mix the dry ingredients and from a well.
- Add the wet mixture to the well and mix until combined
- Add to a muffin pan and bake.
Step by Step Instructions
Start with melting the butter in a covered medium-sized microwavable bowl. Mine took a minute on high heat. Allow cooling slightly.
Mix the sour cream, vanilla, oil and milk right into the warmed butter.
Don’t Have Sour Cream? Replace the sour cream with buttermilk. If you do this, omit the milk.
In a large mixing bowl mix together the flour, sugar, baking soda, baking powder, and salt then form a well in the middle.
Add the sour cream mixture and eggs.
Mix well to combine. Note: The mixture will be thick.
Fold in the blueberries.
To use frozen blueberries in blueberry muffins, just toss them in some flour to coat and help absorb any extra moisture. No need to defrost!
Divide the batter between muffin cups in the pan.
Bake until golden and a cake tester comes out clean.
For Perfect Blueberry Muffins
- To use frozen blueberries in blueberry muffins, just toss them in some flour to coat and help absorb any extra moisture. No need to defrost!
- For mini muffins, bake 9-11 minutes, but keep an eye on them while they bake as mini muffins bake fast.
- This batter should be thick, not fluid. If the batter is too runny, add flour, a tablespoon at a time until it becomes scoopable.
- If the batter looks dry or too thick add extra milk, a tablespoon at a time until the proper consistency is reached.
- Don’t overmix over mixing will result in a dense muffin instead of light and fluffy.
- For domed tops: Fill the muffin pan papers until they are nearly full. It takes a lot of batter to build a nice dome.
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Recipe
Homemade Blueberry Muffins
Ingredients
- 2 cups fresh blueberries
- 8 tablespoons butter ((1 stick), melted)
- 1 cup sour cream
- 3 tablespoons vegetable oil
- ¼ cup milk
- 1½ teaspoons vanilla
- 2½ cups flour
- 1 ½ cups sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs (room temprature)
Instructions
- Preheat your oven to 400°F with a rack in the lower middle. Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don’t have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.
- Melt the butter in a covered medium-sized microwavable bowl. Mine took a minute on high heat. Allow cooling slightly.
- Mix the sour cream, vanilla, oil, and milk right into the warmed butter.
- In a large mixing bowl mix together the flour, sugar, baking soda, baking powder, and salt then form a well in the middle and add the sour cream mixture and eggs. Mix well to combine. Note: The mixture will be thick.
- Fold in the blueberries.
- Divide the batter equally among the muffin cups. You’ll need to fill them very high to use all of the batter in 12 muffins, which is fine. They won’t spill. If you still have too much batter, start filling another pan.
- Bake until muffin tops are golden and just firm, 15 to 20 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in the muffin pan for 5 minutes, then transfer to wire rack and cool another 5 minutes before serving.
Tips
- To use frozen blueberries in blueberry muffins, just toss them in some flour to coat and help absorb any extra moisture. No need to defrost!
- For mini muffins, bake 9-11 minutes, but keep an eye on them while they bake as mini muffins bake fast.
- This batter should be thick, not fluid. If the batter is too runny, add flour, a tablespoon at a time until it becomes scoopable.
- If the batter looks dry or too thick add extra milk, a tablespoon at a time until the proper consistency is reached.
- Don’t overmix over mixing will result in a dense muffin instead of light and fluffy.
- For domed tops: Nearly fill the muffin pan papers. It takes a lot of batter to build a nice dome.
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