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Bird's-eye view of a golden muffin with blueberries full through the top, sitting on a white plate.

Blueberry Muffin Recipe (The Best)

Tall, tender blueberry muffins with a buttery crumb topping, made with sour cream for extra moisture and fresh blueberries.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

Blueberry Muffins
  • 2 1/2 cups all-purpose flour 313g
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter 57g, melted and slightly cooled
  • 1/4 cup extra light olive or avocado oil 60ml
  • 1 cup granulated sugar 200g
  • 3/4 cup milk 180ml
  • 1/2 cup sour cream 120g
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups fresh blueberries 225g
Crumb Topping
  • 4 tbsp all-purpose flour 32g
  • 4 tbsp granulated sugar 50g
  • 2 tbsp unsalted butter 28g, room temperature

Method
 

Blueberry Muffins

  1. Preheat oven and line pan:

    Heat oven to 400°F (205°C). Place 12 paper liners in a muffin pan.

  2. Whisk dry ingredients:

    In a large bowl, combine 2 1/2 cups (313g) flour, baking powder, and salt with a whisk. Put aside.

  3. Mix wet ingredients:

    In a medium bowl, whisk the melted butter, oil, 1 cup (200g) sugar, milk, sour cream, eggs, and vanilla together.

  4. Combine wet and dry:

    Add the dry mixture to the wet mixture and fold until just blended.

  5. Fold in blueberries and fill liners:

    Carefully mix in the blueberries. Spoon batter into liners until 3/4 full. Temporarily set aside.
Crumb Topping

  1. Make crumb topping:

    In a small bowl, mix 4 tbsp (32g) flour, 4 tbsp (50g) sugar, and 2 tbsp (28g) butter using a fork until crumbly.

  2. Top muffins with crumb mixture:

    Distribute roughly 1 tablespoon of the crumb mixture over each muffin.

  3. Bake and cool muffins:

    Bake for around 20 minutes, until fully cooked. Let muffins rest in the pan for 5–10 minutes, then move to a wire rack to cool completely.