Blueberry Muffins

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Moist and delicious, these Bakery Style Blueberry Muffins are made easy using sour cream, fresh blueberries and baked with a simple lemon sugar. Tender, soft and sweet, you’ll never need another blueberry muffin recipe again. As much as I love my Morning Glory or Banana Bread Muffins, it’s these easy blueberry muffins that have my heart.

Why This Blueberry Muffin Recipe?

Over the years, I’ve become quite versed in what qualities the perfect muffin must have, and this recipe checks all those boxes. Here are a few tips for the perfect muffin:

Create a moist crumb: this is just a fancy way of saying you want to keep your baked goods moist! No one likes a dry cake or scone or muffin. Vegetable oil and sour cream are key.

Do not over stir. Mixing your batter more than necessary will develop more gluten than you want in a blueberry muffin batter, thus giving you a tough finished product. Stir until the dry ingredients are *just* incorporated. Leaving a few small lumps is fine.

Top with lemon sugar. This is a trick my mom did growing up with her homemade blueberry muffins that I have gladly adopted. Simply stir lemon zest into a little granulated sugar and sprinkle on top of the muffin batter before baking. It’s a small addition that makes a world of difference.

Do not over bake. This goes hand in hand with keeping a moist crumb in these blueberry muffins. Over baking will create a dry finished product which isn’t nearly as delicious. Start checking your muffins for doneness at 15 minutes.

Fresh or Frozen Blueberries?

This muffin recipe calls for fresh blueberries. While blueberries are in season during the summer months, it’s not always possible or convenient to have them fresh. Never fear, frozen berries are perfectly fine to use in baking.

How to Substitute Frozen Blueberries for Fresh

Simply measure out the 1 1/2 cups of frozen berries and toss together with 2 tablespoons all purpose flour. This will help with the extra moisture. Use in place of the fresh, just as the recipe states. Just be sure to not over mix to help prevent streaking. After a quick bake in the oven, you too will have delicious and moist blueberry muffins regardless of the time of year.

How to Make Blueberry Muffins

You only need a handful of pantry ingredients and a few extra minutes to make these beauties! For full recipe details, including an ingredients list and measurements, see the printable recipe card down below. Here is step by step what to expect when making these muffins:

Preheat + Prep

Preheat oven. Line a muffin tin with paper liners and set aside.

Make Muffin Batter

In a large bowl, whisk oil, sugar, egg, vanilla, sour cream and milk together until well combined. In a separate small bowl, stir flour, baking powder, baking soda and salt together and incorporate into wet ingredients.

Fold in Fresh Blueberries + Add to Muffin Tin

Fold in 1 cup fresh blueberries by hand and scoop into prepared muffin tin.

Bake + Cool

Top with extra fresh blueberries and lemon sugar topping. Bake until lightly golden.

Cool slightly before serving.

Storing Muffins

Once your muffins are completely cooled, place in an airtight container. Muffins can be stored at room temperature for 2-4 days!

Make Ahead + Freeze

To Freeze– place in an airtight + freezer safe container or ziploc bag, removing as much air as possible. Muffins will stay fresh in the freezer for up to 2 months.

To Thaw– remove from the freezer and place in the fridge overnight.

More Blueberry Recipes to Try!

• Lemon Blueberry Coffee Cake
• Lemon Blueberry Bars
• Lemon Blueberry Cheesecake
• Blueberry Cinnamon Rolls
• Blueberry Hand Pies

Grab the printable recipe below and be sure to print/pin/bookmark/save these easy blueberry muffins.

Have a great day, friends! 🙂