Our old-fashioned blueberry muffin recipe is your go-to for a breakfast treat that’s bursting with flavor and simple to make. Our unique baking method creates the perfect balance of a crispy muffin top and a soft, tender crumb filled with sweet blueberries. You won’t find this in any other recipe! We’ve included pro tips along the way to ensure your muffins are perfect every time.

A cooling rack with twelve freshly-baked to die for blueberry muffins, some with a sugared top, and a few scattered blueberries on the white surface below.

There’s just something about homemade blueberry muffins that says, “I love you.” They are comforting. Delicious. Homey. Blueberry muffins are not fancy.

Why you’ll love these old-fashioned blueberry muffins

TASTE: A little brown sugar and extra blueberries give these muffins more flavor than typical blueberry muffins.

TEXTURE: I like to use sour cream when making muffins or banana bread because it’s a great way to ensure these easy blueberry muffins stay moist and rich.

VERSATILITY: This recipe is great for mini blueberry muffins and they make a great basket to take to someone in need.

Person with shoulder-length blond hair and blue glasses smiling indoors in front of a red brick wall.

I hope you make these pumpkin muffins. I think you’ll love them!

An old-fashioned blueberry muffin on a white plate with whole blueberries around. More muffins are visible in the background.

Ingredients

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Overhead view of baking ingredients on a tray: flour, eggs, sugar, blueberries, milk, butter, oil, yogurt, and various measured dry ingredients in bowls and measuring spoons.
  • Flour, baking powder, and salt
  • White and brown sugar
  • Fresh or frozen blueberries
  • Eggs
  • Butter and vegetable oil — the oil makes a more tender crumb
  • Whole milk and sour cream
  • Vanilla
  • Turbinado sugar for sprinkling on top (optional but highly recommended!)
Freshly baked muffins with blueberries and a crumbly topping are cooling on a silver wire rack, placed on a purple cloth.
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4.67 from 3 votes

Old-fashioned Blueberry Muffins

Old-fashioned blueberry muffins with a moist and tender crumb and lots of blueberries. These muffins are great for breakfast, afternoon snack, or anything in between.
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 24 muffins
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A cooling rack with freshly baked blueberry muffins, some with sugar sprinkled on top, arranged neatly.

Ingredients 

  • 3 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¼ cup light brown sugar
  • 3 cups fresh or frozen blueberries
  • 2 large whole eggs
  • 1 large egg yolk
  • ¼ cup unsalted butter, melted
  • ½ cup vegetable oil
  • 1 cup whole milk
  • 1 cup sour cream (I do not use low-fat)
  • 2 teaspoons good quality vanilla extract
  • 2 tablespoons turbinado sugar
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Instructions 

  • Preheat oven to 425 and place large baking sheet in oven on rack in lower third of oven. Grease muffin pans or place paper liners in muffin cups.
  • In large bowl, whisk together flour, baking powder, salt, and sugars.
  • In a small bowl, stir about 2 tablespoons flour gently into the blueberries to coat. Use 1 tablespoon if berries are frozen as more will get gummy.
  • In another bowl, whisk together the eggs, egg yolk, melted butter, oil, milk, sour cream, and vanilla. Add the egg mixture to the flour and fold gently just until all flour is incorporated. Gently fold in the blueberries.
  • Place batter in muffin cups almost to the top. (I use an ice cream scoop to drop the batter into the muffin cups. One scoop is usually just the right amount.) Sprinkle turbinado sugar over muffins. Place muffin pans in oven on top of the heated baking sheet.
  • Turn oven temperature down to 400. Bake 18-20 minutes until muffins are golden brown.

Notes

Tips for Blueberry Muffins
  • If using frozen berries, don’t remove them from the freezer until the very last minute. The longer they have time to thaw, the more they will run. Use less flour if your berries are frozen, as more flour will tend to get gummy.
  • Use an ice cream scoop to drop the batter into the muffin cups. One scoop is usually just the right amount.
  • You can store the blueberry muffins for a few days in an airtight container.
  • The hot baking sheet on the bottom rack helps the muffin pan get hot quicker which causes the muffins have a nice rise on top. You have to remember to turn the temperature down once you put the muffins in the oven though!
  • If making ahead, keep the wet and dry ingredients separate until ready to bake.
  • To freeze the blueberry muffins, place the baked muffins on a baking sheet in the freezer for a few hours. Once frozen, you can put the muffins in a freezer bag and save for up to 3 months.

Nutrition

Serving: 24muffins, Calories: 212kcal, Carbohydrates: 29g, Protein: 3g, Saturated Fat: 6g, Cholesterol: 34mg, Sodium: 68mg, Sugar: 14g
Course: Breakfast
Cuisine: American
Calories: 212
Keyword: blueberry muffins, homemade blueberry muffins, the best blueberry muffins
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Update Notes: This post was originally published on August 29, 2014, and on August 13, 2024, it was updated with one or more of the following: step-by-step photos, video, updated recipe, or new tips.

While you’re in the mood for muffins, try these Rhubarb Streusel Muffins for a unique flavor – they are tart and sweet and a perfect snack!

How to make old-fashioned blueberry muffins

These homemade blueberry muffins are made like any muffin or quick bread. You whisk together the dry ingredients, then the wet ingredients, then fold the wet into the dry.

Preheat the oven to 425º and place a large baking sheet on a rack in the lower third of the oven. Grease muffin pans or place paper liners in muffin cups.

  1. In a large bowl, whisk together flour, baking powder, salt, and sugar. In a small bowl, stir a little flour gently into the blueberries to coat. In another bowl, whisk together the eggs, egg yolk, melted butter, oil, milk, sour cream, and vanilla.
  2. Add the egg mixture to the flour and fold gently until all flour is incorporated. 
  3. Gently fold in the blueberries.
  4. Place batter in muffin cups almost to the top.
  5. Sprinkle turbinado sugar over the muffins. Place muffin pans in the oven on top of the heated baking sheet.
  6. Turn oven temperature down to 400.
  7. Bake 18-20 minutes until muffins are golden brown.
Three bowls containing ingredients: one with eggs, sour cream, and melted butter, one with blueberries and flour, and one with flour, sugar, brown sugar, and salt, arranged on a marble surface.
A bowl of liquid batter is being poured into a bowl containing flour. A separate bowl filled with blueberries is placed nearby on a marble surface.
A person is holding a bowl of blueberries over another bowl containing batter. A mixture and a whisk are in the background.
A hand is using a scoop to fill a muffin tin with batter containing blueberries. Some muffin cups are filled, while others are empty.

Tips for to die for blueberry muffins

  • These sour cream blueberry muffins are just the right balance of sweet and tart, with lots and lots of blueberries. You can use fresh or frozen blueberries. I have actually used a mix of both when I didn’t have quite enough fresh.
  • For these blueberry muffins, you can either use paper muffin liners or spray the muffin pan with baking spray. I prefer to bake them in the pan without the liners unless I’m giving them to someone as a gift.
  • Frozen blueberries may bleed a little, making the whole muffin slightly purply, but neither the taste nor the texture will be affected.
  • To make ahead, keep the wet batter and dry ingredients separate until ready to bake.
Two blueberry muffins stacked on a white plate, with a few fresh blueberries beside them. A cooling rack with additional muffins is blurred in the background.

Can you freeze blueberry muffins?

Yes, you can freeze blueberry muffins. For best results, place the baked muffins on a baking sheet and freeze for a few hours. Once frozen, transfer the muffins to a freezer bag and save them for up to three months.

What to serve with old-fashioned blueberry muffins

I love to add these homemade blueberry muffins to my brunch menu and serve them alongside my favorite Easy Quiche. Add some cheese grits and a bowl of fruit, and you have a perfect meal!

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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