Homemade blueberry muffins–you can use fresh or frozen blueberries for these super moist and easy blueberry muffins!
There’s just something about homemade blueberry muffins that says, “I love you.” They are comforting. Delicious. Homey. Blueberry muffins are not fancy. They’re not decadent, like chocolate chip muffins. They’re just regular old muffins. But boy, they sure are good!
Homemade Blueberry Muffins
These homemade 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 actually used both because I didn’t have quite enough fresh. I think the frozen ones bleed a little more, making the whole muffin slightly purply but that’s ok because it’s pretty.
The cooking technique for these blueberry muffins and for my homemade chocolate chip muffins is to place a baking sheet in the bottom third of the oven while the oven is preheating to 425. This baking sheet helps the muffin pan get hot quicker and helps 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!
You can make the batter the night before and bake these blueberry muffins in the morning if you need to save time. And you can also bake and freeze these muffins and just heat what you need. They are best eaten the day you bake them though. Enjoy!
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 3 cups fresh or frozen blueberries
- 2 large whole eggs
- 1 large egg yolk
- 1/4 cup unsalted butter melted
- 1/2 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
- Note: If using frozen berries don't get them out of the freezer until the very last minute. The more they have time to thaw the more they will run.
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.
NOTE: You will turn the temperature down when you put the muffins in the oven.
- 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.