Homemade blueberry muffins with sour cream and fresh or frozen blueberries are a delicious treat for breakfast or snack-time. The unique baking technique helps render perfect, moist blueberry muffins every time!
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!
And these may even be the BEST blueberry muffins!
I like to use sour cream when making muffins or quick bread because it’s a great way to ensure these easy blueberry muffins stay moist and it adds a nice subtle flavor. Blueberry muffins with sour cream or banana bread with sour cream will keep longer too—which usually is not a concern around here!
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. Frozen blueberries will bleed a little, making the whole muffin slightly purply but neither the taste or the texture will be affected.
And it’s kind of pretty!
You can either use paper muffin liners or spray the muffin pan with baking spray for these blueberry muffins. I prefer to bake them in the pan without the liners unless I’m taking them to someone as a gift.
Easy Blueberry Muffin Recipe
To make the best blueberry muffins, you’ll need these ingredients:
- Flour, baking powder, and salt
- White and brown sugar
- 3 cups fresh or frozen blueberries
- Butter and vegetable oil — the oil makes a more tender crumb
- Whole milk and sour cream
- Turbinado sugar for sprinkling on top (optional but highly recommended!)
How to Make 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.
Then you’ll gently stir in the blueberries. No need for the stand mixer or even a hand mixer. Just a simple whisk and a wooden spoon.
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. While these blueberry muffins are best eaten the day you bake them, they are so moist and tender that you can store them for a few days in an airtight container and they will still be delicious.
The cooking technique for homemade blueberry muffins and for my homemade chocolate chip muffins is to place a baking sheet or stone in the bottom third of the oven while the oven is preheating to 425, an idea I found in this famous cookbook. This hot baking sheet 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!
- 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.