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5 from 1 vote

Homemade Blueberry Muffins

Homemade 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 Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 24 muffins
Calories: 212kcal
Author: Lucy Brewer

Ingredients

  • 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

Instructions

  • 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.

Notes

Tips for Blueberry Muffins
  • 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!
  • You can make the batter the night before and bake these blueberry muffins in the morning if you need to save time.
  • 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.
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