Name: Moist Blueberry Muffins with Sour Cream (Yields 6)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cup blueberries (fresh or frozen; if frozen do not thaw); 2 ½ cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; ⅓ cup vegetable oil; 1 cup brown sugar (packed); 2 large eggs (room temperature); 2 teaspoons vanilla extract; ½ cup whole milk; ½ cup full-fat sour cream (or plain Greek yogurt); ½ tablespoon all-purpose flour; ½ tablespoon lemon zest (optional); ¼ cup granulated sugar (for topping)

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I always get asked if I have a recipe like the Panera blueberry muffin recipe or the Ritz Carlton blueberry muffin recipe. This homemade recipe tops them both! My blueberry muffins recipe is made with sour cream, whole milk, and oil, and yields 6 jumbo ultra-moist muffins. You can use fresh or frozen blueberries, and the muffins are easily prepared without a mixer.

These blueberry muffins are perfect for when you want a sweet treat but don't want to spend a ton of time baking. And they make a great snack on the go for those busy days.

Do you love muffins as much as I do? Check out my homemade muffin recipe collection for inspiration! Look for my Banana Muffins with Sour Cream recipe.

Jumbo blueberry muffin with blueberries around it.

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The secret to blueberry muffins with sour cream

Sour cream adds just the right amount of moisture to this recipe so that you can achieve perfectly fluffy and moist muffins.
This recipe for blueberry muffins with sour cream is super easy to follow, and its made with pantry staples.
Homemade muffins make for a delicious, quick breakfast on busy mornings, and they're great as an afternoon snack. This easy blueberry muffin recipe can even be frozen so you can make a big batch and store them for later.
Looking to make blueberry muffins with frozen blueberries? This recipe is easily adaptable for fresh or frozen blueberries.

Cinnamon Streusel Muffins are another great option for large, moist muffins. They are the perfect combination of a soft and fluffy muffin base with a layer of cinnamon sugar goodness in the center of the muffin and a crunchy, sweet streusel topping.

And learn all the best tips for how to properly store muffins to keep them fresh as long as possible.

Freshly baked blueberry muffins in a jumbo muffin tin.

Key ingredients for a moist blueberry muffin recipe

Baking powder is essential for giving these muffins their bakery-style height. Check the expiration date of your baking powder to ensure it'll activate and help your muffins rise.
Vegetable oil helps keep the muffins super moist and the neutral flavor ensures that the oil doesn't change the flavor of the muffins. Some of the moisture content from butter evaporates during baking. By using oil, you can assure that your muffins will retain their moisture. Substitute with canola oil or grapeseed oil if you do not have vegetable oil. Do not use olive oil as the flavor is too strong.
Brown sugar gives these blueberry muffins a perfectly sweet caramelly taste. Feel free to reduce the amount of sugar by up to ½ cup if these are too sweet for your taste.
Sour cream or plain Greek yogurt is the secret to super moist blueberry muffins. Use full-fat sour cream, as lower fat yogurt can impact the texture of the muffins. Full-fat Greek yogurt can also be substituted. Be sure to use plain yogurt, not flavored.
Fresh blueberries or frozen blueberries may be used here. Do not thaw if using frozen blueberries to make blueberry muffins with frozen blueberries. To make a Maine blueberry muffin recipe simply substitute the fresh blueberries in equal amounts for Maine blueberries.
Adding a bit of lemon zest will give your blueberry muffins a touch of brightness. This is optional, but highly recommended.
Sprinkle the tops of your muffins with granulated sugar before baking gives them a nice crisp, perfectly golden brown top with an extra layer of goodness. Feel free to skip this step if you prefer less sugar

6 jumbo blueberry muffins with sour cream.

How to make blueberry muffins

Step 1

Preheat the oven to 425ºF. Spray a 6-cup jumbo muffin pan or a 12-cup muffin pan with nonstick cooking spray or coat well with softened butter. Set aside. If you prefer, you may use paper liners to line the muffin tin

Step 2

Freshly washed blueberries on paper towels. — Pick through the blueberries to ensure there are no stems and no rotten or moldy berries. Using a dry paper towel, gently press on the berries to remove excess moisture. Set aside while you prepare the batter.

If using frozen blueberries, do not thaw. Separate any big clumps of frozen berries and set them aside while you prepare the batter

Step 3

Muffin dry ingredients in a bowl. — In a medium bowl, whisk together flour, baking powder, and salt. Set aside the flour mixture.

Blueberry muffin batter wet ingredients in a bowl. — In a separate large bowl, whisk together the wet ingredients (vegetable oil, brown sugar, eggs, milk, sour cream, and vanilla) until well incorporated and smooth.

Step 4

Gently fold in the dry ingredients into the wet mixture until no dry spots of flour are left. Set aside.

Step 5

Crush some of the fresh blueberries before adding them to the muffin batter. — Crush ½ cup fresh berries with a fork.

Toss fresh blueberries with a little bit of flour before adding to the muffin batter. — Toss remaining berries with a little flour to prevent them from sinking.

Add lemon zest to blueberry muffin batter to take them up a notch. — Add the crushed and whole berries to the batter along with the lemon zest, if using, and fold into the batter, without stirring too many times.

If using frozen blueberries, do not thaw them and toss them with a little bit of flour before adding tot he batter. — **If using frozen blueberries**: combine all of the frozen blueberries with 1 tablespoon flour, stirring gently to coat. Add to batter along with the lemon zest, if using.

Toss blueberries in flour before adding to muffin batter to prevent them from sinking to the bottom. — Add frozen berries and lemon zest, if using, to muffin batter. Stir very gently, turning only a few times to ensure the blueberries don’t burst and color the batter completely blue/purple. The batter will be streaked blue/purple more than if using fresh berries.

Step 7

Jumbo size blueberry muffins with sour cream. — Divide batter evenly among 6 jumbo muffin tins.

Use a jumbo muffin pan to get bakery style blueberry muffins at home. — Sprinkle tops with sugar.

Step 8

Bake in the preheated oven for 7 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 15 minutes for standard muffins and 25-30 minutes for jumbo (mine take 35-36 mins total), or until a toothpick inserted into the center of the center muffin comes out clean

Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely

Perfectly domed blueberry muffins baked at home.

Pro Tips for making to die for blueberry muffins with sour cream

Avoid over-mixing the muffin batter when adding ingredients. This can cause the muffins to lose their signature fluffiness and become dense and chewy.
Be sure to measure your ingredients carefully, especially the flour. A kitchen scale is the best way to get an accurate measurement. If you do not have a scale, scoop the flour into the measuring cup with a spoon. Use the handle of a spoon or a knife to level off the top without packing the flour down. This will help ensure that you do not end up adding to much flour to your batter.
Starting with a higher than normal baking temperature, baking for a few minutes, than lowering the temperature for the remainder of the baking time helps to create the domed top that captures the bakery style so well.

Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

How to store these blueberry muffins

These classic blueberry muffins can be stored at room temperature, in an airtight container or ziploc bag for two days. They will stay fresh in the fridge for up to one week.

To freeze sour cream blueberry muffins

These moist blueberry muffins freeze really well. To freeze wrap each individual muffin in plastic wrap or aluminum foil to prevent freezer burn.

Store the wrapped muffins in an airtight storage container or resealable bag, removing as much air as possible. Be sure to use a large enough container. Muffins will last in the freezer for up to 3 months.

The best blueberry muffins to bake at home.

FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

More Delicious Muffins Recipes

Hoping to try your hand at making some more homemade muffins? Check out these delicious and easy-to-follow recipes!

Coffee Muffins

It's like having your morning coffee in muffin form! Made with whole wheat flour and a secret weapon, kombucha, these coffee muffins are a great way to start of your day!

Cinnamon Sugar Donut Muffins

Nothing is better than a muffin and donut in one! These donut muffins are dipped in melted butter and topped with a delectable cinnamon sugar mixture for a truly irresistible treat!

Banana Chocolate Chip Muffins

These muffins make for a great way to use up those ripe bananas before they go bad! Add some chocolate chips and serve with a cup of coffee for a breakfast you will truly look forward to.

Bakery Style Chocolate Chip Muffins

Indulge any day of the week with these bakery-style muffins! These chocolate chip muffins have the perfect balance of ingredients to achieve that moist texture and flavor you know and love!

Banana Muffins with Dulce de Leche

Banana and caramelly dulce de leche make the perfect pair. Combine them in muffin form and you're in for a delicious treat!

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Freshly baked bakery style blueberry muffins at home.

Moist Blueberry Muffins with Sour Cream (Yields 6)

I always get asked if I have a recipe like the Panera blueberry muffin recipe or the Ritz Carlton blueberry muffin recipe. This homemade recipe tops them both! My blueberry muffins recipe is made with sour cream, whole milk, and oil, and yields 6 jumbo ultra-moist muffins. You can use fresh or frozen blueberries, and the muffins are easily prepared without a mixer.

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Prep Time: 15

Cook Time: 35

Total Time: 50

Course: All Recipes, Breakfast

Cuisine: American

Keyword: blueberry muffins, blueberry muffins recipe with sour cream, muffins

Servings: Jumbo

Calories: 578kcal

Author: Kimberlee Ho

US Customary - Metric

Equipment

jumbo muffin pan

Ingredients

2 cup blueberries fresh or frozen; if frozen do not thaw
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
⅓ cup vegetable oil
1 cup brown sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
½ cup whole milk
½ cup full-fat sour cream or plain Greek yogurt
½ tablespoon all-purpose flour
½ tablespoon lemon zest optional
¼ cup granulated sugar for topping