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!
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Why you'll love these 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
Love muffins? Try Cinnamon Streusel 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.
Ingredients & Substitutions
- Flour: scoop your all-purpose flour into the measuring cup with a spoon and level it off rather than packing it in. This will give you a more accurate measurement and prevent your muffins from being dry and tough
- Baking powder: 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
- Kosher salt: I recommend kosher salt for this recipe but you can substitute with what you have on hand
- Vegetable oil: oil helps keep the muffins super moist and the neutral flavor ensures that the oil doesn't change the flavor of the muffins. 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: 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
- Eggs: remove eggs from the fridge 30 minutes before using to allow them to come to room temperature. Room temperature eggs will incorporate more easily into your batter than cold eggs
- Vanilla extract: use the highest quality vanilla extract that you can afford for best results
- Milk: whole milk can be substituted in equal amount for non-dairy milk
- Sour cream or plain Greek yogurt: be sure to 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
- Blueberries: 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!
- Lemon zest: adding a bit of lemon zest can give your blueberry muffins a touch of brightness. This is optional
- Granulated sugar: sprinkle the tops of your muffins with granulated 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
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
If using fresh blueberries, rinse them well then spread them out on a paper towel-lined baking sheet. 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
In a medium bowl, whisk together flour, baking powder, and salt. Set aside the flour mixture.
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
If using fresh blueberries: In a small separate bowl, add ½ cup of the blueberries. Using a fork, crush the berries. In a separate small bowl, add the remaining ½ up of blueberries, ensuring they are dry, and stir in ½ tablespoon of flour to coat the berries. This helps prevent the berries from sinking to the bottom of the muffins while they bake
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.
Step 6
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.
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
Evenly divide batter amongst 6 jumbo muffin cups or 12 standard muffin cups. They should be filled almost to the top
Sprinkle the top of the muffins generously 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
Pro Tips for making the best blueberry muffins
- 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
- Learn how to properly store muffins so they stay perfectly fresh!
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.
FAQs
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.
Check out this post on how to store muffins for all of the tips and tricks you need for keeping your muffins fresh!
Can these muffins be frozen?
Yes! 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.
Can I make this sour cream blueberry muffins recipe without milk?
Yes! Substitute the ½ cup of milk for non-dairy milk. Or, try substituting the milk for ⅓ cup more sour cream that has been thinned with 2 tablespoons of water.
Why does this muffin recipe call for vegetable oil instead of butter?
Some of the moisture content from butter evaporates during baking. By using oil, you can assure that your muffins will retain their moisture.
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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Equipment
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
Instructions
- 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 using fresh blueberries, rinse them well then spread out on a paper towel lined baking sheet. 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 aside while you prepare the batter2 cup blueberries
- In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt
- In a separate mixing bowl, whisk together the vegetable oil, brown sugar, eggs, milk, sour cream, and vanilla until well incorporated and smooth.⅓ cup vegetable oil, 1 cup brown sugar, 2 large eggs, 2 teaspoons vanilla extract, ½ cup whole milk, ½ cup full-fat sour cream
- Gently fold in the dry ingredient mixture until no dry spots of flour are left. Set aside
- If using fresh blueberries: In a small bowl, add ½ cup of the blueberries. Using a fork, crush the berries. In a separate small bowl, add the remaining ½ up of blueberries, ensuring they are dry, and stir in ½ tablespoon of flour to coat the berries.This helps prevent the berries from sinking to the bottom of the muffins while they bake½ tablespoon all-purpose flour, 2 cup blueberries
- 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.½ tablespoon lemon zest
- If using frozen blueberries: combine all the frozen blueberries with ½ tablespoon flour, stirring gently to coat. Add to batter along with the lemon zest, if using. 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 berries2 cup blueberries, ½ tablespoon all-purpose flour, ½ tablespoon lemon zest
- Evenly distribute the batter amongst 6 jumbo muffin cups or 12 standard muffin cups. They should be filled almost to the top
- Set aside to rest for 10 minutes This allows the batter to thicken, making for big beautifully risen muffin tops.
- Sprinkle the tops of the muffin batter generously with sugar¼ cup granulated sugar
- Bake 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
Notes
- Store muffins at room temperature in an airtight container or ziploc bag for 2 days
Store in the fridge for up to one week - To freeze muffins, first 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
- This recipe yields 6 jumbo muffins (bake time: 35 minutes) or 12 standard muffins (bake time: 20 minutes)
Nutrition
Comments
Barbara Eisenhower
I don’t have a jumbo muffin pan, but I have 6, terracotta jumbo muffin cups. Can I use those, and should I increase or decrease cooking time or temperature for the terracotta?
Kimberlee Ho
I am not familiar with terracotta muffin cups, but I'm intrigued! I imagine you could use them to bake these muffins, however, since I do not have experience baking with them, I cannot advise on how to use them. Good luck!
Merrilee Lindblom
Yummy! Not too sweet, but just right. Good with breakfast or a snack. Lots of blueberries at various levels. My husband and kids ate them up. Didn’t change a thing in the recipe.
Kimberlee Ho
That's so great to hear! So glad you enjoyed them. Thanks for baking and sharing your feedback 😊.
Barbara
Made these today and they are my new favourite blueberry muffin recipe! So easy and delicious. The tip of letting the batter rest for 10 minutes really worked to give the muffins a beautiful rise.
Thanks for the great recipe and blog Kim!
Kimberlee Ho
This makes me so happy!! Thanks for leaving a rating and comment - it's helpful to other bakers!
Erica
Can I use canned blueberries for these?
Kimberlee Ho
I haven't tried this recipe with canned blueberries so I don't know. If there's liquid in the canned blueberries, you'll want to strain them. The additional liquid will change the recipe and outcome for sure.