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These easy blueberry muffins are light, fluffy, and bursting with fresh blueberry flavor—perfect for a quick breakfast or sweet snack any day of the week.
There’s nothing quite like the smell of freshly baked blueberry muffins to start your day off right. These easy blueberry muffins are soft, fluffy, and bursting with juicy berries in every bite. Made with simple pantry ingredients and ready in just 30 minutes, this go-to recipe is perfect for a quick breakfast, a weekend brunch, or an afternoon snack.
You know that I have a thing for muffin recipes, there is nothing short of 50 Muffin Recipes on the blog already. Including these Bakery Style Blueberry Muffins were are huge, and exactly what you would find in a bakery.
This ready for easy blueberry muffins comes together in just a few minutes, with pantry staple ingredients. You can use fresh or frozen blueberries, so you can make it all year round! And it has this glorious cinnamon and sugar topping, that is optional, but it really takes them to a new level!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Baking Powder
- Salt
- Granulated Sugar
- Egg
- Melted Butter – I always use unsalted butter when baking
- Vanilla Extract
- Sour Cream – you could also use plain yogurt
- Blueberries – fresh or frozen berries work great for this. I like to thaw frozen berries and then drain them, but it isn’t required if you want to skip that step.
- Cinnamon
How To Make Easy Blueberry Muffins
- Mix Dry Ingredients. In a small bowl whisk together flour, baking powder and salt until combined. Take 1/4 cup of that mixture and toss it together with the blueberries.
- Mix Wet Ingredients. In a large mixing bowl beat the egg for about 20-30 seconds until it is pale yellow. Stir in the sugar until combined, it will be pretty thick. Add the melted butter and sour cream and mix until everything is well combined.
- Combine. Add the flour mixture to the bowl and mix until it is mostly combined, it is ok if there are still flour streaks not incorporated. Add in the blueberries and fold together until no white streaks remain and the blueberries are evenly incorporated.
- Divide Batter. I like to use an ice cream scoop to divide the batter evenly between the 12 muffin cups. They will be quite full and the batter is thick.
- Bake. Bake the muffins for about 20 minutes. They will be golden brown, if you touch the top they should spring back. And you can also insert a toothpick to see that it comes out mostly clean. Remove from the oven and let them rest for about 10 minutes.
- Sugar Topping. If you are making the sugar topping mix together the sugar and cinnamon. After the muffins are cool enough to handle, remove them from the pan dunk the top of the muffin in the melted butter and then roll in the sugar mixture to coat. Place a cooling rack to cool completely.
Recipe Tips & Tricks
- The number one thing when making muffins is to not over mix the batter. This starts to develop the glutens in the flour and leads to a tougher muffin. For softer muffins and quick breads you want to mix as little as possible to get the flour incorporated.
- You can absolutely use frozen blueberries in this recipe. You do not need to thaw them, but they tend to bleed a little if you don’t. I personally like to let them thaw, drain as much liquid as I can and then toss with the flour.
- The cinnamon sugar topping is purely optional. Alternatively you could sprinkle a little coarse sugar on the tops of the muffins before baking. Or just enjoy them as is!
- Be careful not to over bake. It is better to check your muffins early then to over bake them. They will stay in the hot muffin pan to cool, so they will continue to cook once you remove them from the oven. You want them just barely done when you take them out, not fully cooked or they will become dry.
- I have used light sour cream and as well as full fat to make this recipe. Both work great. You can also use plain Greek yogurt if you prefer.
Storage
Once your muffins have cooled completely, store in an airtight container for 3-4 days.
Freezing – Having muffins in the freezer is one of my favorite things ever. You can just take them out and let them thaw or microwave for a super quick and easy snack or breakfast. Let the muffins thaw and then store in an airtight container for up to 6 months.
More Tasty Muffin Recipes
- Brownie Muffins
- Bakery Chocolate Chip Muffins
- Cinnamon Roll Muffins
- Oreo Muffins
- Oatmeal Chocolate Chip Muffins
Easy Blueberry Muffins
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups blueberries, fresh or frozen
- 1 large egg
- 1 cup granulated sugar
- 4 Tablespoons butter, melted
- 1 1/4 cups sour cream , (or yogurt)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350º F. Prepare a 12 cup muffin tin with liners or non-stick spray.
- In a bowl combine flour, baking powder and salt. Whisk until combined.2 cups all-purpose flour, 1 Tablespoon baking powder, 1/2 teaspoon salt
- Add 1/4 cup of the flour mixture to the blueberries and toss to coat.1 1/2 cups blueberries
- In a separate large bowl beat the egg until light in color (about 20 seconds). Add sugar, and mix until thick and well combined.1 large egg, 1 cup granulated sugar
- Stir in the melted butter and sour cream until it is well blended and smooth. Add vanilla and mix until incorporated.4 Tablespoons butter, 1 1/4 cups sour cream, 1 teaspoon vanilla extract
- Pour the flour mixture into the egg mixture and stir until is just barely comes together. It is ok if there are still some white streaks in the batter.
- Divide the batter among the 12 muffin cups, they will be very full. Bake for 20-22 minutes until lightly golden brown. They will spring back when lightly touched or a tester will come out mostly clean.
- Remove the muffins from the oven and let them cool for about 10 minutes before removing and topping with cinnamon sugar if using.
- If using the topping, mix together the sugar and cinnamon until well combined. When the muffins are cool enough to handle, dip the tops is the melted butter and then roll in the cinnamon and sugar mixture. Place on a wire rack to cool completely.1/2 cup sugar, 1 teaspoon cinnamon, 4 Tablespoons butter
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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