There’s something magical about the smell of blueberry muffins baking in the oven. The warm, buttery aroma mixed with bursts of sweet blueberries has a way of filling the kitchen with comfort and nostalgia.
For me, blueberry muffins aren’t just a recipe—they’re a little reminder of home, of slow mornings when the world feels softer, and of simple joys that never lose their charm.
I still remember the first time I baked a batch from scratch. I wasn’t expecting much—just a casual weekend bake—but when I pulled them from the oven, golden brown with sugar-crusted tops and blueberries peeking through, I knew I had found the muffin recipe I’d keep forever.
The first bite was everything I wanted—soft, fluffy, and buttery with that sweet-tart blueberry burst. And that crunchy cinnamon streusel on top? Let’s just say it sealed the deal.
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Since then, I’ve made these muffins more times than I can count. They’ve shown up on lazy Sunday mornings, tucked into lunchboxes for busy weekdays, and even as a quick “thank you” gift for neighbors and friends.
The best part is how easy they are to make—you don’t need fancy equipment or rare ingredients. Just a few basics from your pantry and fridge, a bowl or two, and in less than an hour, you’ll have warm muffins on the table.
Muffins are a classic for a reason. They’re simple, versatile, and always welcome—whether as breakfast with coffee, an afternoon snack, or a late-night treat. But if you ask me, blueberry muffins hold a special kind of magic.
Maybe it’s the way the berries burst into little pockets of jammy sweetness, or maybe it’s just that they feel timeless. Whatever it is, these muffins are the kind you’ll want to bake again and again.
You might also love these cozy fall favorites: Banana Bread Recipe & Pumpkin Spiced Bread Recipe - perfect companions to your autumn baking lineup!
What makes this recipe stand out? It’s all about the balance:
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A soft, cake-like crumb that’s never dense
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Just the right amount of buttery richness
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Extra blueberries in every bite (fresh or frozen both work!)
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A crunchy, cinnamon-sugar streusel that makes them irresistible
And here’s a little baker’s secret—the sour cream in the batter is what keeps them so incredibly moist and tender. You can swap it with Greek yogurt or even buttermilk if that’s what you have on hand, but trust me, it makes all the difference.
When I bake these muffins, I always follow my favorite trick for tall, bakery-style tops: start baking at a higher heat for a few minutes (5 minutes), then lower the oven temperature. That quick blast of heat lifts the batter sky-high before settling into soft, domed perfection. Every time I peek through the oven door, I can’t help but smile.
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These muffins have become a tradition in my kitchen. Sometimes I bake them with fresh summer blueberries we’ve picked ourselves, and other times with frozen ones in the colder months. Either way, they never fail to deliver that little spark of happiness in every bite. And the truth is, I’d choose these homemade blueberry muffins over any fancy bakery version, any day.
So if your kitchen is calling for something cozy, simple, and absolutely delicious, this is the recipe you need. Grab your mixing bowls, preheat your oven, and let’s make blueberry muffins that feel like a hug in every bite.
You might also love these cozy fall favorites, pumpkin everything muffin recipes:
INGREDIENTS
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk, at room temperature
- 1 and 1/2 cups (210g) fresh or frozen blueberries
Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (67g) chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
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RECIPE INSTRUCTIONS
#1. Preheat the oven to 425°F (218°C). Lightly coat a 12-cup muffin pan with nonstick spray or line it with muffin liners. Set aside.
#2. For the topping: Combine all the topping ingredients in a bowl and set aside.
#3. For the muffins: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
#4. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar on high speed for about 3 minutes, until light and creamy.
#5. On medium speed, add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla on medium speed until blended. With the mixer on low, gradually add the dry ingredients and milk to the wet mixture, beating just until combined. The batter should be thick and creamy. Gently fold in the blueberries.
#6. Divide the batter evenly among the liners, filling each to the top. Add the brown sugar topping to each muffin, gently pressing it into the surface so it adheres. Bake at 425°F (218°C) for 5 minutes, then—without removing the muffins—lower the oven temperature to 350°F (177°C).
#7. Continue baking for 18–20 minutes, or until a toothpick inserted in the center comes out clean. In total, the muffins will bake for about 23–25 minutes. Let them cool in the pan for 5 minutes before transferring to a wire rack to finish cooling.
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#8. The muffins will stay fresh for a few days when covered at room temperature, or for up to 1 week if stored in the refrigerator.
After baking, these muffins are best enjoyed warm, straight from the oven, with a swipe of honey butter or cinnamon butter if you’re feeling indulgent. But life isn’t always about eating them all at once, right?
The good news is, they keep beautifully. Store them in an airtight container at room temperature for up to 3 days, or pop them in the fridge for up to a week. If you want to enjoy them later, these muffins also freeze wonderfully for up to 3 months—just thaw at room temperature or give them a quick 30-second zap in the microwave for that freshly-baked warmth.
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Notes & Tips:
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Sour Cream: Adds incredible moisture and tenderness. You can substitute plain Greek yogurt if needed.
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Milk: Any milk (dairy or non-dairy) works, though avoid nonfat for best results.
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Buttermilk: Can replace both the milk and sour cream—use about ¾ cup (180ml).
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Blueberries: Frozen works fine; no need to thaw.
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Streusel: Nuts are optional, or swap with coarse sugar for a sweet crunch.
Q&A:
Q: Can I make mini or jumbo muffins?
A: Yes! Mini muffins bake at 350°F for 12–14 minutes (makes 36–40). Jumbo muffins: 425°F for 5 minutes, then 350°F for 22–25 minutes (makes about 6).
Q: Why do we start baking at a higher temperature?
A: That initial blast lifts the muffin tops quickly, giving you tall, bakery-style domes. Then lowering the temperature finishes baking the centers perfectly.
Q: Can I freeze the muffins?
A: Absolutely! Freeze cooled muffins for up to 3 months. Thaw at room temperature or microwave briefly for a warm, fresh-baked taste.
With these tips, your blueberry muffins will stay just as tender, moist, and flavorful as the day they came out of the oven—ready whenever you want a little slice of comfort.
Make baking muffins, cakes, cookies, and loaves easier with the Amazon Basics 6-Piece Nonstick Carbon Steel Bakeware Set. Oven-safe, durable, and nonstick, this set has everything you need for perfectly baked blueberry muffins and more. It’s perfect for all your autumn baking favorites.
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