Name: Best Blueberry Muffins
Cook time: 25 minutes
Total time: 1 hour plus cooling
Yield: Makes 12 muffins
Ingredients: 2½ cups all-purpose flour; 1¼ cups granulated sugar; 2 tsp. baking powder; ½ tsp. kosher salt; 2 large eggs; 1 cup sour cream; ½ cup whole milk; 1 tsp. vanilla extract; ¾ cup (1½ sticks) unsalted butter, melted; 1½ cups blueberries (about 8 ounces); 3 Tbsp. coarse sugar; A standard 12-cup muffin pan

A row of blueberry muffins on a marble surface strewn with fresh blueberries.

Photo by Emma Fishman, Food Styling by Kate Schmidt

Active Time
25 minutes
Total Time
1 hour plus cooling

This easy blueberry muffin recipe is an Epicurious classic. The muffins are slightly sweet, but not so sweet you’d mistake them for cupcakes, and chock-full of fresh blueberries. (You can use frozen blueberries, too. Just don’t thaw them before folding them in, or you risk soggy muffins.) The batter has a bit of sour cream, giving the muffins a very tender crumb and a gentle tang. Before baking, you’ll add a pinch of coarse sugar to the top of the muffins to gild them with a shimmery, crunchy dome. The result: the best blueberry muffins we’ve ever had.

The real genius of this homemade blueberry muffin recipe, though, is that it’s truly quick to throw together—plus, almost all of the ingredients are pantry staples. Still, if you wanted to make these easy muffins your own, you certain could: Add a bit of lemon zest or a sprinkling of ground coriander to the muffin batter for brighter flavor, or switch out the sugar crust for a brown-sugar streusel topping. Or, for an egg- and dairy-free version, check out our No-Fuss Vegan Blueberry Muffins. A little baking spray, or brushing the muffin tins with melted butter or vegetable oil, will do fine to help release the muffins once baked, but if you’d prefer, you could use silicone or paper liners for easier cleanup.

Ingredients

Makes 12 muffins

2½ cups all-purpose flour

1¼ cups granulated sugar

2 tsp. baking powder

½ tsp. kosher salt

2 large eggs

1 cup sour cream

½ cup whole milk

1 tsp. vanilla extract

¾ cup (1½ sticks) unsalted butter, melted

1½ cups blueberries (about 8 ounces)

3 Tbsp. coarse sugar

Special Equipment

A standard 12-cup muffin pan

Preparation

Step 1
Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
Step 2
Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
Step 3
Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.
Step 4
Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle with coarse sugar.
Step 5
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28–33 minutes.
Step 6
Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
Do Ahead: Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months.

Editor’s note: This recipe was originally published in July 2017. Head this way for more of our best blueberry recipes →

Leave a Review

Reviews (38)

The blueberry muffins were a success! The muffins were not overly sweet and sprinkling the sugar on top adds a beautiful color. I will be making these muffins again
- PJMK
- Tucson, AZ
- 3/26/2024
I'd hold back about 1/4 cup of flour and dust the berries in that prior to mixing in the batter to keep them from sinking. Otherwise, very good recipe.
- kitten1051
- Powell, TN
- 4/13/2021
Try adding blueberries as the recipe calls for which together with some vanilla and sugar makes them anything but bland and boring.
- Anonymous
- Carmel, IN
- 4/11/2021
Holy moly. I would make this again in a heartbeat. Used a pint of blueberries, added the zest of 1 small lemon and slightly more flour to compensate for the additional moisture. Added almond extract, cinnamon, ginger, and smidge of cardamom. Skipped coarse sugar. Baked for 35 minutes and came out incredibly moist while still being baked through. Possibly the best muffins I've ever eaten.
- haneye
- Seattle, WA
- 7/15/2020
I was looking for a basic blueberry muffin recipe when I found this. Sour cream and butter really make it moist and lovely mouth feel. I made it twice but the second time I put the batter into those high stiff muffin liners that have a pretty design on the outside. For some reason they baked denser and felt heavy even tho I used the same amount of batter or just a smidge more. So those muffin liners are really for cake not brownies or muffins.
- russetred
- Sarasota Florida
- 6/30/2020
Loved this recipe! I have a “but” however. Like one other baker, I opted for a lot less sugar. I wanted muffins, not cupcakes. I too, cut the sugar in half. The result? A delightful, creamy, almost a cross between a wonderful shortbread and a muffin. These were so good, minutes out of the oven. Because the recipe makes a perfect dozen (no idea what others were complaining about) I opted to freeze half the recipe for a brunch, next weekend. Will definitely make these again!
- hazyhd
- Southern California
- 5/10/2020
I've made this recipe several times and they are a major hit. I do make a couple of alterations. Finely grate peel of one orange and then squeeze the juice in, and add another 1/2 cup of blueberries. Other than that, delicious.
- cosmologic
- Portland, OR
- 9/29/2019
I took the suggestion of another reviewer and substituted vanilla flavored Greek yogurt for the sour cream. I also over filled the muffin cups as some others had suggested. The result was a nicely formed, moist muffin with a very pleasant vanilla flavor. Next time I make them and there will be a next time, I will add a little lemon zest. Otherwise, they were excellent.
- chnota
- Westfield, New Jersey
- 8/15/2019
I wonder if I could use yellow squash instead of zucchini?
- AliPegasus52
- Apple Creek OH
- 7/31/2019
Very disappointing because there was little flavor. I'd add cinnamon, lemon zest, something to give it some flavor but I'll first move on to a different recipe.
- Anonymous
- nyc
- 6/3/2019
the most bland and boring thing I've ever baked.
- andy_andersen
- Ontario
- 3/8/2019
These are so moist and yet still have a crunchy crust. It seems like a lot of batter. Since the batter is really thick I spread it evenly between the 12 cups. The cups were slightly overfilled. During baking the batter puffed up a little more.
- arizonamama
- New Canaan, CT
- 1/7/2019
This is definitely more than 12 muffins. I made 12 overflowing muffins plus a small loaf. It's a solid recipe though. Perfectly moist and delicious muffins. My new go to recipe for them. LOVE
- trace228
- Paso Robles, CA
- 11/22/2018
This recipe is solid. I did add some sweetened cranberries to give an extra sour note. The only variable that our affected results are using aluminum muffin cups versus paper muffin cups. The majority of the blueberries tend to settle at the bottom, and tin cups tend to caramelize the blueberries that settled while the paper cups just got wet.
- faklempt9104
- Southeast, USA
- 11/19/2018
I cut the recipe in half and i still ended up with a little over 12. Overall I thought the muffins turned out really well and i would 100% make them again
- Anonymous
- NC
- 9/30/2018