Blueberry Muffins

Fluffy, moist and deliciously good, these blueberry muffins are loaded with juicy blueberries in every bite!

Blueberry Muffins

Oh, summer…why are you saying goodbye? I miss you already! I feel the fall chill each morning when I wake up but I am still holding out for an Indian summer.

I read on Facebook or was it Pinterest, I don’t know…one of those. It said that we should arrest summer for speeding! I say yeah, lock it up, throw the keys away so summer stays forever.

Sorry, am speaking as a Manilena here – from the Philippines – where it seems to be summer all through the year.

I am truly going to miss all the sunny bright days of summer, no matter how hot they can get!

Blueberry Muffins

For my homage to summer, here’s my tot’s favorite – blueberry muffins. I essentially used my from-scratch blueberry cake batter here. What came out is a really moist, cakey and delicious muffin with a little crunch on top.

This is why I wish summer won’t leave us. Oh well, I can still eat my muffins….

Let me go grab one!

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

Print Friendly, PDF & Email

Click the above PRINTER ICON to print. To remove images for easy printing, simply click on each photo.


2 cups flour
1 1/3 cups sugar (you can use either white or brown or a mix of the two)*
2 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup / 8 oz sour cream
1/2 cup olive oil (light or the fruity version or plain vegetable oil)
1 tsp vanilla
1 1/3 cups fresh blueberries (sometimes I add a little more if I have a lot of berries)


Preheat oven to 400F/200C. Line your muffin pan with paper cups.

In a large mixing bowl, combine all the dry ingredients. Set aside. In another bowl, mix all the wet ingredients (eggs, sour cream, oil and vanilla).

Pour the wet ingredients into the dry. Mix. I use a spatula to fold in the flour and mix everything together but you can also use a whisk. The batter should be thick.

Fold in the berries.

Divide evenly among the 12 muffin cups. I use a large ice cream scooper for this. So handy! A full scoop per cup is about right. There is enough batter (nearly full) for each cup, sufficient to give your muffin a nice dome.

Bake for about 18-20 minutes or until a tester comes out clean. Remove from the oven and after about 8-10 minutes (when it’s cool enough to handle) transfer to a wire rack to cool completely. Enjoy!

Blueberry Muffins

Some tips:

*I suggest using either all brown sugar or 1 cup brown and half cup white sugar. It will make the batter look brownish but you have a nicer looking muffin. If you use all white sugar, the muffins will look rather pale. The brown sugar gives the muffins a better color. See below the color of the muffin when you use more brown sugar than white. Lovely, isn’t it?

Create in me a clean heart, O God, and renew a right spirit within me. (Psalm 51:10)



  1. September 18, 2012 / 7:33 pm

    I love muffins, especially blueberry! And I made pumpkin muffins on Sunday and followed all of your advice from last week. They came out perfect! Thanks again for the great tips!

  2. September 18, 2012 / 8:48 pm

    Hi Lois! Wonderful! So happy that it worked well for you! Love, love, love pumpkin muffins especially when made with choco chips too! 🙂 Thanks for visiting.

  3. September 18, 2012 / 9:50 pm

    Oh those muffins need me desperatelyy……

    Now I know what I'll be doing this weekend Abby!

    Thanks for the recipe!

  4. Anonymous
    April 23, 2013 / 11:00 pm

    Hi, can i use frozen blueberries? Thanks Aviva

  5. Anonymous
    April 23, 2013 / 11:20 pm

    I have been trying to ask a question all day. I don't know why it is so hard to post a question! Love your blog 🙂 My 2 questions are can i use frozen blueberries and can i use a tofu sour cream? Thanks Aviva I hope this posts!!

    • April 24, 2013 / 12:06 am

      Hi! I only open my mail at certain times during the day so I actually just saw your question. Your other question was posted only 20 minutes ago as well. Yes, you may use frozen berries and no need to defrost them. Use them frozen – it's actually better frozen so they retain their shape. You can use Tofu sour cream but I am not sure how that will affect the taste. Let me know please, thanks for stopping by. 🙂

    • Anonymous
      April 24, 2013 / 12:35 am

      Thank You so much i had a problem with the posting! Great on the answers will get back to you on the tofu 🙂 Aviva

    • April 24, 2013 / 2:14 am

      Wonderful! Thanks, Aviva! Have a great week! 🙂

  6. Anonymous
    June 29, 2013 / 8:22 pm

    I baked them today and they came out fluffy, moist and of course, delicious! Thank you much for sharing!


    • August 8, 2013 / 7:17 am

      Glad you enjoyed them, Asiya. Thanks for letting us know.

  7. Anonymous
    July 2, 2013 / 1:53 am

    I baked the muffins. What a wonderful outcome!

    • August 8, 2013 / 7:05 am

      So happy you enjoyed them. Thanks for letting us know.

  8. Anonymous
    August 26, 2013 / 5:00 am

    Hi! Can you tell me where you got the blueberries? I used the ones from the can before and well, they turned out okay save for the fact the batter change and the fact that it's for pie toppings/filling may have compromise the proper rising of the muffin.

    • August 26, 2013 / 1:02 pm

      Are you from the Philippines? I am based in the US and fresh and frozen blueberry muffins are readily available in groceries. The pie topping would be too heavy for this because they would clump up and also would be too sweet but unfortunately I don't know if you will ever be able to get fresh blueberries there. I am not sure if the frozen ones would have even reached our archipelago though I sure hope so 'cause you certainly can use frozen ones without defrosting them. You can attempt to use the dried ones but I don't know where to find them if you are Manila based. Sorry. Perhaps you can try Rustans. This is why it's helpful to inform me where you are from so I can be more helpful. Thanks.

  9. Anonymous
    October 24, 2013 / 11:04 pm

    I'm unsure what kind of olive oil to use. Extra virgin, light, or I don't know what the "fruity version" is lol. What comes out best, in your opinion?

    • October 24, 2013 / 11:54 pm

      You can use light – the fruity version says so in the label. You can also use regular vegetable oil. Please enjoy!

  10. Anonymous
    November 8, 2013 / 9:36 pm

    How many muffins does this recipe make?

    • December 18, 2013 / 2:08 pm

      12 muffins. Good for a 12 muffin tin.

  11. Anonymous
    June 16, 2014 / 6:58 pm

    Thank you I love blue berries muffins. Does it affect if I use 1 cup of sugar instead of 1 1/3?

  12. January 16, 2015 / 11:18 pm

    Very good advice Ate!

  13. Ida
    February 24, 2021 / 1:30 pm

    Can you substitute something else in place of sour cream?

    • abigail
      February 24, 2021 / 2:32 pm

      Yogurt is a good substitute.

Leave a Reply

Your email address will not be published.