Blueberry Muffins

Fluffy, moist, and deliciously good, these blueberry muffins are loaded with juicy blueberries in every bite! These yummy blueberry muffins are perfect for breakfast or snack time!

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!

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!

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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES on INGREDIENTS for Blueberry Muffins.

  • Flour – all-purpose or plain flour
  • Sugar – you can use either white or brown sugar or a mix of the two for better muffin color.
  • Baking Powder
  • Salt
  • Eggs – bring to room temperature.
  • Sour Cream – use plain yogurt as substitute
  • Olive Oil – use only the light or the fruity version or replace it with plain vegetable oil.
  • Vanilla Extract
  • Fresh or Frozen Blueberries

How do you make Blueberry Muffins?

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!

Tips and Tricks:

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?

Blueberry Muffins

Manila Spoon
Fluffy, moist and deliciously good, these blueberry muffins are loaded with juicy blueberries in every bite!
4.92 from 25 votes
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 pieces
Calories 299 kcal

Ingredients
 

  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 ⅓ cups sugar, you can use either white or brown or a mix of the two
  • 1 cup (8 oz) sour cream, use yogurt as substitute for a healthier version
  • ½ cup olive oil, (if using olive oil use only the light or the fruity version or substitute with plain vegetable oil)
  • 1 tsp vanilla extract
  • 1⅓ cups fresh or frozen blueberries, sometimes I add a little more if I have a lot of berries

Instructions
 

  • Preheat oven to 400F/200C. Line your muffin pan with paper cups.
  • In a large mixing bowl, combine all the dry ingredients – flour, baking powder, and salt. Set aside.
  • In another bowl, mix all the wet ingredients (eggs, sugar, 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!

Notes

TIPS & TRICKS
Use 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 golden-hued muffin. If you use all white sugar, the muffins will look rather pale. The brown sugar gives the muffins a better color. 
Use yogurt instead of sour cream as a substitute for a healthier version.
If using olive oil use only the light or the fruity version or substitute with plain vegetable oil.
You can press a few extra berries on top of the muffin (before baking) for a prettier look.
 

Nutrition

Calories: 299kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 44mgSodium: 176mgPotassium: 63mgFiber: 1gSugar: 25gVitamin A: 172IUVitamin C: 2mgCalcium: 67mgIron: 1mg
Keyword blueberry muffins, blueberry muffins with sour cream, blueberry muffins with yogurt, how to make blueberry muffins
Tried this recipe?Let us know how it was!

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

Last updated on June 5th, 2024 at 07:59 pm

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41 Comments

  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!

    Asiya

    • 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
      Author
      February 24, 2021 / 2:32 pm

      Yogurt is a good substitute.

  14. Lori Jackson
    April 7, 2023 / 8:24 am

    This has certainly become my go to recipe for blueberry muffins. I have very good nonstick muffin tins so I skip paper liners.

  15. Janie
    June 5, 2023 / 11:10 am

    5 stars
    Blueberry muffins are one of my favorite flavors. I have a batch in the freezer waiting to be used up so I’m going to bake these today! Just need to run to the store for the rest of the ingredients.

  16. TAYLER ROSS
    June 5, 2023 / 11:43 am

    5 stars
    This is my absolute favorite blueberry muffin recipe! I’ve made them several times and they always turn out perfectly!

  17. Sara Welch
    June 5, 2023 / 11:47 am

    5 stars
    Enjoyed these for breakfast this morning and started my day off right! Turned out perfectly light, fluffy and delicious; easily, a new favorite recipe!

  18. Liz
    June 5, 2023 / 12:44 pm

    5 stars
    Nothing better than a classic blueberry muffin! These were a hit and my toddler loved them too! Thanks!

  19. Mahy
    June 5, 2023 / 12:54 pm

    5 stars
    I’ve been craving muffins like this for such a long time. Can’t wait to make this recipe now.

  20. Maggie
    June 5, 2023 / 3:35 pm

    These blueberry muffins look so moist and perfect. Saving this recipe for later!

  21. Sandhya S
    June 5, 2023 / 5:12 pm

    5 stars
    Moist, fluffy, and bursting with blueberries! These muffins were an absolute delight for breakfast.

  22. Diana Reis
    June 5, 2023 / 5:14 pm

    5 stars
    Bookmarked these to make again. I needed a recipe just like this for easy summer breakfasts. Sour cream makes them so moist.

  23. Carrie Robinson
    June 5, 2023 / 7:03 pm

    5 stars
    I just love a good homemade blueberry muffin! 🙂 Look at all the blueberries in these!

  24. Mindy
    June 5, 2023 / 7:33 pm

    5 stars
    Made this yesterday and it was a big hit! Muffin was moist and soft. I used frozen blueberries and they turned out well!

  25. April 16, 2024 / 9:36 am

    Just like your Bundt cake recipe and I must say it was delicious. Baking these today for my grown grandsons.

    • abigail
      Author
      April 16, 2024 / 8:57 pm

      Yes, this is the muffin version of the blueberry bundt cake. So glad you liked it and hope your grandsons, too! Thank you!

4.92 from 25 votes (16 ratings without comment)

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