Name: Easy Blueberry Muffins
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: American
Ingredients: 2 ¼ cups (315g) all-purpose flour; 2 teaspoons (8g) baking powder; 1 teaspoon (4g) baking soda; ½ teaspoon salt; ¾ cup (143g) granulated sugar; 2 large eggs, at room temperature; ¼ cup (59ml) vegetable oil; 2 tablespoons (28g) unsalted butter, melted; 1 cup (236ml) buttermilk, at room temperature; 2 teaspoons (10ml) pure vanilla extract; 1/3 cup (64g) sour cream, at room temperature; 1 ½ cups (9oz) fresh or frozen blueberries; Sanding sugar for garnish (optional)

These easy blueberry muffins are ready for the oven in just 15 minutes! They’re moist, fluffy, and loaded with juicy blueberries. By following a few simple baking tips, you can make these bakery-style muffins at home.

An unwrapped blueberry muffins surrounded by fresh blueberries and more muffins in the background

My Favorite Blueberry Muffins

If there’s one treat that rivals pancakes on a weekend morning, it’s freshly baked blueberry muffins! This easy blueberry muffin recipe is one of my all-time favorites. It doesn’t require anything fancy, and these muffins always turn out oh-so-perfect. Each flavor-packed muffin is sweet and moist, with golden fluffy tops and soft insides bursting with juicy blueberries.

Why You’ll Love This Bakery-Style Muffins

Moist and fluffy. This recipe uses the golden trio of ingredients for the softest, fluffiest muffins ever: oil, sour cream, and buttermilk. I include easy substitutes, too, just in case.
Quick. These easy blueberry muffins are ready for some butter in a little under 30 minutes. They go from bowl to oven in no time flat!
Versatile. Make these muffins year-round with frozen or fresh blueberries, or use fresh berries once blueberry season hits. This recipe works with other types of fruit, too!

overhead view of blueberry muffins, one with a bite taken out of it.

Bakery-Style Muffin Tips

Sanding Sugar Topping- These are topping with a crunchy sugar topping. I have always used the Wilton Sanding Sugar, which is a large coarse sugar. Some groceries stores carry this in the sprinkle section, or you should be able to find it at a store like JoAnn fabrics. I’ve linked it on Amazon here.
Fill the pan to the brim- Scroll down to see photos below, but we are filling the muffin cavities to the tippy top, maybe even a spoonful of batter of top of that. This produces a nice, tall muffin with a round dome.
Fill only 6 muffin cavities per pan- This recipe makes 12 bakery-style muffins. The muffins needs room to expand while they are baking, so filling every other cavity allows space for the muffins to rise. There’s a reference photo below. I learned this tip from my friend Beth at The First Year Blog. She wrote an amazing cookbook all about muffins and this was one of her tips.

Ingredient Notes

Along with some baking staples, a handful of key ingredients make these blueberry muffins a step above the rest. Below are my notes. Scroll down to the recipe card for a printable ingredients list.

Baking Powder and Baking Soda – You’ll need both for muffins that rise light and fluffy in the oven.
Oil – Use a neutral-flavored oil, like vegetable oil or canola oil.
Buttermilk – You can use regular milk, but I love the hint of tang in buttermilk blueberry muffins. It’s also easy to turn your regular milk into a buttermilk substitute.
Sour Cream – Another important ingredient in super moist muffins. You can substitute sour cream with Greek yogurt.
Blueberries – I use fresh blueberries if they’re always in season! Otherwise, frozen blueberries are also wonderful in these muffins. See below.

Fresh vs. Frozen Blueberries

Frozen blueberries work great in this recipe, and they can go straight from the freezer into the batter. I also love using fresh berries when they’re in season. When baking with fresh blueberries, toss them in a bit of flour before adding them to the batter. This keeps the berries from sinking to the bottom of the muffins. If you can find wild blueberries, these are smaller and you can pack a ton of them into these muffins!

How to Make the Best Blueberry Muffins

My favorite blueberry muffins are easy for a reason! Here are the quick steps to have your muffins ready and in the oven in minutes. You’ll find printable instructions in the recipe card below the post.

Combine the wet ingredients. Begin by beating the eggs until they’re light and fluffy. This ensures a light, airy batter. Then, beat in the oil, buttermilk, vanilla, and sour cream.
Add the dry ingredients. Whisk the dry ingredients together in a separate bowl. Slowly add the dry ingredients to the wet batter. Once the flour just starts to combine, fold in the blueberries.

Dry ingredients added to wet muffin batter in a glass bowl. — Add the dry ingredients to the wet muffin batter.

Blueberry muffin batter in a glass bowl. — Add the dry ingredients to the wet muffin batter.

Fill the pan. For each pan, you’ll only line and fill with 6 liners, alternating the space between them. Add the batter to a lined muffin tin so that each well is full to the top, maybe even a little bit more on top. A large cookie scoop makes portioning the batter super easy! Add a couple of berries on top and then sprinkle with sanding sugar.
Bake. Bake the blueberry muffins at 375ºF for 16-18 minutes. Afterward, allow the muffins to cool before serving.

blueberry muffin batter in a pan with blueberries and sanding sugar on top — Fill with batter to the top.

overhead view of a cupcake pan with 6 of the cups filled with batter — Fill with batter to the top.

Recipe Tips and Variations

Whether you’re a seasoned baker or just getting into baking, this recipe is wonderfully failproof. These are some bonus tips for the best blueberry muffins:

Fold in the blueberries by hand. This keeps them from breaking and avoids overmixing.
Don’t overmix. If you’ve ever baked a batch of muffins that came out flat and dense, chances are it’s because your batter was overmixed. Mix the dry ingredients into the batter just until the flour is no longer visible. Overmixing crushes the air bubbles and ruins the light, fluffy texture.
Test for doneness. Muffins are done baking when a toothpick inserted into the middle of the muffin comes out clean. Check a couple of the muffins in the pan, because one might be done baking before the other.
Flavor variations. Change up the flavor by adding fresh lemon zest or a sprinkle of ground cinnamon.
Different fruit. Instead of blueberries, use your favorite seasonal fruit instead. Good options are blackberries, raspberries, strawberries, diced peaches or apples.
Add a topping. Top these muffins with a crunchy cinnamon streusel, and/or an easy vanilla glaze.
Smaller muffins- This makes 12 large muffins. If you’d like smaller muffins, simply full the pan 3/4 full and reduce the baking time to 15-18 minutes. You’ll probably get 14-15 muffins.

Two unwrapped blueberry muffins stacked o top of of another

How to Store Muffins

To Store. These blueberry muffins are at their freshest within 2 days of baking. Let the muffins cool completely and then store the muffins airtight at room temperature. I like to line the bottom of the container with a paper towel to help absorb any excess moisture.
Freeze. Baked muffins can be frozen in an airtight, freezer-safe container. Thaw to room temperature prior to eating. I recommend freezing muffins in a single layer for best results.

Favorite Muffin Tools

Large Cookie Scoop

Cupcake pan

Sanding Sugar

More Easy Muffin Recipes