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A close up of an unwrapped blueberry muffin with sanding sugar on top

Easy Blueberry Muffins

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  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Oven
  • Cuisine: American


These easy blueberry muffins are ready for the oven in just 15 minutes! Moist, fluffy, and loaded with juicy blueberries, they’re a delicious breakfast treat or sweet snack.


  • 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
  • ¼ cup (59ml) vegetable oil
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 cup (236ml) buttermilk
  • 2 teaspoons (10ml) pure vanilla extract
  • 1/3 cup (64g) sour cream
  • 1 ½ cups (9oz) fresh or frozen blueberries
  • Sanding sugar for garnish (optional)


  1. Wash and dry fresh blueberries, and coat the blueberries in 2-3 tablespoons of flour. If using frozen blueberries, skip this step. Preheat the oven to 350°F.
  2. Combine all dry ingredients in a mixing bowl. Set aside
  3. In a separate mixing bowl, beat the eggs until fluffy then add oil, butter, buttermilk, vanilla and sour cream and beat until well combined.
  4. Slowly add the dry ingredients and beat just until the flour starts to incorporate. Fold in the blueberries. with a spatula and finish mixing the batter by hand. 
  5. Line a 12-cup muffin pan with 6 paper liners, altering them with an empty space in between. Use a large cookie scoop to fill muffin liners to the very top, and add 1 tablespoon of batter on top of that. Add a few blueberries on top and sanding sugar.
  6. Bake both trays in the middle rack of the oven for 16-20 minutes. Test the muffins for doneness by inserting a toothpick into the center of the muffins, the toothpick should come out clean. Allow the muffins to cool in the pan. 


  • Fresh vs Frozen berries: When baking with fresh blueberries, toss them in 2-3 tablespoons of flour before adding them to the batter. You do not need to do this with frozen blueberries. 
  • To loosen the edges from the pan, gently run a knife around the edge of the muffin between the muffin top and the pan. 
  • 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.
  • Filling the pan 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 in the blog post. 


  • 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.


  • Serving Size: 1 Muffin
  • Calories: 240
  • Sugar: 15.5 g
  • Sodium: 242.1 mg
  • Fat: 9.1 g
  • Carbohydrates: 35.4 g
  • Fiber: 1.1 g
  • Protein: 4.7 g
  • Cholesterol: 40.6 mg