Blueberry Muffins

5 from 10 votes

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Moist and delicious, these Bakery Style Blueberry Muffins are made easy using sour cream, fresh blueberries and baked with a simple lemon sugar. Tender, soft and sweet, you’ll never need another blueberry muffin recipe again. As much as I love my Morning Glory or Banana Bread Muffins, it’s these easy blueberry muffins that have my heart.

baked blueberry muffins on cutting board

Why This Blueberry Muffin Recipe?

Over the years, I’ve become quite versed in what qualities the perfect muffin must have, and this recipe checks all those boxes. Here are a few tips for the perfect muffin:

Create a moist crumb: this is just a fancy way of saying you want to keep your baked goods moist! No one likes a dry cake or scone or muffin. Vegetable oil and sour cream are key.

Do not over stir. Mixing your batter more than necessary will develop more gluten than you want in a blueberry muffin batter, thus giving you a tough finished product. Stir until the dry ingredients are *just* incorporated. Leaving a few small lumps is fine.

Top with lemon sugar. This is a trick my mom did growing up with her homemade blueberry muffins that I have gladly adopted. Simply stir lemon zest into a little granulated sugar and sprinkle on top of the muffin batter before baking. It’s a small addition that makes a world of difference.

Do not over bake. This goes hand in hand with keeping a moist crumb in these blueberry muffins. Over baking will create a dry finished product which isn’t nearly as delicious. Start checking your muffins for doneness at 15 minutes.

baked blueberry muffins on cake plate

Fresh or Frozen Blueberries?

This muffin recipe calls for fresh blueberries. While blueberries are in season during the summer months, it’s not always possible or convenient to have them fresh. Never fear, frozen berries are perfectly fine to use in baking.

How to Substitute Frozen Blueberries for Fresh

Simply measure out the 1 1/2 cups of frozen berries and toss together with 2 tablespoons all purpose flour. This will help with the extra moisture. Use in place of the fresh, just as the recipe states. Just be sure to not over mix to help prevent streaking. After a quick bake in the oven, you too will have delicious and moist blueberry muffins regardless of the time of year.

blueberry-muffins ingredients

How to Make Blueberry Muffins

You only need a handful of pantry ingredients and a few extra minutes to make these beauties! For full recipe details, including an ingredients list and measurements, see the printable recipe card down below. Here is step by step what to expect when making these muffins:

Preheat + Prep

Preheat oven. Line a muffin tin with paper liners and set aside.

Make Muffin Batter

In a large bowl, whisk oil, sugar, egg, vanilla, sour cream and milk together until well combined. In a separate small bowl, stir flour, baking powder, baking soda and salt together and incorporate into wet ingredients.

Fold in Fresh Blueberries + Add to Muffin Tin

Fold in 1 cup fresh blueberries by hand and scoop into prepared muffin tin.

Bake + Cool

Top with extra fresh blueberries and lemon sugar topping. Bake until lightly golden.

Cool slightly before serving.

Storing Muffins

Once your muffins are completely cooled, place in an airtight container. Muffins can be stored at room temperature for 2-4 days!

Make Ahead + Freeze

To Freeze– place in an airtight + freezer safe container or ziploc bag, removing as much air as possible. Muffins will stay fresh in the freezer for up to 2 months.

To Thaw– remove from the freezer and place in the fridge overnight.

unwrapped blueberry muffin with bite taken out

More Blueberry Recipes to Try!

Grab the printable recipe below and be sure to print/pin/bookmark/save these easy blueberry muffins.

Have a great day, friends! 🙂

stacked baked blueberry muffins on cutting board
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5 from 10 votes

Blueberry Muffins

Moist and delicious, these blueberry muffins are made easy using sour cream, fresh blueberries and baked with a simple lemon sugar.
servings 12 muffins
Prep Time 10 minutes
Cook Time 20 minutes



  • Preheat oven to 350 degrees. Line 12 muffin cups with paper liners and set aside.
  • In a large bowl, stir oil, sugar, egg, vanilla, sour cream and milk together until well combined.
    blueberry-muffins ingredients in bowl with whisk
  • In a small bowl, whisk together flour, baking powder, baking soda and salt. Pour dry ingredients into wet and stir until just combined.
    blueberry-muffins ingredients in bowl with whisk
  • Fold in 1 cup fresh blueberries by hand. Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with a 2-3 fresh blueberries.
    woman's hand scooping blueberry-muffins batter into cupcake pan
  • In a small bowl, stir lemon zest together with granulated sugar to create lemon sugar. Sprinkle evenly over each muffin.
    woman's hand sprinkling topping on blueberry muffins batter in muffin pan
  • Bake 18-20 minutes or until a toothpick comes out clean.  Enjoy warm or at room temperature. 
    baked blueberry muffins in muffin tin



Calories: 223kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 88mg | Potassium: 100mg | Fiber: 1g | Sugar: 19g | Vitamin A: 95IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg
Course: Breads, Breakfast
Cuisine: American
Keyword: blueberry muffins

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Recipe Rating

30 Responses
  1. Kathy

    5 stars
    I tried the Blueberry Muffin recipe today and my husband gave it a “10” out of “10”! It is light and delicate and very tasty. I appreciate the reminder to drop fresh blueberries in flour. I knew that tip, but the reminder helped.

  2. Emily

    5 stars
    These muffins are soo good! I followed the recipe exactly as written. The lemon topping is the best! My husband even said they taste better than than a bakery mufffin 🙂 Your recipes never disappoint, Lauren!

  3. Emma Fackrell

    My husband and I visited Ottawa for our wedding reception and my mom made these muffins for us… my husband GOBBLED them up and demanded I make them for him back home!! Hahaha thank you for making his taste buds experience pure heaven!

  4. Stacy

    These blueberry muffins are delicious and easy to make! I love the taste the lemon zest adds to the overall flavor of the muffins. My family loved them!

  5. Kelly S.

    5 stars
    I’d been craving blueberry muffins when I came upon this recipe & they were so yummy! However, I was wondering if there’s a way to make the batter ahead of time, like the night before? Will that mess the batter up at all? & how much longer do you suggest I bake them the next morning? Thanks again for the delicious recipe!

  6. Christine Reilly

    5 stars
    Hi Lauren!
    I made these over the weekend and they were seriously AMAZING! I didn’t have lemons on hand (for the lemon sugar) so I added a 1/4 teaspoon of lemon extract to the mix and plain sugar to the top.
    This is definitely a recipe I’ll hold on to and make again and again.

  7. Letty Contreras

    5 stars
    I made these as part of my mothers Saturday breakfast.. We all loved them. Here it is Monday morning and I am craving more. Thank you so much for the delicious and simple recipe.

    1. Cindy

      5 stars
      Great muffins! Used your flour tip for frozen blueberries. Baking time was about 28 mins, maybe due to the frozen fruit. Also subbed low fat sour cream (since that’s what I usually buy). Worked well, tasty and easy. Thx for recipe!

  8. Nannette J List

    Hi Lauren, When making the snickerdoodles can you use just butter and not the shortening, I never use shortening, can I just use butter for the shortening?