Moist and delicious, these 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.
Being in Maine and getting bombarded with all the fresh summer blueberry treats, I have gotten pretty well versed in the blueberry muffin game. As much as I love my morning glory or banana bread muffins, its these easy blueberry muffins that have my heart.
Why this blueberry muffin recipe?
After being a pro recipe developer for almost 10 years, I’ve come to know what goes into a good 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 and 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.
How to make Blueberry Muffins
You only need a handful of pantry ingredients and a few extra minutes to make these beauties!
- Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
- 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 1 cup fresh blueberries by hand and scoop into prepared baking pan.
- Top with extra fresh blueberries and lemon sugar.
- Bake 18-20 minutes or until just baked and lightly golden.
- Cool slightly before serving.
Fresh or Frozen Blueberries?
This blueberry muffin recipe calls for fresh blueberries. Since we have been spoiled on vacation in Maine with big, beautiful fresh blueberries, that is what we prefer. But, come winter, that is just not possible. Frozen berries are perfectly fine to use if that is all you have. Growing up, my mom made blueberry muffins exclusively with frozen berries.
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.
Like this homemade blueberry muffin recipe? Try these other scratch muffin recipes:
- Bakery Style Pumpkin Muffins
- Banana Bread Muffins
- Morning Glory Muffins
- Gluten Free Blueberry Lemon Muffins
- Whole Wheat Carrot Muffins
- Coconut Almond Muffins
- Blackberry Yogurt Muffins
- Skinny Mini Banana Muffins
Grab the printable recipe below and be sure to print/pin/bookmark/save these easy blueberry muffins.
Have a great day, friends! xo
Moist and delicious, these blueberry muffins are made easy using sour cream, fresh blueberries and baked with a simple lemon sugar.
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.
In a small bowl, whisk together flour, baking powder, baking soda and salt. Pour dry ingredients into wet and stir until just combined.
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.
In a small bowl, stir lemon zest together with granulated sugar to create lemon sugar. Sprinkle evenly over each muffin.
Bake 18-20 minutes or until a toothpick comes out clean. Enjoy warm or at room temperature.