Best Blueberry Muffins Ever

These super soft and moist blueberry muffins are bursting with juicy sweet blueberry flavor! Because the tall and airy tops are sprinkled with sugar, it makes for a perfect balance of crunchy sweet texture against your teeth as they sink into the buttery crumb.

You’ll love these easy-to-make muffins with a cold glass of milk or a cup of tea. It’s a perfect on the go breakfast treat with your morning coffee. Or slowly savored as an afternoon snack with a pat of butter smothered all over it… I dream about this muffin. 😊

The Secret to Perfect Muffins

Here’s four reasons why these are the best muffins you will ever sink your teeth into, and it’s not complicated!

1. Sour cream is mixed into the batter, producing a moist yet light texture.
2. There are mashed blueberries mixed in addition to the whole blueberries. Did I mention there are 2 and a half cups of blueberries in this recipe? Never too much!
3. The whole blueberries are dusted with flour to keep them suspended and avoid sinking to the bottom.
4. Lastly, they are baked at a higher temperature, which allows the tall tops to form before they finish cooking on the inside. This ensures the insides won’t dry out, giving you that amazingly fall-apart-soft and buttery texture!

Go make these gorgeous blueberry muffins today!

Print Recipe

Juiciest Blueberry Muffins Ever

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 12 muffins

Author: Natalia

Equipment

• muffin/cupcake tin for 12 dozen muffins

Ingredients

• 1 cup sugar
• 1/4 cup brown sugar
• 1/2 cup softened unsalted butter
• 2 large eggs
• 2 tbsp sour cream
• 1 tsp lemon zest
• 1 1/2 tsp vanilla extract
• 1 tsp cinnamon (optional)
• 2 cups flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup milk
• 1/2 cup mashed blueberries, crushed with a fork
• 2 cups blueberries, washed, patted dry, and dusted with flour
• 2 tbsp coarse or raw sugar for the muffin tops

Instructions

• Preheat your oven to 375 F and line a muffin/cupcake pan with cut out parchment paper squares or cupcake liners. If preferred, you can omit the liners and grease the pan with butter or non stick spray.
• Cream the soften butter, sugar, and brown sugar with your mixer until light.
• Add the eggs, one at a time, and mix until incorporated.
• Add sour cream and vanilla extract. Mix on low speed for 20 seconds.
• In a separate bowl, sift together the flour, lemon zest, salt, cinnamon, and baking powder.
• Add dry ingredients to the wet mixture alternating with the milk, mixing gently until just incorporated. Do not over-mix.
• Mix the crushed blueberries into the batter and then fold in the 2 cups whole blueberries with a spatula.
• Fill with the batter and sprinkle the sugar on top. Bake your muffins at 375 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Cool for a few minutes in the muffin pan and then transfer to a wire rack to cool for an additional 10 minutes. Enjoy!