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. 😊Jump to Recipe
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!
- Sour cream is mixed into the batter, producing a moist yet light texture.
- 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!
- The whole blueberries are dusted with flour to keep them suspended and avoid sinking to the bottom.
- 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!
Juiciest Blueberry Muffins Ever
- muffin/cupcake tin for 12 dozen muffins
- 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
- 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!