Go Back

Juiciest Blueberry Muffins Ever

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Author: Natalia


  • 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!