Easy Blueberry Muffins Packed with Fresh Blueberries
Delicious Blueberry Muffins
Blueberry muffins are one of our favorite weekend bakes, especially when Michigan blueberries are in season. These muffins come out soft and tender with juicy berries in every bite. They are lightly sweet, easy to make, and perfect for breakfast or snacking. If you want a reliable blueberry muffin recipe that always turns out moist and flavorful, this one is a keeper.
Why You Will Love These Blueberry Muffins
- Soft and moist from sour cream
- Works with fresh or frozen blueberries
- Lightly sweet with a bright pop of lemon
- Quick one bowl batter
- Tall bakery style muffin tops
- Freezer friendly for easy breakfasts
Ingredients for Blueberry Muffins
- flour
- baking powder
- salt
- egg
- sugar
- melted unsalted butter (and cool)
- sour cream
- blueberries (fresh or frozen)
- lemon juice
- granulated sugar (topping)
Step by Step Instructions
- Bake for 30 minutes or until golden brown and a toothpick comes out clean.
- Preheat the oven to 350 degrees.
- Spray a muffin tin or line with cupcake papers.
- In a small bowl, combine flour, baking powder, salt and blueberries. Tossing the berries in flour helps keep them from sinking.
- In a large bowl, whisk the egg.
- Add the sugar and whisk until combined.
- Add the cooled melted butter and lemon juice. Mix well.
- Add the sour cream a half at a time and mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients. Stir gently until the flour is just incorporated.
- Fill the muffin cups to the top for tall muffin tops.
- Sprinkle each muffin with granulated sugar.
Tips for the Best Blueberry Muffins
- Use room temperature ingredients for a smoother batter
- Do not overmix or the muffins will be dense
- Toss blueberries in flour to prevent sinking
- Fill the muffin cups to the top for bakery style height
- Frozen blueberries work well and do not need to be thawed
- A sugar sprinkle gives a crisp muffin top
Muffin Storage
Store muffins in an airtight container at room temperature for two days. Refrigerate for up to five days.
Freezing Tips
- Let muffins cool completely
- Wrap individually
- Freeze for up to three months
- Warm in the microwave or a low oven
Variations
- Lemon Blueberry Muffins Add lemon zest
- Cinnamon Sugar Muffins Add a cinnamon sugar topping
- Jumbo Muffins Bake in a jumbo tin and increase bake time
- Cherry Lemon Muffins are another option for breakfast
Frequently Asked Questions for Baking Blueberry Muffins
Can I use frozen blueberries?
Yes. Add them straight from the freezer. This keeps the batter from turning purple.
Why are my muffins dense?
The batter was overmixed.
Why did my blueberries sink?
They were not tossed in flour before adding to the batter.
Muffin Tops With a Muffin Top Pan
If you love the soft centers and crisp edges of muffin tops, a muffin top pan is a great tool to keep in your kitchen. These pans usually have four shallow wells that help the batter spread instead of rise, which creates wide, golden muffin tops that bake quickly and evenly.
How to Use a Muffin Top Pan
- Lightly grease the pan or use a small amount of baking spray
- Fill each well almost to the top
- Sprinkle with sugar for a crisp finish
- Bake at the same temperature, but reduce the bake time to 12 to 15 minutes
- The edges will brown faster, so check early to avoid overbaking
Why Muffin Top Pans Work
The shallow wells allow the batter to spread instead of climbing upward. This creates a soft center with a lightly crisp edge that tastes like the best part of a bakery muffin. The tops lift easily from the pan and freeze well for quick breakfasts.
Easy Blueberry Muffins (Soft and Moist with Fresh Blueberries)
Ingredients
Muffins
- 2 cups flour
- 1 Tablespoon baking powder
- ¼ teaspoon. salt
- 1 egg
- 1 ¼ cup sugar
- ½ cup melted unsalted butter and cool
- 1 cup sour cream can also use yogurt
- 1 ½ cup blueberries
- juice from 1 lemon
Topping
- 1 Tablespoon granulated sugar or white sugar
Instructions
- Preheat the oven to 350℉ degrees
- Spray the muffin tin or use cupcake papers.
- In a small bowl, add the flour, baking powder and salt and blueberries and mix and set aside.
- In a large bowl, add the egg and whisk.
- Add the sugar into the egg and mix.
- Next, add the butter (be sure it is cooled and not hot) and mix into the egg, lemon juice and sugar.
- Add 1/2 the sour cream and mix and then add the remainder and mix.
- Pour the dry ingredients into the wet gradually and stirl until incorporated.
- Fill the muffin tins to the top of the liners or top of the muffin tin.
- Sprinkle on top of each muffin with the granulated/white sugar .
