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These are the best soft, bakery-style blueberry muffins. Tall and jumbo-sized, each muffin gets a crunchy streusel topping that contrasts the tender interior. They’re incredibly moist, simple to prepare, and taste like they came straight from a bakery—perfect for sharing with family and friends.
With a lovely vanilla base and bursts of fresh or frozen blueberries, this recipe produces muffins with a tender crumb and a crisp, domed top. The batter comes together quickly and requires only basic tools—no electric mixer needed.
WHY THIS RECIPE WORKS
- Easy to make: Quick steps and minimal equipment make this a great everyday bake.
- Blueberry-packed: Bursts of fruit in every bite, using fresh or frozen berries.
- Streusel topping: Adds a satisfying crunch that complements the soft muffin interior.
INGREDIENT NOTES
Below are a few key ingredient notes to help you get the best results. The full ingredient list is in the recipe card.
- Neutral oil or butter: Use a neutral oil like canola if you prefer oil; this recipe uses butter for flavor.
- Sour cream: Bring to room temperature. If you don’t have sour cream, full-fat plain Greek yogurt is a good substitute.
- Whole milk: Use at room temperature so it blends easily into the batter.
- Blueberries: Fresh or frozen both work. If using frozen, add them straight from the freezer—no need to thaw. You can swap in other berries if you like.
STEP BY STEP INSTRUCTIONS
These muffins are made in one bowl with simple mixing and gentle folding. No electric mixer is required—just a whisk and a spatula.
STEP 1: Melt the butter. In a large bowl whisk together the melted butter and granulated sugar until combined. Add the egg, milk, sour cream and vanilla and whisk until smooth.
STEP 2: Place a sieve over the bowl and sift in the flour, baking powder, baking soda and salt. Gently fold the dry ingredients into the wet mixture with a spatula until just combined.
STEP 3: In a small bowl toss the blueberries with 1 tablespoon of flour to coat. Fold the berries into the batter gently. Cover the bowl and let the batter rest at room temperature for 1 hour—this helps the muffins rise taller and become more tender.
While the batter rests, preheat the oven to 220ºC / 425ºF (conventional).
STEP 4: Prepare a 12-cup muffin tin but line only every other cup (six liners in total). Greasing the unlined cups around the edges helps muffins release and encourages doming. Make the streusel while the oven heats.
STEP 5: For the streusel, mix flour and sugar in a bowl. Add melted butter and stir with a fork until the mixture forms coarse crumbs with no dry flour remaining.
STEP 6: Divide the batter between the six prepared liners, filling each to the top. Sprinkle the streusel over each muffin. Bake at 220ºC / 425ºF for 7 minutes, then reduce the oven to 175ºC / 350ºF and bake for an additional 10–13 minutes, or until a cake tester inserted into the center comes out clean.
STEP 7: Cool the muffins in the pan on a wire rack for 5 minutes, then remove them from the pan and let cool for another 15–20 minutes before serving.
EXPERT BAKING TIPS
- Use a kitchen scale: Weighing ingredients in grams gives the most consistent results.
- Don’t overmix: Fold gently until just combined to keep the muffins tender.
- Pan color matters: Light-colored aluminum pans bake more gently; dark pans can brown crusts faster and may dry the muffin edges.
FAQ
Yes. Resting for 15 minutes will work, but a full hour produces taller, moister muffins because the flour has more time to hydrate and the batter thickens slightly.
Yes. You can make the batter the night before, cover it and refrigerate, or bake the muffins ahead and store them in an airtight container. They stay best for 1–2 days at room temperature.
Use a cake tester or toothpick. When inserted into the center, it should come out clean or with a few moist crumbs but not wet batter.
STORAGE
Store muffins in an airtight container at room temperature. They are best eaten within 1–2 days for peak freshness.
Other Breakfast and Muffin Recipes To Try
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Everyday Bakes (Easy pantry-friendly recipes)
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Raspberry White Chocolate Muffins (One-Bowl Recipe)
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25 Best Summer Dessert Ideas
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20 Best Easter Dessert Ideas
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Bakery Style Blueberry Muffins
Pin Recipe
Equipment
- 12-cup cupcake pan
Ingredients
BLUEBERRY MUFFINS
- 100 g butter
- 100 g granulated sugar
- 1 large egg
- 50 g sour cream (or full-fat plain Greek yogurt), room temperature
- 90 g whole milk, room temperature
- 1 teaspoon vanilla extract
- 160 g all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 g fresh or frozen blueberries + 1 tablespoon flour
STREUSEL
- 50 g all-purpose flour
- 40 g granulated sugar
- 25 g butter
Instructions
BLUEBERRY MUFFINS
- Start by melting the butter. In a large mixing bowl combine melted butter and granulated sugar and whisk until combined.
- Add the egg, milk, sour cream and vanilla and whisk until smooth.
- Sift the flour, baking powder, baking soda and salt into the bowl and fold gently until just combined.
- Toss the blueberries with 1 tablespoon flour, then fold them into the batter. Cover and let rest at room temperature for 1 hour.
- While the batter rests, preheat the oven to 220ºC / 425ºF and prepare a 12-cup pan with six liners, greasing the remaining cups.
STREUSEL
- Mix flour and sugar, then add melted butter and stir until coarse crumbs form and no dry flour remains.
- After the hour, divide batter among the six liners, top with streusel and bake at 220ºC / 425ºF for 7 minutes. Reduce temperature to 175ºC / 350ºF and bake 10–13 more minutes or until a tester comes out clean.
- Cool in the pan on a wire rack for 5 minutes, then remove and cool an additional 15–20 minutes before serving.
Nutrition
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