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Close-up of Deliciously Moist Blueberry Muffins, topped with sugar crystals and bursting with fresh blueberries.

Moist Blueberry Muffins

These deliciously moist blueberry muffins bake up soft, tender, and bursting with fresh blueberry flavor in every bite. A simple batter, pantry staple ingredients, and a quick baking time make this an easy homemade muffin recipe for breakfast, brunch, or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon flour for coating blueberries
For the Topping
  • 2 tablespoons coarse sugar

Equipment

  • Muffin pan
  • Paper liners
  • Wire rack

Method
 

  1. Preheat the oven to 375°F. Line a 12 cup muffin pan with paper liners or lightly grease the pan.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl whisk together the sugar, eggs, melted butter, sour cream, milk, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix.
  5. Toss the blueberries with 1 tablespoon flour to help prevent sinking. Fold the blueberries gently into the batter.
  6. Divide the batter evenly among the muffin cups, filling each nearly to the top. Sprinkle coarse sugar over each muffin.
  7. Bake for 18 to 22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra juicy muffins, use fresh blueberries that are firm and dry. If using frozen blueberries, add them directly from the freezer without thawing to avoid excess moisture in the batter.