A simple recipe for classic blueberry muffins with a moist, flavorful crumb packed with sweet berries.

Classic Blueberry Muffins

My version of this recipe came about somewhat by accident. In the midst of making Ina Garten’s Blueberry Coffee Cake Muffins – mixing bowls out, flour sifted, oven pre-heated – I ran out of sugar. Just shy of the extra quarter-cup.

As a quick substitute, I used brown sugar for the remaining amount and crossed my fingers. I was pleasantly surprised to discover that my alterations – the brown sugar, cinnamon and nutmeg – add a depth to these muffins that is offset by the fresh tartness of the blueberries and sour cream. The result: a moist, flavorful muffin that highlights one of summer’s most delicious berries.

Fresh blueberries in varying ripeness, on the branch of a blueberry bush.
A closeup of a flat of fresh blueberries from the farmers market sitting on a light-colored rustic wood bench.

More Blueberry Desserts to Try Next:

If you make this blueberry muffin recipe, be sure to leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Classic Blueberry Muffins

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  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 12 Muffins
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Ingredients

  • 1/2 cup (113g or 1 stick) unsalted butter, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (60g) plain Greek yogurt or sour cream
  • 1/4 cup (60g) whole milk
  • 1–3/4 cup (210g) all-purpose flour, spooned-and-leveled
  • 2 tsp baking powder
  • 1 tsp Diamond Crystal Kosher salt
  • pinch ground nutmeg (optional)
  • 1 pint (about 1–1/2 cups) fresh blueberries, divided
  • 1 Tbsp Demerara sugar (optional)

Instructions

  1. Preheat oven to 375℉. Place 12 paper muffin cups in a standard muffin pan. Set aside.
  2. Cream together the butter and sugar in a stand-up mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
  3. Turn the mixer down to low and add the eggs, vanilla, yogurt, and milk, mixing well after each addition.
  4. In a separate bowl, whisk dry ingredients together until fully combined.
  5. With mixer still on low, slowly add dry ingredients to wet ingredients until just combined.
  6. Switch to a spatula, and fold in 1 cup blueberries until evenly distributed within the batter.
  7. Use a cookie scoop or a large spoon to divide the batter into muffin cups, filling nearly to the brim. The batter will be thick.
  8. Top with the remaining 1/2 cup blueberries and sprinkle on the Demerara sugar.
  9. Bake for 20-25 mins, or until tops are gently domed, beginning to brown, and a cake-tester (I use a wooden toothpick) inserted into the center comes out clean.
  10. Remove from the oven and let cool on a baking rack. Serve warm. Enjoy!!

Equipment

This recipe was originally posted in August, 2012. New photos, notes, and recipe improvements have since been added.